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Virtual events › April Earth Month
This April, Rockoly is celebrating Earth Month with thoughtfully designed cooking workshops that spotlight sustainability, creativity, and planet friendly ingredients.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
A week before
Suggestions rather than a fixed list, so everyone can work with what is already in their kitchen. Bring your own produce, jars and whatever else you fancy putting up.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Nothing ships — you bring the ingredients
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
This is a seasonal collection rather than one fixed class, so what you get depends on which menu you pick — worth asking about when you book. The thread running through them is genuinely about sustainability rather than just labelling something plant-based: using the whole vegetable, what to do with stalks and peel, and building a meal around what's actually in season. That was more substantial than I'd expected from an awareness-month tie-in.
Grace
I'd been sceptical that an Earth Month event would be anything more than a gesture, and the practical content changed my mind — most of what was covered was about waste rather than ingredients, which is the part people can actually act on. Several of our team have carried on with the stock-from-scraps thing since, which is a better outcome than a one-off.
Aisha
Brought the theme to life without lecturing anybody, which is the difficult balance with this kind of session. The sustainability points came through the cooking rather than being delivered as a preamble, and the food was good enough to stand on its own regardless of the framing.
Reese
I cook seriously and the parts that stuck were technical rather than ethical — how to get flavour out of vegetable trimmings, and which cuts and offcuts are worth keeping rather than binning. That's knowledge that makes you a better cook independently of any environmental argument, which is the strongest case for a session like this. I've been keeping a scraps bag in the freezer since.
Samira
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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