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FAQ

What is the format of your classes?

At In the Kitchen with Norman Van Aken (ITK), you’ll work together with other students in a fun-filled class under the direction of our professional chef-instructors. We offer a wide variety of world class instruction from our Classic Baking to Healthy Eats to International Cuisines; there is something for everyone at every skill level! We even have instruction for the little ones through our Youth Program.

Our classes are designed to be hands-on participation, unless otherwise noted. Students will be practicing techniques and will prepare the menu items. Our hands-on classes are limited to 16 participants. You will be working with other students in small groups.

We offer both classes for adults and youth. Age restrictions can be found on the class registration page.
Adult - Ages 18 and older. 16 and 17-year olds may join an adult class with a participating adult.
Family - Ages 6 and up. These are designed for adults and children to cook together. Price is per person. Children under 18 must be accompanied by a participating adult.

What should I wear?

You will be standing and cooking for most of the class, please wear comfortable closed-toed shoes. We will NOT be able to admit students into the class if they arrive in open-toed shoes. Please wear fitted sleeves and avoid wearing excessive jewelry. Long hair should be tied back.

What if I have food allergies or dietary restrictions?

ITK uses common ingredients that may not be specified in the class descriptions. These include, but are not limited to, fruits and vegetables, nuts, spices, and ingredients containing corn, wheat, soy, peanuts and dairy. If you have a dietary concern, please contact us before registering for a class. Adjustments to the recipes will not be made during the class.

Will I get to eat and can I take home food?

Yes, we encourage all to enjoy their creations and share with their friends and family when possible.

How do I register for a class?

Click the “Book Now/Reserve” (update to reflect what it’s called on the website) button and we’ll guide you through the rest. Payment in full is required at registration.

Are private classes offered to individuals or small groups?

Yes. Private and customizable classes are available. Please contact us for pricing and availability.

How far in advance can I register for a class?

Class schedules will be posted monthly. All registrations are on a first come, first serve basis, so be sure to register as soon as possible to secure your space. You must register in advance for all classes; we cannot accommodate walk in registrations. Class registration closes 48 hours in advance.

What is your Cancellation Policy?

You may cancel your registration up to 72 hours prior to the class and receive credit towards future class bookings. No refund or exchanges will be given that are cancelled less than 72 hours in advance unless we can fill your spot from the waitlist. Store credit is good for one year from time of issuance. To cancel your class, please visit our website at www.inthekitchenmiami. com.

Do you have a Wait List?

Yes. If a class is booked, you will be able to put your name on a waitlist for the class. We will notify you if a space opens up.

When are you open and where are you located?

We are open 7 days a week! Please refer to www.inthekitchenmiami.com for our schedule of classes. We are located in the heart of the Wynwood Arts District at Wynwood Arcade at 50 NW 24th Street in Miami, FL 33127. Metered street parking is available, as well as, a parking garage next door at the Miami Arts Charter School (MAC) and at the Wynwood Arcade metered parking lot located off North Miami avenue with access between NW 22nd and 23rd Street.

What are your Guest Policies?

At In the Kitchen with Norman Van Aken (ITK), our top priority is your enjoyment of our cooking program. Please take note of the following policies and procedures:
Arrival time: A staff member will open the class doors no earlier than 10 minutes prior to start time. Please allow time for traffic and parking. Class will start promptly at the time indicated.
Availability of ingredients: ITK will make every effort to teach the recipes/techniques listed for each class. As we are committed to using seasonal produce and sourcing sustainably raised meats and fish, we may substitute different ingredients as needed to maintain our level of excellence in both the education offer and the purchasing we practice. We reserve the right from time to time that we may have to substitute different ingredients.
Beverage Classes: You must be 21+ years old to participate in a beverage class.
Cancellation: You may cancel your registration up to 72 hours prior to the class and receive a credit towards future class bookings. No refunds or exchanges will be given to classes that are cancelled less than 72 hours in advance unless we can fill your spot from the waitlist. To cancel your class, please visit our website at www.inthekitchenmiami.com.
Use of Cell Phones: We love technology as much as you do, but phone calls during class are disruptive to the instructor and the other students. We ask that if you need to make or take a phone call that you step outside the classroom to do so. We have drawers available at the cooking stations to place your phone during the class. Out of fairness to the entire class, any material missed because of a student using their phone (or engaging in other distractions) will not be reviewed.
Dress: (for our hands- on classes) You will be standing and cooking for most of the class—please wear comfortable, closed-toed shoes. You will not be admitted into the class if you arrive in open-toed shoes. Please wear fitted sleeves and avoid wearing excessive jewelry. Long hair should be pulled back.

This class was not only incredibly well organized, but highly engaging and rapidly became one of the highlights of the children’s week. I was particularly impressed that she was able to translate her own obvious expertise into language that the children were able to understand and learn from. She took the children through weekly ‘food journeys’, choosing topics that were varied and stimulating. These ranged from the clearly entertaining ‘chocolate’ theme, to other food groups, which would appear less immediately appealing to children, such as ‘herbs’ ‘spices’ and ‘fruit’, but which solicited the same high levels of engagement from the children. Each lesson was the perfect balance of theory, practice and tasting, meaning that the children, although young, remained engaged throughout and were encouraged to experiment with new foods and tastes which they would otherwise have avoided.
Samantha Gleave – Parent