N.J. - Too many great cooks never spoil the broth. The Culinary
Center at Mercer County Community College is the perfect place to
learn new tricks of the trade and much more from the region's top
chefs. Whether planning a dinner party, preparing international
cuisine, or selecting the appropriate wine, winning techniques will
be revealed in classes that run from January through May on MCCC's
Windsor campus at 1200 Old Trenton Road.
Chefs Bill Conrad, Elizabeth Dinice, Wendy Jaeger, Mamta Puri, Lawrence
Frazer, Benson Yu, Frank Campione and MCCC's own chef-in-residence
Douglas Fee, coordinator of MCCC's Hospitality programs, will demonstrate
their vast skills and encourage hands-on participation. All classes
may be taken on an individual basis.
As 2010 unfolds, new courses abound. Chef Wendy Jaeger will set
the tone for fresh, flavorful spring menus with "Soups and
Stews of France" on Jan. 31. Chef Elizabeth Dinice's "Coffee:
It's Not Just for Breakfast!" on Feb. 7 reveals the popular
beverage's versatile uses in a variety of dishes, and "Mushrooms"
on Feb. 28 is likely to please even the most devoted carnivores.
Other new additions are Chef Jaeger's "A Sunday Lunch for
Spring" on April 11 and "Mediterranean Picnic"
on May 2.
Chef Puri will present tried-and-true Indian cooking techniques
in "Cuisine of India 101" on Feb. 26, followed
by more authentic dishes in "Street Foods from Northern
India," featuring such delights as Tikki and Dahi Dhalla,
on March 12.
Popular wine enthusiast and educator Bruce Smith returns to share
his knowledge with courses focusing on three new regions -- "Wines
of Portugal" on April 7; "Wines of Chile"
April 14-21, and a "Varietal Comparison of Chenin Blanc"
on April 28. Each class will conclude with a wine tasting.
Many courses are back by popular demand. Chef Conrad whips up some
magic in "Hot Off the Grill" on Feb. 20. Chef Frazer
presents "Playing with Pasta" on March 7; "From
Sauce to Salsa" on March 28; and his new "Playing
with Pasta II" on April 18. Chef Fee teaches participants
the secret ingredients for a perfect "Dinner Party"
on March 26.
More international dishes are on the menu when Chef Yu presents
"Sushi 101: Colorful and Fun Sushi" on Feb. 22;
"Thailand" on March 22; and "Chicken Dishes
from Around the World" on April 12. Chef Campione takes
his class to Italy with "How to Make Fresh Home-made Italian
Cheeses" on Feb. 6; "Paella & Sangria"
on April 17; "Dolci, Dolci" on April 24; and "Romantic
Italian Candlelight Dinner" on May 8.
Those seeking to develop basic culinary skills will benefit from
Chef Conrad's "Knife Skills" on Feb. 20 (repeated
May 1); "Soups On!" on Feb. 27; "Meats"
on March 6; "Poultry" on March 13; and "Fish"
on March 20.
In addition to helping home cooks enhance their skills, the Culinary
Center is a training site for ServSafe Certification and Recertification
restaurant professionals. Chef Fee presents "ServSafe®
Certification Food Safety Manager Exam Prep and Exam" for
two sessions, Feb. 1-8 and March 1-8. "ServSafe® Recertification"
will be offered April 19. Participants will take the exam and recertification
exam at the end of their respective sessions.
For more information or to register for these and other classes
offered though MCCC's Center for Continuing Studies, call (609)
570-3311 or visit the MCCC website at www.mccc.edu/ccs.