Cooking Classes & Culinary Events for all ages

Ashley is a Registered Dietitian with a Bachelor’s degree from Missouri State University and a Master of Science degree from the University of Kansas. Baking has been her lifelong passion, and over the years that passion has grown into owning a Sourdough micro bakery that specializes in artisan Sourdough breads, Sourdough foods, and other baked goods. Ashley’s Sourdough journey has been incredibly rewarding, but it has not always been easy. Like many home bakers, she experienced the challenges, frustrations, and learning curves that come with working with a Sourdough starter and developing consistent baking techniques. Through perseverance and practice, Ashley learned how to make Sourdough baking approachable, practical, and enjoyable. As both a dietitian and baker, Ashley loves combining the science of baking with hands-on experience. Her goal is to help others gain confidence in Sourdough baking and discover ways to fit it into their busy lives. Whether you are just getting started or looking to improve your skills, Ashley is excited to share the knowledge, tips, and time-saving strategies that have helped her succeed in her own Sourdough journey.

Brent Grider’s passion for food and beverage began over 20 years ago when he started out as a barista at several local coffee shops, eventually working his way up to management. His foray into full-service restaurant management began as an assistant manager for a local Italian restaurant, where he spent three years learning the ins and outs of the restaurant business, wine and spirits. Brent further honed his skills with management positions at McCormick & Schimick’s and Benton’s Prime Steakhouse, where he was exposed to fine wines and spirits. He received the Award of Excellence from Wine Spectator magazine and local recognition of “Best Bar” by the Pitch magazine. As Complex Director of restaurants & bars, Brent continued to develop beverage programs for the Westin Kansas City and Sheraton Kansas City at Crown Center and oversee four wine and cocktail programs. Brent then moved on to become the Beverage Manager & Sommelier for Stock Hill Steakhouse. After management stints at Starwood Hotels and Hotel Phillips, Brent is now the Beverage Manager and Sommelier at Cameron Mitchell Restaurants, a group that operates 50 fine dining restaurants across the Midwest and Southeast. Brent holds the title of Certified Sommelier through the Court of Master Sommelier, and is certified through BarSmarts for his knowledge of cocktails and spirits. He has been an instructor at The Culinary Center since 2015.

Bruce Cambell is a graduate of the Hotel and Restaurant Business School at Michigan State University. With over 30 years in the restaurant and beverage industry, Bruce brings his passion and knowledge to a variety of culinary topics. As a founding member of the Rib Stars BBQ team, he has competed on the BBQ circuit for more than 17 years and has won numerous awards. Bruce has been teaching a variety of culinary styles at The Culinary Center of Kansas City since 2006.

Executive Pastry Chef Catie Wiley joined our teaching staff full-time in 2024 after an illustrious career on the East Coast. Since early childhood, when Catie was asked what she wanted to be when she grew up, she always answered “a baker.” She grew up in the Hudson Valley, and often spent her birthdays at the Culinary Institute of America’s Apple Pie Cafe. She began pursuing her passion for baking at Johnson and Wales University, and followed that up with a Masters of Art in Teaching. On the East Coast, Catie worked at a number of bakeries, including an iconic French patisserie in Providence’s historic Federal Hill neighborhood. After honing her skills across Rhode Island’s vibrant food scene, Catie spent time teaching baking and pastry arts to high school students in Falls River, Massachusetts. Her passion for learning and exploring new techniques continues, with a current obsession for sourdough, perfecting pizza dough, and discovering Midwestern regional favorites like bierocks and gooey butter cake. Catie’s classes will inspire you to fall in love with baking!

