7920 Santa Fe Drive, Overland Park 913-341-4455

5-Week Professional Culinary Arts Series™ II: Cooking Fundamentals for the Serious Cook

image for a 5-Week Professional Culinary Arts Series™ II: Cooking Fundamentals for the Serious Cook
10 Seats available
Price $625.00
Instructor: Richard McPeake
Location: The Culinary Center of Kansas City
Quantity:

This BRAND NEW (no pre-requisite) 5-Week Professional Culinary Arts Series has been created to enhance your culinary skills and provide you with more in-depth, hands-on, kitchen expertise in key areas of the culinary arts. So, if you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   

Designed and taught by Culinary Institute of America graduate, and Professional Chef Richard McPeake, this ‘high hands-on’ and limited enrollment course on five areas of culinary mastery (Small Plates & Appetizers, Salads & Infused Vinegar/Oils, Fresh Pasta & Sauces, Soup-Making and Dessert Techniques) will help you build essential culinary skills, teach you the proper way to cook and take your culinary confidence to all new levels. 

NOTES: 

  • There is no pre-requisite course(s) needed to enroll in this 5-week series. 
  • All students are required to wear a white chef’s jacket to each class - available for purchase in our "Kitchen Shop" with a 10% discount to Pro Series students. 

Hands On | Fee includes written Course Materials, Tastings, Toque, Certificates of Completion and Discounts in Kitchen Shop™ 

Sundays beginning 3/29, 4/5, (Skip Easter), 4/19, 4/26, 5/3/2020  
6:30-9:30 p.m.  
Series Fee - $625  

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS
Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make dishes such as Shrimp & Spanish Chorizo Tapas, Hanger Steak with Chimichurri and Seared Scallops with Lychee Gazpacho plus others.  The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

 

DAY TWO: SALADS & INFUSED OILS & VINEGARS
There is so much more to preparing and designing an exceptional salad other than just cutting lettuce and drizzling on some dressing.  We’ll explore how to compose salads, the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact of seasonings. Can’t explore salads without learning about dressings can we?  Chef Richard will explain the various ways to compose basic vinaigrettes including a light emulsification, a full emulsification and a creme vinaigrette.  We’ll study special kitchen tools, including a food processor, high speed blender and immersion blenders.

DAY 3: FRESH PASTA & SAUCES
Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both under expert guidance from a culinary pro.  By hand … from scratch … we’ll create pasta dough and learn how to utilize a pasta machine. We’ll explore proper techniques for cooking pasta and learn the important differences in the flours used to make pasta.  We will learn as we make dishes such as  Fettuccine alla Burro (the “Original Alfredo) and Stuffed Turkey & Spinach Cannelloni, Ragu ala Bolognese and Chef Ricahrd’s 300-year-old homemade Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SOUP-MAKING TECHNIQUES 
Tonight, we’ll take on the challenge of classic soup-making including the importance of an excellent stock.  We will explore several versions of stock, how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic French Cream Mushroom Soup. 

DAY 5: DESSERT TECHNIQUES
Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how make a classic cooked egg dessert (French Sabayon) and the  Original Fedora Cafe” Fudge Sauce (a versatile sauce we’ll use again and again in different ways!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Early American Crumble Topping! We’ll celebrate our last night of this 5-week Pro Series with dessert tastings, a champagne toast and Certificates of Completion Ceremony.

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

Events in this Series:

5-Week Professional Culinary Arts Series™ II

 

This BRAND NEW (no pre-requisite) 5-week Professional Culinary Arts Series has been created to enhance your culinary skills and provide you with more in-depth, hands-on, kitchen expertise in key areas of the culinary arts. So, if you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   

Designed and taught by Culinary Institute of America graduate, and Professional Chef Richard McPeake, this ‘high hands-on’ and limited enrollment course on five areas of culinary mastery (Small Plates & Appetizers, Salads & Infused Vinegar/Oils, Fresh Pasta & Sauces, Soup-Making and Dessert Techniques) will help you build essential culinary skills, teach you the proper way to cook and take your culinary confidence to all new levels. 

NOTES: 

  • There is no pre-requisite course(s) needed to enroll in this 5-week series. 
  • All students are required to wear a white chef’s jacket to each class - available for purchase in our "Kitchen Shop" with a 10% discount to Pro Series students. 

