Junior Chefs (9-14): ‘Let’s Learn To Cook” - A 2-Day Culinary Arts Camp

Hands On | Lunch & Tastings
Wed 12/28 & Thu 12/29/22   10:00 a.m. -3:00 p.m. (each day)

Series Description: 

This interactive 2-day cooking basics camp was designed specifically for junior chefs (9-14), with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. It’s packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef, and a no-nonsense, easy-to understand approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!  

 DAY 1: Fresh Pasta & Sauces

• Today, it’s “Italian Style” pasta and sauce-making fun for our junior chefs. Kids love to get their hands dirty and will have a great time doing just that! It doesn’t get much better than learning how to make fresh pasta and flavorful sauces … from scratch! This hands-on, action-packed class is one that our young chefs will “eat up!” The kids will make homemade past dough and flavorful sauces to go with them Ragu alla Bolognese, Old World Fettuccine Alfredo (white), and then on to Fettuccine Marinara (red).  We’ll learn loads of culinary techniques throughout class including how to use pasta machines to roll our handmade dough, and more. Bada bing!

DAY 2: Fundamentals of Desserts 

• This sweet class is designed to give the budding chef (ages 9-14) a real-world introduction to the fundamentals of creating beautiful desserts.  It’s a 5-hour class taught by seasoned culinary professional Chef Richard McPeake where budding chefs learn essential cooking techniques like knife skills, the correct way to measure, whisking, sautéing, sauce-making skills and more. Menu: Fresh Baked Peach Crumble with Homemade Vanilla Ice Cream, Baked German Apple Strudel, Homemade Fudge Sauce and Profiteroles, Chocolate Dipped Fresh Strawberries and Snickerdoodle Cookies (to take home!!) 

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 alyson@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.

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®.

Hands On | Lunch & Tastings
Wed 12/28 & Thu 12/29/22   10:00 a.m. -3:00 p.m. (each day)

Series Description: 

This interactive 2-day cooking basics camp was designed specifically for junior chefs (9-14), with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. It’s packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef, and a no-nonsense, easy-to understand approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!  

 DAY 1: Fresh Pasta & Sauces

• Today, it’s “Italian Style” pasta and sauce-making fun for our junior chefs. Kids love to get their hands dirty and will have a great time doing just that! It doesn’t get much better than learning how to make fresh pasta and flavorful sauces … from scratch! This hands-on, action-packed class is one that our young chefs will “eat up!” The kids will make homemade past dough and flavorful sauces to go with them Ragu alla Bolognese, Old World Fettuccine Alfredo (white), and then on to Fettuccine Marinara (red).  We’ll learn loads of culinary techniques throughout class including how to use pasta machines to roll our handmade dough, and more. Bada bing!

DAY 2: Fundamentals of Desserts 

• This sweet class is designed to give the budding chef (ages 9-14) a real-world introduction to the fundamentals of creating beautiful desserts.  It’s a 5-hour class taught by seasoned culinary professional Chef Richard McPeake where budding chefs learn essential cooking techniques like knife skills, the correct way to measure, whisking, sautéing, sauce-making skills and more. Menu: Fresh Baked Peach Crumble with Homemade Vanilla Ice Cream, Baked German Apple Strudel, Homemade Fudge Sauce and Profiteroles, Chocolate Dipped Fresh Strawberries and Snickerdoodle Cookies (to take home!!) 

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 alyson@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.

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®.