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Kitchen Conservatory offers over 600 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!
VALENTINE FOR COUPLES: FRENCH KISS

A popular Kitchen Conservatory tradition!  Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class served with appropriate wines, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
Spend a special evening with your sweetheart enjoying a French-inspired dinner. Start with lobster bisque, roasted balsamic pear salad, chicken cordon bleu on homemade red pepper spaetzle, plus a classic caramelized apple tarte Tatin for dessert.
Chef:
Kitchen Conservatory Staff
Class Type:
Demonstration
Class Dates:
Wed Feb 10,
6:30 pm to 9 pm
Cost:
$125.00
Per Couple
THE CHEF FROM NEW ORLEANS

Saint Louis was graced with the arrival of chef Joshua Galliano after Hurricane Katrina over four years ago. His food continues to reflect his Louisiana background, as he prepares a Mardi Gras menu of chicken and sausage jambalaya, tasso-stuffed shrimp with pepper jelly, and crawfish etouffee-smothered catfish.
Chef:
Joshua Galliano

Monarch
Class Type:
Demonstration
Class Dates:
Mon Feb 15,
6 pm to 8:30 pm
Cost:
$50.00
Per Person
WINTER WARMING SOUPS

Baby, it's cold outside, and nothing is more warming than a hot bowl of soup. Join Katy in the kitchen creating big pots of delicious soups, including Senegalese chicken-curry soup with vegetables and coconut milk, Mexican sopa de albondigas - a light, herbaceous broth with tasty meatballs, vegetables and rice, plus Vietnamese bouillabaisse - a sweet and sour broth with shrimp, salmon, scallops and vegetables.
Chef:
Katy Colson
Class Type:
Hands-On
Class Dates:
Mon Feb 15,
6:30 pm to 9 pm
Cost:
$50.00
Per Person
Kitchen Conservatory is the premier kitchen store in St. Louis, Missouri. For 25 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 6000 essential and useful cooking products or shop online. Email Ask the Chef to solve your cooking dilemmas!

 

Gobs of Lobster
Simple, hearty foods can be turned into gourmet treats with one simple addition: lobster. Fold in some lobster meat to such comfort-food favorites as macaroni-and-cheese or mashed potatoes or risotto or pot pie and everyone wants to eat! An elderly customer told me yesterday, "I bought a live lobster and while I was driving home, ...

Newbies for Soubise
Cooking from Julia Child's Mastering the Art of French Cooking is a joy. We just finished a four-week class, "The Best of Julia Child" (next session starts on May 6 and only a few spaces are still available) and the hands-down-most-favorite-recipe was soubise. None of the classtakers had ever heard ...

Up In Hot Air
Hot air is dramatic, especially when caught in a web of custard. This beautiful, thrilling sweet souffle is the easiest and fastest dessert to get a "wow" response. First, make a sabayon sauce (egg yolks, sugar, and alcohol cooked in a double boiler). You could stop there and just eat the ...

Spring is in the Air: Cooking Class Schedule Posted
Our Spring 2010 cooking class schedule is now available with 150 new classes! Kitchen Conservatory has partnered with several local organizations for these exciting cooking classes: Dance and dine on April 24 in a fun couples class that starts with salsa dancing (with a COCA dance instructor), followed by a delcious salsa-inspired ...

Heart to Tart Talk
Tarts are open-face pies. The most spectacular tart is the simplest: an apple tart created by the Tatin sisters in 1898 with just three ingredients (butter, sugar, and apples). The secret lies in caramelizing the apples, then flipping the tart upside-down so that the luscious caramel is on top. The first picture shows the baked ...

My Favorite Kitchen Tool
A simple, well-designed tool can make kitchen prep easier, faster, and better. In addition to a sharp knife, there are probably ten tools that I use every day: Microplane grater, garlic press, lemon press, bench knife, dishers, Swiss vegetable peeler, the amazing ginger grater, the thin-and-flexible "fish" spatula, and, my all-time ...

Hog Heaven
Mark Sanfilippo, chef-owner of Salume Beddu and a teacher at Kitchen Conservatory, is pictured in a front page article in today's Wall Street Journal. Mark cures pork using traditional Italian methods. He makes soppressata, coppa, pancetta, spicy and sweet sausages, guanciale, and salami. His small-batch production usually sells out, but you can taste his ...

Rise to the Occasion
The best food to bake on an icy-cold day is bread. The hot oven helps to heat up the house and the aroma of freshly-baked bread is irresistable. I know, you should let the bread cool after baking, but I can never resist diving into the hot bread and slathering with butter, ...

No Jelly Needed: Peanut Butter Pie
Christine writes, "I'm looking for the recipe for the Amazing Peanut Butter Pie that Marla used in her peanut butter class. I have lost mine." On a snow day, this dessert can be made with pantry items. Pastry chef Marla Scissors (who passed away from ALS in 2008) demonstrated many wonderful ...

All Soups Day
At 5 degrees outside (and a balmy 59 degrees in my bedroom), I long for soup. Rather than venture outside, I'm using the vegetables I have on hand (butternut squash in the drawer, broccoli in the fridge, peas in the freezer, or canned tomatoes in the pantry). This generic soup recipe illustrates the ...


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