Chef Gary’s love for cooking is exceeded only by his passion for teaching the culinary arts. A seasoned talent in the Kansas City area, Chef Gary’s career as executive chef spanned over 40 years. After growing up on a family farm in North Dakota where he developed a deep appreciation for growing fresh food and scratch cooking, Chef Gary attended culinary school in Minnesota and was educated by a team of prestigious American and European chefs in his early years while working in a fine country club and various hotel kitchens around the U.S. He sharpened his talents in later years at the Culinary Institute of America’s campus in Napa Valley. He was named Chef of the Year 2007 by the Kansas City Chef’s Association and was involved in leading many of their educational activities. Currently semi-retired, Chef Gary enjoys cycling, traveling, spending time with family and friends, and being in the kitchen whenever he can. Chef Gary’s interest in nutrition and a healthy lifestyle is expressed in a broad range of cooking styles. After running 18 marathons, he relates well with the needs of amateur athletes. He is a very active cyclist and participates in many local cycling events. Teaching cooking classes has been a passion of his for over 20 years. He is also a chef for events at War Horses for Veterans, a horse ranch just south of Kansas City, where staff and horses provide therapy for veterans and first responders recovering from PTSD.

Leighana Williams is a passionate cake artist and baker who has worked with some of the best pastry chefs in the country. She studied art at Kansas State University, and then spent the next decade cultivating her unique pastry technique and style. After several years in San Francisco and Minneapolis, she came back home to Kansas City to put down roots and raise a family. Leighana has been a member of our team since 2017.

Jamelah’s love for food began when she was very young baking alongside her grandmother and grew into a lifelong passion that became her career. As the former owner of a meal-prep company in Wichita, she found joy in helping others eat well with ease—a path that naturally expanded into catering, private chef work, and teaching culinary classes. Inspired by her daughter’s food allergies, Jamelah has reimagined how nourishing, allergen-friendly meals can taste and she has over a decade of experience creating flavorful, gluten-free meals and baked desserts. Jamelah is the owner and founder of Nourish ICT, which is rooted in her belief that food connects, heals, and brings people together.

Jeremy is a from-scratch Chef specializing in contemporary American cuisine with a focus on upscale comfort food. His philosophy on food is that it should be “simply done, but done well.” Whether developing an elegant plated dish, crafting a special-event menu, or leading a culinary team, Chef Jeremy believes every plate should have intention behind it. At the heart of his cooking is a balance between comfort and sophistication – familiar enough to feel like home, yet elevated enough to feel special.

Executive Chef Jesse Vega Sr. is an award-winning chef, educator, and industry leader with over four decades of experience spanning restaurants, corporate culinary development, competitive cooking, and culinary education. A 2025 World Food Championships Seafood Division 2nd Place Winner, Chef Vega has earned national recognition for his skill, creativity, and execution under pressure. He was also named the 2017 Greater Kansas City ACF Chef of the Year, won the Taste of Kansas City Iron Fork Championship, and received multiple Missouri Pork Council “Taste of Elegance” People’s Choice Awards. Chef Vega is known for his depth of craftsmanship across the culinary spectrum. He is an award-winning ice cream maker and an accomplished butcher, baker, fishmonger, and herb and spice specialist—bringing a hands-on, fundamentals-driven approach to both cooking and teaching. As a former corporate chef, he traveled extensively across the United States and internationally, leading live cooking demonstrations, supporting product development, and representing the culinary profession at premier industry events including the National Restaurant Show in Chicago, the Canadian National Exhibition in Toronto, and SIAL International in Buenos Aires. He has also appeared on local and national television. Chef Vega’s culinary style is rooted in bold, approachable flavors with specialties in American Italian, Tex-Mex, and regional cuisine. Since 2002, he has served as a lead instructor at The Culinary Center of Kansas City, where he is known for his high-energy teaching style, real-world expertise, and commitment to developing confident, career-ready culinary professionals.

Chef Jim Tinkham (CEC, ACE, CCA, AAC) has a veritable alphabet soup of accolades and decades of experience on the culinary scene. Chef Jim is a Certified Executive Chef, Approved Certification Evaluator, Certified Culinary Administrator, and a member of the American Academy of Chefs. A graduate of the prestigious Culinary Institute of America, he started his career in 1979 in the hotel and casino industry. Jim is a past President and Chairman of the Board for the American Culinary Federation Greater Kansas City Chef’s Association, current Vice President of the Association, and was honored as their 2014 Chef of the Year. In 2021, Jim was inducted into the Chaîne des Rôtisseurs, the oldest and largest food and wine society in the world. Most recently, Jim worked for Fresh Ideas Food Service Management as the Executive Chef at William Jewell College. Jim has been teaching a range of European and American culinary styles to our guests at The Culinary Center since 2012.

