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

Junior Chefs (9-14) 3-Day Professional Culinary Arts™ Camp: Cooking Essentials with Chef McPeake

image for a Junior Chefs (9-14) 3-Day Professional Culinary Arts™ Camp: Cooking Essentials with Chef McPeake
14 Seats available
Price $375.00
Instructor: Chef Richard McPeake
Location: The Culinary Center of Kansas City
Quantity:

Register early! Specifically designed for budding Junior Chefs (ages 9-14), this no-nonsense series is taught by Executive Chef Richard McPeake, a Culinary Institute of America graduate and seasoned culinary instructor. It’s packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere.  

Kids will learn basic knife skills, the proper way to cook meats & poultry, how to create fresh pasta, sauce-making techniques and many more skills and techniques that will set them up for a lifetime of great meals. 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.) See complete course descriptions below.

Participation Classes | Tastings, Recipes and Handouts & Toque  
Tue 7/13, Wed 7/14 & Thu 7/15/2021       10:00 a.m. - 2:00 p.m.

SERIES FEE: $375


(NOTE:  For an additional 3-day camp to round out your young chef’s summer cooking camp experience, consider also enrolling in a session of Chef McPeake’s 3-Day Camp studying international cuisines: International Session #1; 6/15-6/17 OR  International Session #2: 7/27-7/29.)  

CLASS DESCRIPTIONS

Day 1: Basic Knife Skills & Soup Stock 
Essential knife skills to learn proper knife cuts, slicing, dicing, mincing and fancy techniques such as chiffonade, plus a lesson on the anatomy of a knife, proper knife hold and 'chef’s claw.' Exploration of measuring techniques and the importance of 'mise en place' as the budding chefs get hands on experience. Chef will end the class with a friendly Knife Skills Competition where one lucky student will go home with a Winner’s Trophy!

Day 2 Fresh Pasta & Classic Italian Sauces
Today the young chefs will learn how to create handmade pasta dough and will learn the art of rolling and cutting the dough into various shapes. Then Chef will move on to cover sauce-making techniques while showing the kids essential culinary techniques and the proper way to season foods. The young chefs will get hands-on experience as they create a variety of homemade sauces including Chef Richard’s 200-year old Marinara Sauce, a creamy Alfredo Sauce and more. Mama Mia. This is gonna be a great class!

Day 3: Cooking with Meats and Poultry
Learn skills related to various proteins as Chef Richard teaches how to purchase, handle, safely store and other valuable skills related to meats and poultry, then get hands-on training as they learn techniques like braising, browning, deglazing and flavor profiles. Then Chef will teach kids to braise, brown, how to deglaze for flavor, what it means to cook with moist heat and so much more as they prepare dishes such as Boeuf Bourguignon and 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, when your child arrives, please ask them to check in with our Class Assistant who will give them information as to where they will be seated.  We will be arranging our classrooms to allow for social distancing.  In order to comply with governmental orders and for the protection of our guests and staff, your child must wear a mask when here at The Culinary Center of Kansas City. If your child is planning to sit next to someone attending with them, we would suggest arriving at least 20 minutes prior to the same start time of the class so that we can address that request.  Both students would need to be comfortable with the request to be seated together. Thank you! 

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 3-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®.

Events in this Series:

Junior Chefs(9-14) 3-Day Pro Series Camp: Cooking Essentials

Register early! Specifically designed for budding Junior Chefs (Ages 9-14), this no-nonsense series is taught by Executive Chef Richard McPeake, a Culinary Institute of America graduate and seasoned culinary instructor. It’s packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere.  

Kids will learn basic knife skills, the proper way to cook meats & poultry,  how to create fresh pasta, sauce-making techniques and many more skills and techniques that will set them up for a lifetime of great meals.  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.) See complete course descriptions below.

Participation Classes | Tastings, Recipes and Handouts & Toque  
Tue 7/13, Wed 7/14 & Thu 7/15/2021     10:00 a.m.-2:00 p.m.

