A look behind the curtain
For some odd reason the movie "The Wizard of Oz" came to mind and I was recalling the scene where Dorothy peeked behind the curtain and saw the wizard ....
So here's your peek behind the curtain for what it takes to execute an on-site class. (Obviously, the mixer I also took isn't in the sink.)
On-site classes are open to all customers, not only corporate clients. However, they do take a significant amount of planning in order to execute the event flawlessly and there are minimums that apply:
- Pre-baked final shortcake
- Assemble student gift bags
- Prep and pack all tools, ingredients, and supplies
- 2 trips to load car at kitchen
- 2 trips to unload car on-site
- On-site setup
- TEACH CLASS
- On-site cleanup
- 2 trips to reload car on-site
- 2 trips to unload car at kitchen
- Restock ingredients
- Wash/sanitize all tools and supplies
- TOTAL APPROX. 10 hours (not including the actual class)
I've taught private on-site baking experiences and baking classes at a community college in Illinois, so I've perfected my system of handing the massive Rubbermaid containers of items that I bring back after the experience is over. I put all the refrigerated items back in the fridge, replace any dry ingredients, put up supplies, and toss ALL the tools that left my kitchen in the sink. I sanitize the Rubbermaid containers and return my collapsible wagon to it's designated space. (Currently, the sink is still brimming with the tools shown in the picture from Fridays class as the dishwasher will be loaded this evening.)
The upside is I had every tool I needed for the class with me. I did forget to pack an optional offset spatula, but it wasn't the end of the world.
The on-site classes are considerably more expensive as they require approximately 10 hours of additional time to execute a 1.25 hour demo. If you are looking for a cost conscious way to enjoy a private baking experience, I would suggest the virtual option via Zoom. Over my hiatus, I will be building a series of baking experiences ideal for the upcoming holiday season.
Final August orders go out this week! I'll be working behind the scenes just not baking until October 1.