
C5
IMPORTANT HOLIDAY EVENT REMINDER
Holiday event dates are filling up quickly. Reserve your event date and time soon!
TEXT 949-478-3066 or email chefstephaniechinchilla@gmail.com
to check availability for your date of interest.
IN PERSON COOKING ClASSES
THE FOLLOWING INFORMATION APPLIES TO BOTH CORPORATE & PRIVATE GROUP BOOKINGS
Here Is How Our Cooking Classes Are Designed
Length of event is 2.5 hours
We provide prepared small bites upon arrival, sparkling & still water bottles.
The team makes their own entree
Pricing starts at $200 per person
$2400 minimum for all in person events
*applicable taxes apply & gratuities appreciated*
Auto gratuity for parties of 16+ guests
Send email inquiry for menu options. Instagram has a lot of pictures and videos of previous events all under “saved stories”. This is a great way of being able to see what to look forward to. Yelp is also a handy place to peruse to see what our guests have to say!
Additional fees may apply such as:
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Wine & or wine tasting | we do not sell you any wine or spirits, we charge you a service fee for the event & you pay direct to the retail store or event space for adult beverages. We assist in arranging your purchases & delivery at no charge to make this simple for you. Guests cannot bring in any outside wine or beer. Liqueur consumption is not permitted onsite at The Hood Kitchen.
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Disposables are used for team building events, not breakable plate ware or wine glasses. You may add on plate ware rentals for $40 per person
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We can arrange personalized large wood acacia cutting boards $55 as is, $95 with logo
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Aprons & chef hats
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Prime ingredients such as filet mignon, truffles, surf & turf, charcuterie etc
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Decor or branding arrangements
Tel: 949-478-3066
Email: ChefStephanieChinchilla@gmail.com
350 Clinton St, Costa Mesa, California 92626
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The first 15-20 minutes is for arrival, signing a waiver, using the restroom, washing hands, grabbing a NA beverage, a snack & settling in.
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The next 30 minutes Chef Chinchilla demonstrates and teaches the base of how to make the dish.
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If you order wine & beer, we bring it out after the demonstration & instruction is over.
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The next 60 minutes each team will be given all of the tools necessary and a secret tray of ingredients. They are expected to work together to complete the dish alone as a team based on Chef's demonstration. We ask them to use their creativity to modify the dish all while depending on each other to make it their own.
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Teams of 3-6 guests work together for 60 minutes to complete their tasks.
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Once the time is up, they are to present their dish to Chef & her team for judgement.
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Each team will be judged based on the following criteria: how well they listened and followed Chef's instruction, how well they work together & kept their working space clean throughout and when finished, their creativity, the taste and the plating/presentation of their dish.
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Chef selects a single team as the winner.
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The last 30 minutes the team enjoys the entree they made.
IMPORTANT DETAILS WHEN PLANNING
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Book as early as possible as the event venue fills sometimes 3+ months ahead.
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We hold a non refundable $500 deposit to secure your event date, up to a year in advance. The final balance is due 30 days prior to the event.
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As this is a ticketed event and the reservation is held exclusively for you, we do not offer cancelations, credits, refunds or date/time modifications for any reason.
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We do not serve wine or beer until after the instruction is over.
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Guests cannot cook if they have been drinking prior to arrival for safety purposes.
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It's important to remind all guests that this is not a drinking event. While wine can be responsibly enjoyed while cooking, we cannot allow guests to continue cooking if anyone is noticeably intoxicated.
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Our events are held at The Hood Kitchen In Costa Mesa, a large shared commercial kitchen.
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In our venue, we can only hold up to 24 guests (which is a tight squeeze, but it can be done). 16-20 or less is most comfortable.
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We can hold an event at your workplace or home. Additional fees apply for offsite events due to staffing, rental equipment, setup & tear down.
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The menu is designed after booking and only once all dietary restrictions and allergies have been given.
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You can add on additional guests up to a week before the event.
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We do not offer refunds if guests cancel less than 30 days before an event or if anyone does not show