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CHEF
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Josh Allen
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Chef-owner of Companion Bakehouse,
Josh Allen started his career in the San Francisco Bay area working in
small bakeshops. At the tender age of 24, Josh opened the doors of
Companion with a goal to provide the good folks of St. Louis with simple
honest food that tastes extraordinary. When he's not baking, Josh spends
time with his three beautiful daughters, two great dogs, and close
friends. Though his passion is baking, he admits his guilty food pleasure
is french fries with garlic! Chef Allen teaches a bread class quarterly at
Kitchen Conservatory which sells out every time, so be sure to sign up
early! |
| Chefs |
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Jean Pierre Auge
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Chef Jean-Pierre Auge became an apprentice chef in
his hometown of Vatan, France at the age of thirteen. He has served President
DeGaulle, the Queen of England, President Eisenhower, the
Kennedy’s, Aristotle Onassis, Actors, Vice Presidents,
Secretaries of State and several U.S. Astronauts. Chef Jean-Pierre
Auge has taught cooking classes for over thirty years. He is an entertaining
story-teller, and offers delicious classic French cuisine. He has a flair for elegant
presentations and sophisticated recipes.
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Chef Auge visits with
one of his students Ozzie Smith |
| Chefs |
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Terry Black
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Terry Black is the chef-owner of Super Smokers. He is a winner of the whole hog division
at the World Barbeque Championship, plus he has won several Illinois
state barbeque championships. He demystifies grilling and barbequing over
charcoal, and his delectable ribs have been a class (and staff!) favorite
for many years.
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Eric Brenner
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Eric
Brenner’s culinary pursuit began at an early age working in
restaurants in St. Louis’ famous Italian neighborhood known as “The
Hill”. He found a love for
the simplicity of the bold flavors in Italian cuisine.
While fulfilling his collegiate studies in communications and fine arts,
he gained his first position as chef at the tender age of 23. Four years
later, Brenner decided to enroll in the well-respected culinary program at
Forest Park College in St. Louis. To further expand his understanding and
talents, he accepted a two-year apprenticeship at the St. Louis Country
Club, St. Louis’ oldest and most exclusive private club.
The Bistro at GrandCenter and Chez Leon have given Brenner two
backdrops to further his reputation as one of St. Louis’ most watched
and awarded chefs. Moxy,
just next door to Chez Leon, has quickly become the jewel of the CWE. MOXY
was voted Best New Restaurant by the RFT
and St. Louis Magazine
for 2004 and Chef Brenner was named Chef of the Year in Sauce Magazine. Chef Brenner has participated in numerous
culinary competitions, benefits, guest chef appearances, and live cooking
demonstrations while teaching frequent classes at the Kitchen
Conservatory. He also is
Consulting Chef for Kaldi’s Coffeehouses throughout Missouri, Araka
Restaurant and Sub Zero Vodka Bar.
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Bradley Burns
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Bradley Burns of
Lorenzo's Trattoria. |
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Katy Colson
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Katy Colson trained at the California Culinary Academy in
San Francisco, and The Natural Gourmet Institute for Food and Health in
New York. Katy has been cooking up healthful, luscious, gourmet meals for
over 20 years. She believes that food is meant to enjoy, to share and to
nourish. It's this simple philosophy that she carries into her work,
making her meals memorable. |
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Tim Connors
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Chef and Captain Tim Connors has worked for over 16 years in
restaurant kitchens, including Park Avenue Cafe in New York City and in
Sao Paulo, Brazil. He is a graduate of the Culinary Institute of America.
He is now a captain for a commercial airline, jetting worldwide. |
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photo by Erik M. Lunsford, St. Louis Post-Dispatch
Anne Cori
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The owner of Kitchen Conservatory, Anne Schlafly
Cori has
taught cooking classes for over ten years. She trained in restaurants in
Italy, France, and New Orleans. She operated a catering business, Amuse-Bouche
Catering, in St. Louis for ten years. She has produced several videos on
cooking called Mastering the Kitchen. She is a
Certified Culinary Professional by the International Association of
Culinary Professionals. |
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Gerard Ford Craft
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Gerard Ford Craft of
Niche. |
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Dorothy Firestone
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Dorothy Firestone was born and reared in Belleville,
Illinois and graduated from the University of Illinois, where, hard to
believe, she refused to major in English because it involved writing.
