Privacy Policy

This Privacy Policy was last updated on May 9, 2017.

1. Information Collection and Use

We (Fork & Knife Creations) do not collect personally identifiable information about you, unless you submit your personally identifiable information. When you do so, you are giving your consent to the collection, use and disclosure of your personal information as set forth in this Privacy Policy.

We will not disclose your contact or business information under any circumstances.

2. Security of your Personal Information

We strictly protect the security of your personal information and honor your choices for its intended use. We carefully protect your data from loss, misuse, unauthorized access or disclosure, alteration, or destruction.

We do not rent, sell or otherwise provide our email list to third parties.

3. Cookies

We may place a "cookie" on your computer's hard drive. Web beacons, also known as clear gif technology, or action tags, assist in delivering the cookie. This technology tells us how many visitors clicked on key elements (such as links or graphics) on a Web page.

We may also use pixel tags to determine what types of email your browser supports. We may use the information collected through pixel tags, tracking links and similar technology in combination with your personally identifiable information.

We do not use this technology to access your personally identifiable information, it is a tool we use to compile aggregated statistics about vacavillechamber.com website usage.

4. Privacy Statement Changes

We may revise this Privacy Policy from time to time. When we do, we will also revise the "last updated" date at the top of the privacy statement.

If you have questions or concerns regarding this statement, you should contact Fork & Knife Creations.

Terms of Service

Terms and Conditions — Chefs

Introduction and Acceptance. These Terms and Conditions for Chefs ("Chef Terms") govern your use of Fork and Knife Creations  you agree to these Chef Terms, forming a binding agreement between you and Fork and Knife Creations.

You should also review our Privacy Policy and any applicable guidelines, which are incorporated into this agreement. If you do not agree to any part of these Chef Terms, you may not offer services through Fork and Knife Creations.

Definitions

  1. Chef means an independent service provider registered with Fork and Knife Creations to offer chef instructor or personal chef services. Chefs are not employees, agents, or representatives of FKC, but independent contractors.

  2. Client means an individual or group using the service to request or book chef instructor or personal chef services.

  3. Booking means a confirmed agreement between a Chef and a Client for the provision of services at a specific time and location, facilitated through FKC.

  4. Net Amount means the amount payable to the Chef after deduction of FKC's commission and applicable fees.

  5. FKC Commission means the fee charged by FKC to Chefs on the value of confirmed Bookings.

1. About Us and the FKC Structure

Fork and Knife Creations operates to connect Clients seeking in-home Chef Instructors and personal chef service. 

These Chef Terms govern your ability for finding and accepting Client bookings. When you accept these Terms, you are entering into an agreement with FKC and these Terms apply to all activities you conduct with FKC.

FKC's Role: FKC acts as an intermediary and service provider—marketing your services and facilitating bookings. FKC is not a party to the contract between you and the Client for chef services. You operate as an independent contractor, not as an employee, partner, or agent of FKC. FKC provides marketing exposure, client leads,  and payment processing. We do not control how you perform your services; that responsibility remains with you as a professional.

Chef's Role: As a Chef, you are a self-employed provider of cooking class instruction and personal chef services. You may operate as an individual or a registered business. You are solely responsible for complying with the legal obligations of running your business—such as registering as self-employed, paying taxes, and obtaining necessary licenses or certifications (e.g., a food handling certificate). Nothing in these Terms creates an employment or agency relationship between you and FKC. You do not represent FKC and cannot make commitments on our behalf. FKC does not control your schedule, how you prepare food, or your pricing (except as provided in FKC guidelines you agree to follow). You are free to accept or decline booking requests and operate your business independently.

2. Chef Participation

2.1 Eligibility
To participate as a Chef for FKC, you must be at least 18 years old (or the age of legal majority in your jurisdiction) and have the legal capacity to enter into contracts. You must also possess the necessary skills and qualifications to provide the services you list. By signing up, you confirm that you comply with all local regulations applicable to your services including required food safety certifications and liability insurance.

You'll be asked to provide certain information, including your name (or business name), mobile phone number, culinary background, specialties, location, and payment information. You agree to provide accurate, truthful, and up-to-date information at all times. Misrepresenting your qualifications (such as claiming credentials you don't hold) is grounds for immediate dismisal.

You will be asked to create a public Chef Profile, which may include a photo, bio, sample menus, teaching experience, and client reviews.

2.3 Verification
FKC may require identity verification and other vetting steps. This could include providing a government-issued ID, proof of certifications, background checks, or verifying your payment details. By participating, you authorize FKC (or approved third parties on our behalf) to carry out lawful checks to confirm your identity and trustworthiness. All checks will be conducted in accordance with applicable data protection laws. FKC reserves the right to reject or remove any Chef if we cannot verify the provided information or if we identify safety or quality concerns.

