(See terms & conditions below – minimum charge 2 teams of 8 people – all prices exclusive of VAT)
Think Master Chef with a fun twist. We supply an identical mystery basket of ingredients and recipes to each team and they then need to interpret them, come up with a 6 dish, 3-course meal, with side dishes, in a set time frame. Apart from the fun aspect, this is also a novel way of entertaining clients, a great form of teambuilding, or ideal opportunity of assessing various staff members’ abilities to work together and solve common problems. Classes are a timed group activity with an emphasis on competition. Perfect for more experienced cooks and repeat clients wanting to challenge themselves as a group.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to socialise. For corporate groups these classes are a novel way of creating staff interaction or entertaining clients.
- Participants are divided into 2 to 4 teams, each team consisting of between 8 and 15 participants. (We also have limited menus for up to 60 participants, contact the school for details);
- Each team is colour coded by apron and counter, and has its own cooking station with identical implements, a 5-plate gas hob and oven;
- On arrival, our instructor will run through the workings of the kitchen and judging criteria (see below), talk about the ingredients, and discuss recipe tips;
- Participants will then separate into the various teams and be given 15 minutes to strategize, and then a maximum of 2 hours to prepare the meal;
- We will provide each team with a counter assistant who will oversee the working of the equipment as well as assist with basic cooking techniques, and judge the teams’ progress;
- Our head instructor will co-ordinate the cooking, and provide a pressure element, with the counter assistants, to the teams;
- Once the time is up, our judging panel will choose the winning team – prizes are at the discretion of the client (we stock some great products, contact us for details);
- Participants are then able to sit down and enjoy the meal they have prepared.
The whole idea of Wickedfood Cooking School is for participants to have a fun outing. Although we would like to create a competitive edge, it is not the intention of the school to place undue pressure on participants. Counter assistants will progressively make observations and score the team throughout the cooking period. At the end of the cooking, they, together with the instructor, will do an overall appraisal of each counter where they will look at, amongst other things:
- Ingredient and time usage;
- Neatest workers;
- Most creative dishes.
- All ingredients, notes and the use of our branded aprons (we also have various coloured aprons for sale);
- Limited soft drinks and fruit juices (you are welcome to bring your own beers, ciders and wines);
- The 3-course meal at the end.
Hearty Home cooking – (code mc HHC 3/1) – (R495 exc VAT per person) Halaal friendly.
Including 2 whole chickens, chickpeas, assorted salad greens, potatoes, vegetables, bread, lemons and eggs.
Italian – (code mc It 3/3) – (R495 exc VAT per person) Halaal friendly. Including tuna, grated pecorino, capers, anchovy, peppers, aubergines, eggs, polenta, chicken thighs, tinned tomatoes, aubergines, mushrooms, cauliflower, Arborio rice, frozen berries.
Thai – (code mc Thai 3/1) – (R495 exc VAT per person) Halaal friendly (excluding beef).
Including chicken fillets, beef sirloin steaks, assorted salad greens, chillies, rice, chilli paste, coconut milk, springroll wrappers, sago, fruit, noodles.
Mexican – (code mc Mex. 3/2) – (R505 exc VAT per person).
Including minced beef, chicken, chilli, cheese, a basket of Mexican vegetables, tacos, tortillas, mushrooms and rice.
By booking for a class it is understood that these Terms and Conditions are understood and accepted by all participants, and that the booking agent or organizer of the group has explained these Terms and Conditions to all participants.
- Class content may change from time to time. Apart from the above suggestions, we are also able to tailor-make classes to suit clients’ individual needs at an additional cost.
- Unless otherwise indicated, all classes have a maximum of 60 participants (4 counters).