Later, when food processors appeared in kitchens, she refused to buy one
because “who wants to cook that much.” About 30 years ago, she
realized that writing and cooking were what she really wanted to do, and
she has been doing both ever since. (She is on her third computer and
third food processor.) For over twenty years, she wrote free-lance food
features for the St. Louis Post-Dispatch and for several magazines. For
twelve years, she wrote the TableTalk column in the St. Louis Jewish
Light. In TableTalk: A Cookbook and Memoir, she has brought together her
favorite foods and food stories. She lives in Clayton, Missouri with her
husband, Billy Firestone, and enjoys cooking often for their children,
grandchildren and friends.
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Helen Fletcher
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Helen Fletcher comes from a food
writing background which included newspapers and magazines, and was a
consultant to Cuisinart before writing her first book, The New Pastry
Cook in 1986. Three years later
she opened Truffes, Inc., her wholesale bakery which services restaurants,
caterers and hotels. Helen focuses her time on the bakery, as well as
restarting her writing career with articles appearing in the St. Louis
Post Dispatch. To see what her
bakery does, please visit her website, www.gooeychocolate.com
where over 200 photos await you. Helen's
love of teaching is equaled by her enthusiasm for all things food.
She considers it a privilege
to teach at Kitchen Conservatory. |
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Joshua Galliano
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Growing up in South Louisiana gave Joshua
Galliano a great appreciation for the life of the city and the way
of the country. After working at various restaurants in Baton Rouge,
Josh was lucky enough to find two mentors that encouraged his passion for
food. The quest for knowledge and experience in cooking led Josh past a
Master's degree in Political Science to a Grand Diplome from Le Cordon
Bleu in London. Josh has worked at Commander's Palace and Brennan's in New
Orleans, and also with Daniel Boulud in New York. After evacuating
New Orleans during Hurricane Katrina, Josh and his wife have begun a new
life in the Midwest. Now, Josh has a new home at Larry Forgione's An
American Place where he highlights the bounty of local farmers and modern
interpretations of American regional cuisine. |
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Joe Gisi
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Joe Gisi began
culinary training at the age of 15 with Chef Jean Claude Guillossou of
L'Auberge Bretonne. Chef Gisi's favorite culinary style is classical French,
and his two favorite chefs are Emeril Lagasse and Steve Gontram of
Harvest. Joe named his restaurant, Jilly's Cafe and Steakhouse, after his
daughter Jillian. When he's not cooking at Jilly's, Chef Gisi loves to
play golf. He has a true passion for his culinary craft, and admits that
chefing is a humbling career. |
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Michael Goldman
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Cooking
enthusiast and practicing lawyer, Michael
Goldman has cooked at restaurants in Portland
and Telluride prior to attending law school. He offers a fresh and young
approach to cooking. This host is well-known for his fun foods and
easy-going style of entertaining.
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Brian Hale
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Chef Brian Hale began his career in Milan, Italy and boasts
over sixteen years experience as a St. Louis culinary professional in such
premier dining locations as Al Bakers and Harry's Downtown. Prior to the
opening of Monarch Restaurant, Brian was the executive chef of Sqwires in
Lafayette Square. Chef Hale finds inspiration in the flavors of the
Southwest and Asia as well as classical French cooking techniques. His
passion is evident in the unique styles of cuisine you will experience at
Monarch and the classes he teaches at Kitchen Conservatory. |
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Joe Herbert
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Native St. Louisan, Joe Herbert, learned the ins and outs of
the restaurant business from his older brother, Ron, owner of Rizzo's
South County. After traveling to France to further develop his culinary
skills, he became the chef at Chez Leon in the Central West End. Joe
especially enjoys teaching hands-on classes and his amiable personality
makes everyone feel at ease in the kitchen. |
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Mark and Patty Johnson |
Veterans of the Soulard Mardi Gras Cajun Cook-off, Mark
and Patty Johnson are self-trained home chefs who enjoy cooking
for family, friends and the occasional dinner party or charity function.
