PRIVATE COOKING CLASS FOR BEGINNERS FROM 2 TO 10 PERSONS FOR FAMILY & FRIENDS IN PARUL'S KITCHEN. TO SEE ALL OFFERS scroll to the end of page. TEAM EVENTS SUCH AS COMPANIES, BUSINESSES, TEACHERS, ETC, CLICK ON THE MAIN MENU, "COOK WITH YOUR TEAM".

"I would like to thank you for an amazing evening. I really, as well as the rest, enjoyed cooking and eating. It tasted great!! We all felt very well at your place and I appreciate your modest and positive way to train and support during the evening."                            Erika November 2020

Who: family & friends and NOT for work colleagues as friends (for work colleagues from corporate firms,  businesses, teachers, organisations, etc, click on "Cook with your Team" main menu). Dogs prohibited! 

Where: in my kitchen at Bachweg 5, 6287 Aesch LU at the lake Hallwil

When: Fridays 18-22:00 hrs. On request at 10:30 (without aperitif) or 17:00 hrs and from Tuesday to Thursday. On Saturday with surcharge CHF 25.00 per person.

No. of persons and Course fee: flat rate for 2 CHF 420.00 and for 3 CHF 500.00. From 4 persons CHF 145.00 per person. 

Payment: 2 weeks in advance. Transfer directly with E-bank to my private account: Frau Schnitzler Parul Shah. Migrosbank, Postfach 5375, 3001 Bern. Konto Nummer 16 130 467 702 0841, IBAN CH69 0840 1016 1304 6770 2. 

Cancellations: Free of charge 12 days before the course day. 7 days before the course starts 75% of the course fee will be charged. 4 days before the course starts, the course fee will not be refunded. It is possible to transfer participation to another person. The cancellation fee will then be charged.  

Admin costs: CHF 25.00 will be charged for every change or postponement of the date.

Photos: I will be taking some photos during the class for my website. When you take photos of my kitchen, dining room, decorations, etc, please share some with me to post in my homepage thus giving it a refreshing perspective.

Meat declaration: Butcher Bitzi in Hitzkirch, in the next village supplies meat (beef, lamb & chicken) of the highest quality for my cooking classes. As regional aspect is an important concern for them, their livestock comes from controlled IP farms in the region and is slaughtered in their own abattoir in an animal-friendly manner.