Response to COVID-19

Safety goals

My goal has always been for everyone to be comfortable and safe in the kitchen. I follow government requirements and protocols set forth for restaurants and schools, which now include COVID-19 protocols, as described below. Here are guidelines from the CDC for small groups. As a member of the United States Personal Chef Association (USPCA), I also follow the guidelines that they issued in May, 2020.

I am instituting these protocols for your health, my health and for the health of clients who will come after you.

The most significant safety considerations to follow when we are together are:

  • Disinfecting surfaces — before and after each class: counters, tables, chairs, drawer handles, etc.
  • Increased sanitation of all items: knives, cutting boards, spatulas, tongs, skillets, etc.
  • Optimal air circulation: outside when possible, circulating air when inside with fans and AC.
  • Personal protection: wearing a face covering when indoors.

Do you have other safety concerns?

Please call ahead of time with any questions you may have regarding your class.

About your class

Class size

Due to the size of my kitchen, your class size is limited to six students to allow 6-foot distancing.

Frequency of events

To create a safe space, I will keep one free day between classes.

Prior to your class

One day before class, I will send you an email with some questions. If you answer yes to any of these questions then let’s pick a new date for our class:

  • Have you been diagnosed with, tested for, or suspected of having COVID-19?
  • In the past 14 days, have you had close contact with a person who was diagnosed with or suspected of having COVID-19?
  • In the past 14 days, have you traveled internationally or to an area with high incidence of COVID-19?
  • In the past 14 days, have you experienced unexplained symptoms of the following kinds:
    • Loss of taste or smell
    • Headache
    • GI symptoms
    • Fever
    • Cough
    • Sore throat
    • Shortness of breath
    • Difficulty breathing
    • Chills
    • Muscle pain

Set up

I will wear a mask and gloves as I am setting up the class.

Your arrival

Jackets, purses, etc will have designated areas.

Sanitation

  • After you put your belongings down, I will direct you to the sinks to wash your hands.
  • Hand sanitizer placement is in various locations.
  • Latex gloves will be available for use.

We may do some tasks outside, class size and weather permitting. We will work in the kitchen. A bathroom is available.

Work stations

Each person will have:

  • a separate workstation.
  • a set of utensils while cooking.
  • a towel.

Air quality

Windows will remain open during class and the air will be circulating with a floor fan. When the air quality is poor the windows will be closed and the AC will be turned on to work with the floor fan.

Physical distancing

In the kitchen, it is sometimes difficult to stay six feet apart, but we will do our best to keep 6 feet between us.

As things change

I will update these protocols as new information is released by the CDC and Santa Clara County.