• Do I need to bring anything to class?
We provide everything you need for class: knives, aprons, cutting boards, etc. You don’t need to bring anything.
• What should I wear?
For your safety in the kitchen, please wear closed toe, low-heel, rubber-soled shoes. Casual clothing is appropriate.
• How long are the classes? Will I eat what we make in class?
Cooking classes are three hours long and include samples of the food prepared in class.
• Are the classes hand-on?
All workshops are hands-on classes. Occasionally a demonstration class is offered and it is marked “demo”.
• What is the Culinary Techniques Series?
Whether you are a beginner or a “seasoned chef,” this series of workshops will develop and enhance your culinary skills. From knife skills through classic sauces, the range of techniques covered will teach you the art and science of cooking as you develop efficiency, confidence and competence in the kitchen. You can select classes in any sequence, although we recommend starting with The Cutting Edge and the Basic Skills Every Cook Should Know Workshops.
• What is the cancellation policy?
If you are unable to attend a class, you must cancel at least seven days in advance to receive a refund or credit towards another cooking class. Without the seven day notice, the enrollment fee is non-refundable. You may, however, send someone to class in your place.
• Where is The Seasoned Chef located? Is there parking?
There is a map with directions on the web site. Our parking lot is on the west side of the building. Parking is free. There is also ample street parking.
• What is “knife sharpening”?
The Rolling Stone is a mobile knife sharpening service that comes to The Seasoned Chef twice a month and sharpens knives professionally for $3 each. You are welcome to bring knives whether or not you are enrolled in the class. The schedule is posted on the web site and noted by selected classes on the Class Descriptions page...look for ** by the class date.