 

Hands On | Fee includes written Course Materials, Tastings, Toque, Certificates of Completion and Discounts in Kitchen Shop™ 

Sundays beginning 3/29, 4/5, (Skip Easter), 4/19, 4/26, 5/3/2020   
6:30-9:30 p.m.  
Series Fee - $625  

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS
Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make dishes such as Shrimp & Spanish Chorizo Tapas, Hanger Steak with Chimichurri and Seared Scallops with Lychee Gazpacho plus others.  The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

 

DAY TWO: SALADS & INFUSED OILS & VINEGARS
There is so much more to preparing and designing an exceptional salad other than just cutting lettuce and drizzling on some dressing.  We’ll explore how to compose salads, the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact of seasonings. Can’t explore salads without learning about dressings can we?  Chef Richard will explain the various ways to compose basic vinaigrettes including a light emulsification, a full emulsification and a creme vinaigrette.  We’ll study special kitchen tools, including a food processor, high speed blender and immersion blenders.

DAY 3: FRESH PASTA & SAUCES
Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both under expert guidance from a culinary pro.  By hand … from scratch … we’ll create pasta dough and learn how to utilize a pasta machine. We’ll explore proper techniques for cooking pasta and learn the important differences in the flours used to make pasta.  We will learn as we make dishes such as  Fettuccine alla Burro (the “Original Alfredo) and Stuffed Turkey & Spinach Cannelloni, Ragu ala Bolognese and Chef Ricahrd’s 300-year-old homemade Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SOUP-MAKING TECHNIQUES 
Tonight, we’ll take on the challenge of classic soup-making including the importance of an excellent stock.  We will explore several versions of stock, how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic French Cream Mushroom Soup. 

DAY 5: DESSERT TECHNIQUES
Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how make a classic cooked egg dessert (French Sabayon) and the  Original Fedora Cafe” Fudge Sauce (a versatile sauce we’ll use again and again in different ways!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Early American Crumble Topping! We’ll celebrate our last night of this 5-week Pro Series with dessert tastings, a champagne toast and Certificates of Completion Ceremony.

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

 

 

5-Week Professional Culinary Arts Series™ II

 

This BRAND NEW (no pre-requisite) 5-week Professional Culinary Arts Series has been created to enhance your culinary skills and provide you with more in-depth, hands-on, kitchen expertise in key areas of the culinary arts. So, if you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   

Designed and taught by Culinary Institute of America graduate, and Professional Chef Richard McPeake, this ‘high hands-on’ and limited enrollment course on five areas of culinary mastery (Small Plates & Appetizers, Salads & Infused Vinegar/Oils, Fresh Pasta & Sauces, Soup-Making and Dessert Techniques) will help you build essential culinary skills, teach you the proper way to cook and take your culinary confidence to all new levels. 

NOTES: 

  • There is no pre-requisite course(s) needed to enroll in this 5-week series. 
  • All students are required to wear a white chef’s jacket to each class - available for purchase in our "Kitchen Shop" with a 10% discount to Pro Series students. 

 

Hands On | Fee includes written Course Materials, Tastings, Toque, Certificates of Completion and Discounts in Kitchen Shop™ 

Sundays beginning 3/29, 4/5, (Skip Easter), 4/19, 4/26, 5/3/2020   
6:30-9:30 p.m.  
Series Fee - $625  

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS
Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make dishes such as Shrimp & Spanish Chorizo Tapas, Hanger Steak with Chimichurri and Seared Scallops with Lychee Gazpacho plus others.  The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

 

DAY TWO: SALADS & INFUSED OILS & VINEGARS
There is so much more to preparing and designing an exceptional salad other than just cutting lettuce and drizzling on some dressing.  We’ll explore how to compose salads, the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact of seasonings. Can’t explore salads without learning about dressings can we?  Chef Richard will explain the various ways to compose basic vinaigrettes including a light emulsification, a full emulsification and a creme vinaigrette.  We’ll study special kitchen tools, including a food processor, high speed blender and immersion blenders.

DAY 3: FRESH PASTA & SAUCES
Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both under expert guidance from a culinary pro.  By hand … from scratch … we’ll create pasta dough and learn how to utilize a pasta machine. We’ll explore proper techniques for cooking pasta and learn the important differences in the flours used to make pasta.  We will learn as we make dishes such as  Fettuccine alla Burro (the “Original Alfredo) and Stuffed Turkey & Spinach Cannelloni, Ragu ala Bolognese and Chef Ricahrd’s 300-year-old homemade Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SOUP-MAKING TECHNIQUES 
Tonight, we’ll take on the challenge of classic soup-making including the importance of an excellent stock.  We will explore several versions of stock, how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic French Cream Mushroom Soup. 

DAY 5: DESSERT TECHNIQUES
Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how make a classic cooked egg dessert (French Sabayon) and the  Original Fedora Cafe” Fudge Sauce (a versatile sauce we’ll use again and again in different ways!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Early American Crumble Topping! We’ll celebrate our last night of this 5-week Pro Series with dessert tastings, a champagne toast and Certificates of Completion Ceremony.