SERIES FEE: $375

(NOTE:  For an additional 3-day camp to round out your young chef’s summer cooking camp experience, consider also enrolling in a session of Chef McPeake’s 3-Day Camp studying international cuisines: International Session #1; 6/15-6/17 OR  International Session #2: 7/27-7/29.)  

 

CLASS DESCRIPTIONS

Day 1: Basic Knife Skills & Soup Stock 
Essential knife skills to learn proper knife cuts,  slicing, dicing, mincing and fancy techniques such as chiffonade plus a lesson on the anatomy of a knife, proper knife “hold” and “chef’s claw.”  Exploration of measuring techniques and the importance of “mise en place” as the budding chefs get hands on experience.  Chef will end the class with a friendly Knife Skills Competition where one lucky student will go home with a Winner’s Trophy! 

 

Day 2 Fresh Pasta & Classic Italian Sauces
Today the young chefs will learn how to create handmade pasta dough and will learn the art of rolling and cutting the dough into various shapes.  Then Chef will move on to cover sauce-making techniques while showing the kids essential culinary techniques and the proper way to season.  The young chefs will get hands on experience as they create a variety of homemade sauces including Chef Richard’s 200-year old Marinara Sauce, a creamy Alfredo Sauce and more. Mama Mia! This is gonna be a great class! 

 

Day 3: Cooking with Meats and Poultry
Learn skills related to various proteins as Chef Richard teaches how to purchase, handle, safely store and other valuable skills related to meats and poultry, then get hands on training as they learn techniques like braising, browning, deglazing and flavor profiles.  Then Chef will teach kids to braise, brown, how to deglaze for flavor, what it means to cook with moist heat and so much more as they prepare dishes such as Boeuf Bourguignon and 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, when your child arrives, please ask them to check in with our Class Assistant who will give them information as to where they will be seated.  We will be arranging our classrooms to allow for social distancing.  In order to comply with governmental orders and for the protection of our guests and staff, your child must wear a mask when here at The Culinary Center of Kansas City. If your child is planning to sit next to someone attending with them, we would suggest arriving at least 20 minutes prior to the same start time of the class so that we can address that request.  Both students would need to be comfortable with the request to be seated together. Thank you! 

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 3-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®.

 

Junior Chefs(9-14) 3-Day Pro Series Camp: Cooking Essentials

Register early! Specifically designed for budding Junior Chefs (Ages 9-14), this no-nonsense series is taught by Executive Chef Richard McPeake, a Culinary Institute of America graduate and seasoned culinary instructor. It’s packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere.  

Kids will learn basic knife skills, the proper way to cook meats & poultry,  how to create fresh pasta, sauce-making techniques and many more skills and techniques that will set them up for a lifetime of great meals.  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.) See complete course descriptions below.

Participation Classes | Tastings, Recipes and Handouts & Toque  
Tue 7/13, Wed 7/14 & Thu 7/15/2021       10:00 a.m.-2:00 p.m.

SERIES FEE: $375

(NOTE:  For an additional 3-day camp to round out your young chef’s summer cooking camp experience, consider also enrolling in a session of Chef McPeake’s 3-Day Camp studying international cuisines: International Session #1; 6/15-6/17 OR  International Session #2: 7/27-7/29.)  

 

CLASS DESCRIPTIONS

Day 1: Basic Knife Skills & Soup Stock 
Essential knife skills to learn proper knife cuts,  slicing, dicing, mincing and fancy techniques such as chiffonade plus a lesson on the anatomy of a knife, proper knife “hold” and “chef’s claw.”  Exploration of measuring techniques and the importance of “mise en place” as the budding chefs get hands on experience.  Chef will end the class with a friendly Knife Skills Competition where one lucky student will go home with a Winner’s Trophy! 

 

Day 2 Fresh Pasta & Classic Italian Sauces
Today the young chefs will learn how to create handmade pasta dough and will learn the art of rolling and cutting the dough into various shapes.  Then Chef will move on to cover sauce-making techniques while showing the kids essential culinary techniques and the proper way to season.  The young chefs will get hands on experience as they create a variety of homemade sauces including Chef Richard’s 200-year old Marinara Sauce, a creamy Alfredo Sauce and more. Mama Mia! This is gonna be a great class! 