The couple, both public relations professionals by day, gets their
inspiration from traveling — including several jaunts to the Big Easy,
dining out, perusing cookbooks and watching the Food Network. New to the
Kitchen Conservatory staff, they look forward to sharing techniques and
tips that home cooks can easily incorporate into their own cooking
adventures. |
| Chefs |
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Margi Kahn
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Margi
Kahn, who bakes fresh bread in her home
every day, has been teaching bread baking and other cooking classes at
Kitchen Conservatory for over ten years. Many local and national
publications have featured her excellent bread-baking skills. |
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Chris Kramer
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Chris Kramer of Two
Nice Guys. |
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Christopher Lee
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Christopher Lee grew
up in St. Louis and graduated from Francis Howell High School. He then
enlisted in the United States Navy where he worked long hours in an
environment with an average temperature of 160 degrees. To this day,
"the heat in the kitchen" doesn't get to him. He then went to
work for the late Jean Claude Guilloussou at L'Auberge Bretonne, who he
considered his mentor and friend. He has also worked at Cafe de France,
the Ritz-Carlton, the Chase Park Plaza and Melange, which is owned by his
family. Chris takes a simple, light approach to food, with a serious
interest in food as a restorative. He uses lots of spices and herbs, think
"Spice Trail", or the old trade routes through Asia and Europe.
He is currently working to open Cafe Ventana and Tables on Lindell, where
he will be the Executive Chef. Chris thoroughly enjoys the opportunity to
teach and to share his passion with so many people. |
| Chefs |
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Theresa Liu |
Cookbook author Theresa Liu has been teaching cooking
classes for twenty years. Her specialty is the food and culture of her
native China, plus other Asian cuisines. As a reading specialist in the
Parkway School District, she has the ability to simplify and explain the
foods of Asia. |
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Jon Lowe |
Jon Lowe, Executive Chef at Oceano Bistro, was born and
raised in Central Kentucky. Since the age of eleven, he has been working
toward his goal of becoming an Executive Chef. After graduating from
Johnson & Wales University in 1998, Jon accepted a Sous Chef
position at a nearby catering company in Charleston, South Carolina.
Vanna White and Bill Murray were just a few of the celebrities he
entertained with his artistic culinary skills. Shortly after, Jon
obtained a position at The Charleston Grill under renowned Chef Bob
Waggoner. While there, he experimented with what the locals in the area
call lowcountry cooking and combined it with French influences. In 2000
Chef Lowe moved to Memphis to open a Mediterranean concept for a small
company outside of Kansas City, Missouri. Eventually the company
transferred him to St. Louis where he was able to contribute with
handling daily operation and creating special dinners for the community.
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Ivy Magruder
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Ivy Magruder was born
in St. Louis and graduated from Vianney High School. He attended Johnson
& Wales University in Charleston, South Carolina, and after working at
various restaurants, including Flying Fish Cafe at Disney's Boardwalk, he
moved back to St. Louis in 2001. He had been the chef at Eleven Eleven
Mississippi since it opened, and is currently at the new restaurant, Vin-de-Set.
Ivy's cooking motto is KISS (keep it simple stupid), and his fun-loving
and "simple" approach are evident in his teaching style. |
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Barry Marcus
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Barry Marcus is a pastry chef instructor at the Institute of
Culinary Education (ICE) in New York City. A onetime instructor in the
Microcomputer Program at the University of Missouri-St. Louis, he
"got the New York bug" and with his wife and dogs close behind,
moved from the Midwest to find his place in the big city restaurant scene.
He succeeded, landing positions in the prestigious pastry and
confectionery kitchens of Payard Patisserie, The Tribeca Grill and Le
Cirque 2000, before being offered a full-time faculty position at ICE by
Chef Nick Malgieri, dean of Pastry Arts. Now residing once again in St.
Louis, he regularly makes the trip east to teach specialty professional
development courses in pastry, confectionery and sugar art. His three- and
five-day seminars in the Art of Pulled Sugar are popular with recent
graduates of the Institute's Professional Pastry Program as well as with
seasoned culinary professionals in and around the New York area. A
blue-ribbon graduate of ICE, Barry studied the art of pulled sugar under
the tutelage of Ewald Notter at the International School of Confectionery
Arts in the U.S. and with Othmar Fassbind at the Fabilo International
School of Sugar Art in Lucerne, Switzerland. |
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Emily Marshall
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Chef-owner Emily Marshall of Napa Catering is a graduate of
the Culinary Institute of America. She worked for three years in restaurants
in Napa
Valley, including Tra Vigne. She has been catering elegant parties in St. Louis
since 1999 and is known for her creative hors d’oeuvres. Her popular
participation classes at Kitchen Conservatory allow all the students to
master essential culinary techniques.
