Kitchen Conservatory offers more than 800 different cooking classes every year. These fun cooking classes are taught by the best chefs from the best restaurants, plus fabulous culinary educators who share their specialties of the kitchen. We offer both fully-participatory classes and demonstration classes that feature a wide variety of menus and themes from beginner to gourmet to ethnic cooking.

Interested in hosting your very own party as a custom cooking class?
We have two state-of-the-art kitchens, plus an outdoor grilling area. All of the two hundred chefs who teach at Kitchen Conservatory have one thing in common: a passion for the recipes that they have created and the desire to share their marvelous cooking techniques. The best parties happen in the kitchen!
THE APPRENTICE CHEF: FLAP JACK, DO IT AGAIN

For aspiring chefs, children ages 7 to 12.  Learn to make your own breakfast or practice for a special treat for Mom in a few weeks, as this hands-on class spends the morning with Stephanie Pilon in the kitchen. Learn to make homemade biscuits for an egg-cheese-sausage breakfast sandwich, pancakes with a fruit sauce, bacon-and-eggs casserole with cheese, plus a strawberry-oatmeal breakfast smoothie.
Chef:
Stephanie Pilon

Class Type:
Hands-On for Apprentice Chefs
Class Dates:
Sat Apr 26,
10 am to 12 pm
Cost:
$40.00
Per Child

SWEET ON FONDANT

Join Chelsea DeShetler in the kitchen, as this hands-on class learns to cover a six-inch cakelet in fondant and embellish it with delicate fondant decorations, perfect for any special occasion. Chelsea has already baked the classic pound cakes, and the class will frost with buttercream, then roll out and cover with smooth fondant. Learn tips to make exquisite fondant blossoms, decorative borders, and a bow to complete the cake. Each student will take home their lovely cakelet.
Chef:
Chelsea DeShetler

Class Type:
Hands-On
Class Dates:
Wed Apr 30,
6:30 pm to 9 pm
Cost:
$55.00
Per Person

FORK. PORK. CORK.

Enjoy a memorable evening with an exceptional duo, chef Corey Ellsworth of Chandler Hills Vineyards, and wine expert and cheesemonger Simon Lehrer of The Wine Merchant, for a five-course tasting menu paired with wines. Enjoy mascarpone-stuffed dates with a local strawberry compote served with pinot noir, jumbo shrimp wrapped in basil and kataifi phyllo paired with sauvignon blanc, carpaccio of summer squash with ricotta salata and extra virgin olive oil served with chardonnay, slow-roasted pork shoulder with crispy garbanzo beans and housemade yogurt with zinfandel, plus a cheese course served with port.
Chef:
Corey Ellsworth and Simon Lehrer

Chandler Hill Vineyards and The Wine Merchant
Class Type:
Demonstration
Class Dates:
Thu May 1,
6:30 pm to 9 pm
Cost:
$75.00
Per Person

Bacon 24/Seven
Chef's Pick! 20% off! Regular price $22.95, one week only $18.35, plus free shipping!
Even as pork prices rise and the economy fluctuates, consumption of bacon remains steady. The American Meat Institute reports that bacon has an almost cultlike following; the Facebook page About Bacon has more than 10 million Likes. Its sublime savory taste has been endorsed by scientists as well: Bacon boasts umami, the seductive “fifth taste” that heightens and rises beyond sweet, sour, bitter, and salty. Bacon isn’t just an infatuation—it’s a way of life. 176 pages, hardcover.

$22.95 $18.35 ends 4/29/2014


Add Bacon 24/Seven to Cart

Add Bacon 24/Seven to Cart
Dual Probe Meat Thermometer
Chef's Pick! 20% off! Regular price $31.95, one week only $25.50, plus free shipping!
The greatest thermometer ever invented! This probe thermometer has two sensors (one for the meat and the other for the oven) and a digital read-out. Take the guess-work out of knowing when the meat is done by programming the desired temperature and then the thermometer will beep when the meat is ready. Also includes a timer. This thermometer can be used in the oven, smoker, or grill; the dual-sensor probe thermometer is our favorite meat thermometer. Made by Component Design.

$31.95 $25.50 ends 4/29/2014


Add Dual Probe Meat Thermometer to Cart

Add Dual Probe Meat Thermometer to Cart
Skewers Stainless Set of 4
Chef's Pick! 20% off! Regular price $10.95, one week only $8.75, plus free shipping!
Stainless steel skewers are great for the grill. Dishwasher safe.