2.4 Delegation
Unless explicitly approved by FKC, you should assume that the person listed on the booking is the one expected to show up. If you have sous-chefs or staff, you're solely responsible for their conduct, legal employment status, insurance, and adherence to these Terms.

3. Your Relationship with Clients

3.1 Direct Agreement with Clients

When you accept a booking through FKC, you form a direct contract with the Client to provide chef instructor or personal chef services at the agreed time, date, and location. This agreement includes: the confirmed booking details (menu, number of students/guests, price, date), any additional terms agreed to between Client and Chef (provided they don't conflict with these Terms), and any applicable legal default terms. FKC is not a party to this contract, but these Chef Terms impose obligations on how you manage it—such as handling cancellations, payments, and service delivery.

3.2 Independent Contractor Status

You provide services as an independent contractor—not as an employee of FKC or the Client. You are solely responsible for how you prepare and deliver your services. FKC does not supervise or direct your work, but you are expected to act with professionalism and reasonable care. If a Client requests anything unsafe, illegal, or in conflict with these Terms, you must decline and may notify FKC as appropriate.

3.3 Setting Your Prices

FKC sets the price for Self Determination Program (SDP) cooking classes.  This is necessary because the Client creates a spending plan and the plan must match the class cost, including the amount on the invoice.  This can be a months long process so pricing needs to remain consistent.  If you do not agree with the pricing you have the option of declining the cooking class booking and it will be transferred to another chef.

You set your own prices for personal chef services. Your quotes must include all fees, taxes, and mandatory charges. FKC does not calculate or collect your Sales Tax or VAT.  You must not alter prices or request additional payment from the Client after a booking is confirmed, unless both parties agree through an official change request. Doing so without consent is considered a breach of contract.

3.4 Communicating with Clients

Before a booking is confirmed, all communication will take place through FKC.  Once confirmed, communicate directly and keep all correspondence, including texts and emails.   You must not encourage or solicit Clients to pay outside of FKC or to rebook with you unless the customer is requesting a private personal chef service.   All SDP cooking classes need to be booked through FKC. (see Section 9.4 on Non-Circumvention). Maintain courteous, responsive, and professional communication. Do not pressure Clients for reviews or for anything unrelated to the service.

3.5 Delivering the Service

You agree to deliver services with a high standard of professionalism and respect. This includes:

  • Arriving on time at the agreed location.

  • Bringing all basic equipment if necessary

  • Following the agreed menu as closely as possible. If substitutions are needed, inform the Client promptly.

  • Maintaining cleanliness and complying with food safety standards.

  • Respecting the Client's property—clean up thoroughly and avoid misuse of appliances.

  • Complying with any applicable health and safety regulations.

  • Not bringing any assistants or additional personnel unless agreed to by the Client in advance.

  • Conducting yourself appropriately at all times; you are a professional guest in the Client's home.

If unexpected issues arise (e.g., missing equipment, undeclared allergies), use professional judgment and communicate with the Client to resolve the situation.

3.6 Client Privacy and Data

You may have access to personal information about Clients (names, addresses, dietary restrictions, mental/physical disabilities etc.). You agree to treat all such data as confidential and to use it only for fulfilling the booking or improving your service. Do not retain or reuse client information for unrelated purposes or contact them if they no longer wish to use the service.   If you store personal data independently, you may become a data controller under GDPR (or equivalent) and must comply with the applicable legal obligations.

4. Booking and Cancellation Policies (Chef)

4.1 Responding to Requests

You should respond to client inquiries and messages promptly—ideally within a few hours. If unavailable, please reach out to FKC immediately. Accepting a booking and later canceling undermines client trust and may impact your standing. Only accept bookings you fully intend to fulfill.  Dates changes can be made if agreeable to both the Client and the Chef.

4.2 Booking Confirmation

Once a client has gone through the steps as outlined by their Regional Center, FMS, DDS and SDP, and payment for cooking classes is received by FKC, the booking is confirmed. You will then receive the Client’s contact information.  Review the information carefully and reach out to the Client ASAP to start planning the Instruction Menu, keeping in mind their selection of the 2 hour or 3 hour class.  At this stage, you are committed to delivering the service, and cancellation should only occur in unavoidable circumstances (see 4.4).

4.3 Client Changes

Clients may request changes after confirmation—such as menu adjustments, or a change in timing. If feasible, accommodate these requests and If the date or time is changed and you're no longer available, this may be treated as a cancellation (preferably initiated by the client). Aim to resolve changes amicably.

