Regular Cooking Classes T&Cs

Upon receiving payment, it is understood that you agree to the conditions below [Find Printable Version Here]:

1. All sales are final and no refunds are given.

2. Date Change: Our cooking classes are time-sensitive events. Rescheduling requests significantly impacts our ability to fill vacant spots. The following policy applies to all circumstances, including family and self illness, and short-notice funeral attendance.

A. Date changes are permitted without charge if requested more than 21 days (3 weeks) before the class date.

B. For changes requested within 21 days of the class, rebooking fees apply (or send a substitute in your place at no extra cost.)

21-8 days before: R 250 per person
7-4 days before: R 350 per person
24 - 72 hours before the class starts or less: 50% of the cancelled class fee per person
Less than 24 hour: 100% of fee forfeited

C. Rescheduled classes must be booked within 2 months, or the credit will expire.

D. If we manage to sell the ticket on your behalf, you will receive a credit equivalent to the ticket selling price minus R125 for admin and credit card processing fees. This credit expires in 6 months. There is no guarantee that we will be able to sell the ticket. The best option is to bring another person to fill the seat.

3. Please review the dietary information for each class to ensure its suitability, especially when booking for a group: we do not accept cancellations due to dietary misalignment

4. A class may be cancelled by Umami Food Studio (UFS) if it does not have a minimum of 8 participants within 5 days of the event date. You will be contacted to reschedule or to arrange for a refund. UFS is not responsible for any additional cost incurred by the client that is associated with the cooking class (e.g. inter-state travel cost).

5. Force majeure cancellation: Class may be postponed at short notice, no refund except for immigration or state move (proof needed). Events include, but are not limited to, lockdown levels 4-5, protests, natural disasters. The class value will be credited for use in classes or products.

6. Photographs are taken during the class for promotional use. Inform us if you prefer not to be in them.

7. The menu is subject to change due to ingredient availability.

8. Drinking On-Premises: Permitted up to ½ bottle of wine or two 300ml beers per person. Spirit consumption is not allowed due to SA licensing law. All participants must arrive sober; any intoxicated or excessive alcohol consumption will result in departure requests.

9. Allergens / Religious Dietary Requirement: UFS cannot guarantee that any product on our menu is totally free from allergens as we use wheat, soy, egg, shellfish, cooking alcohol, meats (including pork and beef) and sesame extensively. Halaal classes use no alcohol and meat from halaal-certified butchers but still make use of the same cooking tools and equipment.

10. All persons entering the premises do so entirely at their own risk. The owner and employees cannot be held liable for any loss, allergic reaction, theft, damage, injury or death arising from any cause whatsoever on the premises.

11. Right of admission reserved to protect our Intellectual Property: Unauthorised use of recipes disclosed in the class is strictly prohibited.

Chefs, caterers, food business owners & staff: not permitted to attend our cooking classes. Contact us to enquire about our restaurant consulting service and chef’s training.
Pastry chefs, bread bakers and confectioners: please alert us before booking.
Bloggers, influencers, YouTubers and/or cookbook authors: No redistribution of recipes or parts thereof will not be permitted.