$10.95 $8.75 ends 4/29/2014


Add Skewers Stainless Set of 4 to Cart

Add Skewers Stainless Set of 4 to Cart
Kitchen Conservatory is the premier kitchen store in St. Louis, Missouri. For 30 years, Kitchen Conservatory has offered the finest tools for the kitchen and delectable cooking classes at our Clayton store. Locally-owned and very independent, we offer all the tools and knowledge for the ultimate kitchen experience. Please browse our fabulous selection of more than 6,000 essential and useful cooking products or shop online. Email Ask the Chef to solve your cooking dilemmas!

 

Time To Plant an Herb Garden
This Thursday, April 24 from 11 am to noon, join Anne Cori at the Missouri Botanical Garden in the Shoenberg Theater for “Spot the Imposter: Choosing the Correct Herb in Cooking.” The lecture is free, but reservations are required. Many herbs have similar common names, but different tastes and usage. Learn all about which herb [...]

#17 Recipe: Shrimp and Scallop Scampi
A good scampi is an excuse to eat lots of garlic butter and this recipe elevates the simple scampi by adding scallops, wine, and seasonings. Shrimp and Scallop Scampi is Number 17 on the list of Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. Get the recipe here. Shrimp and Scallop Scampi is [...]

#18 Recipe: Fabulous Fattoush
A salad is not just a salad when it is chock-full of vegetables, cheese, herbs, olives, and bread. Kirk Warner, chef-owner of Kirk’s Traveling Kitchen, created this delicious salad, which trumps all other bread salads because he uses multiple herbs and multiple vegetables in a lemon-honey dressing. Get the recipe here. Spring Vegetable Fattoush is [...]

#19 Recipe: Rosemary Focaccia
Amateur bread-baker Margi Kahn has taught us so much about how to mix, knead, rise, form, and bake an incredible variety of breads over the twenty years that she has taught bread-baking classes at Kitchen Conservatory. Every staff-member has a different favorite “Margi bread,” but we all agree that her focaccia is exceptional. To experience [...]

#20 Recipe: Crispy Chicken Leg Quarters
My favorite party dish is crispy chicken leg quarters. I turn on the heat when the doorbell rings, enjoy the cocktail hour, and magically, the chicken entree is perfectly cooked! Chef Mike Johnson taught this technique in a cooking class fifteen years ago and the whole staff has been cooking chicken this way ever since. [...]

#21 Recipe: Smoked Pork Tenderloin with Ginger-Molasses Barbecue Sauce
Kitchen Conservatory is a cooking school with a kitchen store, because some tools have to be seen in action before buying. Every time we demonstrate the Cameron Stovetop Smoker and people taste how delicious the lightly smoked food is, we sell smokers. Plus, the smoker is easy to use (especially when the outside grill is [...]

#22 Recipe: Potato-Wrapped Shrimp in Sweet Chile Sauce
Inspiration can strike different people at the same time — like Newton and Leibniz discovering calculus at the same time. Two of our longtime cooking instructors, Christie Maggi and Kirk Warner, started making potato-wrapped shrimp, and neither remembers who did it first! This shrimp is one of our favorite party appetizers. Get the recipe here [...]

#23 Recipe: Roasted Poblano Guacamole
Guacamole is now a typical American food and served at most parties. What makes one guacamole any better than other? This recipe contains an unusual addition: smoky and spicy fresh poblano peppers. Chef Dave Rook, whose creative skills were on display in the kitchens of Crazy Fish, Aqua Vin, Copia, and now Oceano restaurants, created [...]

#24 Recipe: Cheesecake
What makes one cheesecake better than another? Texture. A good cheesecake has a creamy, luscious custard on top of a buttery crust. Cheesecake never excited me until I met this cheesecake. Get the recipe here. We learned how to make superior cheesecake from pastry chef extraordinaire Marla Scissors, who passed away from ALS at age [...]

#25 Top Recipe: Blackberry Gelato
We all scream for ice cream, but this ice cream is the ultimate crowd favorite. The intense flavor of blackberries makes for a luscious and creamy gelato. Blackberry gelato is Number 25 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. Not only is the gelato delicious, but the [...]


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