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Some of the
region's finest chefs will head to the Culinary Center at Mercer
County Community College this fall to share secret ingredients and
demonstrate a broad range of tried-and-true cooking techniques.
Classes start September 9 and continue through Dec. 5. Sessions
take place on Mercer's West
Windsor campus at 1200 Old Trenton Road.
Ready for action
are chefs Bill Conrad, Elizabeth Dinice, Lawrence Frazer, Frank
Campione, Wendy Jaeger, Benson Yu, Anne Lumberger, Chris Posner,
and MCCC's own Douglas Fee, coordinator of Hospitality programs.
Weekday classes meet in the evening, while weekend sessions are
offered in morning and afternoon blocks.
Back by popular
demand is Chef Conrad's Culinary 101 series: "Knife
Skills" on Sept. 26 and repeated Nov. 7; "Soups
On!" on Oct. 3; "Meats" on Oct. 10; and
"Fish" on Oct. 24. The ever popular "Chocolate
101" returns on Sept. 25, a class in tasting and baking
with Chef Lumberger.
Chef Frazer's
All in the Sauce series offers two hands-on courses: "Playing
with Pasta" on Sept. 20 and "From Sauce to Salsa"
on Oct. 4. Chef Fee invites participants to a "Dinner Party!"
on Oct. 9, where participants are both chef and guest.
Chef Campione explores European cuisine in "Paella &
Sangria" on Sept. 12, followed by his Now That's Italian!
series: "Italian Antipasto Feasts" on Sept. 26;
"How to Make Fresh Home-Made Italian Cheeses" on
Oct. 10; and "Italian Wine and Dinner Pairings"
on Nov. 7. Topping off the series is a how-to "Traditional
Italian Christmas Eve Fish Dinner" on Dec. 5.
Chef Benson
Yu presents a new series, The Culinary Art of the International
Buffet Table, for those interested in preparing professional-style
buffets. In "Buffet 101 Cold Food Station" on Sept.
21, he will teach the skills of the "garde manger," including
preparing and presenting cold meats, fishes, vegetables, fruits,
and salads. In "Buffet 102 Hot Food" on Oct. 12,
he will focus on carving stations and accompanying side dishes.
Chef Posner
also serves up new courses this fall. For those interested in experiencing
what it's like to cook in a restaurant or other professional setting,
"On the Line" explores grilling, sautéing,
roasting and poaching like the pros on Oct. 2. For those who seek
low cost, convenient meals, his "What a Crock!"
class focuses on slow-cooked meals on Oct. 23. The creative juices
continue to flow with Chef Posner's "Stuff It!"
- a course that provides recipes for stuffing vegetables, fish,
poultry and more on Nov. 6.
Culinary drama
is on display Nov. 13 when Chef Dinice prepares the elegant menu
from "The Last Night on the Titanic." Gourmet dishes
continue to be the focus in "Tastes Like Chicken"
on Nov. 20, when Chef Posner takes traditional chicken dishes to
new heights.
Wine is on the
menu throughout the fall. The popular wine enthusiast and educator
Bruce Smith returns to share his knowledge, presenting "Wine
Appreciation" from Sept. 9-30, "Wine Regions of
Spain" Oct. 21 and 28; and "Singing the Blues,"
a night of wine and cheese appreciation Nov. 4. Chef Jaeger presents
"5X5 Cheese and Wine" on Oct. 16 and Chef Conrad
adds his wine knowledge with "Food & Wine: Perfect Together"
on Nov. 14.
Youngsters will
have a special place at the table with Chef Fee's "Pizza
and Cookie Party!" on September 12. Children are invited
back during the holiday season when Chef Lumberger presents the
fun-filled "Gingerbread Workshop" for children
of all ages Dec. 5.
Tips for holiday
entertaining are presented in November. The perfect holiday meal
is served up in Chef Conrad's "Thanksgiving 101: The Ultimate
Turkey and Trimmings Class" on Nov. 14. The menu takes
a sweet turn with "Holiday Candymaking," presented
by Chef Dinice on Nov. 21.
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" Oct.
12 and 19. "ServSafe® Recertification" will
be offered Aug. 17 and repeated on Nov. 9. Participants will take
the recertification exam at the end of the session.
For more information
or to register for these or other classes offered through MCCC's
Center for Continuing Studies, call (609) 570-3311 or visit the
website here.
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