Decide how hands-on you want the class to be. In a small space, more demonstration might work best. Think about what you want to learn a specific skill or technique...
Decide how hands-on you want the class to be. In a small space, more demonstration might work best. Think about what you want to learn a specific skill or technique, a certain cuisine, a particular dish. Consider trying something you wouldn’t ordinarily do at home for more of a challenge.
Clarify what’s included in the cost: Many chefs include food in the price, but some supply a shopping list and you must purchase the food separately. Some bring their own dishes and equipment. Most supply recipes. Make sure that clean-up is included in the fee; the mess can be huge.
Plan on the chef arriving up to two hours before the event to set things up.
Clear space on your counters, in your refrigerator and empty the dishwasher.
Most Read Stories
- Milo Yiannopoulos at UW: A speech, a shooting and $75,000 in police overtime
- Best way to slow aging? Exercise, but not just any kind
- Alex Tizon, former Seattle Times reporter who won Pulitzer Prize, dies at 57
- Nurses gain traction in Legislature on bills to address ‘dangerous’ staffing
- Wave goodbye: Live Seafair hydroplane-race TV coverage sputters out after 66 years VIEW
A group of eight keeps things intimate and fun; 12 or more may require a culinary assistant so everyone gets enough attention and help.
Let guests know exactly what you are planning and what they are expected to do.
Set the time of the party about half an hour before you want to start cooking, so people have a chance to chat and late-comers don’t delay the session.
Talk to the chef about pairing wines with the food, and include a discussion of why (or whether) they work.