Cook's Warehouse In The News

Press Releases and News Features

The Cook's Warehouse founder transitions leadership operations, joins International Market Centers - 11/4/20

Mary S. Moore, who founded The Cook's Warehouse in 1995, is handing day-to-day business at the upscale cookware store and cooking school to a new management team.

Business leaders pen letter to push for Georgia hate crimes law - 6/8/20

In light of the continued national dialogue on race, the Metro Atlanta Chamber is encouraging businesses and organizations to voice their support.

Mary Moore's Interview with ABC News - 4/21/20

Seventy-five companies that got money in the $349 billion relief package had market values greater than $100 million, yet nearly half the nation's workforce works for small businesses.

Mary Moore appears as a guest on WSB's Atlanta Living with Belinda Skelton

On February 3, 2018, Mary was in studio with Belinda Skelton for the second hour of her weekly show, Atlanta Living. Topics include how a crepe pan plays into the story of The Cook's Warehouse, proper knife care, cooking with kids, the Instant-pot craze, cooking for two, great ways we can help those in need right here in our own community, how you can earn free classes, and the popularity of our private cooking parties. Listen here.

2018 Housewares Design Awards Ask The Judges: Mary Moore

The Cook's Warehouse is Atlanta's premier gourmet store and cooking school with three locations, complemented by an online store at cookswarehouse.com...
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The Cooks Warehouse announces August 16 opening of newest location in the new Peachtree Station Shopping Center!

THE COOK'S WAREHOUSE RETURNS TO THE NEIGHBORHOOD

ATLANTA, August 14, 2017 - The Cook's Warehouse is back! Founder & CEO Mary S. Moore pledged to continue her search in the market for a better location with better parking and found it at Peachtree Station, a development at 5001 Peachtree Blvd. The retail center, at the intersection of Peachtree Blvd. and Johnson Ferry Road, is anchored by a 45,000-square foot Whole Foods Market.

The new store offers a state of the art culinary experience. The Cook's Warehouse is excited to feature innovative products from Wellborn, Neolith, Subzero and Wolf. At 4,500 square feet, the new store is 50% larger than the former location in Brookhaven and is modeled on the retailer's winning formula of a curated selection of gourmet cookware, cutlery and gadgets on attractive, shoppable displays along with expert advice from highly trained and friendly sales associates, a teaching kitchen and an outdoor patio for grilling classes and special events. The larger space allows for bigger classes and a greater variety of products.

"I truly appreciate the continued support from our customers in this market and am thrilled to have found an exceptional new location. The ease of parking, accessibility, and co-tenancy in this center are much better for us and our customers," said Moore.

The store will host official grand opening festivities August 24 - 27. The kickoff will be a fund-raiser dinner on the night of August 24 led by Wüsthof Executive Chef Mike McGaraghty. The 4-course dinner will include wine pairings and all proceeds will benefit Culinary Futures, a scholarship fund of the Atlanta Chapter of Les Dames d'Escoffier. Joining Chef Mike in the kitchen will be Dame Gloria Smiley and the 2017 Culinary Futures scholarship recipient, Alliyah White-Amos along with her sister Marquetta. The Grand Opening party is Friday August 25 from 5 - 8 PM. This event, free to attend, is co-hosted with longtime vendor partners Wüsthof and Le Creuset. Guests will enjoy meeting special guest chef, Ford Fry as they sample amazing cuisine, indulge in a celebratory sale, see new products, enjoy good cheer, watch cooking demonstrations, and have an opportunity to win great giveaways. The merriment continues through the weekend with additional knife workshops offered by Wüsthof's Chef Garaghty as well as product demos from other vendors and the first full weekend of cooking classes.

Greater Atlanta's premier gourmet cookware store and cooking school, The Cook's Warehouse operates three stores in Ansley Mall, Merchant's Walk, and Peachtree Station. It offers more than 15,000 products for the kitchen and operates the largest avocational cooking school in the Southeast, conducting more than 800 classes yearly taught by local and national chefs, and has a large ecommerce site at Cookswarehouse.com.

Owned and operated by founder Mary S. Moore, The Cook's Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate team-building events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

Mary's Interview with ChooseATL

Owner Mary Moore selected by Cirque de Soleil's AMALUNA as speaker on Empowered Women's Panel to benefit Dress for Success

Michael Tavani Interview 2/4/2014

Last week, our Mary S. Moore interviewed Michael Tavani, co-founder of Scoutmob, at the Metro Atlanta Chamber's Eyes on Entrepreneurs event. Tavani shared his entrepreneurial journey to success including the ups, downs and even the story behind the site's whimsical mustache app.

Video (Part 1) here: Video 1

Video (Part 2) here: Video 2

THE COOK'S WAREHOUSE WINS ABOUT.COM'S READERS' CHOICE AS THE BEST KITCHENWARE RETAILER.

ATLANTA, April 23, 2012 - The Cook's Warehouse has won About.com's 2012 Reader's Choice poll for Best Kitchenware Retailer. The contest, conducted online, included Cook's as well as King Arthur Flour, Bed Bath and Beyond, Sur La Table and Chef's Catalog. "We're so pleased and thankful for our customers who nominated and voted for us in this national poll," said Mary S. Moore, founder and CEO of The Cook's Warehouse. "Our sales associates and our support staff try every day to exceed our customers' expectations and we believe this poll validates the dedication of every Cook's Warehouse employee, from the front line to the back office." Besides the Kitchenware Retailer category, the Readers' Choice categories included Best Cookware Brand; Best Kitchen Cutlery Brand; Best Celebrity Kitchenware Line; Best Eco-Friendly Kitchen Product and Kitchenware Brand of the Year. The About.com Readers' Choice Awards showcase the best of the best in a number of categories across the About.com network. Readers nominate and vote for their favorite products and brands. Nominations ended at the beginning of February with the top five finalists selected; the finalists advanced to the voting, from mid-February to mid-March. The winners were announced in late March.

Mary Moore Makes Her Aunt Edie's Cheese Biscuits - Breads - Southern Recipes - Atlanta Magazine (April 2012)

Here is a link to an article about Mary and her Cheese Biscuits, from this month's Atlanta Magazine

