Questions, answered

No. A sharp chef's knife, one heavy pan, a pot, and a working oven or stove cover 95% of every course. Each class prep guide lists the exact tools for that week's menu, with swaps for small kitchens.

Yes — beginners are our favorite students. Groups are capped at sixteen so the chef can watch your board, and every course starts with foundations before building. If you can boil water, you are ready.

You join a video call with your mise en place ready. The chef demonstrates each step on camera, then watches while you repeat it — hold up your pan, get corrected in real time, and sit down to eat what you made. Sessions run 90 minutes to 2 hours.

Every session is recorded and yours to keep, with the recipes and chef notes attached. You can also join the same week's parallel group once per course, space permitting — just email us before class day.

You shop from our list (built for ordinary supermarkets, with a cost estimate per week). The Preserving Workshop is the exception — its ingredient box ships to you. Dietary swaps for every menu are in the prep guide.

Full refund up to 7 days before your course starts, and a free transfer to a later cohort up to 48 hours before. After the first session, we refund the remaining weeks — no forms, no interrogation.

Absolutely — book any course and add the recipient's name and email at checkout, or contact us and we will prepare a printable gift card with your message. Gift seats never expire.

Yes — team cook-offs, birthday classes, and bridal-party pasta nights, online or in our Portland kitchen. Tell us about the occasion on the contact page and we will design a menu around it within two business days.