Culinary Camps
at The Inns at St. Albans
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.
Headshot courtesy of Starboard and Port
Please Note: Reservations required one week prior to event date.
July 21-23, 2023: Summer Foraging
WITH CHEF ANNA
ABOUT THE INSTRUCTOR – Chef Anna
Chef Anna is a private, professional chef, world traveler, recipe and menu developer, culinary instructor and cooking competitor. After her first competition at Chopped at Home (an offshoot from Chopped) in NYC, she returned home with the grand prize, the springboard into her culinary career. From there, she’s competed in local and national competitions, and in 2019 placed fourth at the World Food Championships, one of the world’s largest cooking competitions.
Aside from competing, Chef Anna has been a private chef in the Springfield/Branson area for the past eight years and received her training traveling the world; staging (short-term internships) in 3-Michelin restaurants; or cooking among the locals wherever she went. Some of these include Germany, London, South Africa, Norway, Ireland and France, as well as many states. She’s created hundreds of recipes, bringing back what she learned overseas and making menus for her clients that reflected the cultures she’d visited.
Norwegian cuisine holds a special place in her heart, since her mother is first-generationAmerican, and she has many relatives still living in Norway. She spent two summers in Norway learning the cuisine, and specializes in Nordic-inspired cooking. Norwegians love foraging, which initiated Chef Anna’s love for wild edibles.
In 2021, she received the Chef of the Year award from FEAST Magazine for Springfield, Missouri. She currently teaches culinary classes and is creating an online course to share her love of food with more people.
WEEKEND SCHEDULE:
Friday, July 21
12 p.m. – Check In at The Lodge at St. Albans
1-3 p.m. – Lunch and Learn, $70/person
3-5:30 p.m. – Leisure Time
6-8 p.m. – Hands-On Appetizer Demo and Signature Cocktail, $45/person
Saturday, July 22
9-11 a.m. – Breakfast at Head’s Store
11 a.m.-12 p.m. – Leisure Time
12-2 p.m. – Lunch and Learn, $70/person
6:30-9:30 p.m. – Foraging for Cocktails + Patio Dinner, $80/person
Sunday, July 23
9-11 a.m. – Breakfast at Head’s Store
11:30 a.m. – Check Out
Culinary Camp Package pricing based on single or double-occupancy accommodations.
• $815/single attendee (Includes a two-night stay. Following purchase, you will be contacted by a reservations specialist to make these arrangements.)
• $1280/two attendees (Includes a two-night stay. Following purchase, you will be contacted by a reservations specialist to make these arrangements.)
Culinary Camp classes also sold a la carte.
Reservations for all classes required one week prior to event date.
