Not sure where to post this but, I just began teaching cooking classes 8 weeks ago. I am going to start charging. The way we do it is, the women come to my place or I to their, they act as sous chefs to one another (chopping, measuring, etc.) They prepare 3 double entrees, for 6 meals, and take them home to finsh cooking later. The idea is sort of like Dream Dinners but we come to you and they are cheaper because there is no overhead. I shop for the ingredients and supply recipes. My question? How do I charge for this service, where can I find more recipes that freeze well and prep quickly? We have done chicken marsale, lasagna, eggplant parmesan, Morracan stew, meatloaf, marinara, meatballs, Thai poached fish, Tandori, fish and chicken, and South African meat pies. I would like to be able to offer a menu in which the women or men choose three entrees from. Thank you for your replies.