Sunday Brunch

Call for reservations at (314) 909-1704 or just come on in, but join us every Sunday and let the Schnucks Cooks Cooking School chefs cook for you. Our Brunch Buffet includes our signature dishes such as Housemade Eggs Benedict, Cheesy Eggs with Basil, House Cured Salmon with Crudities, Breakfast Meats, Potatoes, a Vegetarian Torte, Real Belgian Waffles, Caramel Rolls and much more with new dishes added every week. Everything made in house or sourced locally, including Farmer Ben Roberts' Eggs. All you can eat for $19.95 (which includes your first adult beverage!). Children 5-10 $6.95.


About Our School

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!


Cooking School Location
Des Peres
12332 Manchester Road
(314) 909-1704
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Meet Our Staff
Gay DeMichele
Gay DeMichele
(Cooking School Manager)

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.


Scott Drake
Scott Drake
(Culinary Educator)

Scott Drake became an apprentice chef at 16, and two years later, he set out to learn as much as he could. He took a job shucking oysters at Commanders Palace in New Orleans just before nationally known chef, Emeril, made it a destination for tourists. Drake went on to study at the National Cooking Institute in Denver and from there to the Tante Marie School of Cookery in Surrey, England.

While in Denver, he worked at LaPetite Gourmet, one of the country’s Top Ten gourmet food enterprises. In 1975, he enrolled at Loyola in New Orleans and later finished his studies at Maryville University in St. Louis.

Scott was Executive Chef of Schnucks Central Kitchen and has joined the Cooking School team as Chef Instructor. In addition to teaching at Schnucks Cooking School, Scott Drake has also taught cooking at Pampered Pantry, Kitchen Conservatory and at Forest Park Community College.


Tory Bahn
Tory Bahn
(Culinary Educator)

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.



Meet Our Visiting Chefs

Katie E Mueller, MS, RD, LD


Schnucks Cooking School and Stephen Gitto, CSE, Advanced Sommelier, presents a unique learning opportunity for Wine and Food Pairing.

Wine 101; Wine 201

Have you ever stood in the wine aisles at your Schnucks store and wondered which wine to purchase? Do thoughts of “What wine will go with the food we’re serving; can I just drink this wine without food; how long can I keep this bottle of wine; and can I really tell what’s good just by looking at the label?” Does a sense of panic grip you while choosing an appropriate and pricey wine at a restaurant?

Schnucks Cooking School is here to answer all those questions and more. With the help of Stephen Gitto, CSW, CSE, we are presenting a focused class teaching all about wine.

In this series of classes, we will explore wines and their tastes, balance, pairing with food guidelines, understanding structure and texture and why they matter, how to find flavor links, and understanding the aging process and therefore understanding what wines to keep and for how long.

We will present four classes in which we will pair different foods and tastes with the wine being studied. Each class is $40. If you attend three of the four classes, you will be able to attend the fifth class free. The fifth class will be an “iron chef” competition in which you will blind taste wine and be challenged to go into the store and find foods or dishes that pair perfectly with it. The winner will receive a valuable prize.

Each class will feature a lecture portion about the subject of the class, and a hands-on cooking class to prepare foods that will pair nicely with the varietals of each class. Each class will be three hours long. So you can plan your calendar effectively we will run Wine 101 bi-weekly, alternating with Wine 201. Wine 101 will be scheduled on 9/20, 10/3, 10/17, 10/31 and 11/14. Wine 201 will be scheduled on 9/26, 10/10, 10/24, 11/7 and 11/21.

Here is how it will work:


Wine 201

Wine 201 will delve deeper into what influences the quality and taste of the wine such as geography, climate, etc. expanding on the basic wine knowledge taught in Wine 101. You do not have to have attended wine 101 to take part in this class, however, a preliminary knowledge of wine is expected in order for the participants to get the most out of each class. To organize this information, we will start with countries in which the grapes are grown.

Here is how it will work:

In February, we will start Wine 201 again with this order:

  • Week One: Spain
  • Week Two United States: California
  • Week Three: United States except California
  • Week Four: Australia/New Zealand
  • Week Five: Iron Sommelier



Terms of Service

* 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