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

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

image for a Junior Chefs (9-14) 3-Day Professional Culinary Arts™ Camp: Cooking Essentials w/ Chef McPeake
Price $395.00
Instructor: Chef Richard McPeake
Location: The Culinary Center of Kansas City
Sold Out
Quantity:  

Hands On | Tastings, Recipes and Handouts & Toque
Wed 7/6, Thu 7/7, Fri 7/8  10:00 a.m. - 2:00 p.m.

SERIES FEE: $395

Series Description: 

Register early! Specifically designed for budding Junior Chefs (Ages 9-14), this interactive series is taught by Executive Chef Richard McPeake, a Culinary Institute of America graduate and seasoned culinary instructor. It’s packed full of essential 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! At the end of Day 3, Chef will choose one student from all three days to compete in a friendly Knife Skills Competition will where one lucky student will go home with a Winner’s Trophy! 

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. 

(NOTE: To round out your young chef’s summer cooking camp experience, consider also enrolling in one of Chef McPeakes’ 3-Day Regional Cuisines Camps: REGIONAL CUISINES SESSION #1; Tue 6/14, Wed 6/15, Thu 6/16 or REGIONAL CUISINES SESSION #2: Tue 7/19, Wed 7/20, Thu 7/21.) 

CLASS DESCRIPTIONS:

  • Day 1: Basic Knife Skills & Soup-Making Techniques:  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. 
  • 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!
  • 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 kids get hands on training as they learn techniques like braising, browning, deglazing and flavor profiles as kids prepare dishes such as Boeuf Bourguignon and Chicken Cacciatore.

IMPORTANT INFORMATION ABOUT THIS CLASS: 

  • NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here. 

  • Let us know if you want to sit near someone else attending the class.  Let us know at the time of registration (in the ‘comments’ section of your registration) whether you would like to sit near someone else attending the class..  You could also call us with this information at 913-341-4455

  • For kids ages 9-18 attending this class, we require A Waiver signed by parent/legal guardian prior to admittance to this class:  [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.

  • Only registered students allowed in the classroom during class.  While we love those parents/grand-parents, aunts & uncles, they will not be allowed to attend ‘just to watch their child’ without registering for the class.  You are welcome to enjoy our Kitchen Shop Experience while your child, age 9 and up, is attending.
  • 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.  

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

Hands On | Tastings, Recipes and Handouts & Toque
Wed 7/6, Thu 7/7, Fri 7/8  10:00 a.m. - 2:00 p.m.

SERIES FEE: $395

Series Description: 

Register early! Specifically designed for budding Junior Chefs (Ages 9-14), this interactive series is taught by Executive Chef Richard McPeake, a Culinary Institute of America graduate and seasoned culinary instructor. It’s packed full of essential 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! At the end of Day 3, Chef will choose one student from all three days to compete in a friendly Knife Skills Competition will where one lucky student will go home with a Winner’s Trophy! 

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. 

(NOTE: To round out your young chef’s summer cooking camp experience, consider also enrolling in one of Chef McPeakes’ 3-Day Regional Cuisines Camps: REGIONAL CUISINES SESSION #1; Tue 6/14, Wed 6/15, Thu 6/16 or REGIONAL CUISINES SESSION #2: Tue 7/19, Wed 7/20, Thu 7/21.) 

CLASS DESCRIPTIONS:

  • Day 1: Basic Knife Skills & Soup-Making Techniques:  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. 
  • 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!
  • 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 kids get hands on training as they learn techniques like braising, browning, deglazing and flavor profiles as kids prepare dishes such as Boeuf Bourguignon and Chicken Cacciatore.

IMPORTANT INFORMATION ABOUT THIS CLASS:

  • NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here. 

  • Let us know if you want to sit near someone else attending the class.  Let us know at the time of registration (in the ‘comments’ section of your registration) whether you would like to sit near someone else attending the class..  You could also call us with this information at 913-341-4455

  • For kids ages 9-18 attending this class, we require A Waiver signed by parent/legal guardian prior to admittance to this class:  [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.

  • Only registered students allowed in the classroom during class.  While we love those parents/grand-parents, aunts & uncles, they will not be allowed to attend ‘just to watch their child’ without registering for the class.  You are welcome to enjoy our Kitchen Shop Experience while your child, age 9 and up, is attending.
  • 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.  

