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Kitchen Conservatory offers over 600 different cooking classes every year. See our current list of exciting classes. 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!
 
SIMPLE CAKE DECORATING

The cakes are baked and ready to decorate, and the real buttercream frosting is ready for icing the cakes. Let chef Marcus teach you how to decorate cakes, from the simple to the simply elegant. Barry's attention to detail is impeccable, as this class focuses on cutting a perfectly level cake with a faultlessly smooth finish, and creating an absolutely lovely iced cake.
Chef:
Barry Marcus

Institute of Culinary Education
Class Type:
Hands-On
Class Dates:
Saturday Sep 06, 2008
-- 11:00AM To 3:00PM
Cost:
$80.00
Per Person
A DAY IN THE KITCHEN: PHYLLO FROM SCRATCH

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to six people and each one receives either a special Kitchen Conservatory embroidered, cotton apron or shirt.
Demystify and simplify the complexities of making phyllo dough, as the class gathers around the table to stretch and pull the dough into a delicate, see-through pastry that puffs up into a crispy and delicate treat. Join Maria on this incredible journey, as the class uses their creation of phyllo to make both sweet and savory delectables!
Chef:
Maria Sakellariou

Culinary Odyssey
Class Type:
Hands-On
Class Dates:
Saturday Sep 13, 2008
-- 10:00AM To 3:00PM
Cost:
$150.00
Per Person

Welcome to Kitchen Conservatory -- A St. Louis Cooking Landmark. We are 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, Mo 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!

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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!

 

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Help Wanted
Interested in food? Kitchen Conservatory is now hiring for Kitchen Assistants. Applicants should love food and love to cook. Job entails a 5-6 hour shift, which includes setting up for cooking classes, helping the chef-instructor, and cleaning up. Schedule is flexible, but the applicant must be available to work on nights and weekends. Fringe benefits: delicious [...]

Ask the Chef: Pounding Chicken
Dear Chef, I’m trying to find out why we bother to pound chicken breast. It’s already very tender. Why can’t we just slice it to the thickness we want? Does the pounding somehow change it in a good way? Thanks for your time! Melissa There are two reasons to pound meat: to make the meat tender or [...]

Yeah for Apples
Twenty years ago, my husband planted two apple trees. They have never yielded any fruit until this year. I have made pie, crisp, and applesauce out of the few apples I was able to pick before the squirrels devoured the fruit. “I stopped bothering to spray the trees years ago, because there was no fruit,” he said. “When [...]

Will Brake for a Saw Mill
There are two types of travelers: those who research and plan the very best possible experience (guide book in hand) and those who just wing it. I travel with a starting point and from then on, it’s anybody’s guess. My husband has been know to slam on the brakes for poultry farms, vintage tractor shows, and [...]

Tastes Like Cuba
The Culinary Book Club at Kitchen Conservatory (anyone is welcome to sign up and join us) is currently reading an especially good book. Over the last two years, we have read, discussed, and eaten from novels, memoirs, histories, and food politics and science. September’s selection is “Tastes Like Cuba,” a memoir by Eduardo Machado. What qualities [...]

Days of Wine and Fishes
Fish is a source of food that can put the cook front and center with killing the animal that provides dinner — just ask anyone who cooks a live lobster. Last night, we went fishing and caught two large salmon and one small trout in the cool waters of Lake Michigan. After filleting them and [...]

Curry Up, Don’t Be Late!
The master of Indian curries, Raghavan Iyer, will give a cooking demonstration and book signing at Kitchen Conservatory on Tuesday, September 16 at 6 pm, sponsored by the St. Louis Culinary Society. Raghavan Iyer is an award-winning cooking instructor and cookbook author. He is on a book tour for his newest cookbook, 660 Curries. Are there [...]

Build a Better Biscuit
Does White Lily flour make a difference in baking? I put it to the biscuit test, and yes, biscuits made with White Lily are much more tender. White Lily is an all-purpose flour made from soft (not hard) winter wheat that Southern bakers have raved about for generations. The soft wheat is much lower in protein (as [...]

Delicious Poetry
We just finished our annual Cookbook Fair (mark your calendar for next year during the first week in August), which offers such a wide and interesting variety of used cookbooks. Some of the comments written in the books are just as interesting as the printed recipes. In one cookbook, I found a type-written piece of paper with a [...]

 

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