Anne, I just wanted to let you know that Mark and I had a really good time in the cooking classes. We have continued to try new things and it has made a lasting impact on us. Our daughter had H1N1 and Mark made a stuffed chicken, mashed potatoes and cobbler to leave on her […]

Dear Chef,  I had the pleasure of taking your seafood and fish class last Saturday (October 17), and I wanted to thank Kitchen Conservatory for a great learning experience. I was amazed how much information was packed into one day of cooking. I learned skills and information that I will carry with me from now on, […]

Over five days, 30 hours of cooking, we cooked 62 recipes! Wow, what a fun week we had for “Mastering the Art of Cooking.” This limited-size cooking class is an intense exploration of five cuisines: French, Italian, Latin, American, and Asian. One student commented on the last day, “I liked all the recipes and I’d […]

Spend a week cooking at Kitchen Conservatory! We had so much fun with our week-long cooking class last January that we are doing it again, starting on Monday, October 5. One student liked the class so much that she is taking it again! This 30-hour class (five days, six hours a day) covers a world […]

Pies are not just for dessert, but taste delicious throughout the whole meal. Brush up on your pie and crust-making skills on Saturday, August 22 at 10:30 am as Christie Saali shows how to make four scrumptious pies. Two pies are savory creations: fresh tomato-mozzarella pie with a basil crust and a French-style shellfish en […]

July is the most wonderful time to be in St. Louis, because the local farms are at the peak of the season: tomatoes, potatoes, squash, eggplant, peppers, corn, and succulent peaches. The quality of the produce does not get any better than right here, right now.  Partake of the cream of the crops on July 25 in “Slow-MO” when a […]

According to this week’s New York Times food section, butchering is in; “for chefs, you’re not really in the game if you can’t cut up a pig.” Curious about how to cut up a large animal? Just where does a pork butt come from? What’s the difference between spare ribs and baby back? Do you choose […]

Everyone loves pasta and homemade pasta is actually very easy to make. Come learn how to knead, roll, and cut delicious homemade pasta in these upcoming cooking classes: “The Best of All Pasta-ble Worlds” on July 14 at 6 pm with chef Vito Racanelli (cheese ravioli!) “Journey Through the Past-a” on July 17 at 6:30 […]

Rye flour gives bread a wonderful taste and texture. Rye bread makes the most delicious toasted cheddar cheese sandwiches. Join expert bread baker Margi Kahn on July 7 in the evening or July 8 in the morning as she shows how to bake with rye flour. As you can see in the picture, everyone has […]

Are you whacking away at the vegetables instead of artifully dicing them? There is a better way than what the man in the photo is doing. Come to our Knife Skills cooking class on June 9 or 10 and learn how to choose, cut, sharpen, and maintain a good kitchen knife (hint: the right cutting board makes a huge […]