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!

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Classes

THE APPRENTICE CHEF: MIDNIGHT SNACKS

For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn Meyer in the kitchen preparing mini calzones with marinara sauce, bacon-cheddar loaded smashed potatoes topped with sour cream, Buffalo cauliflower bites served with ranch dressing, and homemade peanut butter cups. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child
Mon, Dec 30
1 to 3 pm

WHACK THE KNIFE!

Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as this knife skills class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives (limit 3 knives per person) to class for free overnight sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$50 Per Person
Tue, Jan 7
12 to 2:30 pm

HAVE YOUR CAKE AND EAT IT, TOO!

Melanie Armbrecht, who is a go-getter when it comes to cake decorating, expounds on the components of cake baking so that it is a success every time. Learn how to level and stack layers, and decorate a stunning cake in this hands-on class. Melanie has pre-baked the cakes, so the focus is on decorating a one-layer cake with American buttercream frosting using a variety of tips for simple borders and decorations. Learn how to make chocolate ganache for a drip effect down the sides of the cake. Each student will take home their decorated cake. #weekday

Details

Melanie Armbrecht
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Thu, Jan 9
12 to 2:30 pm

MEATLESS MONDAY

Start the week with a meatless lunch with three dishes that would be great vegetarian dinner options. Enjoy udon noodles with soft-boiled egg and hot soy seasoned with black pepper, mushroom bolognese with gnocchi, and roasted cauliflower lettuce wraps with Korean-inspired barbecue sauce. #weekday #healthy

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jan 13
11 am to 1:30 pm

TRAVELS WITH TUTKO - FIJI

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon recalls her joy in Savusavu, a seaside town on an intimate paradise in the Fiji islands with rainforests, mangroves, and blue-green coastlines, along with village markets, yoga sessions, and an abundance of fresh produce. Enjoy lemon-pineapple-cucumber-ginger detox juice, Fijian kokoda - ceviche with zesty citrus juices and coconut cream, fish suruwa - a fish curry with steamed basmati rice derived in the late 1800s from northern India, plus mango-lime parfait layered with coconut-cardamom chia pudding garnished with toasted coconut. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Jan 14
11 am to 1:30 pm

DAYS WITH DEVON - CHAI AND CAVA

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy a winter citrus salad over mixed greens with honey-sherry vinaigrette, puff pastry "pretend" cinnamon rolls with a chai glaze, cremini mushroom-leek-gruyère frittata, bacon fat roasted baby Yukon potatoes with parmesan and crispy bacon, plus blood orange-cava cocktail. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Jan 16
11 am to 1:30 pm

EVERYONE WYNNES WITH CHRISTY - KALE YEAH!

Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal that will rouse a resounding "Yes!" of appreciation. Christy prepares creamy turkey potato soup served with homemade gluten-free dinners rolls, chopped kale salad with lemon-shallot vinaigrette tossed with “cheesy” pecan crumbles and dried cranberries, plus chocolate chip-sweet potato cookies for dessert. #healthy #weekday

Details

Christy Wynne
Culinary Educator
Demonstration
$55 Per Person
Thu, Jan 23
11 am to 1:30 pm

A DAY IN THE KITCHEN: BEEF

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.
Calling all carnivores! This in-depth participation class with Jeff Friesen will show everything you need to know about selecting, preparing, and cooking all different cuts of beef. Start with a lesson on butchery, then return to the kitchen to cook beef high-and-fast, low-and-slow, plus grilling, smoking, and barbecuing lots of steaks. Participants are invited to park at 9:00 am at Kitchen Conservatory and walk one block east to Baumann's Fine Meats, 8829 Manchester Road, for a butchery demonstration and to select the beef cuts. #weekday

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person
Fri, Jan 24
10 am to 3 pm

WHAT'S IN YOUR DUTCH OVEN?

