Call Chef Brian: 303.726.2585
E-Mail: brian@cookwithcook.com
 
Contact COOK
READY TO PROCEED? FOLLOW THESE STEPS:        

1. Think about what you would like to cook at your cooking party or class.

2. Determine how many people you would like to invite, consider how many might fit into your kitchen.

3.  Determine a date that you would like to host your event, then consider an optional date, then consider one more optional date.

4.  Call Brian to discuss your menu thoughts, the estimated number of guests-participants, and your three possible dates. Brian will collect all of the          
important details to draw up a letter of confirmation.
.

6. Invite your guests/participants, buy the wine, set your table, clean your kitchen and we're ready to go.


The host will provided:
  • Beverages (including wine, etc)
  • Plates, napkins, flatware, glasses, etc. Some table-ware is available for rental. Ask Brian.
  • One empty shelf in the refrigerator


The Chef-Instructor will set up, instruct, and clean up.
The Chef-Instructor will NOT bar-tend, wait tables, or play strolling violin. That's extra.

The Chef-Instructors' time typically lasts two to three hours. Once dessert is served, clean up begins.

Payment not covered by the deposit will be made directly to the Chef-Instructor by check, payable to them, or by cash.

Remember, YOU'RE the host.
  • Deposit is non-refundable.
  • Change of date, number of guests, or menu must occur within four days prior to initially scheduled event. A charge of 30% of the total billable amount will be
    applied if changes occur within four days of the initially scheduled event.  
  • If cancellations are made due to inclement weather, some charges may apply.
  • Events with over 8 guests will be staffed by at least two COOK with COOK employees. Charges will apply. Minimum charge for additional staff member: $175.
  • Menu must be finalized one week prior to event.   
  • Dietary concerns (allergies, intolerances) will be accommodated within reason, but only if addressed during menu planning. Attempts will be made if concerns
    arise at the event, but not guaranteed.
  • Specific Chef-Instructors may be requested.