THE COOK'S WAREHOUSE FARM TO SCHOOL WORKSHOP FOR DEKALB COUNTY SCHOOL DISTRICT PROGRAM

Locally Grown, Freshly Prepared Meals for DeKalb

ATLANTA, April 3, 2012 - Mary S. Moore, founder and CEO of The Cook's Warehouse ( www.cookswarehouse.com), hosted the first farm to school "cooking workshop" session to help cafeteria staff and school children's meals for the DeKalb County (GA) School District in Cook's Decatur store. The Cook's Warehouse program is patterned after its successful two-year workshop series with the City Schools of Decatur. This effort is a joint project of The Cook's Warehouse, Georgia Organics ( www.georgiaorganics.org), the Atlanta Chapter of Les Dames d'Escoffier International ( http://www.ldeiatlanta.org/ ) and the DeKalb County School District School Nutrition Department. DeKalb County Board of Health funded this workshop through a Communities Putting Prevention to Work grant through Georgia Organics. It is meant to teach easy, efficient and inspired cooking skills which may be transferred to those staff and front-line cafeteria workers who feed our children one or two meals, five days a week. Erin Croom, Georgia Organics Farm to School coordinator, began the morning with a discussion the farm to school movement in Georgia, when to buy local fruits and vegetables and how to handle these fruits and vegetables to increase student consumption when offered on the menu in DeKalb's Farm to School Program. DeKalb County Schools is also participating in Healthier U.S. School Challenge which aligns with Let's Move Salad Bars To Schools. Joyce R. Wimberly, nutrition director of DeKalb County Schools, implemented a district-wide farm to school initiative this school year. Chef Moore then taught the first class along with Chefs Megan McCarthy and Asata Reid and three cooking assistants, as a ground-up initiative beginning with pre-cooking skills including professional and safe knife handling. Future classes may include finding local and organic farms as sources; seasoning food; quick and tasty, low-fat/healthy recipes that adapt well to large numbers; managing fresh food with minimal waste to stretch the school's budget, and more. The DeKalb School Nutrition Managers were treated to buffet breakfast and then prepared their lunch, practicing newly learned knife skills to make healthy recipes cooked with locally grown ingredients. There were 28 DeKalb County Managers in attendance from 25 different DeKalb County Schools. Janet Stone, Menu Coordinator, described the morning as "a unique experience to work with these chefs, to enhance our culinary skills for use in meal preparation." Also on site were Hope Abbs and Jimmy Harmon of Dexter's Farm, a distributor which donated many of the locally grown fruits and vegetables for the skills practice and luncheon meal. The Whole Foods Market on Briarcliff Road also donated produce.

After dividing the kitchen staff into four teams, the "practice" dishes prepared included:

Three Sisters vegetable soup
Crudites of hummus and broccoli pesto with vegetable dippers
Green bean salad
Chicken salad
Carrot muffins
Romaine salad with fresh strawberries and cucumbers with homemade dressing
Two pastas, with broccoli pesto and with roasted tomato sauce

The revolution of healthy school lunches began with UK Chef Jamie Oliver (Food TV's "Naked Chef" and a worldwide celebrity) who learned that this generation of British schoolchildren was the first in decades not expected to live as long as their parents. His UK program so revolutionized school lunches that Queen Elizabeth II named him an MBE (Most Excellent Order of the British Empire) in 2003 and he broadcast two series of shows in the United States from West Virginia and California. In this movement, every spring First Lady Michelle Obama has planted vegetable gardens on White House grounds (the first ones since the Roosevelt administration's "Victory Gardens") and named Assistant White House Chef Sam Kass as her senior policy adviser for healthy food initiatives in her Chefs Move to Schools program. Moore was at the White House for the launch of this program.

Celebrity Chefs on The Cook's Warehouse Spring 2012 Class Schedule

As well, the Spring schedule includes several well-known local chefs from the Simple Abundance classes with our partner the Atlanta Community Food Bank

Class reservations are made at https://www.acfb.org/simple-abundance.

Chef David Sweeney, The Bakery at Cakes & Ale
April 16, Decatur:
Chef David Sweeney

Wine Specialist Don Hackett, Sherlock's Wine Merchant
April 23, Decatur:
Wine Specialist Don Hackett

Chef Piero Premoli, Pricci
May 14, Brookhaven:
Chef Piero Premoli

Chef David Bradley, Ecco and Lure
May 21, Brookhaven:
Chef David Bradley

Chef Linton Hopkins, Restaurant Eugene
June 4, Brookhaven:
Chef Linton Hopkins

Chef Steven Satterfield, Miller Union
June 11, Midtown-Ansley Mall
Chef Steven Satterfield

Chef Hugh Acheson, Empire State South, Five and Ten, Top Chef
June 13, Midtown-Ansley Mall:
Chef Hugh Acheson

* Nominated for a 2012 James Beard Award.

The Cook's Warehouse (www.cookswarehouse.com) is greater Atlanta's premier gourmet cookware store and cooking school with four stores in the Midtown, Decatur and Brookhaven areas in the city and the East Cobb County area of the suburbs. It offers more than 15,000 products for the kitchen and operates the 12ptst avocational cooking school in the Southeast conducting more than 800 classes yearly, often taught by local chefs, and has a large web-based delivery-by-post site. Owned and operated by founder Mary S. Moore, The Cook's Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

The Cook's Warehouse is truly Every Excuse to Cook

Mary Moore is on the move.

At a time when other specialty-store retailers may be just trying to hold ground and stay afloat, Moore's business, The Cook's Warehouse, is thriving. Sales at the Atlanta-based gourmet specialty store were up 16 percent last year, its dot-com business grew 27 percent and 20 employees were added to the payroll. But perhaps most indicative of its recent success is that Moore opened her fourth store last September, a store that incorporates a unique cross-marketing opportunity with a neighboring Whole Foods that underscores the strength of The Cook's Warehouse brand name.

The newest store location, in the East Cobb neighborhood of Marietta, Ga., offers the same format and product mix as the other three stores - roughly 5,000 square feet of brands like Wusthof, Zwilling, All-Clad and Le Creuset. What's different in East Cobb is Moore's partnership with Whole Foods, which has granted her 32 linear feet of space that is branded The Cook's Warehouse within the Whole Foods store next door. The Cook's Warehouse is responsible for all the housewares products sold there; Moore and her team pick the products and manage the inventory.

"It's great exposure for us. The sales there have been very good," said Moore, who spoke to HFN during last month's Gift & Home Furnishings Market in Atlanta. Business was up 28 percent in December 2011 without the new store, and up 65 percent with it.

Whole Foods carries some housewares products in its stores, but it doesn't deal with a lot of vendors, according to Moore. "We can offer a much broader selection and assortment for them," Moore said. The Whole Foods housewares assortment is made up of primarily gadgets considered essential to people shopping in a grocery store, like silicone utensils, pot holders and the like.

The partnership provides cross-marketing opportunities for both retailers. They play up each other's offerings, and Moore uses Whole Foods produce during the cooking classes in her store. "It's a nice thread that runs through the business," she said.

Moore is also broadening the product mix in all her stores (one in midtown Atlanta, two in the Atlanta suburbs and one in Decatur, Ga.). Currently, gadgets account for roughly 60 percent of her business; she also has strong cutlery and cookware departments. Wusthof is her number-one brand in cutlery, but she has also increased her business with Zwilling, and that is "coming on strong." The Cook's Warehouse carries a full assortment of Zwilling cutlery, along with its Staub and Demeyere cookware brands, and late last year it opened a Zwilling shop-in-shop in the East Cobb store, a first for Zwilling in the U.S. and a first for The Cook's Warehouse.

