Cook your way through French culinary classics at Cincinnati Museum Center

FOR IMMEDIATE RELEASE: December 5, 2024
MEDIA CONTACT: Cody Hefner (513) 608-5777, chefner@cincymuseum.org

Registration for winter and spring programs in the Cr(eat)e Culinary Studio opens Monday

CINCINNATI – If attempting even scrambled eggs makes life a living shell (pardon our French), Cincinnati Museum Center (CMC) has an opportunity for you to empower your young foodies to scramble, poach and meringue their way through a dozen eggs. CMC’s winter and spring programs in itsCr(eat)e Culinary Studio featuring the Kroger Food Lab go on sale Monday, giving you just enough time to scroll through the menu and plan your culinary adventure.

Inspired by CMC’s upcoming exhibition Julia Child: A Recipe for Life(February 1 to May 18, 2025), several dishes are inspired by Julia Child’s Mastering the Art of French Cooking, including recipes directly from the cookbook. The programs will walk culinary superstars and microwave misfits alike through a lineup of French cuisine classics and comfort food from around the world.

The Cr(eat)e Culinary Studio is a versatile programming space outfitted with ovens, ranges, blenders and more. The kitchen becomes a laboratory as you explore the science behind cooking, the chemical reactions that change flavor and textures and the tactile motor skills that make it all possible. But the Cr(eat)e Culinary Studio is not just about science, it’s also an entry point to our region’s history, food community and world cultures.

Programs are available for kids to cook alone and to cook alongside an adult. Each program invites you to prep and cook your way through classic and experimental recipes while exploring the science and history behind them.

Science by the Bite: Homeschool Cooking Club – Ages 7 to 14
Member $30 per program
Non-Member $40 per program

Julia Child’s Crepes de Pommes de Terre with Poached Eggs – February 13
Take a bite out of an authentic Julia Child recipe. Whip up a crispy potato pancake topped with savory ham, cheese and a creamy poached egg while discovering the science behind this tasty dish.

Croque Monsieur – March 6
A quintessential French café favorite! This decadent grilled cheese sandwich served with a side of scratch-made Dijon mustard will leave your mouth watering and your stomach full.

Crepe Making – April 10
Enter the world of crepes, the famous French street food loved by all. Learn the secrets to making perfect, golden crepes from scratch and master the art of flipping them like a pro.

Homemade Calzones and Ranch Dressing – May 22
Make calzones from scratch, starting with kneading and shaping the dough, then filling them with ingredients like gooey cheese, a delicious tomato sauce and other yummy toppings. You’ll also whip up a creamy and flavorful ranch dressing for dipping, made with simple and fresh ingredients.

Junior Chefs – Adults and kids cooking together
Member $100
Non-Member $120

Spinach Curry with Roti – January 25
Explore the tasty world of Indian cuisine where chefs will learn how to blend spices, cook perfect lentils and incorporate fresh spinach to create a healthy dish with lots of flavor! You’ll also make soft and fluffy rotis, learning to roll and cook delicious flatbreads from scratch.

Julia Child’s La Tarte des Demoiselles Tatin – February 8
Take a page out of Julia Child’s Mastering the Art of French Cooking with an upside-down caramelized apple tart. A staple of French cuisine since the late 19th century, this sweet, buttery caramel and juicy apple tart is sure to make your tastebuds happy.

Julia Child’s Quiche Lorraine with French Dressed Salad – February 22
Whisk the day away with this classic French dish known for its silky egg texture and salty, cheesy add-ins. You’ll pair it with a fresh side of greens and a traditional French dressing.

Baguette Making with Compound Butter – March 1
Step into the world of French baking with our baguette and butter cooking class. From mixing and kneading the dough, to shaping and baking, you’ll discover the magic of fresh breadmaking that’s crunchy on the outside but soft and airy on the inside.

Hachis Parmentier – March 22
Embark on a culinary adventure with this classic French comfort food. The class guides you through the steps of creating a hearty and flavorful Hachis Parmentier, known as the French take on the Shepherd’s Pie.

Tarte Flambee – April 4
Try your hand at making a crispy, French-style pizza. Create a golden, thin crust from scratch and top it with a rich, creamy layer of crème fraiche, caramelized onions and crispy bacon.

Éclair Making – May 17
Master the technique of making pâte à choux, the versatile dough that forms the base of this French dessert. Then the fun part: filling your éclairs with a rich and airy whipped cream and glazing them with chocolate ganache!

Homemade Spaghetti Noodles with Marinara and Garlic Bread – May 31 
Discover the joy of making fresh, homemade pasta from scratch paired with a classic and simple red sauce.

Learn more about upcoming programs and register online atcincymuseum.org/create-culinary-studio.