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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
Q: What's the cancellation policy?
A: No cancellations, but free to reschedule up until 7 days before the event
Q: How long does the class run for, and what's the price?
A: 1 hour, $145 - $185 per guest ($185 per guest when you book for 8+ guests, $175/guest for 20+ guests, $165/guest for 40+ guests, $155/guest for 80+ guests, $145/guest for 100+ guests)
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Chef Adelene Stahnke
Adelene Stahnke says "I am profoundly inspired by culture! I love studying countries and immersing myself in their food. I want to overload myself with ideas and design ways to refine and incorporate them in my cooking.
My two grandmothers ignited my love for cooking.They had a real melting pot of cultures with one of them being German and the other Indonesian. This allowed me to learn two very different styles of cooking. My mother and Indonesian grandmother also worked in the hospitality industry my whole life so I was even more inspired by their work ethic and commitment."In 2012, at age 17 Adelene began her commercial cookery course where she landed her first job as a chef at QT Hotels, Gowings Bar and Grill. From there Adelene has gone from strength to strength working at Melbourne’s hatted restaurant Tonka, Sydney's Bang Street Food, Trunk Road, House of Crabs and adventuring overseas to Michelin restaurants such as Arcadia and Elske in Chicago and the world-famous Eleven Madison Park in New York.Free shipping
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