4.4 Chef Cancellations

Canceling a confirmed booking is strongly discouraged, as clients rely on your commitment. However, we understand emergencies can occur. If you must cancel, notify both the client and FKC immediately, and provide documentation when possible. If the cancellation is within 48 hours of the class due to a serious emergency (e.g., illness or accident), you must also call FKC so we can assist the client.

Cancellation Policies:

  • Three days or more in advance: Provide a reason to FKC. It will be recorded on your account. While one or two no-fault cancellations may be tolerated, repeated cancellations may result in suspension or removal from the available Chef list.

  • Last-minute cancellations (within 48 hours) or no-shows are treated seriously. FKC may impose penalties such as temporary suspension or fines (deducted from future earnings), unless due to a verified emergency or force majeure. FKC may also deduct any additional costs incurred in compensating the client.

If you cancel, you forfeit payment for that booking and may still be charged FKC's commission as a cancellation fee.

4.5 Extenuating Circumstances

If you experience a legitimate emergency—such as unexpected illness, a family death, or a natural disaster—that prevents you from fulfilling a booking, FKC may waive penalties. You may be asked to provide documentation, such as a medical note. We strive to be fair and will also support the client in finding alternatives.

Similarly, if a client cancels due to extenuating circumstances, they may not be charged. In such cases, you may not receive a cancellation payout. If the client's reason qualifies as force majeure, FKC may offer partial compensation at our discretion. Each case will be reviewed individually.

4.6 Client Not Present

If you arrive and the client is not available or cannot receive you—and they are unresponsive after reasonable attempts to reach them—contact FKC immediately. We'll also try to get in touch with the client. If it's confirmed as a no-show, it will be treated as a last-minute client cancellation, and you're generally entitled to full payment under our cancellation policy. Document the situation thoroughly. Do not begin service unless you have explicit permission and proper arrangements are in place.

4.7 Arrival and Delays

If you're running late, notify the client and/or contact FKC so we can inform them. Clients are typically understanding if delays are reasonable and you're communicative. However, significant delays that impact the experience may result in negative reviews. FKC may moderate if there's a valid cause, but timely arrival is strongly encouraged.

5. Financial Terms for Chefs

5.1 Chef Earnings and Payouts
For each completed booking, you'll earn the Net Amount—the total price paid by the Client minus:

  • FKC's Commission (see Section 5.2).  Payouts for completed SDP classes are $155 for the 2 hour class and $258.00 for the 3 hour class.

  • Payment processing fee of 2.99% is charged by PayPal on the Chef’s account, however FKC will absorb these fees which is reflected in the payout (additional 2.99% included).

  • FKC initiates payout to your designated PayPal account—usually within 48 hours.

Important: Ensure your payout details are accurate. FKC isn't liable for delays or lost payments caused by incorrect information.

5.2 FKC Commission
FKC charges a commission on the amount the Client pays for your SDP cooking lesson service.  On the 3 hour class FKC commission is $75 and on the 2 hour class $45, minus PayPal fees charged to the Chef.

By using FKC, you agree to this commission model for all bookings. If we ever update the standard rate, we'll provide notice, and the change will only apply to future bookings.

5.3 Included Costs
You are responsible for all your operating expenses—such as transportation, and equipment. There are no grocery costs, as these are the responsibility of the Client, however you are responsible for sending a shopping list at least 3 days prior to the class.  If a Client if requesting you do the grocery shopping, let them know this is against SDP rules. FKC does not reimburse expenses.   This can be done when you file your taxes with Schedule C.

5.4 Taxes

  • Your Tax Responsibilities: You're solely responsible for determining and meeting your tax obligations related to income earned through FKC. This includes income tax, or any other applicable taxes based on your location. FKC doesn't withhold income taxes or offer social security benefits. You should track your income and comply with local tax regulations.

  • Invoices: Clients receive a receipt from FKC showing the total amount paid, but the service is ultimately provided by you. If a client requests an invoice for the SDP cooking class service, please reach out to FKC.  If this is a personal chef service it is your responsibility to ensure the client receives a valid invoice if needed.

5.5 Payment Processing and Agent Authorization

You authorize FKC and its payment partners to receive and process client payments on your behalf. When a client pays FKC for a booking with you, that payment is treated as if it were made directly to you, fully satisfying the client's payment obligation. FKC holds the funds and disburses them to you in accordance with these Terms. You agree not to accept or request payment directly from the client outside, unless this is a personal chef service.  You also acknowledge that no interest will accrue on funds held prior to payout.

 

5.6 Refunds to Clients After Payout

In rare cases, such as chargebacks or post-service disputes, a client may be refunded after you've been paid. If FKC decides or is required to issue a refund due to an issue determined to be your responsibility (e.g., service deficiencies), FKC reserves the right to recover that amount from you. This may involve offsetting future payouts or requiring repayment. We will notify and discuss the matter with you before taking such action. If you are found to have materially breached the agreement (e.g., no-show or proven poor service), you are not entitled to retain the client's payment. FKC will process the refund and you are required to cooperate.

