The Culinary Center of Kansas City is fortunate to have some of the best and the brightest culinary and beverage educators in the industry. Our instructors come with a wealth of knowledge and skill in the culinary arts, from all walks of life. We spotlight one of these gems each month, giving you a peek into their world.
Next up – Chef Richard McPeake, who has been a chef instructor at The Culinary Center of Kansas City for 16 years.
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ef Richard’s impressive culinary resumé began 40 years ago, and includes studying at the Culinary Institute of America in Hyde Park, NY, developing more than 30 restaurant concepts, authoring numerous cookbooks, competing and educating about BBQ, creating a line of BBQ rubs, instructing at Kansas City, Kansas Community College and CCKC, and winning dozens of awards for food excellence.
What is your most indispensable kitchen tool?
VacuVin Instant Marinator, for infusing the depth of flavor. And the Smoking Gun!
What is your ingredient obsession?
Fresh Herbs and Local Products, cooking “indigenous,” and of course anything with a “solid” BBQ Flavor!
What is your all-time most memorable meal?
After working a full day at Spago restaurant in LA with Chef Mark Peel and Wolfgang Puck, sitting down and chatting with Wolfgang and eating a Santa Barbara Shrimp Pizza (The opening days of Fedora Café, 1984)
Who is your favorite chef?
On TV – Cat Kora! I love how she infuses her heritage into everything she does. I cooked with Julia Child 3 times, and it was an awesome experience to meet the BEST & Greatest Chef to bring TV cooking into your home!
Who’s your favorite person to have cooked for?
My favorite rock group is ZZ TOP, and I did their backstage party after a concert at Verizon/Sandstone – very cool! I have cooked for Ronald Reagan, Tip O’Neil, Bob Dole, Charlton Heston, to name a few. And I cooked for Bette Midler on her 40th birthday.
Who would you love to cook for?
I would love to have cooked for Elvis.
