In March 1963, the Albright-Knox added a highly successful cooking school to the museum’s schedule of special events. Organized by the museum’s Members’ Advisory Council and Junior Group, the cooking school was conducted by James A. Beard—famous American gourmet chef and author of 20 best-selling cookbooks—who presented The Fine Art of Cooking between March 11 and 15.

The Iroquois Gas Corporation cooperated in the cooking school by installing a complete modern kitchen on the Auditorium stage and a system of cleverly engineered mirrors for the viewing audience. At the foot of the Auditorium stairs, the Junior Group prepared a Gourmet Gallery where cooking utensils and cookbooks were put on display. More than 2,000 tickets were bought by chefs and chefs-to-be.