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

 

 

5-Week Professional Culinary Arts Series™ II

 

This BRAND NEW (no pre-requisite) 5-week Professional Culinary Arts Series has been created to enhance your culinary skills and provide you with more in-depth, hands-on, kitchen expertise in key areas of the culinary arts. So, if you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   

Designed and taught by Culinary Institute of America graduate, and Professional Chef Richard McPeake, this ‘high hands-on’ and limited enrollment course on five areas of culinary mastery (Small Plates & Appetizers, Salads & Infused Vinegar/Oils, Fresh Pasta & Sauces, Soup-Making and Dessert Techniques) will help you build essential culinary skills, teach you the proper way to cook and take your culinary confidence to all new levels. 

NOTES: 

  • There is no pre-requisite course(s) needed to enroll in this 5-week series. 
  • All students are required to wear a white chef’s jacket to each class - available for purchase in our "Kitchen Shop" with a 10% discount to Pro Series students. 

 

Hands On | Fee includes written Course Materials, Tastings, Toque, Certificates of Completion and Discounts in Kitchen Shop™ 

Sundays beginning 3/29, 4/5, (Skip Easter), 4/19, 4/26, 5/3/2020   
6:30-9:30 p.m.  
Series Fee - $625  

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS
Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make dishes such as Shrimp & Spanish Chorizo Tapas, Hanger Steak with Chimichurri and Seared Scallops with Lychee Gazpacho plus others.  The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

 

DAY TWO: SALADS & INFUSED OILS & VINEGARS
There is so much more to preparing and designing an exceptional salad other than just cutting lettuce and drizzling on some dressing.  We’ll explore how to compose salads, the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact of seasonings. Can’t explore salads without learning about dressings can we?  Chef Richard will explain the various ways to compose basic vinaigrettes including a light emulsification, a full emulsification and a creme vinaigrette.  We’ll study special kitchen tools, including a food processor, high speed blender and immersion blenders.

DAY 3: FRESH PASTA & SAUCES
Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both under expert guidance from a culinary pro.  By hand … from scratch … we’ll create pasta dough and learn how to utilize a pasta machine. We’ll explore proper techniques for cooking pasta and learn the important differences in the flours used to make pasta.  We will learn as we make dishes such as  Fettuccine alla Burro (the “Original Alfredo) and Stuffed Turkey & Spinach Cannelloni, Ragu ala Bolognese and Chef Ricahrd’s 300-year-old homemade Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SOUP-MAKING TECHNIQUES 
Tonight, we’ll take on the challenge of classic soup-making including the importance of an excellent stock.  We will explore several versions of stock, how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic French Cream Mushroom Soup. 

DAY 5: DESSERT TECHNIQUES
Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how make a classic cooked egg dessert (French Sabayon) and the  Original Fedora Cafe” Fudge Sauce (a versatile sauce we’ll use again and again in different ways!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Early American Crumble Topping! We’ll celebrate our last night of this 5-week Pro Series with dessert tastings, a champagne toast and Certificates of Completion Ceremony.

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

 

 

5-Week Professional Culinary Arts Series™ II

 

This BRAND NEW (no pre-requisite) 5-week Professional Culinary Arts Series has been created to enhance your culinary skills and provide you with more in-depth, hands-on, kitchen expertise in key areas of the culinary arts. So, if you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   

Designed and taught by Culinary Institute of America graduate, and Professional Chef Richard McPeake, this ‘high hands-on’ and limited enrollment course on five areas of culinary mastery (Small Plates & Appetizers, Salads & Infused Vinegar/Oils, Fresh Pasta & Sauces, Soup-Making and Dessert Techniques) will help you build essential culinary skills, teach you the proper way to cook and take your culinary confidence to all new levels. 

NOTES: 

  • There is no pre-requisite course(s) needed to enroll in this 5-week series. 
  • All students are required to wear a white chef’s jacket to each class - available for purchase in our "Kitchen Shop" with a 10% discount to Pro Series students. 