There is nothing better than a multi-use tool in the kitchen, and Lydia Gwin proves that a Dutch oven can be used for many things other than soups and stews. Enjoy Caesar salad topped with fried artichokes and classic Caesar dressing, one-pot chicken with orzo, sausage-fennel pizza with caramelized onion sauce, plus chocolate-Cherry Coke dump cake. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jan 27
11 am to 1:30 pm

SPICE GIRL

Lydia Gwin is a big fan of using spices for warmth and depth of flavor to create exciting dishes. This hands-on class will learn to make berbere-spiced chicken roasted with carrots and chickpeas, "smooshed" carrots with pistachio pesto and pickled onions, black lime grilled beef skewers with sumac onion, roasted potatoes with aïoli and butter-toasted pine nuts, plus chai-spiced apple cake with mascarpone frosting. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jan 30
11 am to 1:30 pm

LUNCH WITH LYDIA - DATES TO CHERRIES

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy roasted za'atar cauliflower-date salad with lemon yogurt dressing, sun-dried creamy chicken with rosemary-infused gnocchi, plus ricotta and cherry jam tart. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Feb 3
11 am to 1:30 pm

COOKIE DECORATING FUN FOR VALENTINES

Spend an afternoon of cookie decorating fun with Courtney McKinney where everyone is an artist. The cookies are out of the oven with a variety of shapes perfect for Valentine's Day. This hands-on class will create beautiful cookies and learn outlining, flooding, wet-on-wet, wet-on-dry techniques with a tipless pastry bag, plus learn to add accents and creating texture with sprinkles, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies. #weekday

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person
Tue, Feb 4
12 to 2:30 pm

MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Wed, Feb 5
12 to 2:30 pm

TRAVELS WITH TUTKO - MOROCCO

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon met her in-laws for the first time on a trip through the coast of Spain and Morocco, and tells of some memorable moments including a luxurious "peasant-style" luncheon sitting cross-legged on the floor. Enjoy Moroccan bissara - split pea soup with grilled fluffy pita, b'stillah - a flavorful chicken and ground almond phyllo pie scented with saffron and ginger and turmeric, plus fresh orange segments in minted-orange blossom water served with a simple and divine cardamom-scented rice pudding. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Feb 11
11 am to 1:30 pm

COOKIE DECORATING FUN FOR VALENTINES

Spend an afternoon of cookie decorating fun with Courtney McKinney where everyone is an artist. The cookies are out of the oven with a variety of shapes perfect for Valentine's Day. This hands-on class will create beautiful cookies and learn outlining, flooding, wet-on-wet, wet-on-dry techniques with a tipless pastry bag, plus learn to add accents and creating texture with sprinkles, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies. #weekday

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person
Tue, Feb 11
12 to 2:30 pm

ANOTHER COLOR OF CHOCOLATE

Learn to use white, milk, and dark chocolates to create marvelous treats with certified chocolatier Audrey Scherrer. This hands-on class will learn the technique to caramelize white chocolate for white chocolate blondies with cashews, make espresso truffles enrobed in milk or dark chocolate, plus create an easy fudgy dark chocolate brownie topped with white chocolate peppermint sauce. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Thu, Feb 13
11 am to 1:30 pm

DAYS WITH DEVON - MUFFIN AND MIMOSA

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy pear muffins topped with cinnamon-pecan crumble, honey-goat cheese tartlets in mini phyllo cups with pistachios and dates, baby kale and spinach salad with grated carrots and crisp apples tossed in date-pomegranate dressing and toasted walnuts, individual puff pastry ham-gruyère soufflés, plus a chambord mimosa. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Feb 13
11 am to 1:30 pm

A TASTE OF ROME-ANCE

Spend a romantic afternoon with Jeff Friesen celebrating Valentine's Day. This hands-on class will create shrimp bruschetta, winter panzanella salad with butternut squash and hazelnuts tossed in brown butter vinaigrette, heart-shaped striped ravioli with ricotta in lemon-brown butter sauce, classic potato gnocchi with mushroom and caramelized onion ragù, plus coconut sorbetto with candied cherries and merlot hot fudge. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Fri, Feb 14
11 am to 1:30 pm

SIMMER DOWN! IT'S SOUP!

