MCC Institute for the Culinary Arts

10/25/2026

For Amanda Sheeler-Gurciullo, the road to the Culinary World Cup in Luxembourg is more than an opportunity to compete on a world stage. It’s a chance to thank the team who educated and raised her. Today, Sheeler-Gurciullo is executive chef of Metropolitan Community College’s Sage Student Bistro ...

10/16/2026

Baking: Winter Breads still has spots!
Saturday, Noevember 7th 10am - 1pm

Come and learn how to shape, proof, and bake different types of artisan bread such as focaccia and more. Bring them to your Thanksgiving table!

https://mccneb.geniussis.com/catalog/section/838

10/13/2026

Cast iron is a favorite tool among chefs for searing, roasting, baking, and skillet cooking. We will use fresh ingredients for seasonal recipes as you learn professional-level cooking skills you can use at home.

Register for our next Cast Iron cooking class in January: https://mccneb.geniussis.com/catalog/section/915

10/11/2026

We are so proud to have Chef Grove as an instructor!

When Chef Chase Grove puts on his white coat day after day, it has only his own name embroidered on it. But when he walks into the Culinary World Cup in Luxembourg in November, he’ll be representing Team USA and the generations of chefs, educators, students, and family who supported and inspired him along the way.

When you ask Grove how he got here, he doesn’t tell a story about his efforts, but of a community.

Read our full profile on Chef Chase Grove here:https://www.omahamagazine.com/fooddrink/chase-grove-serves-up-a-love-letter-to-omaha/

10/06/2026

Coat Ceremony Fall 2026!
Congratulations students on making it to your second year!

10/02/2026

There is still time to sign up for our Knife Skills class!

https://mccneb.geniussis.com/catalog/section/570
Saturday October 17th
02:00 PM - 05:00 PM

You need knife skills to be successful as a cook. This course will change your game in the kitchen for the rest of your life. Learn proper knife handling, classic knife cuts and how to utilize them in your kitchen at home. Must be 18 or older to enroll.

10/02/2026

The sun is shining and flower sale starts today from 11 am - 1 pm!
We have some beautiful fall designs today. Come get your arrangements!

The sale is located in Building 29, room 103 Fort Omaha Campus, 5730 N 30th St Bldg 29, Omaha, NE 68111.

10/01/2026

Last weekend, we had the opportunity to be a part of Taste of Nine!
Taste of Nine is an event put on by the Omaha Sister Cities Association in partnership with Metropolitan Community College. Our faculty, staff, and students at the Institute for the Culinary Arts set up 10 booths representing Omaha and each of its nine sister cities!

Shizuoka, Japan | Shrimp & Crab Hand Roll
Braunschweig, Germany | Bregenwurst & Kale on Rye Toast
Siauliai, Lithuania | Bacon & Pork Cepelinai
Naas, Ireland | Soad Bread & Smoked Salmon
Xalapa, Mexico | Xalapa Pambazos & Guacamole
Yantai, China | Pork & Scallion Jiaozi
Intercom, France | Baked Camembert, Baguette & Raw Oysters
Carlentini, Italy | Mozzarella & Sweet Pea Arancini
Jamestown, Ghana | Chinchinga Beef & Jolof Rice
Omaha | Butter Brickle Tart & Lithuania Torte from the Lithuanian Bakery

Thank you to everyone who came and made this happen. We loved getting to celebrate the cultures and flavors that connect Omaha with communities around the world!

Metropolitan Community College (Nebraska)

10/01/2026

So honored to be a part of Taste of 9! Head over to our page to see some of the amazing stations and food!

09/30/2026

We still have spots open for Pairing Studio: Discover Escoffier!

Thursday, October 29th, 2026: 6 pm - 9pm
https://mccneb.geniussis.com/catalog/section/468

Pairing Studio: Escoffier is a seated five-course dining experience inspired by the chef who helped modernize and refine classical French cuisine while developing the brigade system still used in professional kitchens around the world today.

Throughout the evening, guests experience dishes and beverage pairings that reflect Escoffier’s lasting impact on hospitality, kitchen organization, service standards, and culinary technique. Courses are thoughtfully paired with beverages selected to complement the progression of the menu while highlighting balance, elegance, and the traditions of French dining.