Skip to main content

Culinary Camps
at The Inns at St. Albans

International Choux Co., the cooking school of The Inns at St. Albans, presents an exciting slate of culinary camps taught by award-winning cooks, bakers, food professionals and best-selling authors. These weekend-long events are intimate and immersive experiences centered around a theme and led by a visiting chef. Attendees enjoy cooking demonstrations, excursions, talks, tastings and dinners, plus a two-night stay on the property.

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
Book Now

Please Note: Reservations required one week prior to event date.

International Choux Co. Cooking School - Mushrooms

July 21-23, 2023: Summer Foraging


In this class you’ll learn to bridge the gap between the wild and tame aspects of food by identifying, cooking and garnishing with foraged items – some that you’ll collect yourself! You’ll gain a new perspective when you step outside and notice how many wild edibles surround you. Foraging is very Scandinavian, so this class incorporates Scandinavian style and flavors throughout.
Book Now


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.


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.

Cancellation/No-Show Policy: Due to the unique nature of this event, we cannot offer refunds or credits for cancellations. Tickets, however, are fully transferable.
Book Now