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

Hands On | Tastings, Recipes and Handouts & Toque
Wed 7/6, Thu 7/7, Fri 7/8  10:00 a.m. - 2:00 p.m.

SERIES FEE: $395

Series Description: 

Register early! Specifically designed for budding Junior Chefs (Ages 9-14), this interactive series is taught by Executive Chef Richard McPeake, a Culinary Institute of America graduate and seasoned culinary instructor. It’s packed full of essential 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! At the end of Day 3, Chef will choose one student from all three days to compete in a friendly Knife Skills Competition will where one lucky student will go home with a Winner’s Trophy! 

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. 

(NOTE: To round out your young chef’s summer cooking camp experience, consider also enrolling in one of Chef McPeakes’ 3-Day Regional Cuisines Camps: REGIONAL CUISINES SESSION #1; Tue 6/14, Wed 6/15, Thu 6/16 or REGIONAL CUISINES SESSION #2: Tue 7/19, Wed 7/20, Thu 7/21.) 

CLASS DESCRIPTIONS:

  • Day 1: Basic Knife Skills & Soup-Making Techniques:  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. 
  • 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!
  • 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 kids get hands on training as they learn techniques like braising, browning, deglazing and flavor profiles as kids prepare dishes such as Boeuf Bourguignon and Chicken Cacciatore.

IMPORTANT INFORMATION ABOUT THIS CLASS: 

  • NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here. 

  • Let us know if you want to sit near someone else attending the class.  Let us know at the time of registration (in the ‘comments’ section of your registration) whether you would like to sit near someone else attending the class..  You could also call us with this information at 913-341-4455

  • For kids ages 9-18 attending this class, we require A Waiver signed by parent/legal guardian prior to admittance to this class:  [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.

  • Only registered students allowed in the classroom during class.  While we love those parents/grand-parents, aunts & uncles, they will not be allowed to attend ‘just to watch their child’ without registering for the class.  You are welcome to enjoy our Kitchen Shop Experience while your child, age 9 and up, is attending.
  • 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.  

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

Hands On | Tastings, Recipes and Handouts & Toque
Wed 7/6, Thu 7/7, Fri 7/8  10:00 a.m. - 2:00 p.m.

SERIES FEE: $395

Series Description: 

Register early! Specifically designed for budding Junior Chefs (Ages 9-14), this interactive series is taught by Executive Chef Richard McPeake, a Culinary Institute of America graduate and seasoned culinary instructor. It’s packed full of essential 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! At the end of Day 3, Chef will choose one student from all three days to compete in a friendly Knife Skills Competition will where one lucky student will go home with a Winner’s Trophy! 

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. 

(NOTE: To round out your young chef’s summer cooking camp experience, consider also enrolling in one of Chef McPeakes’ 3-Day Regional Cuisines Camps: REGIONAL CUISINES SESSION #1; Tue 6/14, Wed 6/15, Thu 6/16 or REGIONAL CUISINES SESSION #2: Tue 7/19, Wed 7/20, Thu 7/21.) 

CLASS DESCRIPTIONS:

  • Day 1: Basic Knife Skills & Soup-Making Techniques:  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. 
  • 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!
  • 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 kids get hands on training as they learn techniques like braising, browning, deglazing and flavor profiles as kids prepare dishes such as Boeuf Bourguignon and Chicken Cacciatore.

IMPORTANT INFORMATION ABOUT THIS CLASS: 

  • NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here. 

  • Let us know if you want to sit near someone else attending the class.  Let us know at the time of registration (in the ‘comments’ section of your registration) whether you would like to sit near someone else attending the class..  You could also call us with this information at 913-341-4455

  • For kids ages 9-18 attending this class, we require A Waiver signed by parent/legal guardian prior to admittance to this class:  [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.

  • Only registered students allowed in the classroom during class.  While we love those parents/grand-parents, aunts & uncles, they will not be allowed to attend ‘just to watch their child’ without registering for the class.  You are welcome to enjoy our Kitchen Shop Experience while your child, age 9 and up, is attending.
  • 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.  

NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here. 

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®.