Three Chefs. Three Demonstration Kitchens. Three teams of KCA Culinary Students.
One Delicious Evening.
At the KCA Culinary Showcase, students worked side-by-side with Celebrity Chefs to prepare dinner for 160 people. It was a great experience for the students and the food presented was out of this world!
L'Ecole Culinaire, a culinary school on the plaza, opened it's doors (and kitchens) for this special showcase event. Each Chef worked in a dedicated demonstration kitchen and guided a team of KCA Culinary Students in the preparation and execution of their assigned course--appetizer, entree or dessert.
Alex is the celebrated Chef who founded The Local Pig butcher shop in the East Bottoms area of Kansas City in 2012.
Alex started his career in Madison, WI, and moved to NYC to go to school and cook. Alex was the Sous Chef at The American Restaurant for three years and was the Executive Chef at the R Bar in Kansas City, where he earned local and national recognition for his work. Alex focused on whole-animal cooking and sausage making as a Chef and turned his passion into The Local Pig.
The Local Pig is a butcher shop and charcuterie that exclusively carries humanely-raised animals from small family farms within 100 miles of the KC area. The restaurant only works with farmers who raise their animals outdoors, no confinement cages, and no hormones, steroids or antibiotics. The Local Pig also operates an outdoor restaurant called Pigwich - a short and daily changing menu features meats from the butcher shop with handmade sauces and pickles on freshly baked breads.
Born in Manchester, England, Jonathan attended Kendal Culinary School, Kendal, England from 1986-1989. He started cooking in 1986 as an apprentice in a 16th century hotel, and worked in several restaurants in England before moving to the United States in 1997.
Jonathan’s culinary journey has taken him from a country club in McPherson, KS, to an Arcadian event site catering company in Overland Park, to the North West coast of England, back to the United States where he was a traveling Chef with Culinaire International.
-- Won the Pitch publication's Iron Fork competition two years in a row at Arcadian event site catering company, in Overland Park
-- Won Culinaire International’s Executive Chef of the Year Award 2008 as a traveling chef.
-- Hosted a lavish 10-course dinner for famed Spanish chef Ferran Adria in the Museum’s elegant Cloister.
Nick grew up in the kitchen from a very young age. He learned to make pate a choux and meringue from his grandmother before he was able to tie his own shoes. He studied both Chef Apprenticeship and Food & Beverage Management at Johnson County Community College.
In the last year of his studies, he started working at The American Restaurant as a line cook. He eventually made the switch to pastry where he has been self-teaching ever since. His talent has been recognized by publications and accolades:
-- Winner of Kanas City's local CCVI Food Fight VI
-- Guest Chef at the James Beard House in NYC
-- Received two semifinalist nominations for James Beard Foundation Best Pastry Chef in 2014 and 2015.