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Culinary & Nutrition   

KVCC Community Culinary and Nutrition

  • Food as Medicine

  • Food is the problem ... and food is also the solution! Poor health impacts our well-being and our economy. Lack of access to affordable healthy foods and the resulting poor dietary choices, contribute to the onset of preventable diseases and a reduced quality of life. For anyone interested in learning more about the health crisis faced by everyday Americans, this is the first step to addressing it, one person at a time.
     
 

  • Everyday Knife Skills

  • THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
  • The tools of the culinary trade shouldn’t be a hurdle that holds you back from creating amazing and healthy meals at home. Knives and sharp culinary instruments can certainly be intimidating, but come join our culinary experts at KVCC and we’ll teach you all you need to know to keep yourself safe in the kitchen. We also have advanced techniques, a myriad of produce to cut into and tastings to entice even seasoned culinarians. This hands-on course is open to all skill levels and ages 12+.

     

  • Fee: $20.00

  • Instructor: William Barrett

    Capacity Remaining: 0

  • Dates: 4/15/2026 - 4/15/2026

    Times: 5:30 PM - 7:00 PM

  • Sessions: 1

    Days: W

  • Building: KVCC Culinary Allied Health Building (opens in new tab)

    Room: 107
 

  • Ms. Pat's 101 Quick Chicken Meals

  • Join Ms. Pat for a series of electrifying cooking demonstrations featuring quick and scrumptious 30-minute meals perfect for busy week nights or relaxed weekends. Each session highlights flavorful chicken dinners paired with delicious starches and fresh vegetable sides. These sessions truly offer something for everyone, so be sure to save your spot today. Join us for a flavorful, fun-filled time of tasting and fellowship!
     
  • Fee: $40.00

  • Instructor: Pat Maye

    Capacity Remaining: 36

  • Dates: 4/23/2026 - 4/23/2026

    Times: 6:00 PM - 7:30 PM

  • Sessions: 1

    Days: Th

  • Building: KVCC Culinary Allied Health Building (opens in new tab)

    Room: 107

  • In this class, enjoy a savory parmesan chicken dinner served over seasoned rice and accompanied by a vibrant rainbow asparagus salad. Come taste and see that it is GOOD! Your meal will be complemented with refreshing sweet tea or lemonade.
 

  • Seasonal Produce Feature Ramps

  • Each month our Culinary team selects an item from a local farmer to feature for a session of exploration and fun. This month will be the fabled Ramp (AIlium tricoccum). This peppery wild edible is a favorite of foragers in the Northeast, eventually making its way into farmer's market stands throughout the region. Their unique growth habit keeps them elusive in Michigan's forests. Ramps sprout in the early spring for a brief ( 4-6 weeks) burst of growth, before dying back for the rest of the year. Join chef Russell Barrett to learn the various ways to prepare, cook and enjoy the bounty of Michigan's produce! Participants will be treated to tastings of this feature using the leaves for a wonderful foraged salad, pickled, in pesto, compound butter and dried for a seasoning that can be used all year.
     
 

  • Everyday Knife Skills

  • The tools of the culinary trade shouldn’t be a hurdle that holds you back from creating amazing and healthy meals at home. Knives and sharp culinary instruments can certainly be intimidating, but come join our culinary experts at KVCC and we’ll teach you all you need to know to keep yourself safe in the kitchen. We also have advanced techniques, a myriad of produce to cut into and tastings to entice even seasoned culinarians. This hands-on course is open to all skill levels and ages 12+.
     
 

  • Seasonal Produce Feature Mushrooms

  • Each month our Culinary team selects an item from a local farmer to feature for a session of exploration and fun. This month will be the mysterious and elusive mushroom. During the spring months, many forages flock to the woods in the hopes of finding morel mushrooms (morchella sp.) but come away empty handed. There are of course other welcome seasonal staples popping at the sometime. These include Oyster, Wine Cap, Dryad's Saddle (Pheasant Back), Shitake(non native), Wood Ear mushrooms and the occasional odd summer /fall species. Join chef Russell Barrett (Certified Wild Mushroom ExpertMC00872) to learn the various ways to prepare, cook and enjoy the bounty of Michigan's produce! Participants will be treated to tastings of this feature including a wild mushroom ragu and a simple ramen made with "umami powder" derived from various delicious species. *This class will involve discussions of traits and growing patterns of some common edible mushrooms, but does not prepare or condone those without training to identify or consume any wild edible without expert guidance.
     
 

  • Everyday Knife Skills

  • The tools of the culinary trade shouldn’t be a hurdle that holds you back from creating amazing and healthy meals at home. Knives and sharp culinary instruments can certainly be intimidating, but come join our culinary experts at KVCC and we’ll teach you all you need to know to keep yourself safe in the kitchen. We also have advanced techniques, a myriad of produce to cut into and tastings to entice even seasoned culinarians. This hands-on course is open to all skill levels and ages 12+.
     
 

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