Time to Get Cooking at MCCC Culinary Center in 2010


West Windsor, 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 West 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.

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