Schnuck Markets, Inc
Schnucks is Cooking Up Something Special in Des Peres!
First Schnucks Cooking School to Open Sept. 15 in Des Peres
DES PERES, Mo. – The new Schnucks Des Peres (12332 Manchester Road) is not your typical grocery and pharmacy store. The 74,000-square-foot store, scheduled to open at 9 a.m. on Sept. 15, also is home to St. Louis' first Schnucks Cooks Cooking School.
A spin-off of the popular Schnucks Cooks in-store demonstration stations, the cooking school offers hands-on instruction on everything from meal preparation to party planning. Schnucks Chairman and CEO Scott Schnuck said, “This store was designed specifically to include a state-of-the-art cooking and teaching facility on the upper level.”
“Our Food Education team and cooking instructors will help ensure our customers get the full benefit of our collective food expertise. The cooking school is an extension of an education platform launched with the introduction of Schnucks Cooks stations and our companion magazine last year,” said Schnuck.
Schnucks President and COO Todd Schnuck added, “In many ways, Schnucks Des Peres is part of our company’s evolution in serving customers and a showcase of the food and culinary talent we have acquired over the years. Now, we are able to offer our customers a comfortable and fully-equipped classroom facility where they can learn about food and cooking from the food experts they know.”
Schnucks Director of Food Education and Culinary Arts Kathy Gottsacker now oversees an accomplished team of culinary professionals, including Lucy Schnuck, a fourth generation Schnuck family member. “Our school is managed by Gabrielle “Gay” DeMichele who started in catering and established herself with the development of L’Ecole Culinaire cooking school in Ladue, Mo. Gay and her staff share a passion for food and cooking. Working together, we have developed curricula for classes that appeal to all ages and skill levels,” Gottsacker said.
“The classes will include a wide range of topics such as wine and food pairings, the proper use of knives, and ways to ‘wow’ your friends with your skill and panache,” Gottsacker said. “We have created opportunities for food experiences that will ensure hours of fun and entertainment.”
Scott Schnuck says while there are no plans to build additional schools at this time, customers can look for a growing number of Schnucks Cooks demonstration stations as stores across the region are remodeled and modernized.
In addition to the school, the 74,000-square-foot combination food and pharmacy store will also include convenient food services like made-to-order sandwich, salad and pizza stations, hot and cold food bars, a Kaldi’s coffee bar and a walk-in wine and cheese cooler of more than 1,700 reserve selections from around the world.”
You will find more information on the store and cooking school at http://www.schnuckscooks.com/cookingschool.
Founded in St. Louis in 1939, Schnuck Markets, Inc. operates 106 stores (including five Logli stores) and 103 pharmacies in Missouri, Illinois, Indiana, Wisconsin, Iowa, Tennessee and Mississippi.
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About our instructors:
Gabrielle “Gay” DeMichele, director and instructor, Schnucks Cooks Cooking School: DeMichele has more than 30 years of experience in cooking instruction. She operated her own catering business for several years. In 1992, DeMichele became a manager and instructor for Williams-Sonoma at Plaza Frontenac. In 2002, as director of L’Ecole Culinaire, she joined Vatterott College to launch the region’s premier food education facility. Today, Schnucks is pleased to rely on DeMichele’s expertise in developing curricula and recruiting accomplished instructors in support of the launch of the Schnucks Cooks Cooking School in Des Peres.
Nate Bonner, Chef Instructor: Bonner is a graduate of the New England Culinary Institute in Vermont. He has worked as sous chef and executive chef of Goddard College and at Gabriel’s, a fine dining restaurant. He has served as the executive chef and manager of the Viking Culinary School in St. Louis and as the private events chef for Chaumette Vineyards. Nate’s passions are for sustainable, local foods and community support, spun sugar and Japanese knife skills.
Lucy Schnuck, Chef Instructor: 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, Schnuck has worked in Luciano’s and Annie Gunn’s restaurants where she learned to excel in the fast pace of a restaurant kitchen. Schnuck is particularly anxious to teach her students the art of preparing sauces, the perfection of which she believes is integral to fine cooking.