Question 1

How long are the classes?

Accepted Answer

Classic Classes are 2 hours long. Pastry and Bread classes are 3 hours long.

Question 2

How do I pay for classes?

Accepted Answer

You can register online for our classes where you may pay with a credit card or via Pay Pal. Payment is required at time of booking to secure your reservation.

Question 3

How many people are in a class?

Accepted Answer

For public classes , we host 12 guests maximum. For privates  classes, if just you and your loved ones.   * COVID 19* : Public classes 6 guests maximum

Question 4

What is your cancellation policy?

Accepted Answer

All classes require advance registration & payment is made in full at the time of registration.  You may reschedule your class up to 48 hours before the day of the class.  Inclement Weather: if weather conditions are unsafe and travel is not advised in the greater Portland area, we will send a notification to our guests 24 hours before the class to confirm if there is a risk of it being rescheduled.  If there is any change in the weather during the day of the class we will contact you 3 hours before the beginning of the class.

Question 5

Who are the Chefs ?

Accepted Answer

Our professional Chefs are very excited to share their passion for cooking. Our objective is that you have a great time during our classes and learn about the culture that inspires our recipes. We want you to have a great time cooking with us, explore a new flavor and bring an experience home for you to share with your loved ones.

Question 6

What is the dress attire when attending a cooking class?

Accepted Answer

We ask that close toed shoes are worn and long hair is pulled back.

Question 7

Do you offer Kids and Tweens cooking classes?

Accepted Answer

Kids from 6 years old and up are welcome to our classes with a minimum of 1 parent/guardian.

Question 8

Do you offer hands on cooking classes or only demonstration classes ?

Accepted Answer

At Bravo Maine, we want you to enjoy your experience and all the classes are hands on.