"We are very pleased with the partnership and results from our first U.S. shop-in-shop at The Cook's Warehouse," said Patrick Accorsi, vice president of sales at Zwilling. "Mary's staff is passionate and extremely knowledgeable, which has been clearly demonstrated in our above-average sales figures. We attribute our mutual success to an excellent selection of high-quality products and a well-trained staff."

Moore also wants to expand her tabletop assortment. "We're extremely utilitarian," she explained, "so we have an opportunity to grow with gift and tabletop." Moore's strength is culinary-before founding The Cook's Warehouse in 1995 she managed the kitchens and cooked at Atlanta restaurants Partners Morningside Cafe and Indigo Coastal Grill, and has shared her cooking expertise via numerous television and radio broadcasts and speaking engagements-but she credited a great buying team for expanding the retailer's reach. They have done well with WMF's Bistro collection, Acacia wood serving pieces and whiteware, and have started working with vendors such as tag and Fortessa. The tabletop focus will be more on serveware and accessories than dinnerware, Moore said.

Moore, a member of The Gourmet Catalog group, shops several trade shows to keep her assortment fresh. They include Atlanta-great for doing business, she said-the International Home Housewares Show Chicago next month-"great for color trends, design trends and new products"-and the Canton Fair and the Hong Kong Houseware Fair in April.

Moore said she loves having an added half day in Chicago (the International Housewares Association, which owns and organizes the show, has changed the opening day to mid-day Saturday from Sunday morning) but hopes vendors will cooperate by staying for the duration of the show and not leave early, as has been rumored, according to Moore. "Part of the beauty of this industry is the strength of relationships. I think when vendors leave early, they are not respectful of the opportunities [to grow relationships with retailers, especially smaller independents.]" She said she plans to make the most of that show and hopes everyone else will too.

Moore already has a full plate, but she has plans to grow. Although 2012 will be a time for her to focus on infrastructure and honing back-office functions like staff training and point-of-sale systems, she will nonetheless keep her eye out for expansion possibilities. She has one site in Georgia in mind and is considering moving beyond the state, though nothing is imminent, she said.

MARY S. MOORE GIVEN WOODWARD ACADEMY'S DISTINGUISHED ALUMNI AWARD (12/14/11)

ATLANTA, December 14, 2011 Mary S. Moore, owner and founder of The Cook's Warehouse, is the recipient of the 2011 Woodward Academy Distinguished Alumni Award. Moore graduated from Woodward Academy in 1987. Each year, Woodward Academy bestows two top honors to outstanding alumni, the Distinguished Alumni Award and the Alumni Service Award. The Distinguished Alumni Award has been presented annually since 1966 and honors those who have distinguished themselves through professional achievement and community service. She was honored in an evening ceremony at the school's annual President's Dinner. There, she was cited for her many accomplishments in the Atlanta culinary world including her volunteer work on many local boards such as the Atlanta Community Food Bank, and for the founding and growth of her company, The Cook's Warehouse.

The Cook's Warehouse is greater Atlanta's premier gourmet cookware store and cooking school with four stores in the Midtown, Decatur and Brookhaven areas in the city and the East Cobb County area of the suburbs. It offers more than 15,000 products for the kitchen and operates the 12ptst avocational cooking school in the Southeast conducting more than 800 classes yearly, often taught by local chefs, and has a 12pt web-based delivery-by-post site. Owned and operated by founder Mary S. Moore, The Cook's Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

MARY S. MOORE NAMED PRESIDENT OF LDEI (11/10/11)

ATLANTA, November 10, 2011 - Mary S. Moore, owner and founder of The Cook's Warehouse, was named president of Les Dames d'Escoffier International at The Ritz-Carlton, Atlanta, this past weekend. LDEI held its annual meeting in Atlanta this past week and the organization welcomed a new slate of officers and board. Les Dames d'Escoffier International is an invitational organization of women leaders in food, beverage and hospitality whose mission is education, advocacy and philanthropy. To do this, members in its chapters provide leadership, educational opportunities and host philanthropic events within their communities. The local Atlanta Chapter of Les Dames helps Georgia Organics, Wholesome Wave, the Peachtree Road Farmer's Market and Oakhurst Community Garden. In 2011, the Atlanta Chapter gave scholarships of $30,500 to 10 women, ages 18 to 50, at seven different institutions. The 28 international chapters have granted more than $4 million in culinary scholarships since LDEI was founded in 1973 in New York.

COOKIN' WITH CAT AND THE GOV

Our own Mary Moore helped Executive Chef Holly Chute and Celebrity Chef Cat Cora in preparing a healthy meal in the Georgia Governor's Mansion kitchen earlier today. Take a minute to view some of the photos from the event.

This was the kickoff luncheon of the statewide initiative Tons of Fun Fitness Challenge and was hosted by The Governor and Mrs. Nathan Deal.

Tons of Fun is a program designed to encourage healthier choices and changes related to nutrition and exercise.

It is the first statewide health/nutrition initiative to be geographically based in Georgia's State Parks
It is the first every collaboration between the departments of Health, Education and Natural Resources
It offers a powerful online tool and resources, available to the public for free
It has engaged celebrity chefs to develop unique programming
It allows local communities, parks and businesses to design events that address specific needs
And most of all, it makes fitness and nutrition FUN!

The web site for the program is tonsoffun.org

GOURMET INSIDER HONORS MARY MOORE; ONE OF THREE ALL-STARS FOR "BEST MERCHANT"

ATLANTA, July 11, 2011 - Gourmet Insider Magazine, a national trade journal of the gourmet housewares industry, has just honored Mary Moore of The Cook's Warehouse in its July issue as one of three All Stars in independent retail for "best merchant" practices. "I am so honored and excited about this award because independent retailers have a responsibility today to keep the "Mom and Pop' store alive," said Moore. "Naming me a Gourmet Insider All Star thanks our entire organization and makes my team's hard work all the more meaningful."

"Independent retail remains the last stronghold of the "true merchant,' a vanishing breed that has been forced into near extinction within many chain retail environments by rigid buying matrices, short-term financial constraints and a margin-compressing obsession with magic price points," said Bill McLoughlin, editor of Gourmet Insider. "While gourmet housewares retailers come in myriad shapes, sizes and business models they are, almost without exception, people who are drawn to this business by their passion for product. And Mary Moore is definitely one of them. Her passion, business acumen and industry spirit made her an easy selection for the inaugural All Stars class. "With three high-functioning stores already in place Mary first undertook a major re-location of her flagship and is now expanding outside Atlanta's "perimeter' in what could be the first steps toward her own independent retail empire," McLoughlin said.

Bon Appetit! at Cook's Warehouse-Decatur

Fine Opera, Fine Cuisine, Fine Time

WHO: Susan Nicely and The Atlanta Opera
WHAT: Sings "Bon Appetit!" by Lee Hoiby with treats at The Cook's Warehouse store.
A 30-minute opera monologue, based on Julia Child's popular TV series.
WHERE and WHEN: Thursday, May 5, 2011, 7:30 to 9 p.m.
The Cook's Warehouse and Sherlock's Wine Merchant
180 West Ponce de Leon Avenue
Decatur, Georgia 30030 / 404-377-4005

Reservations for the public: www.atlantaopera.org or Amanda Wilborn, 404-881-8801

BACKGROUND: Singer Susan Nicely will whip up giggles and comedic-fromage as Julia Child, singing and baking a "cake" in the store's demonstration kitchen. Also, chocolate desserts will be served. This program was performed last October at The Cook's Warehouse in Midtown and was such a smash success, opera patrons requested another performance!

