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

Junior Chefs (9-14) 3-Day CAMP CHOP CHOP - Regional Flavors with Chef Richard McPeake

image for a Junior Chefs (9-14) 3-Day CAMP CHOP CHOP - Regional Flavors with Chef Richard McPeake
1 Seat available
Price $395.00
Instructor: Chef Richard McPeake
Location: The Culinary Center of Kansas City
Quantity:

Hands On | Tastings, Recipes, Handouts & Toque  
Tue 6/14, Wed 6/15, Thu 6/16   10:00 a.m. - 2:00 p.m.

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 serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere. 

Kids will take a culinary journey and learn regional cuisines as they explore techniques particular to each area. They will learn proper frying techniques, high flavor profiles, bread making and lots more.  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.

(NOTE: To round out your young chef’s summer cooking camp experience, consider also enrolling in one of Chef McPeakes'3-Day COOKING ESSENTIALS Camps:  SESSION #1; Tue 5/31, Wed 6/1, Thu 6/2 or SESSION #2: Wed 7/6, Thu 7/7, Fri 7/8.)

CLASS DESCRIPTIONS:

  • Day 1-Classic Flavors of the American South: Today, kids will explore the rich and classic dishes of the deep-South as they learn serious cooking techniques such as frying, sauce-making, dessert skills and a lot more. Ever heard of Fried Chicken and Waffles?  That’s just one of the dishes your budding chef will learn to cook.  Dessert techniques to be taught as kids make a cobbler. Y’all, this is gonna be a good one!
  • Day 2 - Cooking Real-Deal Tex-Mex & New Mexican Cuisine :   Our second day is all about exploring seasonings and fundamentals of New Mexican and Tex-Mex cuisine. Salsas, meat flavoring and prep and how to deep-fry ice cream – some of the dishes and skills covered as the kids learn from a real pro.  Your young chef will be creating the party food from now on.  
  • Day 3 - Bread-Making & Press Grilled Sandwiches: Young chefs will learn breadmaking skills as well as cooking techniques associated with sandwich styles unique to various cuisines.  They will learn to use a press-grill to make dishes such as Panini and Reubens and they’ll make Focaccia bread using a versatile dough that can be used to make sandwiches and so many other types of dishes.   

 

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: 3-Day CAMP CHOP CHOP-Regional Flavors

 Hands On | Tastings, Recipes, Handouts & Toque  
Tue 6/14, Wed 6/15, Thu 6/16   10:00 a.m. - 2:00 p.m.

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 serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere. 

Kids will take a culinary journey and learn regional cuisines as they explore techniques particular to each area. They will learn proper frying techniques, high flavor profiles, bread making and lots more.  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.

(NOTE: To round out your young chef’s summer cooking camp experience, consider also enrolling in one of Chef McPeakes'3-Day COOKING ESSENTIALS Camps:  SESSION #1; Tue 5/31, Wed 6/1, Thu 6/2 or SESSION #2: Wed 7/6, Thu 7/7, Fri 7/8.)

CLASS DESCRIPTIONS:

  • Day 1-Classic Flavors of the American South: Today, kids will explore the rich and classic dishes of the deep-South as they learn serious cooking techniques such as frying, sauce-making, dessert skills and a lot more. Ever heard of Fried Chicken and Waffles?  That’s just one of the dishes your budding chef will learn to cook.  Dessert techniques to be taught as kids make a cobbler. Y’all, this is gonna be a good one.
  • Day 2 - Cooking Real-Deal Tex-Mex & New Mexican Cuisine :   Our second day is all about exploring seasonings and fundamentals of New Mexican and Tex-Mex cuisine. Salsas, meat flavoring and prep and how to deep-fry ice cream – some of the dishes and skills covered as the kids learn from a real pro.  Your young chef will be creating the party food from now on.  
  • Day 3 - Bread-Making & Press Grilled Sandwiches: Young chefs will learn breadmaking skills as well as cooking techniques associated with sandwich styles unique to various cuisines.  They will learn to use a press-grill to make dishes such as Panini and Reubens and they’ll make Focaccia bread using a versatile dough that can be used to make sandwiches and so many other types of dishes.    

