THE SHORT VERSION
What you're signed up for.
Your company booked a private cooking event. We ship you a kit of fresh, pre-portioned ingredients, and a chef teaches the class live. You cook it in your own kitchen.
Effective August 9, 2026.
ALLERGENS
The honest version.
We build gluten-free, dairy-free, nut-free, vegetarian, vegan, and allergen-substituted kits, at no extra charge, based on what you tell us at registration.
But we are not an allergen-free kitchen. Everything is made in one shared facility that also handles wheat, tree nuts, peanuts, dairy, eggs, soy, and sesame, so we cannot rule out cross-contact.
If you have celiac disease, a severe or anaphylactic allergy, or any condition where a trace amount is dangerous, our kits are not right for you. Tell us in the details box at registration and we'll follow up personally. We would rather lose the seat than risk the person.
You're responsible for knowing your own allergies, telling us accurately, and checking ingredients before you cook or eat.
"We would rather lose the seat than risk the person."
WHEN YOUR KIT ARRIVES
Open it the day it lands.
Check that everything came cool, and refrigerate the perishables right away. If you have a thermometer, meat, poultry, seafood, dairy, and cut produce should be at or below 40°F.
If something's wrong — above temperature, damaged, missing, or it just doesn't look right — email events@smcoaz.com or use the support link in your confirmation, and discard the item. We will overnight a replacement, courier one, or arrange same-day delivery at our cost. That's the Ridiculous Shipping Guarantee, and it works because you told us in time.
If you eat something you had reason to think wasn't right, or you tell us only after the event, we can't fix it.
ⓘTell us before your event — that's the window where we can still make it right.
IN YOUR KITCHEN
Cooking is yours. So is the safety.
Once the kit arrives, safe washing, storage, handling, and cooking are yours. Please follow the recipe card and use a thermometer — 165°F for poultry, 160°F for ground meat, 145°F for whole cuts and seafood. Wash your produce.
Our chef is teaching, not supervising. They're on a screen in Phoenix and can't see your kitchen, your knives, your stove, or your ingredients. The instruction is guidance — your safety and your results are yours, including knives, heat, appliances, and anyone cooking alongside you.
Cooking carries real risks: foodborne illness from improper handling or undercooking, burns, cuts, and equipment injury. By taking part you accept those risks and cook at your own risk.
YOUR INFORMATION
Who sees what.
Your details are handled under our Privacy Policy. Allergy information is encrypted and goes only to the kitchen team building your kit.
Your company's event coordinator sees the roster for their event — never your history with anyone else.
Sessions may be recorded for participants who missed the live class. Keep your camera off if you'd rather not appear.
Participants under 18 are registered by a parent, guardian, or organizer, who provides their details.
Questions: events@smcoaz.com — a human answers.
Read the Privacy Policy →MORE
While you're here.