THE COOK'S WAREHOUSE WILL OPEN FOURTH ATLANTA STORE, "OUTSIDE THE PERIMETER"

ATLANTA, April 13, 2011 - Mary Moore, owner and founder of The Cook's Warehouse, announced today a fourth store in the Atlanta suburb of East Cobb County. For years, our customer base has driven into the city to shop for cookware, kitchen accessories and appliances and especially to learn in our cooking school. This new store will serve devoted customers of The Cook's Warehouse as well as open our "Every Excuse to Cook' concept to many more gourmet enthusiasts who live anywhere from 15 to 50 miles outside downtown Atlanta," Moore said.

The planned store will be 4,800 square feet in the Merchant's Walk development, directly next door to Whole Foods. Moore's leasing agent is Michael Mitcham and architect for the build-out is Jeff Wren of Earth Station Architects. Moore's strategic partners on this project include RAO Design Studio, Earth Station Architecture, Advanced Automation, Custom Granite Products, Edens&Avant, and Cornerstone Bank. "We plan to open in late summer 2011 including a display and demonstration kitchen of 400 square feet and the entire project will be built to LEEDS (Leadership in Energy & Environmental Design) standards," Moore said.

THE COOK'S WAREHOUSE RELEASES IT'S WINTER 2011 CLASS SCHEDULE

ATLANTA, March 21, 2011 - The Spring 2011 class schedule has been released by The Cook's Warehouse with its usual depth of cuisine and subject matter. From "Knife Skills 101 Hands On" and "New to the Kitchen Hands On" to advanced classes with local chefs, there are more than 130 classes from which to choose - one for every age level and interest in this quarter's classes.

TCW will host cookbook authors for classes and signings, including:

Sheri Castle, The New Southern Garden Cookbook
Elizabeth Sims and Chef Brian Sonoskus, Tupelo Honey Cafe
Tony Seichrist, Meat, Salt, Time.
Nathalie Dupree and Cynthia Graubert, Southern Biscuits
Lisa Abend, The Sorcerer's Apprentices: A Season in the Kitchen at Gerran Adrie's elBulli
Liz Thorpe, The Cheese Chronicles, and
Joanne Weir, Wine Country Cooking

Well-known visiting and local chefs at the head of the class are:

Christy Rost, PBS star of A Home for Christy Rost: Thanksgiving
Eddie Hernandez, from Taqueria del Sol, and
Our own Virginia Willis, with a "sneak peek" at her new cookbook, Basic to Brilliant, Y'all

Local market tours include:

Morningside Market, tour and lunch hands on
Your DeKalb Farmer's Market, tour and lunch hands on, and
Decatur Farmer's Market tour and lunch hands on for kids (ages 10-17)

As far as cuisines, students may choose from Chinese, French, Indian, Italian, "Floribbean" (Florida/Caribbean), Mexican, Southern, Southwest, Thai, Gluten-free classes (three different ones), vegetarian and seafood. Also available are lessons in a variety of subject-oriented courses including Big Green Egg (grilling), dim sum, farm flavors, goat cheese, pizza, wine country, California cuisine, Savoring the Southwest, paella, the science behind fish and shellfish, seafood, coffee, tomatoes, fondant and tapas. Holiday offerings include classes for Easter, Cinco de Mayo, Father's Day, Kentucky Derby, Mother's Day, Memorial Day and the Fourth of July. There are technique classes covering bread, pasta, canning and preserving, souffles, French desserts, French mother sauces, sous vide, pressure cooking, seafood and cake decorating.

Returning sell-outs include:

Seafood Savvy with the Georgia Aquarium
A two-part Artisan Sausage Making series with Pine Street Market
A two-part fresh mozzarella and Greek yogurt making series with AtlantaFresh Artisan Creamery

Among the "younger set" offerings are:

Our youngest: "Mother's Day Brunch Hands On" for kids ages 3 to 5
Global Cuisines, Spring Cupcakes and Spring in the Air, for ages 6 to 9, and
Cake Decorating and To Market-To Market, for ages 10 to 17.

For the wine lover, there are several strictly "Wine" classes from Wine 101 to country/region-specific evenings as well as "tours" of wine and cheese areas.

THE COOK'S WAREHOUSE HOLDS FIFTH FARM-TO-SCHOOL SESSION FOR CITY SCHOOLS OF DECATUR PROGRAM

Locally Grown, Freshly Prepared Meals for Decatur School children

ATLANTA, March 16, 2011 - Mary Moore, founder and CEO of The Cook's Warehouse, hosted the fifth Farm-to-School "cooking workshop" session to help cafeteria workers and school children's meals at the City Schools of Decatur. Instead of a class, a meeting of the principals was an "Assess - Adjust - Plan" session to the program for the 3,000 children in the City Schools. A round-table discussion included Moore; Matthew Rao, who proposed the kitchen staff workshops; Jennifer Weissman, a Decatur parent now working with the Decatur School Nutrition Director; Seth Freedman, one of the two chefs donating his expertise and time; Allison Goodman, director of School Nutrition for the City Schools of Decatur; Cathy Chapman, bookkeeper for the School Nutrition program, and Jim Brams, pro bono public relations counsel.

The exchange of information yielded these trends and suggestions for the future:

Purchased healthy lunches have increased dramatically in all schools since the Farm-to-School program began. Increases are most significant at the high school where the "a la carte" line selling fast food was eliminated.
The cafeteria cooks need more training to function like a commercial kitchen, i.e. prep stations for vegetables needed for all dishes cooked that day, a sauces and stocks station, etc. The discussion helped the leadership group decide that the next hands-on class for the cafeteria staff will be divided by skill, and will be held in three of The Cook's Warehouse kitchens rather than the entire staff as one group in one kitchen.
Ideas for tasking and production were discussed to help the staff think about prepping food for a week at a time rather than daily to help production efficiency. Another move discussed would be to rotate staff among prep stations so all workers develop skills in multiple areas, helping cover absent team members and increasing employee satisfaction.
Another site visit was planned to "follow the food" from one of the two base kitchens to one of the five other kitchens to assess processes and procedures, including how each school orders its lunch needs by 9 a.m. and how the base kitchens fulfill those orders. The visit is planned to observe and offer suggestions for greater efficiency.
The kitchen staff has learned to avoid the terms "healthy" and "vegetarian," which lowered acceptance of new items. For example, students were hesitant to try "vegetarian beans" but they love the same beans when labeled "spicy beans." Future workshops will include tips on food styling and presentation as well as "marketing" ideas for new dishes.
The Farm-to-School program influenced the kitchen design and layout at the new Fifth Avenue school, a 4th and 5th grade school opening this fall. The kitchen at this new site will be a full kitchen: staff will prepare and cook all food for its students on site.
During a recent state audit visit, auditors were shocked at the limited use of canned vegetables in the City Schools of Decatur. Fresh vegetables have been substituted for many of the canned items previously used.
Expenses for fresh produce have increased approximately 33% this year. Expenses for frozen and canned items have decreased somewhat, but the overall increased expenses were manageable because of help from the school board in covering some of the kitchen staff salaries.
The Oakhurst Community Garden Project continues to provide hands-on gardening education on site at the schools. This spring, all schools will plant kale, then prepare and taste it at lunch time. School gardens will never be a significant contribution to the raw ingredients for the base cafeterias, but activities like this can help introduce new foods and increase their acceptance among students.

