Junior Chefs 3-Day Professional Culinary Arts Series™: Fund of Cooking (MVD FROM 6/1, 6/2, 6/3))

NOTE: This camp was moved from Mon 6/1, Tue 6/2, Wed 6/3. 

Register early!  This one always sells out! 

This 3-day series is designed specifically for our Junior Chefs (Ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The no-nonsense course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef.  Chef McPeake teaches in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Shop™ with a 10% discount.)

NOTE: You do not need to be a member of our Junior Chef Academy™ in order to take Junior Chefs classes.

See complete course descriptions below.

Participation Classes | Tastings, Recipes and Handouts, Toque
Mon 7/13, Tue 7/14 & Wed 7/15   10:00 a.m. -2:00 p.m.

CLASS DESCRIPTIONS

Day 1: Kitchen Fundamentals and Knife Skills  Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

Day 2: Sauces   Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and  moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore.

IMPORTANT INFORMATION ABOUT THIS CLASS: 

We Require A Waiver Signed By Parent/Legal Guardian: 

·         Prior to admittance to this class, a Waiver must be signed by a parent or legal guardian.    [Click here to download the Waiver]

·         Note that the Waiver requires that you provide  (1) a phone number where you can be reached during the class if necessary and (2) name(s) of any additional people who are authorized to pick up the child after class.  

·         We encourage you to print off a copy of this Waiver, sign it and either 1) scan and email it to heather@kcculinary.com or 2) bring it to class with your student.  Without an appropriately signed Waiver your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  Also note that If someone other than the parent signs a Waiver, they will need a legal document to be presented that shows without question that they have the legal authority to sign a Waiver on behalf of your child at that time.

What To Wear To Class:  For safety reasons, we also recommend that students wear close-toed shoes, long pants and have long hair pulled back.

If Your Child Plans To Attend Class With Someone Else,  For On-Site Classes beginning May 18, 2020, we will not be pre-assigning seats. When your child arrives, they may be seated wherever and with whomever they like. We will be arranging our classrooms to allow for social distancing if any of our students desire such. If your child is planning to sit with someone, we would suggest arriving at least 20 minutes prior to the same start time of the class to choose the seats that they might desire. Thank you! 

[Previous Policy: Please add their name(s) to the 'Comments' section of your online registration so that we can seat you together; otherwise, we cannon 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.]

Only Registered Students Allowed In The Classroom During Class:  This is so your child will have the best possible experience and the instructors have their full attention.  Parents should plan to pick up their students at the end of the advertised hours for their class.

Important Information Regarding Children With Special Needs:  Our cooking instructors are skilled in teaching culinary education at an age appropriate level.  Several of our instructors even have early childhood and teaching background and certification.  However, we are not equipped to work with, nor are these classes designed for, children who may have special needs, issues with focus, or difficulty with sitting still to listen and concentrate on the instructor or issues with relating to other students in a classroom setting.  When we encounter a student who requires significant special attention, the experience for the other students suffers.  While our class and cooking camps are well staffed, we just don’t have the staff to be able to allocate someone to work directly with your child for the entire class.  Should we identify a situation where we believe a student falls within one or more of these categories, we will be contacting you to pick up your students.  Unfortunately, we will not be able to issue a refund for all or any part of the class or camp fees.   Please feel free to call us to discuss any questions or concerns that you feel should be discussed in advance of your child’s class.  Please be aware of our 5-day cancellation policy.

Junior Chefs in the Kitchen™, Junior Chefs Academy™, Li’l Kids In The Kitchen™, Tiny Tots In The Kitchen™, Professional Culinary Arts Classes & Series™ and Pro Classes™ are trademarks and service marks of The Culinary Center of Kansas City®.

NOTE: This camp was moved from Mon 6/1, Tue 6/2, Wed 6/3. 

Register early!  This one always sells out! 

This 3-day series is designed specifically for our Junior Chefs (Ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The no-nonsense course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef.  Chef McPeake teaches in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Shop™ with a 10% discount.)

NOTE: You do not need to be a member of our Junior Chef Academy™ in order to take Junior Chefs classes.

See complete course descriptions below.

Participation Classes | Tastings, Recipes and Handouts, Toque
Mon 7/13, Tue 7/14 & Wed 7/15    10:00 a.m. -2:00 p.m.

CLASS DESCRIPTIONS

Day 1: Kitchen Fundamentals and Knife Skills  Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

Day 2: Sauces   Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and  moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore.

 IMPORTANT INFORMATION ABOUT THIS CLASS: 

We Require A Waiver Signed By Parent/Legal Guardian: 

·         Prior to admittance to this class, a Waiver must be signed by a parent or legal guardian.    [Click here to download the Waiver]

·         Note that the Waiver requires that you provide  (1) a phone number where you can be reached during the class if necessary and (2) name(s) of any additional people who are authorized to pick up the child after class.  

·         We encourage you to print off a copy of this Waiver, sign it and either 1) scan and email it to heather@kcculinary.com or 2) bring it to class with your student.  Without an appropriately signed Waiver your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  Also note that If someone other than the parent signs a Waiver, they will need a legal document to be presented that shows without question that they have the legal authority to sign a Waiver on behalf of your child at that time.

What To Wear To Class:  For safety reasons, we also recommend that students wear close-toed shoes, long pants and have long hair pulled back.