 

Hands On | Fee includes written Course Materials, Tastings, Toque, Certificates of Completion and Discounts in Kitchen Shop™ 

Sundays beginning 3/29, 4/5, (Skip Easter), 4/19, 4/26, 5/3/2020   
6:30-9:30 p.m.  
Series Fee - $625  

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS
Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make dishes such as Shrimp & Spanish Chorizo Tapas, Hanger Steak with Chimichurri and Seared Scallops with Lychee Gazpacho plus others.  The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

 

DAY TWO: SALADS & INFUSED OILS & VINEGARS
There is so much more to preparing and designing an exceptional salad other than just cutting lettuce and drizzling on some dressing.  We’ll explore how to compose salads, the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact of seasonings. Can’t explore salads without learning about dressings can we?  Chef Richard will explain the various ways to compose basic vinaigrettes including a light emulsification, a full emulsification and a creme vinaigrette.  We’ll study special kitchen tools, including a food processor, high speed blender and immersion blenders.

DAY 3: FRESH PASTA & SAUCES
Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both under expert guidance from a culinary pro.  By hand … from scratch … we’ll create pasta dough and learn how to utilize a pasta machine. We’ll explore proper techniques for cooking pasta and learn the important differences in the flours used to make pasta.  We will learn as we make dishes such as  Fettuccine alla Burro (the “Original Alfredo) and Stuffed Turkey & Spinach Cannelloni, Ragu ala Bolognese and Chef Ricahrd’s 300-year-old homemade Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SOUP-MAKING TECHNIQUES 
Tonight, we’ll take on the challenge of classic soup-making including the importance of an excellent stock.  We will explore several versions of stock, how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic French Cream Mushroom Soup. 

DAY 5: DESSERT TECHNIQUES
Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how make a classic cooked egg dessert (French Sabayon) and the  Original Fedora Cafe” Fudge Sauce (a versatile sauce we’ll use again and again in different ways!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Early American Crumble Topping! We’ll celebrate our last night of this 5-week Pro Series with dessert tastings, a champagne toast and Certificates of Completion Ceremony.

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

 

 

5-Week Professional Culinary Arts Series™ II

 

This BRAND NEW (no pre-requisite) 5-week Professional Culinary Arts Series has been created to enhance your culinary skills and provide you with more in-depth, hands-on, kitchen expertise in key areas of the culinary arts. So, if you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   

Designed and taught by Culinary Institute of America graduate, and Professional Chef Richard McPeake, this ‘high hands-on’ and limited enrollment course on five areas of culinary mastery (Small Plates & Appetizers, Salads & Infused Vinegar/Oils, Fresh Pasta & Sauces, Soup-Making and Dessert Techniques) will help you build essential culinary skills, teach you the proper way to cook and take your culinary confidence to all new levels. 

NOTES: 

  • There is no pre-requisite course(s) needed to enroll in this 5-week series. 
  • All students are required to wear a white chef’s jacket to each class - available for purchase in our "Kitchen Shop" with a 10% discount to Pro Series students. 

 

Hands On | Fee includes written Course Materials, Tastings, Toque, Certificates of Completion and Discounts in Kitchen Shop™ 

Sundays beginning 3/29, 4/5, (Skip Easter), 4/19, 4/26, 5/3/2020   
6:30-9:30 p.m.  
Series Fee - $625  

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS
Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make dishes such as Shrimp & Spanish Chorizo Tapas, Hanger Steak with Chimichurri and Seared Scallops with Lychee Gazpacho plus others.  The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

 

DAY TWO: SALADS & INFUSED OILS & VINEGARS
There is so much more to preparing and designing an exceptional salad other than just cutting lettuce and drizzling on some dressing.  We’ll explore how to compose salads, the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact of seasonings. Can’t explore salads without learning about dressings can we?  Chef Richard will explain the various ways to compose basic vinaigrettes including a light emulsification, a full emulsification and a creme vinaigrette.  We’ll study special kitchen tools, including a food processor, high speed blender and immersion blenders.

DAY 3: FRESH PASTA & SAUCES
Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both under expert guidance from a culinary pro.  By hand … from scratch … we’ll create pasta dough and learn how to utilize a pasta machine. We’ll explore proper techniques for cooking pasta and learn the important differences in the flours used to make pasta.  We will learn as we make dishes such as  Fettuccine alla Burro (the “Original Alfredo) and Stuffed Turkey & Spinach Cannelloni, Ragu ala Bolognese and Chef Ricahrd’s 300-year-old homemade Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SOUP-MAKING TECHNIQUES 
Tonight, we’ll take on the challenge of classic soup-making including the importance of an excellent stock.  We will explore several versions of stock, how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic French Cream Mushroom Soup. 

DAY 5: DESSERT TECHNIQUES
Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how make a classic cooked egg dessert (French Sabayon) and the  Original Fedora Cafe” Fudge Sauce (a versatile sauce we’ll use again and again in different ways!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Early American Crumble Topping! We’ll celebrate our last night of this 5-week Pro Series with dessert tastings, a champagne toast and Certificates of Completion Ceremony.

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!