N.J. -The Mercer County Community College Culinary Center
has invited some of the region's top chefs to share the joy
of cooking with community residents this winter. Classes begin
Jan. 30 and continue through April 9 and are held evenings
and weekends on the college's West
Windsor campus, 1200 Old Trenton Road. Space is limited;
early registration is recommended.
Featured chefs include Wendy Jaeger, Bill Conrad, Frank Campione,
Lawrence Frazer, Benson Yu, Elizabeth Dinice, MCCC's own Douglas
Fee, coordinator of hospitality programs, and a new addition,
Chef Rita Bohlumbohm.
Chef Jaeger will whip up flavorful meals on a budget with
"Soups and Stews of France," on Jan. 30.
She follows that with "Sunday Lunch for Spring"
on Apr. 17 and "Mediterranean Picnic" on
May 1. All dishes will be paired with appropriate wines.
Back by popular demand is Chef Conrad's Culinary 101 series:
"Knife Skills" on Feb. 5 and repeated April
30; "Soups On!" on Feb. 19; "Poultry"
on Mar. 26; and "Fish" on Apr. 9. Conrad finishes
the series with tips on cutting beef, chicken and pork in
"A Cut Above" on Apr. 16.
Chef Bohlumbohm reveals her pastry skills in a new two-class
series, "Let Them Eat Cake!" from Feb. 20-27.
In the first session, participants will learn to bake the
perfect sponge cake; the second session focuses on icings
Chef Campione shifts the focus to southern Europe with "Pasta
Pasta" on Feb. 26 and "Paella and Sangria"
on Apr. 2. Chef Frazer continues the European focus with "Playing
with Pasta" on Mar. 11; "From Sauce to Salsa"
on Mar. 25; and "Playing with Pasta II" on
Chef Yu presents a taste of Asia with "Sushi 101 Colorful
and Fun Sushi" on Feb. 13. He explores classic Thai
recipes for seafood, chicken and beef in "Thailand"
on Apr. 3.
On Mar. 6,Chef Dinice shares facts and favorite recipes featuring
"Mushrooms," followed by "Coffee:
It's Not Just for Breakfast!" on Mar. 27.
Popular wine enthusiast and educator Bruce Smith returns with
an all-new courses. Smith presents "Wines of Monterey,
California" on Feb. 16; "Wines of Sonoma
County, California" on Feb. 23; "Wines of
Napa Valley, California" on Mar. 2; "Pinot
Noir of New Zealand" on Mar. 9; and "Great
Wines Under $10" on Mar. 16.
In addition to helping home cooks enhance their skills, the
Culinary Center is a training site for ServSafe Certification
and Recertification for restaurant professionals. Chef
Fee presents "ServSafe® Certification Food Safety
Manager Exam Prep and Exam" Feb. 8 -15. "ServeSafe®
Re-Certification" will also be offered on Feb. 15.
Participants will take the recertification exam at the end
of the class.
information, contact the MCCC Center for Continuing Studies
at (609) 570-3311, by email at ComEd@mccc.edu,
or by visiting the website here.