Join us virtually and participate in this free exclusive experience where you can cook alongside Chef Conrad as he prepares a favorite dish and specialty cocktail.
While cooking his Herb Marinated Shrimp or Chicken Grilled Spring Vegetable Salad, Conrad will engage in a lively Q&A where you can learn his Summit Grill Kitchen secrets.
DOWNLOAD THE INGREDIENTS AND INSTRUCTIONS
Don't forget your groceries!
We can't wait to have a fun evening with Conrad and the community. We also understand there are many who are unable to attend this experience because they need our help during these challenging times. Should you feel inspired to give, we have identified an important cause to directly benefit from Cooking for a Cause KC event. StrongBox Wealth will match the first $2,500 in donations.
The Kansas City Regional COVID-19 Response and Recovery Fund was established in March 2020 by the Greater Kansas City Community Foundation, United Way of Greater Kansas City, LISC Greater Kansas City (Local Initiatives Support Corporation), and the Mid-America Regional Council (MARC). Grants support nonprofit organizations in operations and services focusing on critical needs, including, but not limited to housing support (rent, mortgage, utilities), food insecurity, access to health care, and other critical human services. Read more and make your tax deductible donation here: https://gkccf.kimbia.com/kans59
Conrad Barbera
Executive Chef
Summit Grill and South of Summit Taqueria & Tequila
Executive Chef Conrad Barbera joined Summit Restaurant Group in January 2020 to oversee the operations at Summit Grill and South of Summit Taqueria in the Waldo Neighborhood of Kansas City. As Executive Chef he oversees the day-to-day operations of the main kitchens and ensures the best quality products are utilized.
Chef Barbera attended Louisiana State University studying Engineering when he received his first restaurant job as a sauté cook with Semolina Restaurant in Baton Rouge, Louisiana. It was here he fell in love with the pace and intensity the kitchen atmosphere provided and quickly progressed to kitchen manager. After Hurricane Katrina he pursued his passion for cooking and attended Johnson & Wales University to hone his culinary skills. During this time, he made his way back to New Orleans, Louisiana post-Katrina and worked at Lüke Restaurant one of John Besh’s kitchens in the heart of the Central Business District.
Prior to joining Summit Restaurant group, Chef Barbera spent the last 13 years with McCormick & Schmick’s Seafood Restaurant where he started as a saute cook during culinary school and progressed through the ranks of Sous Chef, Executive Chef, Task Force Chef and finally Regional Chef overseeing 12 units on the East Coast and in Minnesota. He was integral in developing new training programs for the concept and creating recipes and dishes that were featured across the country during promotions.
Before placing his roots in Kansas City, Chef Barbera spent the last year living in a self-converted camper van traveling the mid-west visiting locales such as Yellowstone National Forest, Bryce Canyon National Park, White Sands National Park, Arches National Park and Jackson Hole, Wyoming where he enjoyed camping, back country hikes and cooking outdoors.