The group's assessment of the program is now:

The City Schools of Decatur cafeterias are at the forefront of the local, statewide and national curve of providing healthy and fresh meals to its children.
The cafeteria workers are working harder to produce freshly cooked meals instead of "heat and eat." The increased work is offset by job satisfaction derived from the cooks walking the breakfast and lunch rooms to "feel the love" and enjoying compliments from the kids.
Importantly, Weissman reported that the parents are keenly interested and highly pleased with the changes made to the meal program.
Training for the kitchen staff has also changed their own cooking and eating habits at home: some 60% of staff reported increased fresh fruit and vegetables being served and consumed by family members.

This Decatur kitchen staff training program is a joint project of Matthew Rao of Rao Design Studio; The Cook's Warehouse; Georgia Organics, and the Atlanta Chapter of Les Dames d'Escoffier International. It is meant to teach easy, efficient and inspired cooking to those front-line cafeteria workers who feed our children one or two meals, five days a week. The Cook's Warehouse is greater Atlanta's premier gourmet cookware store and cooking school with three locations in Midtown, Decatur and Brookhaven. It offers more than 15,000 products for the kitchen and operates the 12ptst avocational cooking school in the Southeast, conducting more than 600 classes yearly, often taught by local chefs, and has a 12pt web-based delivery-by-post site. Owned and operated by founder Mary S. Moore, The Cook's Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

PUBLIC TV CHEF CHRISTY ROST PRESENTS "SMALL PLATES ENTERTAINING", FEATURING FRESH FLAVORS INSPIRED BY COLORADO'S ROCKY MOUNTAINS,

APRIL 8 AT THE COOK'S WAREHOUSE IN ATLANTA

ATLANTA,March 14, 2011 - Bringing flavors inspired from the foods of America's iconic Rocky Mountains in Colorado, along with fun and creative solutions to sensational gatherings at home, PBS Chef Christy Rost will teach "Small Plates with Fresh Fun and Entertainment Appeal - From Appetizers to Dessert" on Friday, April 8, at The Cook's Warehouse in Atlanta. America's passion for small plate tastings - so popular in restaurants throughout the country - started with tapas, but now the focus is on regional cuisines, served in small portions on small plates. This trend is especially well-suited to dinners-for-two and casual gatherings in the kitchen, two of Chef Rost's favorite entertaining approaches for occasions with family and friends in her historic 1898 mountain home in Colorado.

Chef Rost's Friday evening class will be an entertaining event on its own. Rost will feature recipes and colorful presentation to create energy and conversation, along with wine pairings for wonderful spring and summer entertaining at home. Her creative presentation ideas are fun-and-flavor-adding solutions that students can adapt to any season, and entertaining tips for memorable spring and summer gatherings. A passionate champion of family dinners, Rost will also feature culinary and time-saving tips that are indispensable when preparing meals at home throughout the year.

Author of "The Family Table: Where Great Food, Friends, and Family Gather Together" and "Where's My Spatula? Fast, Healthy Meals When Your Kitchen or Your Life Is A Mess", Rost hosts the national television special "A Home for Christy Rost: Thanksgiving", viewed by millions across the United States on PBS and Create TV each November. Connecting with viewers in every part of America with her warm and clear approach to cooking and family celebrations, Chef Rost's public television program is centered around her and her husband Randy's extensive restoration of their 1898 mountain home, "Swan's Nest" in Breckenridge, Colorado, set in the stunning Rocky Mountains Ten Mile Range.

Chef Rost's menu for the April 8 Small Plates Entertaining class at The Cook's Warehouse is:

Samosas with Cilantro Pesto Dipping Sauce
Jumbo Shrimp with Feather-Light Rice Flour Crust and Spicy Mango Chutney
Thinly-Sliced Grilled Colorado Bison Steak with Smoked Salt and Ancho Glaze
Trio of Western Slope Salad Greens with Strawberries and Fresh Berry Balsamic Vinaigrette
White Chocolate Bavarian with Raspberry Coulis

The class begins at 7 p.m. on April 8. Cost is $55.

Rost will teach the class at The Cook's Warehouse location at Ansley Mall (Midtown) in Atlanta, 1544 Piedmont Road, Suite 403-R, Atlanta, GA 30324. Phone 404-815-4993 / 800-499-0996. To make plans to attend, visit Register for Cooking Classes.

About Chef Christy Rost and the PBS National Special "A Home for Christy Rost: Thanksgiving"

Christy Rost's expertise in cooking, decorating, and celebrating home and family was first featured in the fall of 2009 on public television and CreateTV with the premiere of the one-hour Thanksgiving production "A Home for Christy Rost: Thanksgiving". This national special is an introduction to Rost's forthcoming national television series for American Public Television, "At Home with Christy Rost",which is currently in pre-production.The Thanksgiving program enjoyed great success in 2009, reaching more than 86 percent of the country,on 338 stations in 43 states.Coverage for 2010 resulted in similar strong major and multi-market success in the United States. Produced by Emmy Award-winning Eagle Ridge Media and broadcast on more than 200 Create TV stations, "A Home for Christy Rost: Thanksgiving" has covered 21 of the top 25 major US markets, including New York, Los Angeles, Chicago, Philadelphia, Boston, Washington DC, Detroit, Phoenix, Tampa, Seattle, Minneapolis/St. Paul, Miami, Denver, St. Louis, and Portland.

A Home for Christy Rost: Thanksgiving also was broadcast throughout November on more than 100 public television stations, including those in the major United States media markets of New York, Los Angeles, Chicago, San Francisco, Philadelphia,Denver, Portland and Miami. The widespread broadcast and viewer response to "A Home for Christy Rost: Thanksgiving" reflects the shows strong connection with audiences with Rost's unique blend of cooking, decorating, history, and home restoration highlights. Viewers get a fresh view of the American holiday, joining Christy and Randy Rost preparing their home for the Thanksgiving holiday with an appealing and refreshing approach in the majestic Rocky Mountains, celebrating blessings and gratitude with family recipes and time together.

