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Cooking Series

Cooking Series with Chef Steve Rudoni III

Would you like to learn cooking skills from a top area chef? Our new Lifelong Learning Cooking Series with Chef Steve Rudoni III is just the ticket.

Date/Times

6pm - 8:30pm

See each session below for full details.

Cost

$45 per session per person.

Limited to 12 students per session.

Location

Morey FlexTech High School - Shepherd

Cooking Series Topics

Spices

April 19

Class Section | CED.1059.V09 Section Number | 63747

Spices are the backbone of many recipes. This class will teach you how to identify common spices, the best way to store spices, which spices should always be used fresh--as opposed to ground, and how to effectively grind whole spices. You will learn how to make your own blended spices (ex: chili powder, Italian seasoning, Chinese five spice, etc.), as well as other techniques that will help you get the most out of your spices (such as what a mortar and pestle is and how to use them, cleaning your spice grinder, and blooming and toasting spices to extract maximum flavor. You will also learn how to identify and use exotic ingredients such as saffron and whole vanilla beans. This class will cover everything you need to know about these important kitchen staples.


Sauces

April 26

Class Section | CED.1059.V10 Section Number | 63748

Discover the secrets to modern sauces that come together quickly to elevate any meal. Start by mastering the ratio of acid to oil for a classic vinaigrette dressing. Next, a quick and easy (but mighty flavorful) sauce to add to any dish is a creamy cheddar mornay. Don't know how to make that? It's simple and everyone loves it! Then, learn how to make flavorful sauces such as a cilantro pesto that will make you rethink everything you thought you knew about this classic basil-based delight. You will learn how easy it can be to add fresh salsa verde, chimichurri, plum chutney, and more to your weeknight repertoire for dishes that surprise and delight. Did you know that nuts are a traditional sauce ingredient around the world for more than just peanut butter? Find out how easy it can be to whip up a totally addictive Vietnamese peanut sauce you'll love and impress your friends at home with on Asian cuisine night. Finally, master two pasta sauces that come together in under 15 minutes and satisfy your craving for hearty bolognese or a meatless mushroom ragu!


Meats

May 3

Class Section | CED.1059.V11 Section Number | 63749

Become the steak master you want to be and learn how to properly apply heat to meat! There is nothing more impressive in a meal than a juicy, fresh-out-of-the-pan or off-the-grill steak that has been prepared, cooked, and rested correctly (and deliciously)! In this course, you will learn how to identify premium cuts of meat and understand how to temp/prepare them for cooking. You will learn to cook premium steaks using two different methods and Chef Rudoni will show you how to determine doneness and why it is vital to rest meat prior to serving. You will also learn about the advantages of cooking steaks on the grill versus in a pan. To top off your perfectly pan-seared steak, we will teach you how to make a quick and delicious sauce using the same pan and oils, guaranteed to please your guests! By learning just a few simple techniques, you will be able to confidently and consistently cook moist and juicy steaks every time.

Seafood

May 10

Class Section | CED.1059.V12 Section Number | 63750

Learn how to create restaurant-quality seafood at home with Chef Rudoni!
While seafood can be intimidating to take on at home, this class will give you the skills and confidence to source and cook fresh and nourishing seafood meals at home. You'll learn an array of bright and beautiful California coastal preparations for popular types of fish and shellfish. You'll master the art of fileting, butter-poaching, and sautéing your seafood. We will focus on three main dishes including a butter-poached shrimp appetizer with a punchy soy-reduction ginger sauce, a sautéed herb-forward salmon, and a fail-proof seared scallop with garlic glaze, as well as a fantastic all-purpose side dish of new potatoes and chard.


Pasta

May 17

Class Section | CED.1059.V13 Section Number | 63751

We are going to delve deep into regional Italian pastas, making dough from scratch to create pappardelle noodles, fettuccine, tagliatelle, and raviolis. Chef Rudoni will show you how to create your own pasta dough, roll it, shape it, and cook it to perfection. After walking step-by-step through the recipe, Chef Rudoni will have you making pasta that looks and tastes like it's straight from the Italian countryside — all with just a few easy tips that will vastly improve your home cooking. You'll learn how to use a pasta roller, as well as how to create rustic shapes by hand, and we'll dress up our pastas with divine homemade sauces.


BBQ

May 24

Class Section | CED.1059.V14 Section Number | 63752

Do you love the taste of smoky, sweet barbecue that has been grilled to juicy perfection? Have you tried barbecuing at home only to be disappointed? You are not alone! In this class you will learn the art of barbecuing. Creating a mouth-watering barbecue meal all comes down to the choices you make during the cooking process. You will gain knowledge about the type of grill you use, cooking with charcoal vs gas, and how to effectively marinate. All these important decisions play a part in whether your barbecue is above average or just average. This class can help you improve upon what you already know and teach you what you need to wow your tastebuds. The smells alone will make your neighbors jealous.

Questions?

We'd love to answer them!

lifelonglearning@midmich.edu

(989) 386-6651

Instructor Bio

Chef Steve Rudoni III has a passion for whatever he undertakes and teaching is no exception. He feels the kitchen setting is a great place to inspire and engage students in their own culinary journey.

A local mid-Michigan native, Steve literally grew up in the kitchen. As a kid, you could find Steve wandering around his family's owned and operated KFC restaurants. When he wasn't there you could probably find him in the woods hunting, fishing, or forging at his family house in Edmore. Steve attended Sacred Heart Academy in Mt. Pleasant and soon after graduation his cooking career began.

As the former head sous-chef at Fireside Grill in Shepherd, he currently works as a head saucier chef at Camille's Prime in Mt. Pleasant. At Camille's Prime he specializes in fresh seafood, meats, sauces, vegetables, and knife-work.

 
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