Prior to arrival, we would ask the organiser to divide the group up into teams (or we would be happy to do it randomly, at your request), as follows (should you wish to divide the teams up into smaller groups, there will be a surcharge of R1 000 per counter to cover additional staff and operational costs):
- 16 to 30 participants – 2 counters
- 31 to 45 participants – 3 counters
- 46 to 60 participants – 4 counters
- We supply all ingredients, extensive notes and the use of an apron to wear while cooking (we sell retail aprons @ R100 per apron). At the end of the class, clients are invited to sit down and enjoy the food they have prepared, an ideal way of interacting with each other.
- See specially marked menus for halaal – Please give at least 7 working days’ notice. Please note that due to the format of classes, if halaal menus are chosen, the whole counter will need to use these ingredients, so put all the halaal participants in one team. We can unfortunately not accommodate special dietary requirements and allergies. Please also note that in the majority of Thai and Southeast Asian dishes, the use of fish sauce for flavouring, cannot be substituted.
- As these are hands-on classes, we suggest that participants come comfortably dressed, preferably in jeans and T-shirt, with flat gym shoes, as leather soles are inclined to slip.
- Clients are welcome to bring their own beer, cider and wine only to the cooking classes (please deliver to the school premises – contact the school prior to delivery for directions). By prior arrangement (minimum 7 working days), we can order in wine, beer and ciders from our local liquor store with an added handling fee. Please discuss when making your booking. The School does not have storage facilities and all deliveries must take place no more than one working day prior to the event. If any alcohol is left over, collection must take place no more than one working day after the event. Any alcohol not collected on the day after the event will be disposed of. Please also note that we only have very limited fridge facilities for chilling drinks, and clients are advised to supply ice and a storage container to chill drinks for larger groups.
- As all of our classes are hands-on, our knives are sharp and we cook with gas, we need to ensure that participants are in full control of their actions at all times. Spirits are not allowed to be consumed on the premises. All cooking participants are asked to refrain from consuming alcohol prior to the class (any participants disregarding these stipulations, will be asked to terminate their participation immediately, and be removed from the property if necessary).
- The object of the school is to teach cooking skills in a fun environment, and the emphasis is on hands-on cooking, having fun and socialising. To ensure that our instructors have control, we are unable to accommodate individuals who are rowdy and unruly as this inevitably leads to a breakdown of the class creating an unpleasant environment for the rest of the group. We would look to the organizer of the group to make this clear to all participants and to control the group. The booking agent or organizer of the group will be held liable for costs arising from damages caused to property and equipment due to negligence on the part of unruly students.
- As these classes are very popular we would suggest that clients book at their earliest convenience. To confirm bookings we would require a 50% non-refundable deposit within 3 days of booking, with the balance paid not later than 14 days prior to the event (classes will not be run, and we reserve the right to re-sell the date, if full fees are not received 14 days prior). Once bookings have been confirmed, no changes to the dates will be considered if these changes are made less than 14 days prior to the original date, and no refunds will be considered. No refunds will be considered for a decrease in numbers within 7 working days of the booked date.
- In the event of a confirmed booking being cancelled by the client, they will be liable for all legal fees arising out of the non payment of the invoice.
- Classes run in the mornings and afternoons anytime from ±09h00 (or at times convenient to our corporate clients), and in the evening, starting at 18h00, and run for approximately 3–3½ hours, including eating the meal prepared, at the end of the class. A R30pp charge per hour (or part thereof) overtime levy will be added to all invoices where groups arrive late and/or stay longer than 3½ hours or later than 21h30 (prior arrangements must be made with the booking clerk prior to the function). Due to the high demand for the school, classes need to be turned around promptly, to enable our staff to set up for the next group. This may result in your class having to be cut prematurely short if your group arrives late.
- Although every precaution has been taken to ensure the safety of participants, their belongings and their vehicles, Wickedfood Cooking School and its staff cannot be held responsible for any injuries or other mishaps that may occur while on the premises. By requesting an invoice to book a class it is understood that these Terms and Conditions are understood, and accepted by all participants and that the booking agent or organizer of the group has explained these Terms and Conditions to all participants.
Back to Sunninghill ClassesEnquire about this class