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Cary McDowell
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Cary
McDowell, began his career in New York City, under the mentorship
of Daniel Boulud. Inspired by all the great restaurants of New York, he
moved to St. Louis to open his own restaurant, The Crossing, which he
co-owned with a friend for 8 years. He then took a position with Wolfgang Puck's as Regional Executive
Chef. After traveling extensively for the next few years between St. Louis and
Indianapolis, Cary is now back to doing what he loves best with the
opening of Revival. Cary's
students appreciate his enthusiasm and easy-going approach to cooking. |
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Chefs |
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Jack West MacMurray, III
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A native of New Jersey, Chef Jack Mac found his way to St.
Louis after spending 10 years as a chef in Vail, Colorado. A 1992 silver-medallist
graduate of the Academy of Culinary Arts in Atlantic City, New Jersey, Chef
MacMurray has cooked for many famous people, including Emeril Lagasse and
President Gerald Ford. He has held the executive chef position at Wild Horse
Grill and Old Hickory Country Club in St. Louis. His local favorite
restaurants are Fuji Sushi and Monarch. Now Chef MacMurray is on his own -
his new restaurant, Sage, 1031 Lynch Street, opened in 2007 to rave reviews.
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Chefs |
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Dawn Meyer
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The
webmaster of Kitchen Conservatory, Dawn
Meyer has been teaching cooking classes for seven years. She
specializes in the cuisines of
Mexico and Spain, which trace her family heritage. Plus, she enjoys teaching charming
classes for children and gingerbread house making. She team-teaches
couples classes with her brother-in-law and amateur cook, Larry Meyers.
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Chefs |
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Barb Nack
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Barb
Nack is
our fabulous cooking school director. Barb had a mid-life career change; she
followed her heart and love of cooking when she quit her job in the medical
field and went full-time to culinary school. She has recently graduated from the
culinary program at
St. Louis
Community College
at Forest Park. Barb loves to cook and entertain for her family and friends, and enjoys
being with fellow foodies. Her favorite cuisine is American comfort food.
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Phil Nekic
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Phil Nekic of Bob's Seafood.
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Scott Oglesby
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Scott Oglesby of Truffles.
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Cindy Ott
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A
certified elementary school teacher, Cindy
Ott has been teaching the
children’s cooking classes at Kitchen Conservatory for over 10 years. She
also teaches the popular “Basics of Cooking,” a four-part
demonstration class for adults. She provides clear instructions and
user-friendly recipes for new cooks. Her enthusiastic and easy-going style
inspires everyone to enjoy cooking. She is the mother of two teenagers and
taught pre-school for 10 years. She is currently working at Kitchen
Conservatory.
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Chefs |
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Patty Padawer
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Patty
Padawer has taught cooking classes for 18 years at Kitchen Conservatory, plus she also teaches cooking at Sur La
Table in southern California. She studied at the culinary program at
St. Louis
Community College
at
Forest Park
and at Peter Kump’s in New York City. Her well-tested recipes are designed for the home cook and do-ahead
entertaining.
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Natalia Penchaszadeh
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Natalia Penchaszadeh became fascinated by cooking during her
childhood in Venezuela, where she was surrounded by exquisite Caribbean
food. At age 20, she started Bienmesabe, a small catering company named
after an amazing Venezuelan dessert. Upon completing her professional
studies, she started working for other companies and restaurants, as a
cook, pastry chef, and executive chef. Since moving to St. Louis in 2006,
Natalia has worked for several restaurants and caterers, and is currently
the executive chef at The Fountain on Locust. Natalia loves teaching
and enjoys the wonderful opportunity to share her enthusiam with the
students of Kitchen Conservatory.
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Bernard Pilon
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Chef Bernard
Pilon, of Norwood Hills Country Club, has been teaching classes
regularly at Kitchen Conservatory for over 10 years.