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: 3-Day CAMP CHOP CHOP - Regional Flavors

Hands On | Tastings, Recipes, Handouts & Toque  
Tue 6/14, Wed 6/15, Thu 6/16   10:00 a.m. - 2:00 p.m.

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 serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere. 

Kids will take a culinary journey and learn regional cuisines as they explore techniques particular to each area. They will learn proper frying techniques, high flavor profiles, bread making and lots more.  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.

(NOTE: To round out your young chef’s summer cooking camp experience, consider also enrolling in one of Chef McPeakes'3-Day COOKING ESSENTIALS Camps:  SESSION #1; Tue 5/31, Wed 6/1, Thu 6/2 or SESSION #2: Wed 7/6, Thu 7/7, Fri 7/8.)

CLASS DESCRIPTIONS:

  • Day 1-Classic Flavors of the American South: Today, kids will explore the rich and classic dishes of the deep-South as they learn serious cooking techniques such as frying, sauce-making, dessert skills and a lot more. Ever heard of Fried Chicken and Waffles?  That’s just one of the dishes your budding chef will learn to cook.  Dessert techniques to be taught as kids make a cobbler. Y’all, this is gonna be a good one!
  • Day 2 - Cooking Real-Deal Tex-Mex & New Mexican Cuisine :   Our second day is all about exploring seasonings and fundamentals of New Mexican and Tex-Mex cuisine. Salsas, meat flavoring and prep and how to deep-fry ice cream – some of the dishes and skills covered as the kids learn from a real pro.  Your young chef will be creating the party food from now on.  
  • Day 3 - Bread-Making & Press Grilled Sandwiches: Young chefs will learn breadmaking skills as well as cooking techniques associated with sandwich styles unique to various cuisines.  They will learn to use a press-grill to make dishes such as Panini and Reubens and they’ll make Focaccia bread using a versatile dough that can be used to make sandwiches and so many other types of dishes.   

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: 3-Day CAMP CHOP CHOP - Regional Flavors

Hands On | Tastings, Recipes, Handouts & Toque  
Tue 6/14, Wed 6/15, Thu 6/16   10:00 a.m. - 2:00 p.m.

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 serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere. 

Kids will take a culinary journey and learn regional cuisines as they explore techniques particular to each area. They will learn proper frying techniques, high flavor profiles, bread making and lots more.  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.

(NOTE: To round out your young chef’s summer cooking camp experience, consider also enrolling in one of Chef McPeakes'3-Day COOKING ESSENTIALS Camps:  SESSION #1; Tue 5/31, Wed 6/1, Thu 6/2 or SESSION #2: Wed 7/6, Thu 7/7, Fri 7/8.)

CLASS DESCRIPTIONS:

  • Day 1-Classic Flavors of the American South: Today, kids will explore the rich and classic dishes of the deep-South as they learn serious cooking techniques such as frying, sauce-making, dessert skills and a lot more. Ever heard of Fried Chicken and Waffles?  That’s just one of the dishes your budding chef will learn to cook.  Dessert techniques to be taught as kids make a cobbler. Y’all, this is gonna be a good one!
  • Day 2 - Cooking Real-Deal Tex-Mex & New Mexican Cuisine :   Our second day is all about exploring seasonings and fundamentals of New Mexican and Tex-Mex cuisine. Salsas, meat flavoring and prep and how to deep-fry ice cream – some of the dishes and skills covered as the kids learn from a real pro.  Your young chef will be creating the party food from now on.  
  • Day 3 - Bread-Making & Press Grilled Sandwiches: Young chefs will learn breadmaking skills as well as cooking techniques associated with sandwich styles unique to various cuisines.  They will learn to use a press-grill to make dishes such as Panini and Reubens and they’ll make Focaccia bread using a versatile dough that can be used to make sandwiches and so many other types of dishes.   

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®.