"Americans throw away
of food each year"
150,000 tons of food are thrown away every day in the United States. Each household wastes about $1,500 worth of food a year. Fruits and vegetables make up 39 percent of everything edible we throw away.
Here's the good news: we could cut the amount of fresh produce we toss out every day by using a few simple tricks.
Our Complete Guide to Storing Fresh Foods
What is included in the private cooking class?Each private class includes a welcome drink to kick off the experience and a charcuterie board filled with a handpicked selection of cured meats and accompanying condiments. During the class, you will learn to prepare a mouthwatering dish under the guidance of our expert chefs. Afterward, you'll have the opportunity to sit down and enjoy the meal you've created. If desired, we can also provide dessert and salad options to complete the dining experience.
How does Impastiamo make money?When you purchase a class, you will see an additional fee at check out, an Admin Fee, which is built on top of the ticket revenue. For example, if your class is $10, you will pay $10 (class fee) + $2.50 (Impastiamo Fee). The admin fee covers our website cost, domain, Zoom account, marketing and more.
I really want to learn how to cook, but I cannot afford to pay. "No worries, we totally get it. These are hard times for everyone and we don't want you to miss out on this. We have a referral program in development. Email silvia at madewithlovell.com and we will be in touch to figure out a way to help!
How do I get the ingredients in this crazy time?We'll share ingredients needed a week out from the class. We will be including links on where to purchase ingredients, as well as we'll have cooking kits ready for you to pick up.
How about tools?The ingredient list will also come with a tool list, so that you'll be 100% ready to cook with chef!
How do I book a class?Visit our home page, select the class you're interested in and you'll be directed to our ticketing page.
I am a chef. How can I host a class?Great news! We are constantly looking for people to host a class. Click here to find out more.
We're interested in sponsoring this!Well, we're a one woman shop for now. We're testing this out hoping it could grow into something wonderful. We'd love your support. Email us at silvia at madewithlovell.com
Can I rewatch the class once it's over?This is in the works. We're figuring out how to have a recording of the class available for a period of time.
I want to suggest a recipe.Awesome! Email us and let us know what dish you're looking forward to preparing, so that we can find the best chef to host the class.
🥛 Glass bottles do an excellent job of sealing, and they stay more cold than cardboard cartons, so your milk stays fresh for as long as possible. Also, remember to keep your milk on one of the fridge shelves, since the doors are typically further away from the cooling element inside.
🥖 The lack of preservatives in bakery or homemade bread is usually a good thing—except when it comes to shelf life. To keep it as fresh as possible, cover it with a dry kitchen towel and place it in a paper bag to imitate the effect of an old-school bread box. This lets it breathe without drying it out, and keeps your bread fresh longer.
🧽 Make sure to clean out your fridge frequently to prevent bacteria and germs from spreading, and to keep it looking nice and clean for all of your beautiful, fresh produce.
🍷 If you're thinking of putting those bottles of red wine in a rack on top of the fridge...don't. You end up getting more heat on top of the fridge, which is bad for wine. Instead, keep that bottle of vino in a cool, dark place around 60 degrees F. A low spot in your dark pantry would also work well.
Additional Storage Tips
Other Helpful Links
Team Building & Private Classes
Private cooking classes and corporate team building experiences are fully customizable.
Ingredients kits available upon request.
Whether it's a birthday celebration, father's day, or simply miss your friends, let us set up a private cooking class with you with any chef around the world.