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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!
30-MINUTE MEALS IN A FLASH

Christie shares her secrets for four great weeknight meals that can be prepared in thirty minutes. Enjoy seared salmon cakes with sweet-and-sour spinach, grilled chicken with cheesy enchiladas and salsa verde, pork chops with sweet potato hash, orecchiette with shrimp and balsamic cream sauce, plus delicious cheesecake pudding with dried cherry compote.
Chef:
Christie Saali
Class Type:
Demonstration
Class Dates:
Thu Mar 18,
6:30 pm to 9 pm
Cost:
$45.00
Per Person
RED, WHITE, AND THE DEEP BLUE

Spend a phenomenal afternoon with chef Lou Rook and wine director Glenn Bardgett of Annie Gunn's. Chef Rook prepares an amazing array of seafood, and dispels the confusion to questions such as: How do you grill tuna? Where is the Georges Bank? Gulf oysters or not? Is salmon just a big trout? Fresh or frozen? Each course will be paired with wine, as Glenn explains why you can drink both red and white wines with seafood.
Chef:
Lou Rook & Glenn Bardgett

Annie Gunn's
Class Type:
Demonstration
Class Dates:
Sat Mar 20,
1 pm to 4 pm
Cost:
$100.00
Per Person
LUSCIOUS, LOVELY LAYER CAKES

Welcome Carol Ann Welsh, the baker of many fabulously delicious cakes, as she shares her technique secrets in this hands-on class. Learn to create coconut cake with coconut pudding and Italian meringue-cream cheese buttercream and fresh coconut curls, decadent devil's food cake with orange-scented ganache and raspberry curd, plus brown sugar cake with homemade dulce de leche and pralines.
Chef:
Carol Ann Welsh
Class Type:
Hands-On
Class Dates:
Mon Mar 22,
6:30 pm to 9 pm
Cost:
$50.00
Per Person

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Kitchen Conservatory is the premier kitchen store in St. Louis, Missouri. For more than 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!

 

Mastering Meat Loaf
"I saw the week-long cooking class for $1,000 that you offer and said to myself, that's crazy! But I am interested in going cooking school, so I checked into some of them and realized that they cost $2,000 per week. Now your class seems like a bargain!" said Carol, who did attend ...

The King of Burgers
Where to find the best burger? At home, if you make it yourself. A delicious burger is made from freshly-ground meat, lightly packed, cooked on a high heat for a short period of time, and served on a homemade bun with homemade sauce. Yes, you can make this delicious treat. ...

Honey Bunches of Nuts
"I made your recipe, but I changed it and now it's better," said a customer. How so? "Well, I didn't read the recipe, but just put all of the ingredients together in a pot and cooked it. So I didn't realize until later that I was supposed to roll the nuts in ...

What Would Julia Cook?
French foods are back in style, finally! Our historically-French city now has several French restaurants: Brasserie and Chez Leon (their chefs teach cooking classes at Kitchen Conservatory), plus Atlas, Cafe Provencal, Franco, and Pomme. Julia Child would be so happy that we are rediscovering her favorite foods (only two spots are ...

Because I Xeo
Say what? Banh xeo! These irresistable Vietnamese crepes, pronounced bunn SAY-oh, are a crispy thin pancake filled with flavor. Although no one in the cooking class had ever heard of them, banh xeo was the favorite recipe in our recent crepe class. This crepe is made without the traditional ingredients of eggs, ...

Slap That Bouillabaisse
"I was pleased to sample the bouillabaisse last night when I was at a cake decorating class– I would love the recipe if at all possible. It was simply delicious!!!!" Chef-instructor Katy Colson taught an international soup class that included Vietnamese bouillabaisse. Traditionally, bouillabaisse is a French fish soup flavored with saffron, tomato, parsley, and garnished ...

It’s a Crepe Day!
Crepes are sunshine: round, yellow, and hot. On a dreary February day, think of the sun and eat crepes! My first taste of a crepe au Grand Marnier was taught to me by an eight-year-old French boy, who declared them to be his favorite! Crepes are street food in Paris and the kiosks ...

Green Oyster Cult: Oyster Rockefeller Recipe
Mardi Gras is a great excuse to indulge in favorite New Orleans dishes. Load up on fresh oysters and prepare a sumptuous dish, Oysters Rockefeller, which was named after the richest man because the dish is so rich. The fresh oysters in the shell are twice sauced: spinach-pernod and creamy ...

Pound For Pound
The "Let's Eat" section of the St. Louis Post-Dispatch featured an article by Shirley Corriher about pound cake, which drew a lot of attention. She calls for baking the cake in a pullman bread pan, because the right-angle sides (most bread pans have slanted sides) produce a pretty dessert when the ...

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, ...


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