BBQ Pitmaster Larry Hadley has been a Kansas City Barbecue Society (KCBS) Certified Master Judge and KCBS Contest Representative for the past 26 years. Larry and his teammate, Q39 founder Rob Magee, led a nationally competitive barbecue team, the “Munchin’ Hogs.” The team won a wide array of competitions over a 10-year span, including two national championships. Larry also serves as Trail Chef for the CDTA (Continental Divide Trail Alliance) several times each year, and competes yearly in the Lenexa Chili Challenge. Larry is an invaluable addition to The Culinary Center team in assisting with classes and events, especially when they feature BBQ!

Also known as “Goddess of Good Eats,” Laura Thomsen has been drawn to the culinary world since she was a child delivering coffee, sandwiches and homemade banana bread to her farmer father as he worked in the fields. Laura developed her resumé at New Century Catering, the bakery at Dean and Deluca, The New Theater Restaurant, Union Station, area schools, and Unity Village. Chef Laura is a private chef for numerous individuals and organizations around the Kansas City area, and has been teaching beloved adult and kids’ classes at The Culinary Center of Kansas City for over 12 years, including her “Harry Potter” classes for Junior Chefs (9-14 year olds).

Leesa Yates is a retired third grade teacher who taught in the Shawnee Mission School District for over 30 years. She has always been artsy and creative. After taking a cookie decorating lesson, Leesa was hooked. She found that cookie decorating is the perfect outlet for her creativity. As friends and family saw her cookies, shared pictures and spread the word, news got out about Leesa’s beautiful cookies. Leesa took her new passion for cookie decorating and started an in-home cookie decorating business, Cookies by Leesa. Leesa says her favorite cookie projects have come when a client gives her an idea of what they have in mind and then lets her run with it. Our guests at The Culinary Center have certainly benefited from Leesa’s career as a teacher. She leads classes for both kids and adults, and is passionate about sharing her decorating expertise.

Chef Lisa joined our teaching staff full-time in January 2025. Lisa’s journey in the culinary world began at the tender age of 13, when she lent a hand to her grandparents at their catering company. This early exposure ignited a passion that led her through the ranks of the restaurant business, culminating in the management of casual to high-end dining establishments, including Venue, Cafe Sebastienne at The Kemper Museum, and The American Restaurant, where she served as a sommelier. From 2008 to 2020, Lisa taught Culinary Arts at The Career and Technology Center at Fort Osage in Independence, Missouri. Teaching this two-year high school program provided a meaningful growth experience and insights into motivation. Along with teaching, she operated Learning Kitchen, LLC., a catering company employing students from across the metropolitan area who work alongside industry professionals in a reciprocal teaching and learning environment. Chef Lisa’s extensive career in food, food service, preparation, and education has allowed her countless opportunities for growth and fulfillment. For Chef Lisa, cooking and sharing a meal is more than a task–it’s a powerful tool for education, a means to unite families and communities, and a bridge across cultural divides.

Pastry Chef Mari Ruck has been teaching great classes with us since we opened! She co-owned owned a specialty food store from 1983 to 2004 which inspired her to attend the Chef Program at Johnson County Community College, graduating in 1999. She loves baking and has become known as the cinnamon roll queen.

Chef Matt Chatfield has been in the restaurant business for more than three decades, starting his training at Johnson County Community Colleges acclaimed Culinary Arts Apprenticeship. Since then, Matt has worked alongside some of the region’s most acclaimed Chefs. With experience in restaurants, country clubs, hotels, teaching classes, and TV appearances, he has made a name as one of the top demonstration chefs in the Kansas City food scene. Matt has a passion for passing on what he has learned to his students. He is the former Executive Chef at The Culinary Center of Kansas City (2006-2013), and has been back teaching classes there since 2023. He is currently the Executive Chef for Roth Living on The Country Club Plaza, a Wolf and Sub Zero Showroom. He is welcoming, with a relaxed style, and enjoys helping others in the kitchen. His wife, Sophia, is also a celebrated Chef and instructor at The Culinary Center of Kansas City.

