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Creations Cooking Classes


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Ring In The Chinese New Year!
Wednesday, February 11: 6:00 p.m. - 9:00 p.m.
Sean Chef Guy Burgess and Susanna Wong Burgess, Oriental Wok

Learn the techniques and traditional foods to celebrate a Chinese New Year's feast at home. Guy and Susanna will teach you how to filet and stir fry whole fish, as well as prepare dishes such as Pot Stickers, Long Life Noodles, and other selections to ring in The Year of the Sheep. Intermediate, $65

Southwestern-Inspired Vegetarian
Wednesday, February 18: 6:00 p.m. - 9:00 p.m.
Julie Francis, Chef/Owner, Nectar"

Chef Julie's culinary roots are in Santa Fe and this evening she will combine her creative farm focused cuisine with the flavors of the Southwest to teach you inspired vegetarian dishes. Learn how to fire-roast peppers, prepare masa, and make her delicious Black Bean and Goat Cheese Tamales, as well as seasonal salsas and other meatless dishes. Beginner/Intermediate, $65

Desserts: Childhood Favorites
Saturday, February 21: 10:00 a.m. - 1:00 p.m.
Joanne Drilling, Chef and Dining Editor, Cincinnati Magazine

Join Joanne as she shares some of her favorite childhood desserts and those she now enjoys making for her own son. You will learn how to make delicious Filled Cupcakes, Apple-Streusel Pie, and White Chocolate Cashew Cookies. Beginner/Intermediate, $55

Fundamentals of Pairing Wine and Food
Friday, February 27: 6:30 p.m. - 9:30 p.m.
Laura Landoll, CWS, Advanced Sommelier, CMS, Grand Cru Wine Company
Sean Kagy, Executive Chef, MCI's Summit Restaurant

This class features multiple tasting courses served and paired with assorted wines to evaluate how various components, flavors, and textures can result in a match made in heaven...or elsewhere. Never be intimidated by a wine list again!Adult Beginner/Intermediate, $85

Sushi Workshop for Parents and Kids, Ages 10 & Up
Saturday, February 28: 10:00 a.m. - 1:00 p.m.
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Let Chef Jaime teach you the basics of sushi making in this class that's fun for the whole family. You will learn how to prepare sushi rice, prep the ingredients, make Ponzu and Teriyaki Sauces, and complete a variety of sushi rolls incorporating seafood, chicken, and vegetables.
Beginner, Parent/child pair, $95; each additional family member, $40

Back to Basics - Sharpen Your Knife Skills
Thursday, March 5, 6:00 p.m. - 9:00 p.m.
Sean Kagy, Executive Chef, MCI's Summit Restaurant

Slice and dice your way through the evening as Chef Sean Kagy teaches you how to handle your knives like a pro! This class will cover types of knives and what to look for when buying, the proper way to hold a knife, different cuts, restaurant prep techniques, knife safety, and how to sharpen your knives. Food will be prepared from your knife cuts. Perfect for novices to home professionals.Beginner/Intermediate/Advanced and Teens, $65

Spanish Tapas Date Night
Friday, March 13, 6:30 p.m. - 9:30 p.m.
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Grab your date and let Chef Jaime teach you the art of the small plate. Couples will work together on dishes such as Stuffed Piquillo Peppers, Shrimp Fritters, Spanish Tortilla de Papas, and more. Then sit down to share your tapas accompanied by a selection of Spanish wines. Adult Beginner/Intermediate, $150/couple

Elegant and Easy Fish and Seafood
Wednesday, March 25, 6:30 p.m. - 9:30 p.m.
Marilyn Harris, Host of WKRC's "Cooking with Marilyn"

The Lenten season tends to bring out everyone's favorite fish and seafood dishes. Marilyn, who began her culinary career in New Orleans, shares some of her longtime standbys. From a zesty shrimp appetizer to elegant poached salmon, these are recipes we're sure you will savor with a glass of wine in class and then keep for your own favorites' file.
Adult Beginner/Intermediate, $75

Basics of Cake Decorating
Saturday, April 11, 10:00 a.m. - 1:00 p.m.
Molly Gaynor, Pastry Chef/Owner, Molly Gaynor Cakes

