The International Choux Company offers culinary classes taught by award-winning cooks, bakers, food professionals and best-selling authors. Our weekend cooking events are immersive experiences, each custom designed to give students the opportunity to master new skills, explore new culinary traditions and discover local producers and artisans. Weekend camps and classes include a mix of hands-on cooking, demonstrations, excursions, talks and tastings.
Our name pays homage to Oscar Johnson, co-founder of the International Shoe Company and his wife, Irene Johnson, the visionary who cultivated St. Albans’ beauty and tradition of hospitality throughout the early twentieth century.
View Class Schedule
Learning
Classroom
Our primary classroom can accommodate up to 16 students for hands-on classes. Located within the historic Old Barn Inn campus, just steps away from our beautifully landscaped patio with access to our wood-burning hearth oven, Potager, outdoor theater and covered pavilion.
Professionally Curated
Batterie de Cuisine
Curated by food professionals, each item in our store is chosen with the cooking and food enthusiasts in mind. From our gourmet pantry items to our professional-grade kitchen equipment and signed cookbooks from our guest instructors, our selection gives our students the tools they need to produce delicious results at home.
Culinary Camp Weekends
Cooking class Friday evening & all-day Saturday. Wine Tasting and heavy appetizers on Friday night, Saturday morning continental breakfast. Saturday lunch buffet, Saturday night dinner (alcohol by consumption) Sunday morning breakfast buffet.
Friday
2:00pm – 4:00pm – Guest Check-In
4:00pm – 6:30pm – Culinary Camp Kicks Off with 2.5 hours in the Culinary Classroom. The weekend’s instructor will provide an overview of the weekend and interactive cooking demonstration with tastings.
6:30pm – Welcome Reception – Wine Tasting with Heavy Appetizers
Saturday
8:00am – 9:30am – Continental Breakfast Buffet
9:30am – 12:00pm – Morning Hands-On Cooking
12:00pm – 1:00pm – Lunch Break
1:00pm – 4:30pm – Afternoon Hands-On Cooking
4:30pm – 6:00pm – Break
6:00pm – Group Dinner
Sunday
8:00am – 9:30am – Farewell Breakfast
11:00am – Check-Out
