FAQ
Everyone- Reusable plate, fork, knife, spoon (we aim to be as sustainable as possible so asking everyone to bring their own), Reusable cup (for hot and cold beverages – **no glass), water bottle, rain gear, layers for the weather, hat, good outdoor shoes (COOKCAMP is on a working farm), sunscreen, sunglasses, bug spray, small flashlight or headlamp, one chefs knife and a pairing knife, basket/bucket (if you want to partake in Foraging workshop), battery pack for your phone/electronics, a good attitude- open mind.
Campers- tent, sleeping bag, pillow, sleeping pad or foamy, extra blankets, towel, earplugs, flashlight, toiletries
COOKSCAMP tickets are:
General Admission $300 + taxes
General Admission with 2-nights camping $340 + taxes
Includes: Seminars and workshops on September 10 & 11, 2024 (see itinerary), dinner on September 10 & 11, lunch on September 10 & 11, breakfast on September 11 & 12, opportunity to interact with industry colleagues to make long lasting connections that are invaluable in our industry.
**accommodations and travel expenses not included
North Arm Farm has a lot of parking available for attendees, please be respectful of the farm and other people.
We do recommend car-pooling whenever possible.
At this time, we are asking for culinary students to volunteer for COOKSCAMP. Please contact your school for more information.
Please contact sponsorship@chefstablesociety.com or ed@chefstablesociety.com
Day passes may be possible closer to the event depending on ticket sales.
North Arm Farm is a non-smoking property (including use of e-cigarettes and vapes).
No, our liquor license will not permit outside liquor to be brought in by attendees. Any outside liquor found by our staff will have to be discarded.
Because the event is on the grounds of a working farm, no pets are permitted on the property.
Tickets are non refundable but they can be given to another member of the industry who can attend in your place.
