Culinary Arts Classes

ADULT

815 Commercial St.Emporia, KS 66801

To Register:

(620) 343-6473

info@emporiaksarts.org

Come by:815 Commercial St.Emporia, KS 66801

* Pre-registration is REQUIRED for ALL classes,and full payment is due at time of enrollment.

Tuesday - Friday: 10:00 a.m - 6:00 p.m.Saturday: 10:00 a.m - 3:00 p.m.

EAC Hours:Please make sure and enroll atleast one day before a class(by 3:00 p.m.), to ensure aspot. Remember: We are

closed Sunday and Monday.

TAKE NOTE:

Info & PoliciesAll Culinary Arts Studio classes are small, making it the perfect place to get individualized,personal, and one-on-one culinary instruction. This allows ALL skill levels to attend!________________________________________________________________________

Pre-registration is REQUIRED for ALL classes, and full payment is due at time ofenrollment.

CANCELLATION POLICY:Life happens, we get that! We will gladly refund the entire class fee as long as your requestis made TWO WEEKS BEFORE the class date. If canceled within two weeks of the class,only 50% of the class fee will be refunded. However, if we can fill your spot (from someoneon our waiting list), we will happily refund the entire class fee.

We reserve the right to cancel a class for any reason. In the rare case this happens, wewill refund the entire class fee.

BAD WEATHER:In the event of bad weather, we will make every attempt to notify you of any classcancelation using the information you provided at registration (and of course, refund yourmoney).

AGE REQUIREMENTS:There is a minimum age of 21 for all of our adult classes.

SUGGESTED ARRIVAL TIME:We recommend you arrive 15 minutes prior to the class start time listed.

All classes are designated with information applicable to that class. Please check classlisting for information such as hands-on, demonstration, or tasting, and what to bring.

Info & Policies

WHAT SHOULD I WEAR?Hands-On Class: We provide aprons to wear, but be advised that cooking can be messy,depending on your expertise. So, wear clothing you wouldn’t mind getting dirty. Also, wearcomfortable shoes. You will be on your feet most of class time.

Demonstrations: Demos are geared solely for informational purposes. Very little hands-onparticipation will be required. However, you will most likely be standing for a good majorityof the time, so wear appropriate shoes.

THOSE WITH FOOD ALLERGIES:Chef Brian is very knowledgeable and can accommodate food allergens. All we ask is thatyou give us a heads up—with your specific allergens—the day you enroll for the class. Wecan’t guarantee a specific allergen-free environment, but we can get pretty darn close. Chefwill make sure you can at least eat and attend class. If he can’t accommodate you, we willlet you know.

Eating required: Bring your appetite! Every class will have scrumptious foodie creations toeat. (In saying this, accommodating specific food allergies will be very difficult, unless yougive EAC adequate knowledge beforehand. See above.)

ALCOHLIC BEVERAGES:Many of the classes will include some sort of alcoholic beverage. One complimentary glassis included in the price of each class (unless the beverage(s) is included in the menu).

CLASS LOCATION: All classes are held in EAC’s Culinary Art Studio kitchen or in aclassroom space.

Classes

Date: Wednesday, July 8 Min/Max: 2/7Time: 6:00 p.m. - 9:00 p.m. Code: 15-AD-CUL-01Fee: $95 Type: Hands-on and TastingInstructor: Chef Brian M. Romano, CEC Bring: Your own knives

Have you ever wanted to chop food like a professional chef? Do you want to gain greaterconfidence using your knives? Or do you simply lack knife-cutting knowledge that’spreventing you from getting in the kitchen? Well, in this hands-on class, Chef Brian willmake you in to a knife-cutting pro in no time! Learn knife holding skills and differentprofessional cutting styles. But really, let Chef Brian simply teach you how to chop, slice,and dice and show you how to sharpen and maintain “your own knives." In this class, you’llbe putting your knife skills into practice by making a few, amazing culinary dishes and thenfeasting on them afterwards. All participants will take home class recipes and in-classhandouts.

Knife Skills 101

Date: Friday, July 24 Min/Max: 2/8Time: 6:30 p.m. - 9:30 p.m. Code: 15-AD-CUL-02Fee: $135 Type: Hands-on and TastingInstructor: Chef Brian M. Romano, CEC

Everyone knows that a guy enjoys a good beer with a grilled bratwurst sausage. Well, inthis guy’s-only class, students will get a ‘hands-on’ experience learning the art of sausagemaking. Chef Brian will teach you how to make bratwurst, smoked kielbasa, and chorizosausage. Each will be paired with a microbrew beer, (favorites on the market). Learnwhich beer compliments each sausage, while you feast on Chef Brian’s foodie creations.All participants will take home their three very-own-made sausages and class recipes.A gnarly good time!

The Art of Sausage Making &Micro-brew Pairing

PerfectFATHER'S DAY GIFT

Classes

Date: Thursday, July 23 * Wednesday, July 22 (optional: meet Chef Brian at Farmers Market @ 5:00 p.m.)*Time: 6:30 p. m. – 8:30 p.m. Min/Max: 2/10Fee: $110 Code: 15-AD-CUL-03Instructor: Chef Brian M. Romano, CEC Type: Demo/Tasting

Have you ever wanted to make the switch from buying conventional produce to farmersmarket fresh? In Emporia we have an abundance of fresh produce, which can bepurchased from local farmers at the Farmers Market. Chef Brian will create a three-coursemeal made out of local farm fresh products and demonstrate “healthy cooking” methods.He’ll share his wisdom on nutrient-dense foods and the latest health and nutrition trends.Watch and ask questions at this up-close demo, and then sample—I’m mean, feast—on allof Chef Brian’s creations. You’ll go home with the menu, recipes, and healthy tips on farmfresh!

Optional: Wednesday, July 22, join Chef Brian at the Farmers Market to explore all thelocally fresh goods and help him shop for Thursday night’s meal.

Farm-to-table

Your Instructor:

Brian M. Romano, CEC, MFP

Chef Brian Romano has been cookingprofessionally for over 25 years. He has aculinary arts degree from the Academy ofCulinary Arts and a B.A. in restaurant andhospitality management from the NewEngland Culinary Institute.

He is certified as an Executive Chef with the American CulinaryFederation and as a ManageFirst Professional by the NationalRestaurant Association.

Chef Romano currently serves as the lead culinary instructor atFlint Hills Technical College in Emporia, Kansas. Previously, he hasworked in resorts, conference centers, and restaurants in Maryland,North Carolina, Colorado, and Missouri as an executive chef and afood and beverage manager. While in Springfield, MO he served asthe Dean of Culinary Arts at Victory Trade School, was involved inhis local ACF chapter serving as a member of the board, and wasalso a resident chef on the local CBS and Fox television affiliates.