Chef Molly Flynn attended culinary school at Seattle Central Culinary Academy, then started her career at several restaurants and catering companies in Seattle while running her own business as a personal Chef. She has been the Chef for over 300 weddings, and has over fifteen years’ experience executing events for anywhere from 10-1000 people. In 2017, Molly moved to Kansas City and continued her career as Banquet Chef for the Reserve Event Space at Rockhill Grille. For the past two years, Chef Flynn has been a Sous Chef with Aramark’s Sports and Entertainment division, working with professional sports teams like the Spurs, Giants, Royals, and (currently) the Kansas City Chiefs. In 2024, Molly worked on the Indianapolis 500, the world’s largest one day sporting event. Molly is an experienced culinary instructor with ten years’ experience teaching. She loves teaching both adults and children how to cook. When she’s not in the kitchen, Molly is a fitness instructor with five certifications who enjoys cuddling her beautiful ragdoll kitten, Benson Buttermilk Biscuits.

Rachel Van Stratton began her cake decorating career at a local cake and candy supply store where she learned the basics of cake and cookie decorating. In 2014, she opened her own home-based small business, Sweet Ideas, that specialized in custom cookie and cake orders, and shared her decorating talents at many pop-up shops around the Kansas City area. She now teaches at The Culinary Center and spends every other spare moment baking with her young son.

Executive Chef Richard has been a professional chef for over 40 years, and instructor at The Culinary Center for over 25 years. A graduate of the Culinary Institute of America, Chef Richard has developed over twenty restaurant concepts as the Director of Culinary for the legendary Gilbert/Robinson Restaurant Group. Chef Richard developed and ran classic Kansas City restaurants like Annie’s Santa Fe, Bristol Bar & Grill, Plaza III, and Fedora Cafe & Bar. Among his many accolades, Chef Richard was awarded “Outstanding Faculty Member” at the Kanas City Kansas Community College, and the American Culinary Federation’s KCCA Chef of the Year – just in 2016 alone. Other honors include the 2008 Presidents Gold Medal Award from the American Culinary Federation, a two-time 4 Diamond Award Winner from AAA for Food Excellence, and 15 Travel Holiday Awards for Food Excellence. Chef Richard has taught a variety of classes at The Culinary Center, including smoking and grilling, and our very popular Professional Series classes. He also enjoys teaching the culinary arts to 9-14 year-olds in our Junior Chef Academy classes and camps. Chef Richard’s wife Kris, helps him do his mise en place for every cooking class at CCKC. Chef Richard just retired as the Lead Chef Instructor at Kansas City Kansas Community College. This will allow him to teach even more classes at The Culinary Center!

After retiring from a career in hospital IT, Richard Sinning decided to take up his lifelong passion of cooking and baking. Richard is a pizza-making aficionado and major foodie, and he’s eager to teach his tried-and-true techniques to make delicious pizzas from scratch. Richard has spent years traveling Italy to perfect his pizza dough and ingredients in the time-honored Neapolitan style. Richard’s pizza dough is made from scratched and proofed for up to five days before class, creating an amazing flavor that is the ideal canvas for his toppings. Richard has been an instructor at the Culinary Center since April 2022.

Chef Sandy DiGiovanni grew up in the restaurant business, learning to cook alongside her restaurateur mother and baker father from an early age. Her earliest memories include peeling potatoes at age seven at her mother’s “Stack’s Drive In.” With decades of experience owning restaurants and catering businesses, Sandy gained national recognition as a finalist on NBC’s “America’s Next Great Restaurant” with Bobby Flay. In 2011, she reopened her parents’ restaurant as “Stack’s on Brighton,” keeping their memory alive. Since 2012, Chef Sandy has brought her unique, humorous teaching style to our kitchens, specializing in Italian cuisine (her heritage). She’s also a contributing writer for Edible Magazine and, as students quickly discover, a heck of a bartender! She currently teaches exclusively at our Northland Briarcliff location.

