Western Reserve School of Cooking to Open Outpost at Cleveland Culinary Launch & Kitchen


A few years back, Catherine and Carl St. John. planned to open a second outpost of their popular Hudson-based cooking school and retail store Western Reserve School of Cooking in Ohio City. That never panned out, but come this fall, they will open a location in Midtown.

They will be partnering up with the folks from Cleveland Culinary Launch & Kitchen to open Western Reserve School of Cooking at CCLK. Located at 2800 Euclid, across the hall from the fruitful culinary incubator, the fully equipped teaching kitchen will have a myriad of uses.

“We wanted to keep the reputation that we’ve earned in Hudson after all these years and bring it up to Cleveland,” Catherine explains.

The 1,300-square-foot space is ideal for all sorts of cooking classes and events, adds Catherine. From date-night couples’ classes to corporate team-building functions to catered lunches, uses for the space are just starting to come to light.

“The people from the Culinary Launch might use it to show off their products to a client,” she says. “It’s perfect for food stylists and photographers or video shoots for cooking shows. There are probably a million ways to use the kitchen that we haven’t even thought of yet.”

While the space will stock some gadgets, knives and cooking equipment, it will not be as fully stocked as the Hudson shop, Catherine says, as the location doesn’t warrant that kind of layout. The shop will sell shelf-stable food products prepared across the hall, though.

A beer and wine license is in the works so nobody will be forced to cook without a refreshing beverage.

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Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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