Along with writing cookbooks, Rost is the host of the now syndicated show "Just Like Home", is a radio personality, culinary instructor, popular guest presenter for Macy's and other retailers as well as numerous charity events, and a passionate expert in all things "home and family." She is an avid gardener, and shares her realistic, attainable, and signature approach to casual living with an affordable, elegant flair, and her particular sense of commitment to making family feel special and friends feel like family. Rost is also a licensed Registered Nurse.

Chef Rost has extensive experience representing major retailers as a favorite presenter of cooking techniques, entertaining tips, tablescapes, decorating how-to's, and dining etiquette for clients such as Macy's, Kaufmann's,Mikasa, World Market, Sur La Table, Whole Foods, Market Street, Market District, The Cook's Nook, Texas Cooks!, The Snowmass Colorado Culinary and Arts Festival, Visions: The Women's Expo, Taste Addison, The Dallas Outdoor Flower and Living Show, The Dallas Home & Garden Show, the Fort Worth Home & Garden Show, The Santa Angela Festival, Milestone Culinary Center, Southern Methodist University's Cox School of Business, and many other venues. She is also a frequent guest on WGN-TV in Chicago and FOX-4 in Dallas for her expertise in cooking, entertaining, and quick mealtime solutions, and was a popular guest chef and entertaining expert on FamilyNet television's At Home-Live!, which reached almost 40 million households.In addition to FamilyNet's "EveryDay with Marcus & Lisa", Christy Rost has also appeared on Dallas' "Good Morning Texas", Dallas' "Good Day", "Pittsburgh TODAY Live", television programs in Austin, Cleveland, Columbus, Dayton, Houston, El Paso, Green Bay, Milwaukee, Minneapolis, Providence, Rochester, Rockford, IL, San Antonio, St. Louis, Syracuse, Youngstown, and many more.

Visit Christy Rost's web site at www.ChristyRost.com.

THE COOK'S WAREHOUSE HOLDS FOURTH FARM-TO-SCHOOL COOKING CLASS, ON SITE, FOR CITY SCHOOLS OF DECATUR CAFETERIA WORKERS

Locally Grown, Freshly Prepared Meals for Decatur School Children

ATLANTA, February 1, 2011 - Mary Moore, founder and CEO of The Cook's Warehouse, hosted the fourth half-day Farm-to-School "cooking workshop" in January for cafeteria workers from the City Schools of Decatur. This class was held in the Decatur High School cafeteria kitchen with about 30 cooks from the eight separate kitchens that feed the City Schools children.

After a quick breakfast, Moore led hands-on sessions with Megan McCarthy, a healthy lifestyle consultant and chef, in hands-on groups to make quick-tasty-healthy recipes including:

Party hummus, two versions made with either black-eyed peas or black beans
Two whole-wheat pasta offerings with either broccoli pesto or Bolognese sauce
Garden salad with homemade vinaigrette dressing
Broccoli-cheese casserole
Carrot muffins

The cafeteria workers divided into groups to chop, slice, peel, mix and create the lunch - and were then served by volunteer kitchen assistants from The Cook's Warehouse on the high school's lunchroom line. Just prior to the lunch, Moore, McCarthy and Jennifer Weissman, a Decatur parent now working with the Decatur School Nutrition Director, answered questions and concerns and offered suggestions to the cooks about new menu choices, portion control and ingredient sourcing. The first class in the series in November 2009 began with pre-cooking skills including professional and safe knife handling and seasoning food properly. The second class in August 2010 included four tasty-healthy recipes prepared by the attendees using fresh ingredients and culinary tricks. The third class in November 2010 prepared a complete Thanksgiving feast, accenting low-fat dishes.

This new Decatur kitchen staff training program is a joint project of Matthew Rao of Rao Design Studio; The Cook's Warehouse; Georgia Organics, and the Atlanta Chapter of Les Dames d'Escoffier International. It is meant to teach easy, efficient and inspired cooking to those front-line cafeteria workers who feed our children one or two meals, five days a week. Recently First Lady Michelle Obama has expanded her "Let's Move!" exercise campaign by assigning White House sous chef Sam Kass to lead the "Chefs Move to Schools" initiative. Mrs. Obama hosted 700 chefs at the White House in June 2010 to energize this initiative and Mary Moore attended the daylong ceremonies.

THE COOK'S WAREHOUSE NAMED ONE OF TOP 50

RETAILERS BY THE GOURMET RETAILER

ATLANTA, December 13, 2010 - The Cook's Warehouse has been named one of the Top 50 retailers in the United States by The Gourmet Retailer, a highly respected and widely read industry trade publication. "From our sales associates to our store managers to our back-office support staff, all of us could not be more proud of this award," said Mary S. Moore, CEO and founder. "As a growing business, every day we work to please brand-new as well as longtime customers, to remain their favorite cookware shops and cooking school of choice. The excitement of this award is the recognition we're doing just that." The Gourmet Retailer further cited that "even during the recession," The Cook's Warehouse "remained committed to community involvement and supportive of local events."

THE COOK'S WAREHOUSE RELEASES

WINTER 2011 CLASS SCHEDULE (12/10/10)

ATLANTA, December 10, 2010 - The Winter 2011 class schedule has been released by The Cook's Warehouse with its usual depth of cuisine and subject matter. From "Knife Skills 101 Hands On" to advanced, hands-on classes with local chefs, there are almost 150 classes from which to choose - one for every age level and interest in this quarter's classes.

TCW will host cookbook authors for classes and signings, including:

Our own Rebecca Lang, Quick-Fix Southern
Our own Angie Mosier, Virginia Willis, Steven Satterfield and Lynne Sawicki, Southern Foodways Alliance Community Cookbook
Gena Knox, Southern My Way: Simple Recipes, Fresh Flavors and
Anne Byrn, The Cake Mix Doctor® Bakes Gluten-Free

Well-known visiting and local chefs at the head of the class are:

Chef Ronen Skinezes of Manta Ray in Tel Aviv
Chef Jay Swift of 4th and Swift
Chef Khaled Chebbi of Social Resto
Chef Bennett Hollberg of Davio's Northern Italian Steakhouse, and
Shane Thompson of Shane's Rib Shack

As far as cuisines, students may choose from Caribbean, Chinese, Indian, Italian, French, Irish, Israeli, "Southern," Japanese, Thai, Gluten-free classes (three different ones), vegetarian and seafood. Also available are lessons in a variety of subject-oriented courses including Big Green Egg (grilling), German clay cooking, sushi, noodles and tempura, Savoring the Southwest, seafood, Julia Child, soup, winter veggies, Choco-slim-alicious!, salads, casseroles, Great Potato Feast, and soups and sammies, among others. Holiday offerings include several classes for Valentine's Day (Date, Dinner, Brunch, Big Green Egg, and For Kids), Mardi Gras Classics, the "Big Game" Day and a Bahamas Beach Party. There are technique classes covering bread, pie, pasta, topsy-turvy cakes, make ahead and freeze, candies and confections, sauces, chocolate, sausage making, science of eggs, super foods, sinless sweets, growing and cooking with herbs, pressure cooking, and cooking with wine.