Hailing from
Montreal
, he did his schooling there, refining his craft in restaurants, hotels and
country clubs. It is also important to
note that he spent a year in another “St. Lou” –
St. Lucia
in the
Caribbean
– because it was where he met his future wife while both were working at
the renowned Club Med Resort. A
resident of
St. Louis
since 1996, chef Pilon is very active in the cooking community.
He is on the advisory board for L’Ecole Culinaire, is an active
member of the Chef de Cuisine Association of
St. Louis
, and is involved in Operation Food Search. When he’s not cooking, he can
be found running marathons, quoting Shakespeare, or enjoying jazz music with
a glass of wine, on one of his yearly visits to
Napa
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Naam Pruitt
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Naam Pruitt is a Thai cuisine expert and
author of Lemongrass & Limes,
a colorful introduction to Thai cooking. Recipes
are offered in themed categories, from ‘curry in a hurry’ to ‘street
snacks’ with time-saving tips, a glossary of Thai ingredients and
recommendations for Thai products found in U.S. supermarkets. A Thai native,
Naam was born and raised in Prachuabkirikhan, Thailand. Her father, raised
by Thai Buddhist monks, worked as a Thai government spy in Burma and later
as a journalist. Naam learned the
secrets of Thai cooking from her mother who taught her how to find the best
fruits, vegetables and meat at the lowest prices.
She learned how to master the subtle techniques and skills of Thai
food by watching her mother cook every day for family and friends. Naam
first came to the U.S. in 1987
as a high school exchange student, spending a year in Salisbury, Maryland.
After returning to Thailand, she met her future husband, an Iowan who had
moved to Asia as a teenager along with his family. They were married in 1990
and moved to Texas soon after. Naam’s culinary career includes preparing
meals for David Lambertson, the former U.S. Ambassador to Thailand, and
Kansas State Senators, business, community and government leaders.
While living in Texas, she worked as a special food assistant at the
athletic dining hall at A&M University, creating attractive food
presentations for hungry football players. She
graduated from the Wilton School of Cake Decorating, where she learned to
decorate cakes and make pulled sugar creations. Later she worked for Epicure
Catering and, after moving to Kansas, operated her own catering business. A
resident of Independence, Kansas for the past decade, Naam teaches Thai
cooking at a wide range of cooking schools. She has taught at New York’s
Institute of Culinary Education, and had cooking demos at Bloomingdale’s.
She also has regular Thai demos at The Giant Eagle Market District in
Pittsburgh, PA. She returns to
Thailand at least once each year to find new flavors and ideas.
She and her husband Dennis have two children.
Naam is a member of the International Association of Culinary
Professionals, and Women Chefs
& Restaurateurs.
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Matthew Rice
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Matthew Rice has been the pastry chef at the acclaimed Niche restaurant since
it opened in 2005. Born in North Carolina, Matthew attributes his mom for his
loving of baking. Chef Rice graduated from Johnson and Wales
University before beginning his culinary career, with stints at the
Metropolitan in Salt Lake City, Utah, and Richmond Hill Inn in Asheville,
North Carolina, before moving to St. Louis. His goal is to change the way
St. Louisans eat desserts by raising the bar for expectations. Niche will be
opening a bakeshop in late 2007, which will be next door. You can join Chef
Rice for morning coffee drinks, high-end pastries and cupcakes. Oh yes, and
he'll be creating wedding cakes and one-of-a-kind special occasion cakes.
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Sid Roberts
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Sid Roberts of the Gumbo Shop.
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Mary Ann Robinson
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Mary Ann Robinson's interest in making cookies started when she began
collecting cookie cutters over 30 years ago. During this time, she has
accumulated over 7,000 in her collection. She is a member of the National
Cookie Cutter Collectors Club and is always looking for new and unusual
shapes. Besides collecting the cutters, Mary Ann taught herself through
trial and error how to hand-paint the cookies with icing, using tiny artist
brushes. In 2000, she turned this hobby into a business when she opened
Cookie Creations. During the years her retail store was open, her cookies
won awards, were featured in the Food Section of the St. Louis
Post-Dispatch, and she was featured on TV several times on shows such as
Show Me St. Louis. She even had the opportunity to make cookies for some
celebrities, such as Ozzie Smith, Bob Costas, the Cardinals baseball team
and even President Bush. Since closing her store, she and her husband are
still involved with cookies, but in a different way. They have a character
education program that they present to schools, church groups, days cares,
etc., where he is the Gingerbread Man and she is the Baking Lady. Mary Ann
enjoys sharing her knowledge of cookie making. She hopes to encourage
families to take time to share this fun activity and to make special
memories together. She and other members of the Cookie Cutter Collectors
Club want to ensure that making cutout cookies doesn't become a lost art in
the fast-paced world we live in.
