Be our guest at a champagne toast to Chef Jean-Pierre Augé
Saturday, December 17, 1:30 pm
Starting in 1971, Jean-Pierre Augé set the standard on how to teach cooking classes with gorgeous French menus and a wealth of entertaining stories. Chef Jean-Pierre Augé became an apprentice chef in his hometown of Vatan, France at the age of thirteen. He has cooked for President Charles de Gaulle, the Queen of England, President Dwight Eisenhower, the Kennedys, Aristotle Onassis, the Duke and Duchess of Windsor, vice-presidents, secretaries of state, and several U.S. astronauts. When Assumption Abbey in Ava, Missouri, was developing their bakery and famous fruitcakes, they sought the help of world class chef Jean-Pierre Augé in providing the recipe for the fruitcake that graces many holiday tables.
Chef Jean-Pierre Augé has taught French cooking classes for forty-five years, including 32 years at Kitchen Conservatory. He will teach his last memorable Saturday morning class on December 17 before hanging up his toque, and we will honor him at the end of that class with a champagne celebration.
Please let us know if you will be joining us as our guest! We want to make sure we have plenty of champagne!
Our NEW Winter cooking class schedule is now available with hundreds of exciting classes taught by 65 chefs and culinary educators!
Meet some of our new and returning teachers!
Register now for classes! Cooking classes are a perfect family activity during the holidays and make a thoughtful holiday gift!
Join us on Saturday, December 17 at 1:30 pm at Kitchen Conservatory
to raise a glass of champagne in honor of Chef Jean-Pierre Augé,
as he hangs up his toque after 45 years of teaching French cooking classes.
It has been a joy to have him in our kitchens.
Our Fall Cooking Class Schedule has been published. Here are cooking classes that you should not miss:
For bakers, please meet these pastry chef artists:
Classes fill fast! Register Now.
Bring in your cookbooks and receive a coupon for each one
to receive an extra 5% discount on any single item* valid during our Annual Sale!
(*regularly priced merchandise only)
All of the trade-in cookbooks are available for purchase starting at 25 cents!
Many of our customers love to browse the cookbook collection, which changes every day during our Annual Sale.
(Only cookbooks are accepted; please, no instruction manuals, magazines, or health/diet guides.)
Our sweet, juicy homegrown garlic is NOW available at Kitchen Conservatory! 2000 hard-neck garlic cloves were planted last fall in our Ladue garden to satisfy (y)our love for this variety of garlic.
We have added a demonstration garlic cooking class that is not in our summer newsletter! Register here!
Meet the Press: Garlic
Saturday, July 30
11 am to 1:30 pm
The only politics that will be discussed is whether to slice, roast, press, or infuse the garlic! Experience the incredible flavor of freshly-dug garlic, as Anne Cori creates baked olives with garlic and white bean-pesto dip – both served with homemade pita, roasted garlic-potato soufflé, homemade angel hair pasta all’aglio e olio with baked tomato Provençale topped with lemon-garlic breadcrumbs, plus fresh peach ice cream. Participants will take home fresh garlic.
Roasting peppers can be done on a gas stovetop, under a broiler, or on the grill. Use a roasting rack for smaller peppers! Make sure that you have a good set of tongs for roasting the pepper, and a Swiss peeler for creating lovely parmesan shavings used in our recipe!
Great cooking classes for this summer have just been posted at www.kitchenconservatory.com. Register Here.
Kitchen Conservatory offers twenty cooking classes each week. Here are some highlights on the Summer schedule:
The best chefs creating the best food teach cooking classes at Kitchen Conservatory. Don’t miss a bite!
Subscribe to our Kitchen Conservatory You Tube channel.
Enjoy some of our videos, and see why We Make Cooking Fun!
Tool Time: Let’s Make Incredible Potato Chips!
Tool Time: Using a Pitting Spoon
Tool Time: Making Whipped Cream with a Cream Whipper
Tool Time: The Art of Pizza Throwing – a fun class for everyone!
The best chefs from the best restaurants are teaching cooking classes at Kitchen Conservatory this spring:
Aaron Baggett of EdgeWild on March 10.
Bob Colosimo of Eleven Eleven Mississippi on March 23, April 13, and May 18.
Alex Cupp of Adam’s Smokehouse on March 28.
Matt Daughaday of Reeds American Table on March 29.
Scott Davis of Three Flags Tavern on May 9.
Pete Fagan of Tony’s on March 14, April 18, May 23, and June 20.
Josh Galliano of Companion Baking on June 11.
Adam Gnau of Acero on June 5.
Ivy Magruder of Panorama on February 29.
Vincent Marsden of Vincent van Doughnut on April 3.
John Messbarger of Peacemaker Lobster & Crab Co. on April 11.
Sarah Mispagel of 801 Fish on May 15.
Kevin Nashan of Sidney Street Cafe on June 6.
Brian Pelletier of Kakao Chocolate on April 7.
Bernard Pilon of Norwood Hills Country Club on March 12 and June 4.
Lou Rook and Glenn Bardgett of Annie Gunn’s on April 30.
Sit back and watch master chefs cook sumptuous meals! At Kitchen Conservatory, we offer extraordinary learning opportunities that culminate in a memorable meals. Yes, you do get to eat all the food prepared. We have openings in several upcoming demonstration cooking classes:
Karen Mitcham-Stoeckley, chef and French cookbook author, explores Provencal cuisine on Wed, January 27 — shrimp bisque, roasted quail, and cherry clafoutis.
John Messbarger, chef of Peacemaker Lobster & Crab, demonstrates lobster bisque and clam chowder on Mon, February 1.
Karmen Rayburn and Jordan Knight, owner and chef of The Blue Duck, shows how to incorporate cocktails into dinner on Mon, February 8.
Lawrence Chen, chef-owner of Private Kitchen, has a splashy show of wok-fried whole fish, plus the famous Shanghai soup dumplings on Tue, February 23.
Ivy Magruder, chef of Panorama, creates fish and shellfish masterpieces with the fresh catch from Bob’s Seafood on Mon, February 29.
Christopher Lee, chef-owner of ChefTableSTL, goes back to his classic French training with salade nicoise, boeuf bourguignonne, and tarte Tatin on Thurs, March 3.
Aaron Baggett, chef of EdgeWild Restaurant, utilizes beer, bourbon, and scotch on Thurs, March 10.
Jean-Pierre Auge, who has been teaching French cooking for 40 years, offers a formidable duck a l’orange and strawberries Melba on Sat, March 19.