Absolutely! Cooking classes can be a great way to explore flavors and techniques, gain more confidence in the kitchen, and further develop your ability to create quality food at home. Cooking is a remarkable gift, as it is rewarding to take humble ingredients and transform them into delicious art and nourishment. And since we all have to eat, what better way to amplify the fun than to cook with and learn from an industry experienced chef?

1. Visit the website and scroll down to find our event calendar of upcoming classes.
2. Click on the class and register your spot based on the class type, day, and time through the booking section of the website.
3. You will receive confirmation of your reserved spot in the chosen class once the registration and payment processes are complete.

4. Click the class recipe packet link on the confirmation page and download the class packet.

[Please note: Times given for a class are in Eastern Standard Time (EST)]

Great Question! The following is a basic breakdown on how a class session will be experienced
with Chef Derek.

1. Before the class, you will receive a class packet containing a shopping list, recipes, pre-class preparation steps, and a list of kitchen equipment, as well as the link and password to the virtual meeting platform (we use Zoom.)
2. For the best experience, complete the pre-class preparation steps listed in the class packet at least 30 minutes before the class start time.
3. Join the class at least 10 minutes before the start time to ensure all tech is working.
4. Chef Derek will guide, demonstrate, and cook along with the class. Cooking classes will generally last 2 to 2 ½ hours.
5. Once the class session comes near an end, we will have a chance to marvel at and enjoy the delicious food made by you!
6. Optional: take a video, and/or short, and post it on social media for the world to see. Be sure to follow @aave_eats and spread the word sharing the wonders of your experience.

Online classes are 2 to 2½ hours long, unless stated otherwise. We work with fresh ingredients to complete recipes, resulting in delicious quality dishes and/or baked goods you prepared. Each class will have a block of time identified on the events calendar to make planning easier.

To learn more about private event cooking classes, and other inquiries, please complete the Private Event Class Request & Other Inquiries form on the website.

Online classes are $45.00 (USD). A single reservation covers one home kitchen; so you, family members, and/or a few friends can comfortably cook in your home kitchen space.

To learn more about private event cooking classes, and other inquiries, please complete the Private Event Class Request & Other Inquiries from on the website.

For savory based dish, the amount of food we will make can feed up to 4 people. Desserts and other baked goods can feed at least 6 to 8 people.

Zoom is the virtual meeting platform we are currently utilizing. Online class sessions on the Zoom platform will be passcode-protected. Class registrants will be given a meeting link upon completion of registration and payment for the class. The passcode will be sent separately, via email, ahead of a scheduled class. For a quick tutorial, click joining meetings.

A maximum of 18 class spaces, plus the chef, will be in an online class session. For home private event cooking classes, 1 to 8 people is a good class size in general. However, the appropriate size class, and what we can prepare, will be dependent upon the size of the home kitchen. When coordinating an in-person event with Chef Derek, this event aspect will be discussed further.

For cooking class inquiries for an organization, please complete the Private Event Class Request & Other Inquiries from on the website.

1. Complete all pre-class preparation steps before the day and time a class commences.
2. Test your device and internet connection are working correctly. Laptops, or larger tablets, are preferred. But any device that is the most comfortable for you to use is the best option.
3. Log in before the scheduled class time, about 10 minutes prior or earlier.
4. Ensure that your screen name is the same name used to register for the class. Keep in mind that your screen name will be visible during the session.
5. Have your camera on and in a position of your kitchen that you are comfortable with sharing. It is easiest for Chef Derek if he can see your kitchen and the tools you're using, so it is recommended to not use virtual backgrounds.
6. Please keep your device on mute during the class session- when not asking or answering questions.
7. Ask questions! Asking questions often leads to discoveries and “light bulb” moments - for you, and the other participants! Use the raise hand feature in Zoom to ask your questions, please.

Yes. Having pre-class preparations done ahead of time is necessary to effectively follow along with the class. And just like in professional kitchens, mise en place, or pre-class preparation steps, will allow the best opportunity for flavor development and overall enjoyable experience!

