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Culinary Camps
at International Choux Co.

International Choux Co., the cooking school of The Inns at St. Albans, presents an exciting slate of 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. 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 20th century.

INTERNAIONAL CHOUX CO.

November 5-7, 2021: Identifying and Collecting Plants in the Wild

FORAGING AND THE EDIBLE PLANTS AROUND US WITH JEFF ROSS

Educator and artisan chef Jeff Ross headlines this weekend to teach students all about incorporating native plants in their culinary creations. He will lead us on foraging expeditions in the woods of St. Albans and share his farm-to-table cooking and dining insights. Throughout the weekend, Chef Ross will be assisted by Chef Kameron Burrack.

PRICING: Starts at $1,000 for single occupancy and includes a 2-night stay and weekend culinary camp classes. Each additional culinary camp attendee per room reservation is $450 plus tax. Rates vary depending on room selection.

RESERVATIONS: When booking your reservation for culinary camp with Jeff Ross, select the corresponding class dates (November 5-7, 2021) in conjunction with the “Int’l Choux Co.” Rate Option.

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WEEKEND SCHEDULE

Friday, November 5

2:00 p.m. – Guest arrival and check-in

4:00-6:00p.m. – Foraging for cocktails, followed by cocktail and appetizer demonstration at Old Barn Inn’s Tavern Creek Tavern

Saturday, November 6

Breakfast on own (Recommendation: Head’s Store)

9:00-12:00p.m. – Group Foraging at Shaw Nature Reserve (shuttle provided)

12:00p.m.-12:30p.m. – Lunch on own (Recommendation: Head’s Store)

12:30p.m.-5:00 p.m. – Group class demos

7:00p.m.-10:00p.m. – Chef’s Dinner at the Studio Inn Feast Table overlooking Studio Hill Vineyard

Sunday, November 7

Breakfast on own (Recommendation: Head’s Store)

10:30a.m. – 12:30p.m. – Group activity

CHEF BIOS

Jeff Ross

Jeff Ross’ love for plants began as an eight year old, a short 21 days after he dropped his first radish seeds in the soil. While studying history in college, Jeff worked in greenhouses, nurseries and on landscape crews and spent his early career in propagation, design and planting of fine gardens around East Tennessee. In 2005, he started managing an organic vegetable gardens of note in Walland, Tennessee and taught an occasional cooking class over an open fire in the garden – which eventually grew to 5 acres. He then assumed the role of chef and teaches plant-based food to an active crowd in a rugged forest setting.

Kameron Burrack

Kameron Burrack’s passion for food started at a very young age, gardening with his mother, canning vegetables and picking freshly grown fruit in the family’s small grove of fruit trees in Memphis, Tennessee. A student of the New England Culinary Institute, Kameron has worked in kitchens of The Little Nell in Aspen, Colorado, the Old Warson Country Club and Sidney Street Café in St. Louis, the St. Clair Country Club in Belleville, Illinois. His resume also includes stints as chef de cuisine at the Four Bears Casino based in Newtown, North Dakota; executive sous chef under Chef Michael Lamping at the Lake Quivira Country Club in Lake Quivira, Kansas; and sous chef at the Mountain Brook Club in Birmingham, Alabama. He was a finalist in the Ment’or program, and earned 2nd place representing the United States in the Bocuse d’Or World Competition. Kameron currently serves on a renown culinary team.