Not at all. A carefully designed program for eight executives, buyers, artists, donors, journalists, or visiting guests may be every bit as significant as an event for several hundred people. The important questions are what the gathering is meant to accomplish and what level of work it requires.

Yes. An office or workplace can be exactly the right setting for team experiences, client hospitality, product education, guided tastings, demonstrations, and other programs created for a group that is already gathered there.

The space does not necessarily need a kitchen. A tasting or presentation may require relatively little infrastructure, while a hands-on cooking program requires considerably more. Tell us what space you have and what you want the event to accomplish, and we will help identify a format that makes sense.

Yes. A private home can be an excellent setting for an on-location experience. However, bringing a program to your home involves separate planning, packing, transportation, setup, staffing, and teardown, even when the menu draws on something we already teach.

For that reason, an experience held in your home is treated and priced as a custom on-location engagement rather than as a private class transferred to a different kitchen. If you want the simplest and most economical version, our teaching kitchen is usually the best setting. If you want something designed for your home, guests, and occasion, tell us about it.

Homes, offices, stores, museums, campuses, theaters, conference facilities, event venues, and many less obvious spaces can all be possibilities. We can make almost any space work, and we can adapt almost any program to some space somewhere. What we cannot do is make every program work in every space. We will review the venue’s practical capabilities before confirming the final format.

Fully custom on-location engagements in the Springfield area generally begin with a $2,500 creative and production minimum. Ingredients, additional staffing, specialized equipment, travel, and venue-related costs are added as the project requires. Established, low-prep, low-infrastructure guided tastings may be available at lower rates.

Yes. Pickwick & Cherry is based in Springfield, Missouri, and we welcome inquiries for regional, national, and international projects. Travel time, transportation, shipping, lodging, and local production needs are incorporated into the project scope and quote.

As early as you reasonably can. Our engagement calendar and instructors’ schedules are often planned two to four months in advance. Complex projects may also require original research, menu testing, partner coordination, travel, and venue planning.

Short-notice engagements are sometimes possible, particularly for established tastings and simpler programs. However, if your date matters, inquire early.

Often, but not always. Some programs can be designed around particular dietary needs, while others depend on an ingredient, technique, or culinary tradition that cannot be meaningfully altered. Tell us about allergies and dietary requirements at the beginning of the conversation so we can propose something safe, honest, and genuinely enjoyable.

That is completely fine. Tell us what you do know: the date, audience, purpose, venue, budget, and any strange, specific, or unusually important details. We can help determine whether the right format is a tasting, demonstration, hands-on program, meal, performance, or something that does not have a tidy name yet.

Often, the best ideas begin with the detail that makes your event unlike anyone else’s.