Meet Jackie Wilson…

Let me introduce you to one of our newest culinary instructors at The Culinary Center of Kansas City…  Chef Jackie Wilson.

After many years of being away from the KC area, Jackie is returning to her roots in Kansas City, and is looking forward to sharing her passion for good food, good cooking and good company.

Jackie attended Shawnee Mission West High School in Overland Park, then went to Kansas State University, where she earned her degree in Home Economics Education. After becoming a certified Culinary Arts Instructor, she went on to teaching Home Ec for 25 years in Kansas and Missouri schools, as well as working in restaurants, catering and as a food stylist.

Good food nourishes our souls, as well as our bodies, Jackie believes, and the thoughtful preparation and cheerful service of it is essential to our well-being.  We welcome her to our awesome team of CCKC instructors!

Check out Jackie’s classes that have just been added to our class schedule! Click on the class titles below for information and registration:

Homemade Liqueurs for the Holidays
Sat, Dec 9,  10 a.m. – 12:30 p.m.
Limited Hands On  |  Tastings & Take-Home Liqueur  |  $60
Liqueurs, also called cordials, have long been produced and enjoyed as aperitifs, in mixed cocktails, and in cooking.  The process to make them at home is easy and inexpensive, and learning this process will open your imagination to endless possibilities. And they make elegant and memorable gifts!  You will take home a handcrafted liqueur, along with recipes and many ideas for using them.

French Galettes! Oh Là Là!
Sun, Jan 7,  12:00 – 2:30 p.m.
Limited Hands On  |  Tastings & Two Take-Home Personal-Size Galettes  |  $60
Guess what, we can have pie for dinner! A galette is a French pastry assembled in a free-form style to create a rustic tart that can be savory or sweet. These wonderful pastries are simple to prepare, yet attractive, flavorful, and so versatile. A vegetable galette with a warm cup of soup makes a satisfying supper, and a sweet galette with a scoop of ice cream is a delectable dessert!  Students will learn to make the pastry dough, and will prepare fillings for a savory spinach and mushroom galette and a sweet blueberry galette. Try something different to warm up your winter.

Weekday Cooking Lessons with Chef Jackie:
Coffeehouse Breads
Tue, Jan 16,  10 a.m. – 2 p.m.
Limited Hands On  |  Tastings, Coffee & Take-Home Bread  |  $55
What is more compatible with your morning coffee or tea than fresh baked breads like those you find in your favorite coffee shop? This class will focus on three mixing techniques: the muffin method, the biscuit method, and the creaming method, which will allow you to produce a variety of memorable breads quickly and easily in your own kitchen.  Come enjoy some time baking as we produce muffins, scones, and biscotti together. Chef Jackie will lead you in some hands-on practice, as well.

Weekday Cooking Lessons with Chef Jackie:
Splendid Soups
Tue, Jan 30,  10 a.m. – 2 p.m.
Limited Hands On  |  Tastings & Take-Home Soup  |  $60
“Happiness is hot soup on a cold day!”  Not many things are more satisfying than a well-made homemade bowl of soup.  Once a few basic techniques are learned, you can let your imagination and personal tastes shine through in your soup creation.  The best soups are more than just dumping things into a stock pot!  Today we will learn stock making techniques as we make a Hearty Chicken Noodle Soup… good for winter ailments and a world apart from the canned variety.  Then Chef Jackie will educate us on the virtues and techniques of cream soups as she creates a Saffron Butternut Bisque and Baked Potato & Broccoli Cheese.  You’ll get a bit of hands-on practice, too!

Weekday Cooking Lessons with Chef Jackie:
Brunch Egg-stravaganza
Mon, Feb 5,  10 a.m. – 2 p.m.
Limited Hands On  |  Tastings  |  $60
Whether it’s just the two of you on Sunday morning, or company for the weekend, eggs can be so much more than the usual scramble or the standard breakfast casserole. With a little creative effort, you can prepare eggs in unique ways with imaginative flavor combinations that will out-dazzle the morning sun!  In this class, students will learn, with some hands-on involvement, how to properly prepare shirred eggs, Frittatas, and Roulades; and the best part is much of the preparation can be done in advance, so breakfast or brunch can be quickly assembled. No wonder eggs are known as “The Chef’s Magic Ingredient.”

‘Weekend of Love’:
Couples Make Artisan Chocolate Bon Bons
Sun, Feb 18,  1:00 – 3:30 p.m.
Limited Hands On  |  Tastings & Take-Home Bon Bons  |  $60
If you’re looking for that special something for your special someone for Valentine’s Day, this is it! Step into our kitchen for a sweet little class with your sweetheart where you will learn to make delectable artisan chocolate Bon Bons with hard shells and soft centers like those you buy from the best chocolatiers. Class members will learn to temper chocolate, create soft creamy centers, and apply designs with transfer sheets. The instructor will also demonstrate other applications for tempered chocolate.