Simmer down and cozy up for three soups that will warm you up on a cold winter day. This hands-on class with Audrey Scherrer will create her best creamy homestyle chicken noodle soup with sherry-rosemary cream broth, roasted red pepper soup with chickpeas and quinoa, and velvety potato soup garnished with crispy bacon and chives, all served with homemade sourdough rolls. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Tue, Feb 18
11 am to 1:30 pm

THE BEST OF BAREFOOT - WINTER WARMING

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes tomato soup, grilled gruyère-parmesan-cheddar cheese sandwich with bacon, chopped Cape Cod salad with arugula and bacon and Granny Smith apples topped with citrus-Dijon dressing with dried cranberries and blue cheese, plus easy cranberry and apple cake served with hot apple cider with bourbon. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Feb 19
11 am to 1:30 pm

LUNCH WITH LYDIA - SESAME TO GINGER

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy snap pea salad with almonds and sesame vinaigrette, ginger beef on rice noodles, plus mango-coconut sorbet and a spiced cookie. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Mar 3
11 am to 1:30 pm

THE GUMBO FILES

Southern Louisiana native Josh Galliano pulls out the cast iron Dutch ovens and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Work side-by-side with Josh in this hands-on class creating three distinct gumbos with traditional seasonings, including Cane River crawfish gumbo, fried chicken gumbo, venison gumbo, plus Natchitoches mini meat pies. #weekday

Details

Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, Mar 3
12 to 2:30 pm

VERONA, MY VERONA

Audrey Scherrer delights in cooking and sharing food from her own experience in the kitchen and global travels. Enjoy an easy menu inspired by Verona, Italy of fresh figs with prosciutto and a drizzle of balsamic, a simple arugula salad with champagne vinaigrette and shaved parmesan, a simplified linguini al limone with fresh lemon, Florentine seared rib-eye steak with salt and pepper and extra virgin olive oil, plus tiramisù ice cream. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person
Tue, Mar 4
11 am to 1:30 pm

GREENS AND GRAINS

Sharon Tutko, health and wellness coach, offers dishes with bursts of flavor to bump up the fiber and protein in your diet with Minnesota wild rice, buckwheat, Einkorn wheat, quinoa, arugula, Swiss chard, leeks, spinach, and kale, starting with a winter vegetable buckwheat crostata with white cheddar and lemon-sesame honey drizzle. Enjoy wild rice pilaf with roasted butternut squash, arugula, pecans, cranberries, and feta, plus a quinoa Buddha bowl with massaged kale, roasted carrots and chickpeas topped with 3-ingredient tahini dressing and hemp seeds. #vegetarian #healthy #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Mar 7
11 am to 1:30 pm

LONDON TEA TIME

Audrey Scherrer delights in cooking and sharing food from her own experience in the kitchen and global travels. Enjoy a London tea with a tiered selection of fresh raspberry scones with clotted cream, curry chicken salad sandwiches with cranberries, cucumber-dill-cream cheese finger sandwiches, chocolate truffles, lemon-poppy seed ricotta mini cakes, shortbread cookies, plus tea with milk, and a flute of champagne. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person
Tue, Mar 11
11 am to 1:30 pm

BREADS FROM FRANCE

Join Susan Westfall, a retired breast surgeon who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading, including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse, and brioche. #weekday

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 11
11 am to 1:30 pm

DAYS WITH DEVON - STRATA AND SPIRITS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy almond cake with lemon-lavender glaze, everything bagel gougères filled with whipped dill cream cheese, gruyère-fontina-gouda and bacon strata, Green Goddess romaine salad with avocado and radishes with an herb dressing, plus a "sparkling shamrock" pear vodka cocktail with elderflower liqueur muddled with cucumber and topped with club soda. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Mar 13
11 am to 1:30 pm

THE BEST OF BAREFOOT - LUNCH WITH JEFFREY

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create dishes from Ina's book Cooking with Jeffrey, as this hands-on class makes tarragon shrimp salad, kale salad with pancetta and parmesan cheese, asparagus fennel soup, baked shells with cauliflower, plus apple pie bars. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Mar 19
11 am to 1:30 pm

TOAST OF THE TOWN

Turn a variety of breads into extraordinary brunch options to enjoy with a rhubarb gin fizz or an elderflower mimosa. This hands-on class with Lydia Gwin will create avocado-elotes toast with pickled onions and candied bacon on sourdough, Bloody Mary egg salad toast on country bread, cinnamon-sugar brioche fried French toast with berries and cream, plus eggs Benedict with prosciutto, five-minute steamed eggs and hollandaise on marbled rye. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 25
11 am to 1:30 pm