And for the first time:

Seafood Savvy with the Georgia Aquarium
A two-part Sausage Making series with Pine Street Market

Among the "younger set" offerings are:

Our youngest: "I'll Cook Dinner (With Help) Hands On" for kids ages 3 to 5!
Valentine's Day and Spring Cupcakes for ages 6 to 9
Cake Decorating, New Vegetarian Recipes, and Warmer Weather Meals for ages 10 to 17.

For the wine lover, there are strictly "Wine" and "Wine and Food Pairings" classes as well. In addition, as part of our ongoing partnership with Atlanta's Table, a project of the Atlanta Community Food Bank, The Cook's Warehouse will host the Simple Abundance cooking classes featuring great local chefs such as Ford Fry, Keira Moritz, Shaun Doty, Joshua Hopkins, Shane Touhy, Christian Speigal and Justin Hill. As always, 100 percent of class proceeds will benefit this important local charity.

Best of Atlanta 2010

The Cook's Warehouse is Best of Atlanta: Cooking Classes for 2010 (Atlanta Magazine December 2010)

Cookbook Author coming to The Cook's Warehouse-Ansley Mall

WHO: Lauren Chattman, cookbook author
WHAT: Visits The Cook's Warehouse store in Midtown Atlanta
Chattman is the author of Cookie Swap! and is teaching a How To Hold a cookie-swap party on December 2. Her Cookie Swap! cookbook will be available for purchase and personalization - for yourself or a perfect holiday gift signed to your friends.
WHERE and WHEN: Thursday, December 2, 2010 (class is from 7 to 9 p.m.)
The Cook's Warehouse, Ansley Mall
1544 Piedmont Road NE (behind Blockbuster)
Atlanta, Georgia 30324 / 404-815-4993, store phone

To register for a class: Click Here

BACKGROUND: Chattman is a former pastry chef and author of several cookbooks and a graduate of The Institute for Culinary Education. After an apprenticeship under François Payard at Restaurant Daniel, Chattman was pastry chef at the prestigious Nick and Toni's restaurant in East Hampton. She now develops desserts in her own kitchen and focuses on making use of tips, tricks, and shortcuts that enable busy cooks and bakers to create high-quality, family-pleasing food without a lot of fuss. Chattman is the best-selling author of several cookbooks. She is also the co-author, with Roland Mesnier (former White House pastry chef) of From Basic to Beautiful Cakes and Dessert University. Her recipes have appeared in Bon Appetit, Cook's Illustrated, Metropolitan Home, Redbook, and The New York Times. She has appeared on Today and QVC, demonstrating her knack for making delicious desserts in record time.

THE COOK'S WAREHOUSE FLAGSHIP STORE - CELEBRATES ONE YEAR IN ATLANTA'S ANSLEY MALL

ATLANTA, October 18, 2010 - The flagship store of The Cook's Warehouse just celebrated its One Year Anniversary in Midtown Atlanta's Ansley Mall. "This is still my dream store, all 6,500 square feet and two kitchens, stocking 15,000 wonderful tools with which to cook," said Mary S. Moore, CEO and founder. "And the dream continues with our outstanding success in Ansley Mall. "As two young chefs, Scott Peacock* and I visited Bridge Kitchenware in New York City looking for a crepe pan that we couldn't find in any other store. So 17 years ago in Bridge, it dawned on me: "Why can't Atlanta have a store like this?' "I came home, wrote a business plan and opened my first cookware store in Amsterdam Walk in Atlanta in 1995. Since then, we've grown from two employees in one store to 53 associates in three locations and a rapidly growing online business.

"And just as we planned, this store displays more cookware and accessories than ever before including our featured brands of All-Clad, Big Green Egg, Capresso, Cuisinart, Demeyere, Zwilling J.A. Henckels, Le Creuset, Shun, Swiss Diamond, Wüsthof, WMF and others. "In our kitchens, we're counseling customers on the correct appliance for their indoor or outdoor cooking and helping them have "test runs' before purchase," Moore said. "Our signature Miele kitchen is the 12ptst live Miele kitchen in the United States." The professional brands available include Miele, Sub-Zero, Wolf, Vent-A-Hood, Five-Star, Viking, Franke and more. The Ansley Mall store associates are led by Matthew Hott, manager, and Yusef Sullivan, assistant manager. The staff includes four appliance specialists, two knife specialists, two kitchen managers and knowledgeable sales associates.

The Cook's Warehouse ( www.cookswarehouse.com ) is greater Atlanta's premier gourmet cookware store and cooking school with three locations in Midtown, Decatur and Brookhaven. It offers more than 15,000 products for the kitchen and operates the 12ptst avocational cooking school in the Southeast, conducting more than 600 classes yearly, often taught by local chefs, and has a 12pt web-based delivery-by-post site. Owned and operated by founder Mary S. Moore, The Cook's Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

Moore has received numerous awards and has been recognized as a successful businesswoman and leader in the culinary industry. She is currently vice chair of Atlanta's Table (the Advisory Board of the Atlanta Community Food Bank); past treasurer of the international board and past president of the Atlanta Chapter of Les Dames d'Escoffier International; is a member of The Carter Center Board of Councilors, the Southern Foodways Alliance and Georgia Organics; serves on the Woodward Academy Alumni board and belongs to numerous other gourmet associations.

The Cook's Warehouse is truly "Every Excuse to Cook.

* Scott Peacock is a nationally known chef, former executive chef of Watershed restaurant in Decatur, GA, and the co-author of The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks, with Edna Lewis, his friend and mentor. He is currently writing a second book in Alabama.

Farm-To-School Cooking Class Featured in The Gourmet Retailer (July 2010)

The Cook's Warehouse was featured on The Gourmet Retailer recently - click here to read more about our Second Farm-to-School Cooking Class for school cafeteria workers that happened last month in Decatur. Many thanks to our partners in this project - Rao Design Studio, Georgia Organics, and the Atlanta Chapter of Les Dames d'Escoffier International.

JEZEBEL Magazine (March 2010)

The Cook's Warehouse has been voted Best Kitchen Specialists and Best Cooking Classes by readers of JEZEBEL Magazine.

INtown's Best of the Holidays 2009 - Best Cookware Store (posted 12/2/09)

Mary Moore of The Cook's Warehouse Teaches Farm-to-School to Decatur Cafeteria Workers

DECATUR, Ga., November 2, 2009 - Mary Moore, founder and owner of The Cook's Warehouse, hosted cafeteria workers from the City of Decatur for the first Farm-to-School class today in her Decatur store. Decatur Mayor Bill Floyd attended and gave an inspiring talk to the group before breakfast. He said after attending a meeting in Madison, WI, "I changed the way I thought about everything. If farmers there could grow and provide fresh food year round to the schools, we could do it here. You have the best job in the world," he told the cafeteria workers, "cooking for kids. Don't ever doubt it'll change their lives and I believe you're fortunate to have such an involved school system.

