Personal tools
You are here: Home Eat! Create! Enjoy! Creations Cooking Classes

Creations Cooking Classes

Register Online at rsvpbook.com

Saturday September 19 - 10:00 a.m. - 1:00 p.m.

Pizza & Pretzels for Parents and Kids/Teens, Ages 10 and up

Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Kids and teens....grab an adult partner and learn how to make your own pizzas and pretzels! Chef Jaime will teach you how to make homemade dough and turn it into delicious, creative pizzas, pretzels and stuffed pretzels.

Beginner

$50

Wednesday September 23 - 6:00 p.m. - 9:00 p.m.

Fermentation and Pickling

Gary Leybman, Chef/Owner, The Pickled Pig

Join Chef Leybman as he teaches you how to turn cabbage into sauerkraut and cucumbers into pickles through the process of fermentation. You will start your recipes for sauerkraut, kimchee and sour pickles in class and leave with jars full to complete the transformation at home. Light snacks will be served in this class.

Beginner/Intermediate

$60

Friday September 25 - 6:30 p.m. - 9:30 p.m.

Date Night: Entertaining with a Southern Style Dinner Party

Marilyn Harris, Host of WKRC's "Cooking with Marilyn"

Kick off your Autumn entertaining with the bright and zesty flavors of the South. You and your date can enjoy a glass of wine as Marilyn shares her favorite recipes from her Southern heritage and shows you how to make elegant and easy dishes for a fabulous dinner party. The menu will include Southern cheese rolls, shrimp & chicken creole with parsley rice pilaf, bananas foster and more. Wine is included in this class.

Adults, Beginners/Intermediate

$150 per couple

Saturday September 26 - 9:00 a.m. - 12:00 p.m.

Advanced Cake Decorating Techniques: Fondant and Gum Paste

Graciela Contreras, Pastry Arts Instructor MCI

Learn the tricks and techniques of working with fondant and gum paste to create beautiful layer cakes at home. This class will focus on decorating techniques only; your cakes will be pre-baked and ready to decorate.

Intermediate/Advanced

$65

Wednesday September 30 - 6:00 p.m. - 9:00 p.m.

Cooking with Herbs & Spices

Julie Frances, Chef/Owner, Nectar

Take your cooking to the next level by learning how to use fresh herbs and spices to create distinct flavor profiles in your dishes. Chef Frances will teach you how to elevate the flavor in each course, from salad to dessert. Wine is included with this class.

Beginner/Intermediate

$75

Thursday October 1 - 6:00 p.m. - 9:00 p.m.

Quick and Easy Weeknight Meals

Brian Whisman, Kroger Division Chef Coordinator

School, work, sporting events.....with all that goes on during the week it can be difficult to find time in the kitchen to prepare healthy meals. Chef Brian is back to share some great tips and recipes to get dinner on the table in a flash.

Beginners/Intermediate

$65

Wednesday October 7 - 6:00 p.m. - 9:00 p.m.

Back to Basics - Sharpen Your Knife Skills

Jennifer Kagy, Professional Chef and Certified Nutrition Coach

Slice and dice your way through the evening as Chef Kagy teaches you how to handle your knives like a pro! This class will cover the different types of knives, what to look for when buying knives, 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

$65

Saturday October 10 - 9:00 a.m. - 3:00 p.m.

Master Class with Chef Kinsella: Braising, Sauteeing and More!

John Kinsella, Certified Master Chef, Director Les Amis de Escoffier of Cincinnati

Budding Chefs...learn from the best as CMC John Kinsella leads you through a day of braising techniques, sauteeing, pan sauces, timing of multiple courses, knife skills and the fine art of finishing each dish. Spend the day with a Master Chef, improve your skills and get a greater understanding of important cooking methods.

Intermediate/Advanced

$150

Wednesday October 14 - 6:00 p.m. - 9:00 p.m.

Autumnal Soups & Stews

Marilyn Harris, Host of WKRC's "Cooking with Marilyn"

As the Fall season turns chilly, a steaming bowl of hearty soup or stew is always an excellent choice to serve as the centerpiece of a casual supper with friends and family. Quick and easy as well as make-ahead recipes are featured in this seasonal menu. Marilyn says it's always about flavor, and you will find that to be the delicious theme for this menu. Wine is included in this class.

