By Brenda Whiteman
West Windsor, N.J. – When it comes to surefire cooking techniques, the Culinary Center at Mercer County Community College is the place to learn from the pros. Chefs Bill Conrad, Frank Campione, Shari Widmayer, Jeremy Stahl, Rita Bohulbohm, Benson Yu and Theirry Meignein will share their secrets in hands-on classes featuring ethnic dishes, American favorites, baked goods, and holiday fare for seasoned cooks and those just starting out in the kitchen. Offered through Mercer’s Center for Continuing Studies, classes are held weekends and evenings on Mercer’s West Windsor campus, 1200 Old Trenton Road.
Many courses are back by popular demand, while others are new additions. Novice and experienced bakers will learn sweet secrets from Chef Bohulbohm in her Friday evening Baking 101 classes, featuring “Cakes from Scratch” on Sept. 16 and “Bread Basics” on Nov. 4. More sweet treats are in store on Fridays as Chef Meignein presents “Chocolate 101” (new) on Sept. 23 and Chef Widmayer turns to decorating artistry in her two-part class, “Cake Masters Decorating,” Oct. 14 and Oct. 21. A new course, “Holiday Cookies,” is taught by Chef Widmayer Dec. 2.
Chef Campione starts with the traditional Spanish staple, “Paella & Sangria,” on Sept. 17, and then sets his sights on Italy with a range of classes right through the holidays: “How to Make Fresh Home-Made Italian Cheeses” on Sept. 24; “Italian Antipasto Feasts” on Oct. 22; “Gourmet Pizza Made Easy” (new) on Nov. 5; “Traditional Italian Christmas Eve Fish Dinner” on Dec. 3; and “Traditional Italian Christmas Desserts” on Dec. 17.
On Sunday afternoons, Chef Yu will whip up dishes and seasonings from abroad in “Sushi 101: Colorful and Fun Sushi” on Sept. 18; “International Pantry” (new) on Oct. 2; “Thailand” on Oct. 16; and “International Smoke House and Pickling” on Nov. 13.
Chef Stahl reveals his tried and true methods for culinary success on Friday evenings with “From Sauce to Salsa” on Sept. 23; “What a Crock!” on Sept. 30and “Playing with Pasta” on Oct. 28;.
For those seeking to learn basic skills the right way, Chef Conrad presents a Saturday series: “Knife Skills” on Oct. 15 and Dec. 10; “Poultry” on Nov. 19; “Soups On!” on Oct. 1; and “Fish” on Oct. 29.
For cooks preparing for the big Thanksgiving meal, Chef Conrad will provide valuable tips in “Thanksgiving 101: The Ultimate Turkey and Trimmings Class” on Nov. 12. Chef Bohulbohm follows with treats for the harvest table in “Thanksgiving Pie Workshop” Nov. 18.
Those looking for advice on the right wine to accompany their special meal will enjoy evening classes presented by popular wine enthusiast and educator Bruce Smith: “Rhone Ranger” on Oct. 19; “Chardonnay” on Oct. 26; “Celebrity Wines” on Nov. 2; “Sweet Wines” on Nov. 9 and “Blended Wines” on Nov. 16. Participants must be 21 or older to register.
For those who want to take their cooking successes to the next level, the Center for Continuing Studies offers a six-week online course, “Secrets of the Caterer.” New sections start monthly.
For more information or to register for these and other classes offered through MCCC’s Center for Continuing Studies, call (609) 570-3311 visit: http://www.mccc.edu/ccs">www.mccc.edu/ccs.
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