Culinary Offerings

At a Glance

69�� Community Education offers fun, educational, non-credit culinary experiences! These include hands-on enrichment classes, demonstrations, dinners, special nights out, team building and youth programs.

Local chefs and food experts share their knowledge on a variety of topics and experiences. As the community’s state-of-the-art learning center for culinary education, 69�� invites people of all ages and skills to join us and explore the offerings in each category below.

You are encouraged to register early (at least one week in advance of class start date) as many classes fill quickly. For more information, call 217-786-2432 or email Community.Education@llcc.edu.

To register for culinary classes, call 217-786-2292.

More Registration Info

Dinners at Bistro Verde

These dinners are multi-course dining experiences (not hands-on classes). The chef offers remarks on the menu selection for each course. One glass of wine, spirits or beer will be served with each course. Participants must be 21 to register. Please note that registrations will be processed in the order received.

Waiting List

If you would liked to be placed on a waiting list for dinners that are currently full, please email Jennifer Lewis or call 217-786-2433.

Spring 2025 Dinners

All spring 2025 dinners are currently full. If you would liked to be placed on a waiting list, please email Jennifer Lewis or call 217-786-2433.

Japanese Cuisine - FULL

Local restaurateur Dave Matthews is bringing his love and expertise of Japanese food to 69��. Your senses will be captivated by this multi-course dinner that will take you on a journey through Japanese regional and traditional cuisine.

Instructor: Chef Dave Matthews
Date: Fri., Jan. 31, 2025
Time: 5:30-8:30 p.m.
Location: Bistro Verde, Workforce Careers Center, W1103
Fee: $89

Carnival Celebration - FULL

Chef Howard returns for his popular Mardi Gras-Cajun inspired dinner. After graduating from the Culinary Institute of America, Howard spent seven years in New Orleans and later in Springfield, IL he developed “Gumbo Ya Yas.” Let’s celebrate this colorful evening with his famous gumbo!

Instructor: Chef Howard Seidel
Date: Fri., Feb. 28, 2025
Time: 5:30-8:30 p.m.
Location: Bistro Verde, Workforce Careers Center, W1103
Fee: $89

Street Food - FULL

Chef Sean Keeley, Director of Catering with Arena Food Service here in Springfield is joining us for an evening packed with flavor. Sean is bringing a menu inspired by street foods from around the world with new flavors.

Instructor: Chef Sean Keeley
Date: Fri., March 21, 2025
Time: 5:30-8:30 p.m.
Location: Bistro Verde, Workforce Careers Center, W1103
Fee: $89

Coast to Coast - FULL

As chef owner of Providers Supper Club, Kevin hosts multi-course pop-up dinners all over the Midwest aiming to bring people together. In this seafood packed dinner, he is bringing coastal flavors from all around the United States in hopes to bring people together in our Bistro Verde.

Instructor: Chef Kevin Sullivan
Date: Fri., April 11, 2025
Time: 5:30-8:30 p.m.
Location: Bistro Verde, Workforce Careers Center, W1103
Fee: $89

Hands-on Baking Classes

Our baking and pastry classes provide the perfect opportunity to learn to bake breads, pies, pastries and more — just like a professional baker! For ages 19 and over.

Spring 2025

Quick Breads

Instead of requiring yeast to rise before baking, baking powder or soda is used to make these breads rise while baking. Quick breads can be made from doughs or batters and come in many varieties you see every day.

Instructor: Lindee Hall-Pratt
Date: Sat., Feb. 1
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1121
Ages: 19 and over
Cost: $69
Course code: CEW 500-001

Macarons

In this popular class, you will be shown all the professional tips and tricks to baking the perfect macaron at home.

Instructor: 69�� Staff
Date: Sat., Feb. 15
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1121
Ages: 19 and over
Cost: $69
Course code: CEW 500-002

Focaccia

Focaccia (pronounced fuh-KA-cha) is a type of Italian yeast bread baked in flat sheet pans. Focaccia dough is flavored with olive oil and sometimes topped with fresh herbs and other vegetables.