 

Day 3: Cooking with Meats and Poultry
Learn skills related to various proteins as Chef Richard teaches how to purchase, handle, safely store and other valuable skills related to meats and poultry, then get hands on training as they learn techniques like braising, browning, deglazing and flavor profiles.  Then Chef will teach kids to braise, brown, how to deglaze for flavor, what it means to cook with moist heat and so much more as they prepare dishes such as Boeuf Bourguignon and 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, when your child arrives, please ask them to check in with our Class Assistant who will give them information as to where they will be seated.  We will be arranging our classrooms to allow for social distancing.  In order to comply with governmental orders and for the protection of our guests and staff, your child must wear a mask when here at The Culinary Center of Kansas City. If your child is planning to sit next to someone attending with them, we would suggest arriving at least 20 minutes prior to the same start time of the class so that we can address that request.  Both students would need to be comfortable with the request to be seated together. Thank you! 

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 3-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®.

 

Junior Chefs(9-14) 3-Day Pro Series Camp: Cooking Essentials

Register early! Specifically designed for budding Junior Chefs (Ages 9-14), this no-nonsense series is taught by Executive Chef Richard McPeake, a Culinary Institute of America graduate and seasoned culinary instructor. It’s packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere.  

Kids will learn basic knife skills, the proper way to cook meats & poultry,  how to create fresh pasta, sauce-making techniques and many more skills and techniques that will set them up for a lifetime of great meals.  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.) See complete course descriptions below.

Participation Classes | Tastings, Recipes and Handouts & Toque  
Tue 7/13, Wed 7/14 & Thu 7/15/2021       10:00 a.m.-2:00 p.m.

SERIES FEE: $375

(NOTE:  For an additional 3-day camp to round out your young chef’s summer cooking camp experience, consider also enrolling in a session of Chef McPeake’s 3-Day Camp studying international cuisines: International Session #1; 6/15-6/17 OR  International Session #2: 7/27-7/29.)  

 

CLASS DESCRIPTIONS

Day 1: Basic Knife Skills & Soup Stock 
Essential knife skills to learn proper knife cuts,  slicing, dicing, mincing and fancy techniques such as chiffonade plus a lesson on the anatomy of a knife, proper knife “hold” and “chef’s claw.”  Exploration of measuring techniques and the importance of “mise en place” as the budding chefs get hands on experience.  Chef will end the class with a friendly Knife Skills Competition where one lucky student will go home with a Winner’s Trophy! 

 

Day 2 Fresh Pasta & Classic Italian Sauces
Today the young chefs will learn how to create handmade pasta dough and will learn the art of rolling and cutting the dough into various shapes.  Then Chef will move on to cover sauce-making techniques while showing the kids essential culinary techniques and the proper way to season.  The young chefs will get hands on experience as they create a variety of homemade sauces including Chef Richard’s 200-year old Marinara Sauce, a creamy Alfredo Sauce and more. Mama Mia! This is gonna be a great class! 

 

Day 3: Cooking with Meats and Poultry
Learn skills related to various proteins as Chef Richard teaches how to purchase, handle, safely store and other valuable skills related to meats and poultry, then get hands on training as they learn techniques like braising, browning, deglazing and flavor profiles.  Then Chef will teach kids to braise, brown, how to deglaze for flavor, what it means to cook with moist heat and so much more as they prepare dishes such as Boeuf Bourguignon and 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, when your child arrives, please ask them to check in with our Class Assistant who will give them information as to where they will be seated.  We will be arranging our classrooms to allow for social distancing.  In order to comply with governmental orders and for the protection of our guests and staff, your child must wear a mask when here at The Culinary Center of Kansas City. If your child is planning to sit next to someone attending with them, we would suggest arriving at least 20 minutes prior to the same start time of the class so that we can address that request.  Both students would need to be comfortable with the request to be seated together. Thank you! 

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 3-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®.