Beginner/Intermediate

$75

Friday October 16 - 6:30 p.m. - 9:30 p.m.

Get Your Brew On: Craft Beer 101

Carla Gesell-Streeter, Blogger, Hoperatives.com, Cincinnati State Instructor

Join us as we explore the world of craft beer, including its history and current popularity. Taste and learn about the different styles of beer and their flavor profiles while you enjoy some small bites from the Summit Restaurant.

You must be 21 to attend this class.

Adult Beginner/Intermediate

$85

Saturday October 17 - 9:00 a.m. - 2:00 p.m.

Sweet Dough-licious Boot Camp

Michael Vanfleet, CPS, MCI Pastry Instructor

Learn the art of working with yeast leavened dough as Chef Vanfleet teaches you recipes and techniques for cinnamon rolls, sticky buns, coffee cakes and assorted sweet rolls. You will create fillings, toppings and icings; learn rolling techniques and pick up special tips to get your sweet treats to look and taste as good as those at your favorite bakery.

Intermediate/Advanced

$135

Friday October 23 - 6:30 p.m. - 9:30 p.m.

Fundamentals of Pairing Wine and Food

Laura Landoll, CWS, Advanced Sommelier, CMS, Grand Cru Wine Company Sean Kagy, Executive Chef, MCI's Summit Restaurant

Never be intimidated by a wine list again! This class features multiple tasting courses paired and served specifically with each wine. You will learn how to evaluate various components, flavors and textures, and how those can result in a match made in heaven...or elsewhere. Must be 21 to attend this class.

Adult Beginner/Intermediate

$85

Saturday, October 24 - 10:00 a.m. - 1:00 p.m.

Thai Cooking for Parents and Tweens, Ages 10 and up

Jamie Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Let Chef Jamie introduce you to the delicious recipes of Thailand in this class that will be fun for the whole family! You will learn how to make spring rolls, pad Thai, Panang chicken with broccoli and other dishes.

Beginner

$50 per person

Wednesday October 28 - 6:00 p.m. - 9:00 p.m.

Clean Eating: Eat Well, Live Whole

Jennifer Kagy, Chef/Holistic Health & Nutrition Coach, Jenn Kagy Healthy Me

Learn the basics of creating a healthier kitchen, how to read lables, find hidden ingredients you want to avoid, and even how to handle allergies and intolerances. With Chef Kagy's guidance you will prepare a menu focused on the freshest foods with the greatest nutritional value...that taste great.

Beginner/Intermediate

$65

Thursday October 29 - 6:00 p.m. - 9:00 p.m.

Indian Curries

Catrina Mills, Chef/Owner, Taste the World in Cincy Catering and Spices

The variety of spice is what really makes Indian food special. In this class Chef Mills will teach you about the spices used in traditional Indian dishes and how different combinations result in dishes full of flavor and aroma. Learn to make Indian spiced chicken with tomatoes & cream, spiced vegetable biryani, naan and more.

Beginner/Intermediate

$65

Wednesday, November 4 - 6:00 p.m. - 9:00 p.m.

Classic Spanish Tapas

Julie Francis, Chef/Owner, Nectar

Join Chef Julie Francis for a delicious evening of hands-on cooking as you learn how to make classic Spanish tapas that are easy and full of flavor. The menu includes Spanish chorizo & potato stew, garlic shrimp and more. Wine will be served with this class.

Beginner/Intermediate

$75

Friday, November 6 - 6:30 p.m. - 9:30 p.m.

Demystifying French Wines

Laura Landoll, CWS, Advanced Sommelier, CMS, Grand Cru Wine Company

French wines can be confusing, but they are beautiful expressions of where they are from. Learn about the major (and some minor) wine regions of France and their primary grapes, and never be intimidated by French wine again. Small bites will be served by the Summit Restaurant staff. You must be 21 to attend this class.

Adult Beginner/Intermediate

$85

Saturday November 7 - 10:00 a.m. - 1:00 p.m.