Instructor: Nicole Swartz
Date: Sat., Feb. 22
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1121
Ages: 19 and over
Cost: $69
Course code: CEW 500-003

Cheesecakes

Discover the methods to make the perfect cheesecake at home. Cream cheese, sour cream and even ricotta can all be used to make a variety of sweet, savory, rich and creamy cheesecakes.

Instructor: Stephanie Warren
Date: Sat., March 1
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1121
Ages: 19 and over
Cost: $69
Course code: CEW 500-004

Churros

Learn how to make this fritter of Spanish origin made of flour-based batter that is piped into extremely hot fat and fried, then rolled in cinnamon-laced sugar, resulting in a treat that is sweet and crispy on the outside but fluffy on the inside.

Instructor: Stephanie Warren
Date: Sat., March 22
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1121
Ages: 19 and over
Cost: $69
Course code: CEW 500-005

Puff Pastry Desserts

Learn how to make puff pastry from scratch and how to use pre-made pastry to create a variety of desserts.

Instructor: Nicole Swartz
Date: Sat., April 5
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1121
Ages: 19 and over
Cost: $69
Course code: CEW 500-006

Tarts and Galettes

Tarts are a close cousin to the classic American pie, and galettes are similar to a tart. However, the crusts, the fillings and the baking methods between tarts and galettes create two distinct desserts. Explore the variety with us.

Instructor: Stephanie Warren
Date: Sat., April 5
Time: 9:30 a.m.-12:30 p.m
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-007

Cream Puffs and Eclairs

It all starts with pate a choux dough that is piped and baked until golden. Then the light and airy buns are filled with cream. Learn the techniques to make these popular pastries.

Instructor: Lindee Hall-Pratt
Date: Sat., April 19
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-008

Spring Desserts

Start springtime off right with vibrant desserts such as lemon pomegranate bars that will surely be the hit at the next family gathering or cookout.

Instructor: Stephanie Warren
Date: Sat., April 19
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1121
Ages: 19 and over
Cost: $69
Course code: CEW 500-009

Hands-on Cooking Classes

To be a great cook, you must first learn the basics! Join our culinary instructor for hands-on cooking classes on the skills every cook needs in their repertoire. For ages 19 and over.

Spring 2025

Souper Bowl

Chef “Mama” Kim is known for her hearty and heartwarming soups. Join her for another popular class preparing a variety of soups.

Instructor: Kim Carter
Date: Thu., Jan. 30
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-010

Super Bowl Snacks

Please everyone from the football enthusiast to the halftime show watcher with crunchy, salty, sweet and creamy delights.

Instructor: Channing Fullaway-Johnson
Date: Thu., Feb. 6
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-011

Sausage Making

Learn the basics of making fresh sausages such as Italian, breakfast, and bratwurst.

Instructor: Jevon Shaw
Date: Thu., Feb. 20
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-027

Fermentation Part 1

In this introductory class, you will explore the traditional methods of food preservation that use beneficial bacteria to convert the sugars in food into lactic acid. This process creates delicious and nutritious fermented foods like sauerkraut and kimchi.

Instructor: Peter Glatz
Date: Sat., Feb. 22
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-028

Firehouse Family Meal

In a firehouse, meals are either prepared hot and fast or low and slow. Learn hearty recipes that can feed a full house anytime.

Instructor: Cory Johnson
Date: Thu., March 6
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-029

Fermentation Part 2

This course explores the art and science of fermentation beyond the basics. Building upon a foundation in fermentation, students will delve deeper into the techniques and microorganisms used to create complex and flavorful fermented foods and beverages.

Instructor: Peter Glatz
Date: Sat., March 22
Time: 9:30 a.m.-12:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-015

Hooked on Salmon

Learn all about the great nutritional value of adding salmon to your diet with creative new recipes and cooking methods.

Instructor: Scott Marshall
Date: Thu., March 27
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-016

Advanced Knife Skills

Master the art of precision in our Advanced Knife Skills class, designed for seasoned cooks looking to elevate their culinary techniques. You’ll learn advanced cuts, including brunoise, chiffonade and oblique, while also mastering the essentials of knife care, sharpening and honing to keep your blades razor-sharp. This hands-on experience will not only refine your skills but also transform the way you approach ingredients in the kitchen.

