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Virtual events › Hispanic Heritage Month
Embark on an exhilarating journey into the lively realm of Hispanic cuisine with Rockoly Virtual Cooking!
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.
A menu collection for the September–October observance rather than a single class, and the range covers more than one country, which matters — Hispanic cuisine is not a single thing and the session doesn't treat it as one. We picked the mole, which was ambitious for an hour and worth it. The cultural content came through the cooking rather than as a preamble, and it was specific about where each dish comes from rather than generalising.
Andre
Brought the theme through without it feeling like a corporate obligation, which is the failure mode for heritage-month events. The chef clearly knew the food and its context, and answered questions about regional variation properly rather than deflecting. Our team asked far more than they usually do, which I take as the measure of whether this kind of thing lands.
Jamie
Straightforward to organize, with the caveat that some of the menu options need a longer slot than others — the mole in particular. Ask which fits your window. Everything arrived on time and the ingredient lists were manageable, including a couple of items I'd expected to be difficult to source.
Leila
A tie-in with real content behind it rather than a label on a normal class. Choosing a dish with a genuine regional identity, and having the background explained by someone who knew it, is what separated this from the tokenistic version we'd been braced for. Worth booking for the date rather than in spite of it.
Fatima
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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