Chef instructors are expected to develop and present class curriculum. Classes should be 1.5 – 3 hours in length. Class themes may cover any topic related to food and beverage preparation and may be formatted as hands-on, demonstration, or lecture-style presentations. Class topics offered thus far have included: Italian Classics, Indian Instant Pot, Holiday Sweets, Japanese Cherry Blossom Dinner, Cooking with Lamb, Pie in the Sky, and more.
Around the World Series (Mexican Mole, Thai Cuisine, Dumpling Party, Neapolitan Pizza, etc.)
Ultimate Series (ultimate burgers, ultimate spaghetti, etc.)
Food and Beverage Pairings (wine, beer, coffee, etc.)
Intro to Cake
Foil Pack Dinners
Nose to Tail Dinner
Basics of BBQ
Instant Pot Recipes
-All proposals must be the original work of the chef instructor and all recipes taught in the classes must be the property of the chef instructor. Recipes will need to be submitted and approved in advance of the class.
-Proposals should include the class theme, format (hands-on, demonstration, or lecture), approximate class length, and an overview of the included recipes or lecture material.
-Professional chefs are considered to be anyone earning money by developing menus and preparing food. This includes personal chefs, caterers, culinary instructors, food truck owners, farmers market vendors, hospitality chefs, and others.
-Formal culinary training (or equivalent work experience) and a valid Food Managers card are required for all chef instructors.
-All chef instructors must be insured and will be required to present a current Certificate of Insurance naming the City of Gaithersburg as an additional insured.
-A committee of city staff (including chefs and programmers) will select the proposals to be developed and scheduled with the chef instructors.
For the proposals selected, the Casey Community Center will:
-Negotiate one contract per program term (Winter, Spring, Summer, Fall) with the chef instructor.
-Market programs and chef instructor’s name and affiliation (if desired) in the City of Gaithersburg’s marketing outlets
-Format and print recipe books for each class
-Provide in advance an inventory list of available cooking and serving pieces (including pots, plates, knives, etc.)
-Provide a clean and licensed kitchen for preparation and instruction
-Provide a temporary alcohol permit and sell beer and wine to patrons over 21 at all programs (please note chef instructors are not permitted to consume alcohol at any time during City of Gaithersburg programs)
-Chef instructors will receive as compensation 70% of the program registration fees. Program registration fees for all adult programs are:
-$55 per person for hands on instruction
-$45 per person for demonstration instruction
-$35 per person for lecture instruction
-Casey Community Center will not provide materials beyond what is listed in the kitchen inventory; chef instructors are expected to buy and bring all necessary ingredients and any necessary specialty equipment
The City of Gaithersburg will advertise scheduled programs via multiple outlets, including press releases, printed material, City-operated social media, and City of Gaithersburg website.
Proposals will be considered and approved on an ongoing basis until all available positions are filled or until December 31st, 2020. Programs will be scheduled from April 2020 through June 2021.
Carolyn Crow, Program Coordinator, Pastry Chef
Department of Parks, Recreation and Culture
Activity Center at Bohrer Park
506 S. Frederick Ave | Gaithersburg, MD 20878
Main Phone: 301-258-6350