Kids and Teens in the Kitchen: Mexican Fiesta! Ages 8 and up.

Megan Scholle, Flavor Technologist, Givaudan and MCI Instructor

Hey kids...let Chef Megan teach you some great dishes to make from the land of Mexico. You will learn how to make fajita quesadillas, churros, and more, and be able to go home and make them for your family! This is a kids-only class.

Beginner

$50

Wednesday November 11 - 6:00 p.m. - 9:00 p.m.

Back to Basics - Sharpen our Knife Skills

Jennifer Kagy, Professional Chef and Certified Nutrition Coach

Slice and dice your way through the evening as Chef Kagy teaches you how to handle your knives like a pro. This class will cover the different types of knives, what to look for when buying knives, 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

$65

Saturday, November 14 - 9:00 a.m. - 2:00 p.m.

Mother Sauce Boot Camp

Catrina Mills, Chef/Owner, Taste the World in Cincy Catering and Spices

Chef Catrina is going to give you the secret of every great restaurant chef...how to make a great sauce! She will teach you the Five Classic French Mother Sauces: Bechamel, Veloute, Espagnole, Tomato and Hollandaise. You will learn how to prepare a roux, use other thickening agents in your sauces, and how to make the myriad of "small" sauces such as Bernaise, Creole, and Alfredo, once you've mastered the Mother Sauces. Food will be prepared so you may enjoy your sauces.

Intermediate/Advanced

$135

Friday November 20 - 6:30 p.m. - 9:30 p.m.

Date Night: Pasta! Pasta! Pasta!

Catrina Mills, Chef/Owner, Taste the World in Cincy Catering and Spices

Grab your date and join Chef Mills as she teaches you how to make fresh pasta from scratch. Enjoy a glass of wine while you turn your pasta dough into Ravioli for Two, Sausage & Wild Mushroom, Lasagna with Red Pepper Tomato Sauce, and Pasta with Clams in Wine Sauce.

Beginner/Intermediate

$150 per couple

Thursday, December 3 - 6:00 p.m. - 9:00 p.m.

Holiday Entertaining

Brian Whisman, Kroger Division Chef Coordinator

Chef Brian returns for one of his favorite classes - helping you get ready for the holiday season. He has new recipes and tips so you spend less time in the kitchen and more time enjoying the festivities with your guests.

Beginner/Intermediate

$65

Saturday, December 5 - 10:00 a.m. - 1:00 p.m.

Kids and Teens in The Kitchen: Holiday Cookies, Ages 8 and up

Megan Scholle, Flavor Technologist, Givaudan and MCI Instructor

Chef Megan is back to teach you how to make delicious cut-out cookies, royal icing, and all the techniques you will need to be the star at your next holiday cookie exchange. This is a kids-only class.

Beginner

$50

Friday December 11 - 6:30 p.m. - 9:30 p.m.

The Secrets of Sake

Laura Landoll, CWS, Advanced Sommelier, CMS, Grand Cru Wine Company Sean Kagy, Executive Chef, Summit Restaurant

What is Sake? A beer, wine, spirit? Sake is fermented from rice, so is most like beer but without the carbonation. In this new class, Laura will teach you how it is made, the different types of Sake, and how to pair it with food. The food pairings will come from Chef Kagy and his students from the Summit Restaurant. You must be 21 to attend this class.

Adult Beginner/Intermediate

$85

Coming Spring 2016...Our week-long Adult Culinary Boot Camp! More information will follow.

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!

Cancellation policy: If the class is cancelled for any reason by Cincinnati State (instructor illness, weather issues, inadequate registration, 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. 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.

Class participants should wear slip resistant closed-toed shoes and avoid loose fitting clothes and sleeves which drape off the arms.

Document Actions
« September 2015 »
September
MoTuWeThFrSaSu
123456
78910111213
14151617181920
21222324252627
282930
 
CincinnatiState.edu    Site Map    Accessibility    Privacy Statement    Glossary    Driving Directions    Campus Map    
© 2009-2015 Cincinnati State Technical and Community College     All rights reserved.