Hours and Fees
- What is your hourly rate?
- How much is the travel surcharge?
- How far are you prepared to travel?
- Is cleaning included?
- What if I need to change or cancel my booking?
- How do I pay you?
- What are the minimum hours I can book you for?
- Are you available weekends?
- Can we receive a group discount for teaching sessions?
- Does it have to be in my own kitchen?
- Can we use your kitchen?
- What kitchen appliances and tools will I need?
- What if my kitchen is really small?
- Do you visit my kitchen first?
- How do you decide on what ingredients to use?
- Who buys the ingredients?
- Where do you buy the ingredients from?
- How many guests can you help me with?
- Can you help if I need to hire extra tableware or furniture?
- What if I have an allergy to a particular food?
- What if one of my children or guests have an allergy?
- What if I want to stick to a particular diet?
- Do you give food and/or nutrition advice?
Hours and Fees
IMOK Packages start at $120 for a two hour lesson with additional hours charged at $45/hr. If you would like to create a package of three (3) or more classes please contact me to arrange a package deal. IMOK Jnr packages start at $45/hr and $80 for a two hour package. For the Party-In-A-Box package the hourly rate if you would like me to stay $60/hr for a minimum of two hours.
Travel within a 10km radius of Everton Park, Brisbane, does not incur a travel charge, for travel in a 10-15km radius, an extra $10 will be added to the final cost, for 15-20 km an extra $16 will be added, 25km $24. For longer distances please enquire.
Travel of up to an hour each way (approx 100 km from Brisbane) is able to be arranged, further distances are possible but at least a month’s notice is required to ensure the date will suit and the travel time up to or exceeding an hour will be charged at the rate of $30/hr
Yes! I have learnt to work clean and tidy as I go due to the limited space in professional kitchens. So I will ensure your kitchen is left sparkling and tidy so you don’t have to stress.
Changes to bookings can be made 5 business days prior to the booking with no charge. If you need to change the type of booking within the 5 business days, up to 24 hours in advance, a 10% administration surcharge will apply. Changes to times of the booking can be made with 24 hours notice in writing, the change confirmed upon written approval. If a change on the day cannot be made and an alternate date needs to be arranged, all food costs will be charged with a 15% administration fee for the new date.
Cancellations can only be made 5 business days prior to the booking with no cost. Cancellations 24 hours prior to the booking cannot be refunded only re-booked. If you are not going to re-book you will be charged the food cost of ingredients and lose 50% of the booking fee. If you wish to cancel and re-book, the food cost and a 15% administration fee will apply for the change.
Direct deposit can be arranged from via invoice or paypal for credit card transactions
Most dishes require about an hour to prepare and an hour to present, eat and debrief about. The minimum is two hours although some packages such as Feel Like a Champion will require 3-4 hours minimum for you and I to achieve the best outcome. For my assistance with the Party-In-A-Box package a minimum of two hours is required for set-up, service and cleaning.
I am available Weekends and Public Holidays. Weekends do not incur a surchage but public holidays will be charged at $90/hr unless otherwise agreed
Certainly! Book for three or more people and a 15% discount will apply to the total price. Numbers will be capped at 8 to allow personalised attention. Please note this discount does not apply to IMOK jnr party packages.
02 The Kitchen
Preferably, so you can feel confident and at ease cooking in your own space. The idea is to have fun and cook as often as possible at home. If your kitchen is too small etc and you have a family member or friend’s kitchen you would like to use this is no problem at all.
If you don’t have a space that suits, you are more than welcome to use my kitchen to learn. I will try and use utensils that will be found in your kitchen as well.
The aim of each recipe/lesson is to be able to cook with everyday utensils. If you have specialised equipment such as a pasta or ice-cream maker or tagine and would like to use them, we can create recipes to suit. Appliances and tools such as mixing bowls, chopping boards, a whisk, wooden spoons, general wooden spoon/tongs/ladles, pots and pans will be adequate to create menus. Would you like to use certain utensils that you don’t have? No problem, I can provide them for the sessions. If later you decide you would like to buy them, I can help you there too.
So are professional kitchens! You would be amazed at the space chef’s have to create the meals we do. I am used to creating wonderful recipes in limited space. If you have some bench space, a stove and a kitchen table we can make it. I can bring a folding table for extra room to put utensils and ingredients while we are preparing the meal.
It would be preferable to visit your kitchen first to get a feel for the space and the utensils you already have. The idea is to make sure everything can be made in your kitchen easily. If you have a busy schedule and don’t feel this is possible, e-mailed photos and inventory of your main cooking utensils will suffice.
03 Ingredient Sourcing
Fresh ingredients are always the priority. I have preferred markets/suppliers and brands I use from my years of being a chef. I choose ingredients based on their seasonal availability, their freshness and relevance to the dish. There is no point in sourcing ingredients you can’t access easily. The idea is to create easy and fun menus at home, not wander the earth just to collect the ingredient list! In the case of spices and specific cuisine ingredients I will try and source them from grocery stockists such as spice supermarkets as they are cheaper and better quality than those of a supermarket.
I will provide the ingredients for the agreed upon menu and charge accordingly. If you have a preference for ingredients from particular shop/market then you may buy the ingredients yourself. If you would like to come with me to a market or specialised grocer to learn what to look for or to gain confidence in sourcing appropriate ingredients we can certainly arrange an outing. This can be charged at an hourly rate of $30/hr for a minimum of two hours. If you would like to bring a friend you will both be charged at $26/hr. Shopping with more than two people is not offered as it doesn’t allow for the personalised attention I would like to give you.
I source my fresh ingredients from butchers, fishmongers, markets or fruit shops. Pantry items will be either from my wholesaler or supermarket as required.
04 Guest Needs
If you would like to hire me solo I can assist you with up to 80 guests as a canape/standing meals function. For sit down meals, I can assists solo with 25 maximum. If you would like to hire me plus an assistant who will be charge to you at $35/hr, I can assist with up to 120 guests as a canape/standing meals function and 40 guests sitting. Service staff (bar and wait staff) are currently not available for hire through me.
Certainly! I have preferred suppliers through my previous function experience so I can arrange the hire of equipment for large functions at a 10% administration fee on top of the final hire charge.
Not a problem! Let me know the allergy and I can ensure the menus/recipes cater accordingly.
I can create alternate food items for these guests if they are only 1-2 in number, any more than 5 dietary requirements will require a suitable menu being arranged for all guests. Allergies must be specified at least 48 hours in advance as food items cannot be changed on the day without incurring a 10% surcharge for administration and sourcing.
Advise me of the ins and outs of the diet and I will do my best to apply it to the menu. Most diets can be adhered to with a little tweaking and discussion.
Through my experience as a chef I do have some nutritional knowledge. However, I am not qualified to advise on dietary changes or supplements. I can consult with my reliable, qualified nutritionist contacts for factual information on your behalf. For more detailed diet/nutrition advice, I can refer you to my preferred practitioners.
Call Luisa Now to Get Started
If you have any other questions or want to get started, simply call or email Luisa now to get started.