Mayor Floyd then talked about two different sites in DeKalb County where schoolchildren will be starting class farms, one on the extra two acres of a children's home and the other at a Second Avenue site of 1-1/2 acres. This new Decatur school-lunch program is a joint project of Matthew Rao of Rao Design Studio, The Cook's Warehouse, Georgia Organics, and the Atlanta Chapter of Les Dames d'Escoffier International. It is meant to teach easy, efficient and inspired cooking to those front-line cafeteria workers who feed our children one or two meals, five days a week.

Moore taught the first class today along with Cathy Conway of Avalon Catering and Barbara Petit of Georgia Organics (all Les Dames members), as a ground-up initiative, beginning with pre-cooking skills including professional and safe knife handling and seasoning food properly. Future classes will include finding local and organic farms as sources; quick and tasty, low-fat/healthy recipes that adapt well to 12pt numbers; managing fresh food with minimal waste to stretch the school's budget, and others. The Decatur cooks were treated to breakfast and lunch, all cooked with local ingredients and healthy recipes, with the class session in between the meals. There were 28 women and four men there and to practice their newly learned knife skills, all chopped the ingredients for the two of the lunch dishes, a chicken vegetable soup and a green salad.

Allison Goodman, school nutrition director, described the morning as "a unique experience to work with these chefs, to help change a whole culture in our school lunch program." Pat Davis, who oversees four elementary and one high school kitchen, said, "It's been a very good workshop, especially the hands-on experience." And Pam White said she "enjoyed the hands-on lessons since we don't do that much now with frozen and canned ingredients." The revolution of healthy school lunches began with UK Chef Jamie Oliver (Food TV's "Naked Chef" and a worldwide celebrity) who learned that this generation of British schoolchildren was the first in decades not expected to live as long as their parents. The UK children's diet was identified as the primary cause and Oliver's countrywide program to upgrade frozen junk food to locally grown and freshly cooked, tasty food - Jamie's School Dinners - so revolutionized school lunches that Queen Elizabeth II named him an MBE (Most Excellent Order of the British Empire) in 2003.

Oliver is presently filming a new show in Huntington, WV, dubbed the most unhealthy city in America, showing non cooks of all ages how to prepare simple, healthy meals from scratch with as much local food as possible. In the U.S., First Lady Michelle Obama planted the first vegetable garden on White House grounds since the Roosevelt administration and just last week was the White House Kitchen Garden's second harvest, donated to a local facility that feeds the homeless. The Cook's Warehouse is greater Atlanta's premier gourmet cookware store and cooking school with three stores in the Midtown, Decatur and Brookhaven areas. It offers more than 15,000 products for the kitchen and operates the 12ptst avocational cooking school in the Southeast, conducting more than 600 classes yearly, often taught by local chefs, and has a 12pt web-based delivery-by-post site.

Owned and operated by founder Mary S. Moore, The Cook's Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta. Moore is currently vice chair of Atlanta's Table (the Advisory Board of the Atlanta Community Food Bank); treasurer of the international board of Les Dames d'Escoffier; is a member of The Carter Center Board of Councilors; serves on the Woodward Academy Alumni board and belongs to numerous other gourmet associations.

The Cook's Warehouse & Sherlock's Wine Merchant Decatur store is located at:
180 West Ponce de Leon Avenue
in downtown Decatur.

Creative Loafing (9/24/09)

The Cook's Warehouse was voted Creative Loafing's Best Cooking School - Reader's Pick. Thank you for your vote of confidence and continued support.

11 Alive News (Atlanta)

Quick, Simple Meals on a Budget on 11 Alive
If you tuned into the news at 11 on 11 Alive on 4/16/09 you would have seen Mary teach a few quick, easy recipes on a budget! The recipes will be on the 11 Alive website after the show. She's making Tilapia in Parchment with a Citrus Reduction Sauce for only $16.22 for a family of four. And, she's also making a Spicy Beef and Vegetable Sauce over Rigatoni for only $11.92 for a family of four! Click here to see a copy of this clip.

Hudspeth Report
Mary was pictured with Harald Wusthof in the Hudspeth Report in an article about our fund raising efforts for Open Hand.

AJC - Peach Buzz
The Cook's Warehouse made Peach Buzz and the Metro section when they caught up with Scott Peacock shopping with us for Maldon Sea salt

Visionary Dinner

Mary is one of the guest chefs for the Visionary Dinner which kicks off the Green Prints conference

11 Alive News
The Cook's Warehouse Cooking Class Assistant Program was featured on 11 Alive news 11pm and 6am this past week. For more information on our Cooking Class Assistant Program or to register for one of our orientation classes, check out our Classes section of our web site.

Atlanta Business Chronicle
Cook's Warehouse private cooking classes for team building was mentioned as one of the reasons that IDI was given a "one of the best places to work" award in the Atlanta Business Chronicle.

Peach Magazine

Mary is featured in the 30th Anniversary edition of Peach Magazine as one of the "Movers and Shakers" in Atlanta.

The Cook's Warehouse - Best of Atlanta 2008
We are incredibly proud to announce that The Cook's Warehouse is again the winner in the readers' choice Best Cooking Classes and Best Cookware Store categories of the 2008 Creative Loafing - Best of Atlanta Awards. Come and visit us and see why your friends and neighbors in Atlanta tell Creative Loafing that we are the best!!!

Cooks Warehouse Featured in Atlanta Magazine's Home

Mary Moore Finalist for Small Business Person of the Year 2008
Mary was named one of the top five finalists for Small Business Person of the Year 2008 by the Metro Atlanta Chamber of Commerce.

Mary Moore's Seminar at the Gourmet Housewares Show in LasVegas
Mary taught a seminar on "How to Run a Successful Cooking School" at this April's Gourmet Houseware's Show in Las Vegas.

The Cook's Warehouse - Featured Retailer in Gourmet Retailer (February 2008)

The Cook's Warehouse Wins the Global Innovator Award for the USA
Atlanta, GA (January 25, 2008)--The International Housewares Association (IHA) and The Gourmet Retailer magazine announced this month that Atlanta-based The Cook's Warehouse will receive the prestigious 2008 Global Innovator Award as the outstanding U.S. independent specialty retailer at the upcoming International Home Housewares Show, being held in Chicago, March 16 -18. The award will be presented at the invitation-only recognition dinner being held at Chicago's InterContinental Hotel. The Global Innovator Awards celebrate and honor excellence in housewares retailing in more than 20 countries on 5 continents. All country winners will be present in Chicago where the 60,000 Show attendees will be able to explore the achievements of all national honorees in a display featuring photos and descriptions of each store. "We are pleased to be recognized along with these other outstanding retailers worldwide," said Mary Moore, founder and owner of The Cook's Warehouse. "We want to thank our customers for helping us achieve this world class honor."

The Cook's Warehouse - Best of Atlanta 2007
We are thrilled and excited to announce that The Cook's Warehouse is the winner in the Best Cooking Classes and Best Kitchen Tools categories of the 2007 Creative Loafing - Best of Atlanta Awards. Come and visit us and see why your friends and neighbors in Atlanta tell Creative Loafing that we are the best!!!