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Cooking Classes

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.

Help Desk

Take a Cooking Class

Classes
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Racanelli's
Hands-On
$60 Per Person
Mon, Aug 19
6:30 to 9 pm
THE APPRENTICE CHEF: BACKPACK SNACK ATTACK
For aspiring chefs, children ages 7 to 11. As the new school year begins, learn to make exciting snacks perfect for an after school treat or to pack with your school lunch. Join Vikki DiMattia for a fun afternoon making cheesy pizza rolls with or without pepperoni, cowboy salsa and fresh chips, oatmeal trail mix cookies, cookie monster blue popcorn with cookies and white chocolate and "eyes", plus peanut butter and jelly blondies.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Sat, Aug 24
12 to 2 pm
SUNDAY NIGHT REWIND: THE SALAD DAZE
Before the work week starts, spend a quiet evening in our kitchen recharging with a night of stunning mealtime salads. Marianne Moore will do all the cooking with five incredible salads, including steak salad with chile-lime vinaigrette and quick pickled cucumbers, grilled peach and mozzarella salad with tequila-spiked honey vinaigrette, melon and crispy prosciutto with seared shrimp and fresh mint vinaigrette, deconstructed chicken Caesar salad, plus roasted salad niçoise with halibut dressed with white wine and shallot vinaigrette.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Aug 25
5:30 to 8 pm