West Windsor, 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 and fondants.

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 Apr. 8.

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.

For more information, contact the MCCC Center for Continuing Studies at (609) 570-3311, by email at ComEd@mccc.edu, or by visiting the website here.