Instructor: Ty Bergman
Date: Thu. April 10
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-030

Indonesian

A collection of various regional culinary traditions come together in the nation of Indonesia. These traditions bring together rich flavors in dishes, such as nasi goreng and chicken satay.

Instructor: Adam Maas
Date: Thu., April 17
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-017

Farm Fresh Produce Featuring Vegetarian Cuisine

Chef Kevin uses fresh seasonal local produce to create balanced vegetarian meals.

Instructor: Kevin Sullivan
Date: Fri., April 18
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-018

Freezer Meals

Spend the evening in the kitchen prepping all the components of a meal and packaging portions in containers to freeze. When you’re looking for an easy weeknight meal and trying to avoid processed foods, you can just reach for a freezer meal. Participants will work in groups to prepare, package and take-home freezer meals.

Instructor: Kim Carter
Date: Thu., April 24
Time: 5:30-8:30 p.m.
Location: Workforce Careers Center, Room W1107
Ages: 19 and over
Cost: $69
Course code: CEW 500-019

Parent & Me

Special Night Out

Want to spend a fun night out with your friends or significant other? Then join us in the kitchen for a Special Night Out watching chef demonstrations, enjoying a cocktail, glass of wine or craft beer and preparing some of the dishes on the menu for a fun and tasty night out. Spirits, wine or beer is served; must be 21 to register. Alcohol is limited to two drinks per person.

Spring 2025

Tapas

Enjoy creating delicious small plates to share with friends or with a date while sipping a glass of Spanish wine.

Instructor: Sean Keeley
Date: Thu, Feb. 13
Time: 5:30-8:30 p.m.
Ages: 21 and over
Cost: $79
Location: Workforce Careers Center, Room W1107
Course Code: CEW 500-020

Mardi Gras

Carnival is a time to eat, drink and be merry before the rigorous fasting and sacrifice during Lent. It is filled with parades and celebrations leading up to Mardi Gras, which is French for “Fat Tuesday.” Celebrate the flavors and cocktails of New Orleans.

Instructor: Dustin Coons
Date: Thu, Feb. 27
Time: 5:30-8:30 p.m.
Ages: 21 and over
Cost: $79
Location: Workforce Careers Center, Room W1107
Course Code: CEW 500-021

Medieval Knight Out

Enjoy a night of cooking over the flames of the grill with marinated meats, snacking on deviled dragon eggs and sipping on an ale.

Instructor: Dustin Coons
Date: Thu, March 20
Time: 5:30-8:30 p.m.
Ages: 21 and over
Cost: $79
Location: Workforce Careers Center, Room W1107
Course Code: CEW 500-022

Italian

Chef Teela will show you easy methods to make gourmet sauces to go with your favorite pasta while enjoying a glass of Italian wine.

Instructor: Teela Markley
Date: Thu, April 3
Time: 5:30-8:30 p.m.
Ages: 21 and over
Cost: $79
Location: Workforce Careers Center, Room W1107
Course Code: CEW 500-023

Tacos and Tequila

Prepare a variety of tacos to share with friends and learn all about the best Tequilas for margaritas!

Instructor: Nico Paz
Date: Fri, April 25
Time: 5:30-8:30 p.m.
Ages: 21 and over
Cost: $79
Location: Workforce Careers Center, Room W1107
Course Code: CEW 500-024

English Fare

World traveler chef Bradley Teel will share some of his favorite recipes to create English classics, such as fish and chips, pasties and sticky pudding. Enjoy a stout beer with this classic menu.

Instructor: Bradley Teel
Date: Fri., May 9
Time: 5:30-8:30 p.m.
Ages: 21 and over
Cost: $79
Location: Workforce Careers Center, Room W1107
Course Code: CEW 500-025

Summer 2025

Mother’s Day Brunch

Spoil the mom in your life to a fun day making delicious savory and sweet treats to make any brunch special, all while sipping a sweet drink.

Instructor: Teela Markely
Date: Sat., May 10
Time: 9:30 a.m.-12:30 p.m.
Ages: 21 and over
Cost: $79
Location: Workforce Careers Center, Room W1107
Course Code: CEW 500-026

Youth

Gift certificates

Gift certificates for Culinary Offerings have become popular to give as gifts! Please call the 69�� Community Education office at 217-786-2432 if you are interested in this option.

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