Schnucks Cooks Cooking School, located on the mezzanine level of our Des Peres store, offers a variety of cooking classes for every level of expertise. The classes include a wide range of topics of interest to families, couples, kids, and check out our Learn at Lunch Classes. We have created opportunities for food experiences that will ensure hours of fun and entertainment. Please browse our schedule for the classes that whet your appetite or fire up your passion.

Interested in taking a class at our Cooking School? Click Here for our monthy agenda of available class offerings!

Gay DeMichele learned to cook as a child of a large family, whose mother was an Italian Immigrant. While her professional training is in Interior Design, her life's passion is food.  She owned a catering company, worked, taught cooking classes and managed Williams Sonoma at Plaza Frontenac, and was the developer/director of L'Ecole Culinaire, an accredited professional culinary school owned by Vatterott Education Centers, Inc.  Gay's passions are for family, food, and visiting every nook and cranny of Italy.

Lucy Schnuck graduated at the top of her class at the Culinary Institute of America at Hyde Park. She has trained at Pacifico's in Maui under a James Beard Chef, and in restaurants across the country.  In St. Louis, Lucy has worked in Luciano's and Annie Gunn's Restaurants.  Lucy's passion is sauces, which are the pinnacle of cooking, and loves the restaurant kitchen's variety of work.

Cheryl Herbert is an honors graduate of the Culinary Institute of America at Hyde Park where she received the Francis L. Roth Award for Academics and Community Leadership. She trained with Gina DePalma and Mario Batali at the award winning Babbo Ristorante in NYC and studied at Valrhona Chocolate in Tain l'Hermitage, France. Her career in St. Louis has included executive positions at the Chase Park Plaza, St. Louis Country Club, Vin De Set, 1111 Mississippi, and Moulin Catering. She has also taught Baking and Pastry courses at Le Cordon Bleu and L'Ecole Culinaire and operated her own business, consulting and catering events. Cheryl's passions are family, bread, and travel.

Tory Bahn is a graduate of Le Cordon Bleu College of Culinary Arts in Chicago. She completed her culinary externship in Sorrento, Italy where she worked at a family owned bed and breakfast and Tasso Restaurant & Pizzeria. In St. Louis she has worked for catering company, Julia’s Catering and written for a local food magazine. Tory’s passions are dishes made with simple fresh ingredients and anything with a poached egg on top.

• Privacy Policy
• Registration, Cancellation and School Policies

* Classes are subject to all Schnucks Cooks Cooking School policies. If you have questions for the Schnucks Cooks Cooking School please feel free to email us at cookingschool@schnucks.com