Public Class Logistics Post COVID-19

As the COVID-19 situation evolves and the world begins a new normal, we understand concerns about public gatherings, especially food and drink related businesses.

Here are bullet points about The Cook’s Studio in-class processes regarding social distancing and sanitation, most of which were our standards prior to the outbreak.

• We will be reopening according to NYS phased guidelines for foodservice establishments, projecting end of June
• We operate in a large warehouse space with 20-foot ceilings and ample room
• Upon reopening, all public class maximums will be reduced by 50% or no more than 16 people
• All participants work in groups of two [2], since the vast majority book as a couple
• Odd numbered groups, that book together, will work together, but individuals will work alone, we do not team up strangers
• Every booking group works at their own individual, commercial grade, stainless-steel, 5-foot-long x 30-inch-wide prep table
• All tables will be separated by 6 feet of free space
• Every group has their own equipment, such as pots, pans, utensils, knives, cutting boards, bowls, etc., absolutely nothing is shared
• Participants do not gather ingredients from a central station
• All ingredients are pre-portioned and laid out, at each table, for each group, by the Chef Instructor who wears gloves and a mask while setting up
• All Chef Instructors are ServSafe Food Handler certified
• The Cook’s Studio has a permit to operate by the Nassau Co. Dept. of Health, and follows their sanitation guidelines
• All small wares and wine glasses are cleaned and sanitized in a commercial dish machine
• All contact surfaces are cleaned and sanitized between classes using industry standard chemicals
• Absolutely nothing is prepared community style
• YOU eat only what YOU make
• There is no tasting or sharing of dishes between guests or Chef Instructors
• All dishes and eating utensils are single-use eco-compostable
• Leftovers are taken home in supplied containers, or discarded
• Fresh professionally laundered aprons and towels are supplied for every class
• Ample food handler’s gloves of varying sizes are provided for use throughout class
• Individual hand sanitizers will be provided  
• Take home face masks will be provided for those who wish to wear them
• Wine servers wear gloves and masks
• Everyone washes their hands prior to and during class
• All guests will fill out a brief questionnaire as a sign-in, so in the event someone tests positive for COVID19 post class they can be contact-traced per NYS guidelines
• Cashless tip option will be available when booking and in-person

At this time The Cook’s Studio is not raising prices to offset restricted capacity