Pricing and Other Information for Private Cooking Classes

Our kitchen can accommodate up to 50 persons. Classes are 2 to 3 hours long depending on the menu. We are closed Sunday and Monday.

Tuesday through Thursday is $89 per person. We do not charge sales tax, but we do charge a gratuity of 20% in addition to the price per person. For parties under 16 people, there is a minimum charge of $1,800. To check availability, please email us at help@welldonecc.com and include the day of week and time of day you would like to have your class.

Fridays and Saturdays with a class starting time of no later than 2:30 pm, pricing is $89 per person. We do not charge sales tax, but we do charge a gratuity of 20% in addition to the price per person. On Fridays before 2:30 pm, for parties under 16 people, there is a minimum charge of $1,800. On Saturdays before 2:30 pm, for parties under 16 people, there is a minimum charge of $1,800 as well. To check availability, please email us at help@welldonecc.com.

Friday and Saturday evenings (beginning at 2:31 pm), pricing is $99 per person. We do not charge sales tax, but we do charge a gratuity of 20% in addition to the price per person. For parties under 32 people, there is a minimum charge of $2,800. To check availability, please email us at help@welldonecc.com.

*** Day Classes start between 10:00am & 2:30pm***
*** Evening Classes start between 2:31pm & 7:00pm***

The pricing covers 80% of our menus, except classes that are seafood-focused or ones with more expensive cuts of meat, such as filet mignon or rack of lamb. These classes are $10 more per person.

Deposit

In order to book a private party, we require a 50% non-refundable deposit to secure the date of your choice. You can pay by check or credit card. We use Square to send invoices and request payment when using credit cards. The price includes the appropriate number of chefs needed to teach the class, support staff, help, and use of our space.

Other Fees

Please note that if your class starts later than the arranged time by more than 15 minutes, you will be billed on a prorated basis of $100 per hour for that time. Also, if you stay beyond the total max class time of four hours at our facility, there is a $100 per hour facility use fee.

Meetings

Our facility is available for meetings prior to or after your class for $100 per hour. For morning meetings, we provide coffee and pastries. For mid-day and afternoon, we can provide iced tea and snacks. We have a projector available as well as TVs that can be hooked up via USB or HDMI to your computers.

If you want to book a private cooking class:

Step 1 - Read through all the information (I know, reading sucks, sorry!).

Step 2 - Click on this link, complete and submit the private cooking class form. Please note, when submitting your form, you must request a specific date. If your request is approved, it is contingent on the date and date changes may not be approved depending on availability and other factors. Please note, you do not have to know your menu, list of allergies, or exact headcount (can be plus or minus 5 persons) at the time of submitting the form. YOUR PRIVATE COOKING CLASS IS NOT BOOKED UNTIL YOU HAVE PAID THE DEPOSIT. We will send you a Paypal invoice for the deposit. You may also pay for your class in full through Paypal.

Step 3 - Within two weeks prior of your private class, you must know your exact start time, headcount (four weeks for Friday and Saturday nights), menu (choose from here), list of your party's allergies and dietary restrictions, list of additional items you'd like provided (food trays or merchandise). Wine and beer can be selected at the event and added to your invoice.

Step 4 - One week prior to your event, you will receive an email confirming all your class' final details. Read this email and make sure all information is correct and has not changed. If there are changes that need to be made, notify us immediately so that we can try to accommodate as best we can.

Step 5 - Two days prior to your class you will receive an email with driving directions, last-minute instructions, and copies of your recipes. Please forward this email to those in your party.