Chef Sergio Lara has been working in professional kitchens for more than 20 years, from senior living communities and country clubs to hotels and fine dining restaurants. Chef Sergio started out as a Sous Chef at The Culinary Center of Kansas City, where he worked under the tutelage of his twin sister, Chef Vicky Lara. Chef Sergio eventually became an instructor at The Culinary Center, and taught a variety of international cuisines, including Italian, Thai, Greek, Chinese, and Mexican. He spent years as the Executive Chef at The Farmer’s House, which provides innovative community-based programs for youth and adults with developmental disabilities. In November 2025, Chef Sergio joined The Culinary Center full-time as an in-house instructor focusing on classes and private events. Chef Sergio has a gift for conveying cooking techniques to our guests in a simple, approachable way.

Originally from Indonesia, Chef Sophia Chatfield graduated from culinary school at Johnson County Community College. She has held the position as Executive Chef at several area country clubs in Kansas City, and is currently Executive Chef and Director at The Barstow School in Kansas City, MO. Chef Sophia has been teaching cooking classes since 2006, with experience in a wide variety of International Cuisines, as well as American Regional. Chef Sophia’s husband, Matt, is also an acclaimed chef who teaches at The Culinary Center of Kansas City.

Susana Lara Ramirez has a passion for cooking. She grew up in the kitchen beside her mother who taught her the secrets of preparing authentic Mexican dishes and as the oldest of six children, she prepared many of her family’s daily meals. When Susana isn’t creating culinary magic in her kitchen (or ours!) she enjoys her full-time position as a second grade teacher. She has been an instructor and The Culinary Center of Kansas City since 2007, and teaches one of our most popular classes: “The Traditional Art of Tamale-Making.”

Tarra Freberg is a foodie currently teaching advanced culinary students at a local high school. She has worked as a culinary educator for over 20 years, specializing in yeast breads, pies and easy weeknight meals. Tarra enjoys her relationships with students, helping them develop culinary skills and motivating them to love cooking and baking. During the holiday season, she sells freshly prepared pies and cinnamon rolls to friends. Tarra grew up on a farm in north central Kansas, where her mother and grandmothers made everything from scratch. They raised their own fruits, vegetables and proteins, processing all their food by hand. She learned to can fresh pickles & green beans, freeze sweet corn and fruit, fabricate chickens, bake bread and whip up meals. She especially loves working with dough. When she is not working with students or cooking, she enjoys spending time with her husband and their four children, creating container gardens, reading inspirational books, and completing home improvement projects.

During her 18 years at The CCKC, Chef Vicky Lara has taught hundreds of classes, team building events, and private events. Chef Vicky can do it all, and she’s earned rave reviews over the years for her delicious food and friendly, approachable teaching style. Vicky is an accomplished Chef and Instructor in the art of Mexican cuisine, as well as culinary topics as varied as cake decorating, Asian Cuisine, and Gluten-Free cooking. Growing up, she cooked right beside her mother as assistant and “the taster,” and is a master at recreating the authentic dishes of her family. Chef Vicky leads many of our team-building and private events, making guests feel right at home as they cook up delicious communal meals.

Chef Yvette Hirang was born and raised in the Philippines and started cooking at age 10. She loved eating good food, but what really hooked her was how ingredients came together to make something delicious. That curiosity grew into a passion for world cuisine, and she’s been sharing it with students at The Culinary Center of Kansas City® since 2015. Yvette spent more than 10 years in sales and marketing before she went after her lifelong dream of becoming a chef. She earned an associate degree in Culinary Arts/Chef Training from Johnson County Community College in 2012 and is a Certified Chef through the American Culinary Federation. She apprenticed at two Kansas country clubs, then worked as a sous chef at several Kansas City–area clubs and with SAGE Dining Services. Later she was a culinary and sales consultant and Divisional Chef for Reinhart Foodservice’s Kansas City division. At MGP Ingredients, a leading U.S. supplier of premium distilled spirits, Yvette was Culinary Innovations Manager and Culinary R&D Chef. Seafood is her favorite thing to cook, though she’s grown to love a good Kansas Angus ribeye. When she’s not in the kitchen, this music-loving mom is probably listening to something good!