Question 1

What is your cancellation policy?

Accepted Answer

GENERAL CANCELLATION POLICY: Gather Food Studio reserves the right to cancel any class in which there are not a sufficient number of registrants or adjust the class as necessary by reducing recipes or trading out ingredients.  Ingredients for classes may vary depending on availability and seasonality and may vary slightly from written recipes, if needed.

WEATHER CANCELLATION POLICY: Gather Food Studio reserves to right to determine when and if classes will be cancelled due to weather. If classes are cancelled due to weather you will be notified and classes will be rescheduled or credited for the amount paid. If student determines that they will not attend due to weather, but class has not been cancelled by Gather Food Studio a credit is voided.

​IN-STORE CANCELLATION POLICY: All cooking classes are non-refundable. Cancellations must be made 7-days prior to your scheduled class in order to be eligible for a credit. Cancellations made less than 7-days prior to your scheduled class are non-refundable and are not eligible for a credit, unless we are able to fill the spot/s. Should we be able to fill the spot/s you will be issued a credit towards another class.  Should you need to cancel within 7 days you are welcome to gift or sell the class to someone that you know on your own.  All transactions must be made through you and you are required to notify us of the name and contact information of the new attendee. This policy is non-negotiable.

NO CALL/NO SHOWS: Any no call/no show to a cooking class will be considered a cancellation of this class and all future classes.  Any classes booked for future dates will be cancelled without the availability of a refund or credit. We reserve the right to put a hold on your account for all future orders.

Question 2

Where are the cooking classes held?

Accepted Answer

The cooking classes are held at 2011 W Colorado Ave, Colorado Springs, CO 80904.  You'll find us on the south side of the the street on Colorado Avenue between 20th and 21st streets.

Question 3

Where do I park?

Accepted Answer

We are happy to offer seasona parking off the alley behind the house in a small parking lot. During patio season you are welcome to enter through the garden, during winter the garden is closed.  You are welcome to park in the back lot, but will need to walk down the driveway and enter through the front door.  You can access the alley off of 21st Street or 20th Street. Streetside parking is also available on Colorado Avenue.

Question 4

What ages are your kid's classes?

Accepted Answer

Our Kid's classes are split into two seperate age groups: 6-10 and 11-14.  Please feel free to discuss what classes are best for your kid or teen with Cortney.  She will be happy to discuss their cooking level and ability so that we place them in best class!
 
Each kids class is tailored to the age group specified so please be sure to sign your child up for the correct group so that the tasks are geared for their ability.

Question 5

Do I need to stay during my child's class?

Accepted Answer

NO!  You are welcome to drop them off in our capable hands for the duration of the class.  If you would like to stay we welcome you to have a seat in our cozy dining room.  We'll let the kids create and cook while you take some well needed time off!

Question 6

Can my child take an adult class?

Accepted Answer

No. All of our adult classes are for those 18 and up. Children are not allowed in adult classes. 
 
However, we have a robust, fun and educational kids program that would be appropriate for your child!  We often hear that your child may be advanced for their age in cooking - please know that we teach our kids program at a very high level that would be a perfect fit for them. Please see our current KIDS CLASSES.

Question 7

How do I pay for classes?

Accepted Answer

You can register online for our classes on the Cooking Classes page, where you may pay with a credit card.  You may also call us at 719-308-2992 to schedule a class.  Payment is required at time of booking to secure your reservation.
 
Gather does not accept checks as a form of payment.

Question 8

When do you release your schedules?

Accepted Answer

Every 1st of the month!!  Check on the first of every month and you'll see a brand new schedule.  Our classes are published 2 months in advance, so for example, on Jan 1st we'll publish our March schedule, on Feb 1st we'll publish our April schedule and so on.

Question 9

Can I waitlist for a class?

Accepted Answer

YES!  You can waitlist for a class that is sold out.  Simply click the "SOLD OUT. CLICK TO WAITLIST" button the class page and enter your email.  Our waitlist is automated, so should a spot open everyone on the waitlist will be notified and it is first come, first serve.

Question 10

What should I bring?

Accepted Answer

We will provide everything that you need for the evening, including aprons.  All you are required to bring is a positive attitude and your appetite! 
 
We often have leftovers from class.  While we cannot guarantee it, you are welcome to bring containers with you to take our delicious creations home.

Question 11

What if I have special dietary needs?

Accepted Answer

All menus for classes are as stated.  If you have special dietary needs please feel free to contact us.  We are happy to make adjustments if possible or help you find a class that would be a great fit for your needs!  Please understand that not all class menus can be adjusted.  Additional charges may apply if specialized ingredients are needed.

Question 12

How many people are in a class?

Accepted Answer

In general classes there are 8 students.  In select workshops and specialty classes we may accept less students so that everyone gets more personal attention.  Private classes can be booked for a minimum of 6 students, with a maximum of 10 students.

Question 13

What is the class format?

Accepted Answer

We offer four types of cooking class formats.  Class format is stated in the class description.
 
Our class formats are:
 
2x4: The 2x4 format means that we will break up into groups of 2 and each group of 2 will make a different recipe.  This allows more variation in the class recipes.  Food will be split between the entire class, so everyone will get to taste each dish.
 
Workshop: Our workshop classes are designed to provide an intensive dive into one or more recipes or techniques.  In these classes you will also be working in groups of 2, however, each group of 2 will make all of the recipes in the class.  This format is intended to maximize your hands on experience to tackle more technical and challenging methods. Workshop classes will also generally be between 3-6 hours.
 
Demonstration: A demonstration-style class means that you get to sit back and relax while our chefs do the work!  Learn by watching their techniques and interactively asking questions.  Samples of recipes will be provided in these classes.
 
Discussion/Lecture: Our discussion and lecture format is generally combined with another class format.  For example, when we teach Cheese Making 101 we spend the first hour of class reviewing the history of cheese, how it's made, what supplies you will need and where you can buy them and then we spend 3 hours in our workshop format making cheese!  This format included expanded educational content.

Question 14

Can I bring someone with me to observe?

Accepted Answer

No.  We are a small facility that is structured to only serve our ticket holders for classes.  It wouldn't be fair to the other ticket holders to have someone else there who is receiving the same education for free, whether or not they participate in the hands-on portion of our classes.

Question 15

How much food do we make?

Accepted Answer

This depends on the class structure.
 
In our 2x4 classes each station will make one full recipe of each dish (total of 4 recipes), which will then be shared with the group.
 
In our workshop classes each station will make one full recipe of the dish and share only the one that they make (all recipes in these classes are the same). 
 
The intent of our classes are to be educational and to provide a very generous tasting, but not to have enough leftovers to feed everyone for a week :)

Frequently Asked Questions