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Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

Register online, in person at our store, or mail list of classes you want with your name and your telephone number.

Also register by phone: (314)-862-COOK (2665).

Send payment to KITCHEN CONSERVATORY, 8021 Clayton Road, St. Louis, MO 63117.

REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.

Take a Cooking Class

Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. Multiple refinements can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. All cooking classes are held at Kitchen Conservatory. Bon appetit!

Search Refinements

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   Displaying 10 result(s)
Classes
HEIR AND A PARENT: PASTA WITH THE KID-DOUGH!
Spend a fun afternoon with Patty Goeke and a parent, grandparent, or your favorite aunt or uncle making fresh homemade pasta. This hands-on class will create cheese ravioli with a light cream sauce, long ribbons of tagliatelle pasta with ground pork ragù, plus Italian salad with lemon vinaigrette, and chocolate lava cake with raspberry sauce. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available Heir and a Parent classes include Sushi - Just Roll With It on September 10, One Does Not Simply Wok Into Mordor on September 17, Jedi Academy on October 1, Like a Kid in a Candy Store on October 2, Not All Princesses Live in Fairy Tales on October 15, and Wizards in the Kitchen on November 19.
Details
Patty Goeke
Culinary Educator
Hands-On
$115 For Parent and Child
Sun, Jul 17
1 to 3:30 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
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 eight people.
Spend the day with Josh Galliano perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and Nonna's Italian-American style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Joshua Galliano
Chef
Hands-On
$175 Per Person
Sat, Jul 30
10 am to 3 pm
BEYOND BASICS
If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, marinades, chowder, risotto, pie, custard, soufflé, pâte à choux, and pasta. This hands-on class will cook a variety of meat and seafood, plus learn how to use the pressure cooker, cast iron, and steam baskets. Learn to make fried chicken, pot stickers, grilled salmon with teriyaki sauce, pulled pork with homemade hamburger buns, shrimp scampi over fresh pasta, éclairs, cherry pie with the perfect pie crust, along with more fun and impressive dishes.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$300 Per Person
Mon, Aug 8
6 to 9 pm
Mon, Aug 15
6 to 9 pm
Mon, Aug 22
6 to 9 pm
Mon, Aug 29
6 to 9 pm
THE PASTA DOUGH BOY
Pull up a seat at the counter, and witness the passion of the delightful Jeff Young, sous chef of Trattoria Marcella, as he shares his love for homemade pasta from creating a dough, rolling it out, and adding the perfect sauce. Enjoy pappardelle with Bolognese sauce, spicy shrimp ravioli with cherry tomatoes in saffron butter, plus classic garganelli with amatriciana sauce.
Details
Jeff Young
Sous Chef
Demonstration
$55 Per Person
Mon, Aug 8
6:30 to 9 pm
MEET OUR ALL-STAR CAST
The stovetop is lined with the director's favorite cast iron pans, as this hands-on class becomes the producers of an award-winning dinner. Join Dawn Meyer to create cast iron charred tomato crostini, grilled romaine with blue cheese and bacon, crispy baked wild mushroom and penne pasta with spicy Italian sausage and parmesan cream sauce, southwest chicken and biscuits, herb crusted flank steak with pan-roasted grapes, plus peach praline upside-down cake.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 11
6 to 8:30 pm
DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.
Frothy beer is an abundant ingredient in this sensational grilling class, as everyone throws on an apron, grabs a set of tongs, and heads to the grill. Learn to make beer can chicken with a Memphis dry rub, beer-marinated rib-eye steaks with beer barbecue sauce, garlic cheese bread, Caesar pasta salad, balsamic-marinated grilled mushrooms and asparagus, plus grilled pineapple slices with vanilla bean ice cream and salted caramel sauce.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Aug 14
5 to 7:30 pm
PASTA ROLLER DERBY
Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with pancetta and mushrooms and cream.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming pasta classes include Carb Diem on August 28 with Bernard Pilon, and Pasta Perfecto - Roll. Cut. Shape. on September 26 with Jeff Young.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Aug 16
6 to 8:30 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
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 eight people.
Spend the day with Josh Galliano perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and Nonna's Italian-American style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Joshua Galliano
Chef
Hands-On
$175 Per Person
Sat, Aug 27
10 am to 3 pm
CARB DIEM
Seize the day and learn how to make fresh pasta and gnocchi with the talented chef Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, homemade spinach gnocchi with Alfredo sauce, spaghetti with Bolognese, and hand-formed tortellini in amatriciana sauce.
Details
Bernard Pilon
Chef
Hands-On
$65 Per Person
Sun, Aug 28
12:30 to 3 pm
PASTA PERFECTO - ROLL. CUT. SHAPE.
Learn the art of making fresh pasta with a variety of shapes, fillings, and sauces with the talented sous chef of Trattoria Marcella, Jeff Young. Roll up your sleeves and work side-by-side with Jeff to create classic garganelli carbonara with pancetta and pecorino, chicken ravioli baked with mozzarella in spicy San Marzano tomato sauce, and squid ink cappeletti filled with crab and corn with white wine chive butter.
Details
Jeff Young
Sous Chef
Hands-On
$65 Per Person
Mon, Sep 26
6:30 to 9 pm