Learn the fundamentals of cake decorating from Chef Molly, including how to make buttercream frosting, fill and use a decorating bag, make flowers, borders, and written messages. You will bake and decorate your own cake to take home. Beginner/Intermediate, $55

Mastering the Mother Sauces
Wednesday, April 15, 6:00 p.m. - 9:00 p.m.
Catrina Mills, Chef/Owner, Taste the World in Cincy Catering and Spices

Let Chef Catrina teach you the Five French Mother Sauces: Béchamel, Veloute, Espagnole, Tomato, and Hollandaise. You will learn how to prepare a roux, use other thickening agents in your sauces, and the myriad "small" sauces which can be made once you've mastered the mothers. Pasta and vegetables served. Beginner/Intermediate, $65

An Authentic and Classic Mexican Meal
Wednesday, April 29, 6:00 p.m. - 9:00 p.m.
Graciela Contreras, Pastry Chef and MCI Instructor"

Just in time for Cinco de Mayo, Graciela will share with you an authentic three course meal from her native Mexico. Learn to make a cold Avocado Soup, Chilaquiles, and a traditional Vanilla Flan, as well as fresh Tomatillo Salsa. This is a meal perfect for both the family and special occasions. Beginner/Intermediate, $65

Kids In The Kitchen: Mother's Day Brunch (Ages 8 and up)
Saturday, May 2, 10:00 a.m. - 1:00 p.m.
Megan Scholle, Flavor Technologist Givaudan Flavors and MCI Instructor

Hey kids, want to be able to make Mom an awesome Mother's Day Brunch? Let Megan teach you how! In this class you will make Quiche Lorraine, Crepes with Bananas and Brown Sugar Caramel Sauce, Chocolate Dipped Strawberries, and more. It will be a Mother's Day gift she won't forget! Kids/Beginner, $50, additional siblings $40

Just Grill It!
Thursday, May 7, 6:00 p.m. - 9:00 p.m.
Brian Whisman, Kroger Division Chef Coordinator

It's time to fire up the grills! Chef Brian will teach you how to select and prepare steak, chicken, and vegetables on the grill, as well as share some great recipes for marinades and rubs. Beginner/Intermediate, $65

A Taste of the Mediterranean in Food and Wine
Friday, May 8, 6:30 p.m. - 9:30 p.m.
Laura Landoll, CWS, Advanced Sommelier, CMS, Grand Cru Wine Company
Sean Kagy, Executive Chef, MCI's Summit Restaurant

Join us as we explore the Mediterranean cuisines of Italy, Spain, Greece, and Portugal. Taste and learn about varietals from these countries, perhaps even a few grapes you may have never tasted, while you enjoy a selection of appetizers prepared for you by Chef Kagy and his students from the Summit Restaurant.
Adult Intermediate/Advanced, $75

Bounty of the Season (demo class)
Thursday, May 21, 6:30 p.m. - 8:30 p.m.
Bryn Mooth, Author and Editor, Edible Ohio Valley Magazine.

Bryn, an avid cook, gardener and the author of "The Findlay Market Cookbook," joins us to make recipes from her new book, discuss strategies for shopping our local markets for fresh produce and food products, and share home gardening tips.
Demo Class w/ Food Samples and Recipes, $45
This class is held in our Culinary Theatre and is not hands-on.

All classes include time to enjoy your culinary creations and recipes to take home. Some, not all, include wine. Space is limited to 16 for most classes.

*Classes and menus subject to change and may not end at published time.

Creations Community Cooking classes make a great gift for any home cooking enthusiast! Gift certificates can be redeemed for all classes by phone call only.

Cancellation policy: If the class is cancelled for any reason by Cincinnati State (instructor illness, weather issues, inadequate registration, facility issue, etc.) you will be contacted by phone and email if you provided this information. If Cincinnati State cancels a class you will be refunded your registration fee in the same manner as you paid for it or you can transfer to another class. If you decide not to come, you must notify us more than 72 hours before the class in order to receive a cancellation refund. All cooking classes are “hands on” unless otherwise specified. Menus and classes are subject to change. Length of class may vary depending on class size and content. Only properly registered participants will be allowed into the class. Be sure to wear comfortable close fitting close and slip safe closed toed shoes

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