If Your Child Plans To Attend Class With Someone Else,  For On-Site Classes beginning May 18, 2020, we will not be pre-assigning seats. When your child arrives, they may be seated wherever and with whomever they like. We will be arranging our classrooms to allow for social distancing if any of our students desire such. If your child is planning to sit with someone, we would suggest arriving at least 20 minutes prior to the same start time of the class to choose the seats that they might desire. Thank you! 

[Previous Policy: Please add their name(s) to the 'Comments' section of your online registration so that we can seat you together; otherwise, we cannon 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.]

Only Registered Students Allowed In The Classroom During Class:  This is so your child will have the best possible experience and the instructors have their full attention.  Parents should plan to pick up their students at the end of the advertised hours for their class.

Important Information Regarding Children With Special Needs:  Our cooking instructors are skilled in teaching culinary education at an age appropriate level.  Several of our instructors even have early childhood and teaching background and certification.  However, we are not equipped to work with, nor are these classes designed for, children who may have special needs, issues with focus, or difficulty with sitting still to listen and concentrate on the instructor or issues with relating to other students in a classroom setting.  When we encounter a student who requires significant special attention, the experience for the other students suffers.  While our class and cooking camps are well staffed, we just don’t have the staff to be able to allocate someone to work directly with your child for the entire class.  Should we identify a situation where we believe a student falls within one or more of these categories, we will be contacting you to pick up your students.  Unfortunately, we will not be able to issue a refund for all or any part of the class or camp fees.   Please feel free to call us to discuss any questions or concerns that you feel should be discussed in advance of your child’s class.  Please be aware of our 5-day cancellation policy.

Junior Chefs in the Kitchen™, Junior Chefs Academy™, Li’l Kids In The Kitchen™, Tiny Tots In The Kitchen™, Professional Culinary Arts Classes & Series™ and Pro Classes™ are trademarks and service marks of The Culinary Center of Kansas City®.

NOTE: This camp was moved from Mon 6/1, Tue 6/2, Wed 6/3. 

Register early!  This one always sells out! 

This 3-day series is designed specifically for our Junior Chefs (Ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The no-nonsense course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef.  Chef McPeake teaches in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Shop™ with a 10% discount.)

NOTE: You do not need to be a member of our Junior Chef Academy™ in order to take Junior Chefs classes.

See complete course descriptions below.

Participation Classes | Tastings, Recipes and Handouts, Toque
Mon 7/13, Tue 7/14 & Wed 7/15    10:00 a.m. -2:00 p.m.

CLASS DESCRIPTIONS

Day 1: Kitchen Fundamentals and Knife Skills  Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

Day 2: Sauces   Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and  moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore.

IMPORTANT INFORMATION ABOUT THIS CLASS: 

We Require A Waiver Signed By Parent/Legal Guardian: 

·         Prior to admittance to this class, a Waiver must be signed by a parent or legal guardian.    [Click here to download the Waiver]

·         Note that the Waiver requires that you provide  (1) a phone number where you can be reached during the class if necessary and (2) name(s) of any additional people who are authorized to pick up the child after class.  

·         We encourage you to print off a copy of this Waiver, sign it and either 1) scan and email it to heather@kcculinary.com or 2) bring it to class with your student.  Without an appropriately signed Waiver your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  Also note that If someone other than the parent signs a Waiver, they will need a legal document to be presented that shows without question that they have the legal authority to sign a Waiver on behalf of your child at that time.

What To Wear To Class:  For safety reasons, we also recommend that students wear close-toed shoes, long pants and have long hair pulled back.

If Your Child Plans To Attend Class With Someone Else,  For On-Site Classes beginning May 18, 2020, we will not be pre-assigning seats. When your child arrives, they may be seated wherever and with whomever they like. We will be arranging our classrooms to allow for social distancing if any of our students desire such. If your child is planning to sit with someone, we would suggest arriving at least 20 minutes prior to the same start time of the class to choose the seats that they might desire. Thank you! 

[Previous Policy: Please add their name(s) to the 'Comments' section of your online registration so that we can seat you together; otherwise, we cannon 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.]

Only Registered Students Allowed In The Classroom During Class:  This is so your child will have the best possible experience and the instructors have their full attention.  Parents should plan to pick up their students at the end of the advertised hours for their class.

Important Information Regarding Children With Special Needs:  Our cooking instructors are skilled in teaching culinary education at an age appropriate level.  Several of our instructors even have early childhood and teaching background and certification.  However, we are not equipped to work with, nor are these classes designed for, children who may have special needs, issues with focus, or difficulty with sitting still to listen and concentrate on the instructor or issues with relating to other students in a classroom setting.  When we encounter a student who requires significant special attention, the experience for the other students suffers.  While our class and cooking camps are well staffed, we just don’t have the staff to be able to allocate someone to work directly with your child for the entire class.  Should we identify a situation where we believe a student falls within one or more of these categories, we will be contacting you to pick up your students.  Unfortunately, we will not be able to issue a refund for all or any part of the class or camp fees.   Please feel free to call us to discuss any questions or concerns that you feel should be discussed in advance of your child’s class.  Please be aware of our 5-day cancellation policy.

Junior Chefs in the Kitchen™, Junior Chefs Academy™, Li’l Kids In The Kitchen™, Tiny Tots In The Kitchen™, Professional Culinary Arts Classes & Series™ and Pro Classes™ are trademarks and service marks of The Culinary Center of Kansas City®.