Learn the basics of baking from start to finish. Take home 10 loaves from 2 different doughs!
MEET THE TEACHING KITCHEN LINEUP!
Are you ready to roll some dough with our award-winning bakers and chefs? Baking has never been this much fun!
(aka Bread Guy)
A St. Louis native, Josh Allen grew up in the food industry. After graduating from Stanford University, Allen returned to the St. Louis area and opened up Companion, an artisan bakery in 1993 at the age of 24. In 2000, Josh opened his first Companion Cafe located in Clayion, MO. By 2007, he opened a second cafe in Ladue, a nearby St. Louis suburb. In 2016, the company moved into their new campus located in Maryland Heights, MO which houses the bread baking operations, a third cafe and the Teaching Kitchen.
Allen is an active participant in the Bread Bakers Guild of America, serving on the board from 1998-2004, an advisory board member of the Forest Park Community College Culinary Arts Program and an active member to many local organizations.
As Vice President of Companion, Price has his hands in a bit of everything, but his true passion is baking. First getting his taste for baking as Production Manager for Interstate Brands, Price has been mixing up dough for the past 20 years. He was also an Adjunct Professor at St. Louis Community College where he assisted in the development of the courses needed to obtain a degree in the baking program. He still serves on the Advisory Board to the college.
At Companion, he oversees the education and training of all of the bakers, so stepping into the Teaching Kitchen is a natural fit for him. A natural teacher, Price’s baking classes are extremely sought after.
Chef Cassy received her culinary training in Houston, Texas at The Art Institute. There she gained an appreciation of American cuisine as a true melting pot of cultures, traditions, ingredients and techniques. She has put her talent to work as a chef, instructor and food writer. During her time at The Viking Cooking School, she was able to expand her technical knowledge while also finding a way to adapt classic techniques to the home cook. Since then, she has been teaching regular cooking classes at Vom Fass, Dierbergs, Clayton and Midtown Farmer’s Markets and Kitchen Conservatory. She has used the same philosophy as a monthly award-winning columnist for Feast Magazine, for which she was nominated for a James Beard Award.
Most recently, Cassy was the owner and executive chef of the popular eatery, Home Wine Kitchen in Maplewood, Missouri. She has been named one of America’s “Eight Chefs with Hidden Talents” by Zagat and nominated for the “The People’s Choice Best New Chef” by Food & Wine Magazine. Chef Cassy is the Manager of Companion’s Teaching Kitchen.
Josh grew up in the rural suburbs of New Orleans where life is a little slower so you can enjoy all the good times and food. Josh discovered his love of food and cooking at an early age, and even after trying a different path of academics, his passion for cooking won. While pursuing food, Josh attended Le Cordon Bleu London where he received the Grand Diploma. Josh immersed himself in all things culinary related during his studies in Europe from exploring the green markets to eating at the temples of gastronomy to discovering classic artisans and their wares.
It was also during this time that Josh worked at two wonderful and acclaimed restaurants that helped him reach a culinary maturity about food and his path in the hospitality industry. Through numerous stages at great restaurants and working at Commander’s Palace and Restaurant Daniel, Josh moved to St. Louis and has quickly gone native. With many amazing farms, producers, wineries, breweries, foraged goodies, and restaurants, Josh reached a new culinary maturity through developing his voice with food. The phenomenal community and support of St. Louis have rewarded Josh with a loyal following and awards such as Food and Wine’s People Choice Best New Chef: Midwest and multiple nominations for the long list of James Beard Best Chef Midwest award.
While constantly striving to better himself and his food, Josh instills a blend of locality, history, technique, creativity, and reverence for the ingredients in the food that he creates.