Thank you for your interest in being a spotlight chef for our cooking classes!

How it Works:

The nutritionist will analyze your recipes and contact you with any changes that need to be made in order to ensure that your recipe abides by the Healthy Options guidelines set forth by the USDA.  

We begin promoting classes a month out and open them for registrations online – be sure to check our Facebook page and share the events and promotions we post about the class (see all social media handles listed below).  Registrations increase when we market what recipes are being presented which is why we like to get those analyzed and confirmed as soon as possible.  Feel free to advertise in your restaurant as well as on your personal and business social media accounts.  If you would like materials to do so, please let us know.

 

Please make sure to review the process below, and complete the form for your cooking class event. 

 

PRIOR TO THE CLASS


  • Make sure to fill out the form below- at least a month before your class date
  • Upon recieving completed form, nutritionist will reach out with any changes needed with the recipe to fit our Healthy Options Guidelines 
  • Please note you will be compensated a $125 stipend for your time and preparation of the class.
  • You will also be reimbursed up to $125 for food/supplies for your class (upon recieving a completed reimbursement form) 
  • If interested, contact our nutritionist to help develop an agenda for the class 

WEEK OF THE CLASS


  • You will be notified of the class count (maximum 25 people for public)
  • Ingredients- purchase any items needed for your recipes 
  • Please keep any reciepts of items purchased for the class
  • Cooking Materials – you are allowed to use any basic cooking pieces (ex: pots, pans, knives, cutting boards, etc.)
  • If you would prefer to use your own then we encourage you to bring them with you.

DAY OF CLASS


  • Accommodates up to 25 individuals
  • Meal includes: entree and side(s)
  • Recipes to take home
  • Hands on experience and/or demonstration (depends on class) please consult nutritionist for details 

POST CLASS


  • Provide nutritionist with your receipts from the class
  • Help staff clean up after the class
  • Complete any surveys sent from nutritionist

 
 
 
 
 
 
 
 
 
 
 
 
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