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Maria Sakellariou
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Maria Sakellariou is a true lover of Mediterranean cuisine.
After many years in the corporate world, and living abroad in Greece,
Belgium, and Switzerland, Maria moved to Florida and joined her family in
the restaurant business. In 2002 she moved to St. Louis and expanded her
love of cooking when she created and opened a personal chef service, Culinary
Odyssey LLC. Be sure to tap into Maria's culinary genius by joining her in
a class at Kitchen Conservatory (hint: her phyllo classes are tops!).
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Clark Stone
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A veteran of the knife business, Clark Stone of Wusthof-Trident
Cutlery teaches great classes on how to choose, use, sharpen, and maintain
knives at peak performance. Participants in the knife classes learn
confidence in using this most important tool in the kitchen.
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Karen Tedesco
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Karen Tedesco grew up in Providence,
Rhode Island, where her grandmother's southern Italian home-cooking
influenced her love of food and cooking. Karen apprenticed as a pastry
chef and cooked in some of south Florida's finest restaurants before she
enjoyed a career as a wine consultant. Now, she's a full-time mom and
card-carrying foodie, who reaps the financial and personal rewards of
cooking contests, both locally and nationally. She started her own
business, DinnerStyle, in August 2007, which specializes in fresh,
seasonal meals for busy families. |
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Kirk Warner
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A native of Paw Paw, Michigan, Kirk
Warner began his restaurant career at a young age. In his
mother's small bistro adjacent to the family winery, he was both waiting
tables and preparing simple bistro fare before he was a teenager.
Following college, and after working in a variety of restaurants,
traveling extensively and reading every cookbook he could get his hands
on, he landed in St. Louis where a cousin had opened a tavern called King
Louie's. In just over five years as executive chef at King Louie's he
helped transform what was once a fledgling college bar into one of the
most respected restaurants in St. Louis, and in the process garnered
numerous local and national accolades for both the restaurant and himself.
He signed on to help open Savor in April 2004. In March, 2005, Savor
opened and in little over a year became one of the most popular new
restaurants in the city.
As chef-owner of Kirk's Traveling Kitchen, Kirk’s goal is to bring the
craftsmanship and dedication of a professional restaurant into the home
kitchen for those who love great food. |
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Bryan Young
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Bryan Young is the President of
Catering Plus, a company founded in 1995.
Bryan
oversees the full service catering and event planning company for the
corporate and private sectors. Each year, he caters such events as the St.
Louis Business Journal’s Top 150 Companies annual dinner and the St.
Louis Black Repertory Company’s annual Woodie Awards.
Bryan
has received numerous citations and awards for his work in the community
including the Michael Edlin Award from Doorways. He serves on the boards
of Doorways, and Peter and Paul Community Services.
Bryan
is also a member of The National Association of Catering Executives,
The International Special Event Society, and the International Caterers
Association. Bryan Young is also on the advisory board of Catersource.
Bryan
received an associate degree in hotel restaurant management in 1974 from
Forest Park
Community College
and worked his way up in the restaurant business ladder starting out as a
busboy in 1971.
Bryan
also serves on the advisory board hotel and restaurant school at
Forest Park
Community College
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Ruth Sparrow and Kirsten Shafer
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Ruth Sparrow, the
Director of Marketing for Kitchen Conservatory, has been teaching children
and adults for 30 years and loves to cook! Ruth books our fabulous
classes with the best chefs from the best restaurants in the Saint Louis
area and writes our newsletter, What's Stirring. She also works in
our store part-time, and when she is not busy with her passion for
cooking, she is running her needle art design business, Twisted Threads. |
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