![]() The intent of our classes is to teach, the results of a dish or pastry may differ class to class and by student. If for any reason you're not feeling well enough to cook on your class day, Please contact our customer service 63.īabylon Mercantile reserves the right to modify class menus at any time due to ingredient availability or seasonality.) Vaccinated attendees may go mask-free if they choose, unless required by County or State Mandates. We are closely following CDC and local public health orders and guidelines. If for any reason you're not feeling well enough to cook on your class day, Please contact us at 63.However, if we do not affirmatively cancel a class by email or telephone and you are unable to attend, our standard cancellation policy applies. When we cancel a class due to inclement weather, or other circumstances beyond our control (e.g., power outages, facility issues, etc.), we will endeavor to contact you by email or telephone with as much notice as possible and issue a full refund to the original form of payment (or, if you prefer, issue you a refund in the form of a Babylon Mercantile gift card).No Shows are considered a cancellation and not eligible for refund or rebooking.We cannot accept or honor cancellations made by email or left on voicemail. Cancellations or changes can be made (1) in-person in at the location of the culinary class or by calling 63 and speaking directly to a Babylon Mercantile representative.BootCamp or "Special Event" cancellations: Any cancellation made 1 week prior to the event will recieve a credit towards future classes, 1 week to 48 hours prior will recieve 50% credit, and 48 hours prior to class we cannot provide any credit or refund.For cancellations made less than 48 hours before the scheduled start of a class, we are not able to offer any refunds or in-store credit.For cancellations made up to 48 hours before the scheduled start time of a class, Babylon Mercantile will provide you with credit towards a future class.Providing notice also allows us time to rebook your space. We staff and purchase according to the number of guests scheduled for the class. Please provide us with as much notice as possible if you feel you are unable to make the class. We understand that sometimes class cancellations are necessary, and this policy describes what happens in the event of a cancellation. Once the class has begun, we cannot accommodate late arrivals. Please arrive 10-15 minutes prior to the start time of the class. Please do not wear open-toed shoes or sandals. We ask that you wear flat comfortable shoes. We will provide you with an apron, but we recommend wearing casual clothes that you don’t mind getting a little bit messy in. We will also provide you with recipes and "at home" instructions for all the menu items. You’ll have a workstation equipped with all the tools and ingredients you’ll need for each recipe, and you’ll have time to enjoy everything you make. Our kitchen is designed specifically to be a learning environment. ![]() Please note all allergies or special needs in the space provided at checkout. If you prefer to work solo please notify us in the space provided during booking - or call our store at 63 Our classes are 12-16 students usually working in groups of 2 – 4, Individuals will be paired with a partner. Please bring your card with you to the class for processing.Ĭost is per 1 person, unless class states otherwise ( 'Kids & Adult Class tickets are for 2) When Booking with a gift card, please select “ Gift Card” at check out and add your GiftCard number to the order. Steaming, Poaching, Frying, Braising, Roasting!Īll workshops are 3 hours and will run Mon - Weds (except for July 4 week) from 9am - 12pm. Each day students learn to cook recipes all while incorporating the key culinary skills needed to become JR Master Chefs! Students will learn how to properly measure ingredients, knife skills, food safety, and the different methods in preparing foods. In this 3 day cooking workshop students will learn key skills needed for any chef’s success. Teen Summer Camp: Culinary Fundamentals July 6th, 7th & 8
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