TRAVELS WITH TUTKO - COSTA DEL SOL

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon's first trip with her then fiancé, Misha, to meet his parents was a holiday in the southern Spanish sun with lunch on a beach with feet in the sand. Enjoy sangria and Spanish Marcona almonds roasted with sea salt and fried shallots, shrimp and mussels paella with peas and saffron achieving socarrat - the crispy layer of rice, plus rum-spiked flan with orange zest and drippy caramel topping.  #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Mar 25
11 am to 1:30 pm

A BIG WYNNE FOR BREAKFAST AND LUNCH

Christy Wynne shares her love for creating gluten-free and dairy-free winning dishes with superfoods great for breakfast or lunch, starting with a wild blueberry acai bowl with fruits and vegetables topped with homemade granola. Enjoy creamy chocolate-coconut smoothie with hidden cauliflower, kale salad with toasted pecans and dried cranberries tossed in lemon shallot vinaigrette, crunchy rainbow cabbage-kale Thai salad with quinoa and carrots topped with almond butter-sesame dressing, plus chocolate chip zucchini bars. #healthy #weekday

Details

Christy Wynne
Culinary Educator
Demonstration
$55 Per Person
Thu, Apr 3
11 am to 1:30 pm

LUNCH WITH LYDIA - ASPARAGUS TO AMARETTO

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy asparagus-fennel salad with ricotta crostini, Roman-style chicken cacciatore over a creamy parmesan polenta, plus limoncello-Amaretto tiramisù. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Apr 7
11 am to 1:30 pm

LITTLE PIES AND TARTS

Join Sharon Tutko in the kitchen creating smaller versions of our favorite pies and tarts, as this hands-on class discovers tips for working with different crusts. Learn to make individual flaky chicken pot pies with carrots and celery and herbs, lemon curd tartlets with pecan short crust, mini lattice-topped apple pies with Pink Lady and Granny Smith apples, and mini phyllo chocolate chess pies - the perfect little bite! #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 8
11 am to 1:30 pm

DASH TO DINNER

Busy mom Audrey Scherrer is always doing the mad dash to get dinner on the table fast and is happy to share some flavorful options that can be whipped together in under forty-five minutes. Enjoy Buffalo cauliflower bowls - a vegetarian option with tender crispy cauliflower with red cabbage and beans drizzled with garlicky yogurt dressing, sheet pan broiled salmon with a ginger-soy-honey glaze and asparagus, lemon-feta herby orzo, and Italian sausage with colorful bell peppers and onions roasted in a sheet pan with cherry tomatoes all tossed in red wine vinegar-Calabrian chile vinaigrette. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person
Tue, Apr 15
11 am to 1:30 pm

TRAVELS WITH TUTKO - EPIDAUROS

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon will have the class giggling and in awe of the pictures she paints with words of this breathtaking ancient Greek town and colosseum. Enjoy spinach and pine nut spanakopita, grilled lamb chops with tzatziki on a bed of orzo tossed with arugula and topped with grilled tomato and lemon slices, plus sokolatopita - a chocolatey bourbon-spiked cake with syrupy glaze. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Apr 22
11 am to 1:30 pm

THE BEST OF BAREFOOT - MODERN LUNCH

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes pan-fried onion dip with potato chips, broccoli and kale salad with Caesar dressing, crispy chicken with lemon orzo, plus brown sugar shortbread dipped in chocolate ganache. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 23
11 am to 1:30 pm

DAYS WITH DEVON - HEARTS AND HUGO

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy bacon and brie grilled cheese sourdough sandwich with apricot jam, hearts of palm and red pepper salad with cucumbers and tomatoes topped with lemon vinaigrette, plus lemon crumb muffins with a crumb topping and lemon glaze, and an elderflower-prosecco Hugo Spritz cocktail with mint. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Apr 24
11 am to 1:30 pm

A SWEET TOOTH FOR CAKE

Step into our baking kitchen and spend some time with Audrey Scherrer creating her favorite cakes. This hands-on class will make vanilla buttermilk sheet cake with homemade vanilla extract topped with vanilla boiled frosting, chocolate mini bundt cakes with white chocolate-peppermint ganache, and layered pineapple-banana hummingbird cake with grated nutmeg and pecans topped with cream cheese frosting.  #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Tue, Apr 29
11 am to 1:30 pm