Recipes for each class are designed to be prepared with ingredients that are most commonly found in a local grocery store. Although the quantity of ingredients needed varies from class to class, recipes often include food staples that you may already own, such as all-purpose flour, oil, spices, salt, pepper, eggs, fresh garlic, onions, and more. Specialty ingredients can be found in local ethnic grocery stores or even online.

Chef’s tip: when shopping for ingredients, food quality is equally important as the cost.

A list of equipment needed for each class will be included in the class recipe packet that is made available upon completing the registration process. Please review the list of equipment provided in the class recipe packet to prepare your kitchen for a fun cooking experience. These items can be purchased in a kitchen equipment store, some grocery stores, and online.

For a comprehensive list, check out our kitchen equipment guide.

We recommend finding a class that is best suited to your dietary needs. Each class will indicate the common allergies in the description – including dairy, eggs, wheat, fish, shellfish, peanuts, tree nuts, soy, and sesame seeds. For most recipes, there are many great alternative ingredients to use in place of an original ingredient in a recipe that has an allergen(s).

For specific questions on suggested ingredient substitutions, please complete the Private Event Class Request & Other Inquiries from on the website.

Life happens, and that is understandable. If you must cancel your registration, please initiate your cancellation request 72 hours before the start of the class to receive a full refund. Then, join a future class by booking your next class session on the “Book Now” webpage. To initiate a cancellation for an online class, contact (insert email address) and submit your request to cancel via email. Please add “Unable to Attend” to the subject line and provide your full name in the email message. Refunds are processed using the original method of payment.

Unfortunately, cancellations made within 72 hours of a registered class session will be ineligible for a refund. For more information, please review our cancellation policy in the terms of service.

If you need cancel your private event cooking class, please initiate your cancellation request 14 calendar days before the arranged date and start time of the event to receive a refund on deposits. To initiate a cancellation for a private event cooking class, contact (insert email address) and submit your request to cancel via email. Please add “Need to Cancel Event” to the subject line. Provide your full name, or full name of event contact, and a phone number to reach the event contact person in the email message. Refunds are processed using the original method of payment.

Unfortunately, cancellations made within 14 days of a private event will be ineligible for a refund. For more information, please review our cancellation policy in the terms of service.

In the event that a class is cancelled due to unforeseen circumstances (such as inclement weather, power interruption, etc.) please be assured that our best attempt will be made to notify you by email or phone (if provided) with as much notice as possible. A full refund to the original form of payment will be issued.

However, if you are not notified of a cancelled class, affirmed by email or phone (if provided), and you are unable to attend, please note that the cancellation policy applies.

The following are general guidelines to safely store your food for the next time you are ready to enjoy it:

Savory Items- all must be refrigerated as soon as possible, or no more than 2 hours after making the food items. This includes all proteins, cooked and cut vegetables & cooked starches, and sauces. All cooked and refrigerated savory items must be consumed within 6 days from the day it was prepared.

Baked Goods & Sweet Items- all desserts and sweets that contain dairy, eggs, and cooked fruit must be refrigerated as soon as possible, or no more than 2 hours after items is completely cooled. This includes doughs, pies, tarts, custards, cakes with cooked fruit or dairy topping (like ricotta cream), pie and tart fillings, cooked fruit and sauces based on cooked fruit and custards. Baked goods are best consumed within 6 days from the day it was prepared. Completed baked goods, such as pies and tarts, can be double wrapped in plastic wrap and frozen for 3 months.

Breads- all breads with no filling can be kept at room temperature wrapped or stored in a zip lock bag. Since there are preservatives in the formulas (recipes), the bread can spoil. Therefore, it is best consume the bread within 4 to 5 days from the day that is was prepared. Breads can also be double wrapped in plastic wrap and frozen for 3 months. Avoid refrigerating the bread, as it will cause it to become stale quickly.

Click the following link to the Food & Drug Administration to learn more.