6. Content and Profile Guidelines

6.1 Chef Profile

You will create a Chef Profile visible to clients. This profile must be accurate, truthful, and not misleading. You may include text descriptions, a profile photo, gallery images of your dishes, sample menus, and similar materials. All content you upload is subject to the User Content License granted to FKC (see Section 6.5) and must follow these guidelines:

  • Use your own content. Only upload photos you own or have rights to use. Dish images must represent meals you personally prepared. Stock photos or content created by others are not allowed as they may mislead clients and violate copyright.

  • Be truthful. Your description must reflect your real experience and credentials. For example, only claim to have worked at a specific restaurant or hold a certification if that is accurate.

  • Provide realistic pricing. Any example pricing must be reasonable and reflect your actual service rates.

  • No personal conFKCt information. Public profiles may not include phone numbers, email addresses, or social media handles. This is to prevent off-platform conFKCt. FKC will remove any such content.

  • No off-platform deals or negative remarks. Do not reference conducting business outside FKC or include comparisons or defamatory remarks about other chefs.

FKC may edit or request changes to your profile to improve clarity, formatting, or compliance with policy. For example, we may fix typos, clarify confusing text, or remove content that violates these rules. We generally won't make significant edits to meaning without notifying you.

6.2 Reviews and Ratings

Clients may publicly review and rate your services through Google. High ratings help your visibility; poor ratings may impact your presence or lead to intervention. You agree to accept reviews and allow FKC to display them publicly.

You may not manipulate the system—this includes writing fake reviews, soliciting five-star ratings in exchange for incentives, or other unfair tactics. If you believe a review is inaccurate or violates our content policy (e.g., irrelevant or hateful), you may request that FKC review it. While FKC may not be able to remove such reviews, and we generally do not encourage removing honest negative feedback, you should reach out to the company that posted the review.  It’s best not to reach out to the Client directly.

6.3 Intellectual Property

You confirm that any content you upload (text, images, etc.) is either owned by you or you have permission to use it. You also acknowledge that FKC may use your content (e.g., your profile or dish photos) in promotional materials.

6.4 Content License to FKC

By submitting content to FKC, you grant FKC a non-exclusive, worldwide, royalty-free, perpetual, sublicensable license to use, reproduce, adapt, publish, translate, distribute, and display that content to operate, promote, and improve the website. For example, FKC may feature your photos on Instagram or in a marketing email.

You also grant other users and site visitors the right to view and use your content as intended. If your account is closed, FKC may retain archival copies and continue to use content already published, though your profile will be removed from active listings.

6.5 Third-Party Rights

If a third party has rights in any content you upload, you must ensure you have the appropriate licenses or permissions. If FKC's use of your content leads to any obligation to a third party, you are responsible for those costs.

7. FKC Services

7.1 Feedback and Suggestions

If you share feedback or ideas about FKC or PCM, you agree that FKC may use them freely without compensation. For example, if you suggest a feature and it's implemented, FKC owns the resulting development and may use it without owing you anything.

8. Quality, Insurance, and Compliance

8.1 Quality Standards
FKC is committed to maintaining high-quality services. By accepting booking as a Chef, you agree to uphold our service standards. We may monitor your performance through client ratings and other data from your activity on other site. If we receive complaints or observe patterns—such as tardiness, inconsistent instruction/food quality, or unprofessional behavior—we may notify you and request corrective actions. Repeated or serious quality issues may result in suspension or termination of your services.

8.2 Insurance
You are required to maintain appropriate insurance for your services—for example, general liability insurance covering property damage or personal injury. FKC does not provide insurance by default. We will request proof of coverage for services offered through the website.

8.3 Legal Compliance
You represent and warrant that you will comply with all applicable laws and regulations while using FKC and providing services. This includes, but is not limited to:

  • Food safety and health regulations: Maintaining sanitary conditions and holding a valid food handler's permit.

  • Business regulations: Complying with any requirements to register as a business or catering provider and fulfilling applicable tax obligations.

  • Labor laws: If you employ assistants or staff, you are solely responsible for complying with all employment laws.

  • Transportation and safety: If you drive to client locations, ensure you have a valid driver's license and appropriate insurance.

8.4 Record-Keeping
Maintain transaction records as needed to comply with applicable laws. If required by a regulatory authority, FKC may share your earnings information and will notify you when legally permitted.

8.5 Indemnification
See Section 12 for full indemnification terms. In summary: if your actions result in FKC being sued, fined, or otherwise held liable—due to legal noncompliance or harm caused—you agree to cover our related costs.