Private Event

with Chef Richard Wolf

Victoria Cooking School

Chef Richard Wolf is available on the above dates for any the following menus:

Thai Basic

Many of us have traveled through the gorgeous part of the world that is Thailand. The smiling people, the vibrant landscape and the fantastic food! Until the day we are able to go back and feast, let’s recreate these easy-to-make; yet, complex tasting dishes right here, at home. You will learn where to source ingredients, how to adjust flavors to suit your palette, and what key pantry items you need to pull off this menu, even on a weeknight! No more take-out for you!

  • Green Papaya salad – A typical breakfast on the beach…made fresh, in front of you, as you direct the flavor profile to your liking.
    Note: this dish includes fish sauce and dried shrimp
  • Pad Thai – The classic tourist dish, no one could go wrong with.
    Note: this dish includes chicken
  • Green Coconut Fish Curry – Everyone’s favorite.
    Note: this dish includes fish
  • Mango and Sticky rice – a classic Thai dessert.

Unfortunately, we cannot accommodate guests that do not eat coconut. Please note: this menu contains corn, eggs, fish, nuts, shellfish and soy, which can be replaced if given notice.


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Pasta Fundamentals: Spring/Summer

Join our Cook Culture Chef as they shop and cook with the season featuring the best of the West Coast farms. This class is full throttle, hands on artisan pasta making with sauces and garnishes to challenge and inspire you in the kitchen.

  • Farmers Market Ragout with Homemade Pappardelle or Fettuccine
    • Learn how to take your homemade pasta and make a quick and effortless dish, filled with the market´s freshest vegetables and herbs in a light creamy lemon sauce.
  • House-made Ricotta Gnocchi with a Quick Heirloom Tomato Sauce
    • Find out not only how to make your own incredible tasting ricotta but to elevate it into light and fluffy Gnocchi. Then, using the season´s freshest tomatoes, make a quick and easy sauce and herb oil. You may never open a jar of sauce again.
  • Fresh made Goat Cheese and Prosciutto Ravioli with Arugula Pesto and Tomato Brodo
    • Want the freshest tasting goat cheese? Learn to make it yourself and transform it into fresh ravioli. With fresh peppery arugula pesto and a light tomato broth.
  • Mascarpone Sabayon with Fresh Seasonal Berries
    • A rich yet light (homemade) mascarpone and vanilla mousse, over a bed of succulent berries


Add on for an additional $10/guest: Charcuterie Board – Selection of cured meats with house-made pickles, grainy mustard and rustic bread.

*Unfortunately, we cannot accommodate guests that do not eat wheat/gluten, dairy, or eggs.

*We can accommodate those that do not eat pork, please make note upon registration.

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Book this Private Event at Our Victoria Cooking School

We look forward to hosting your party! Please complete this form to send a request to our event planning team. We will be in touch to confirm all details and finalize the deposit.

The Fine Print:

The standard price for any private party is $1050 (+tax) for the first 10 people and $95 (+tax) per person after that. The minimum charge for a private event is $1050 (+tax). The 3-hour event, which typically runs from 6-9pm, includes the chef, food costs, and staff. Any beverages would need to be supplied by you, for a self-service bar. If you prefer bar service (we serve you), we would need to take out a special occasion license, at an additional cost to you. Groups larger than 20 guests, will require additional rentals.

Private Party Cancellation Policy:

  • A 50% deposit is required at time of booking, and is fully refundable up to 30 days before your event. The balance is due 48 hours prior to your event.
  • Half of the deposit is refundable, up to 14 days before your event. The deposit is non-refundable less than 14 days prior to your event.
  • If you need to change the date of your event you may do so once, for free, up to 14 days before your event. Any additional date changes will have a $100 charge. We are sorry, but we cannot accommodate date changes less than 14 days prior to your event.
  • Final number of guests is required 48 hours before your event (with no changes allowed following this time - if a guest is unable to attend within this period, please send somebody in their place)
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