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• Each Session / Class is Unique and different

  • Our summer and weekend classes are more whimsical while having fun in the kitchen.

  • Fall - Spring, we offer a 6 week schedule (purchase in bulk or individual weeks) . While these are still fun, they also provide more skills and technique exercises as well. 

    • Take a look below for our different topics and events that are about to take place! ​

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•  Instructors will cover the following some of the following topics:

  • Knife skills (ex. chop, julienne, dice, mince, how to use)

  • Nutritional Information 

  • Food handling, allergens, dietary restrictions

  • Specific cooking techniques 

  • Measurements and conversions

  • Cleanliness 

• More in-depth description is coming soon !!!!!!!!

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*** Our Techniques and skills will be taught during class, but to truly benefit, students should practice the skills at home to create necessary muscle memory and improve the skills. Practicing will help them create a strong foundation of habit and knowledge.

• Smock / T-shirt / Apron - We will be playing with food. Incase we do not ruin our clothes, having that extra layer will be great. Each student must bring a three-ring binder to hold study material and recipes provided during class. Students bring these home to enjoy, and then bring back with them when they return for the next class.

  • We offer professional grade chef coats & hats. Inquire for price Personalized chefwear takes 1 - 3 weeks to arrive.​

• Towel - To save a couple of tree's we ask that your child bring a drying cloth so they can wipe off their hands when they are preparing food. 

• Open Attitude - We are going to be trying a lot of new things so having an open mind and understanding is key for us to have fun! 

• Closed Toe Shoes - No matter what time of year it is, students are required to wear closed-toe shoes (crocks and keens are acceptable as long as they have their toes covered)

• Hair must be pulled back neatly. We do not want to eat our hair! 

• Tuition is based on the full 6 classes and is listed on the Session sign up form. 

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• Tuition is due by the start of the first class.

• If a student has a planned absence, staff must be notified no less than three (3) business days prior to the absence to adjust food supplies. If this notification is provided, a tuition credit may be applied. The credit can be used towards class, or the value can be transferred for use toward any other program, based on availability.

• We understand that last-minute absences sometimes occur. Should a last-minute absence occur, it is our policy to retain 50% of the fee from the missed class, in order to cover prepurchased supply costs and office management duties. The credit balance can be applied to future programs.