Course support desk
Contact
Questions about enrollment, course access, or a sauce that keeps breaking? Reach the Dave's Hot Chicken Masterclass team and you will get an answer from someone who actually cooks the tenders, sliders, and wings.
How to reach the kitchen
Four ways in. Pick whichever suits the question — a technique problem, an enrollment snag, or a plain look at where the class runs from.
Call the support line
Fastest route for enrollment and access problems. Have your order email and the heat level you signed up for nearby so we can pull up the right record.
+1-901-555-0844Mon–Fri 9:00 AM – 6:00 PM
Email the course team
Best for detailed technique questions — a brine that came out flat, a dredge that will not cling, a sauce that split. Send the steps you followed and we can usually spot the turn.
[email protected]Replies within one business day
Where the class runs from
The test kitchen and course desk sit together, so sauce development and student questions share the same room. Visitors are welcome by appointment only — the fryers are running most days.
915 Spice Kitchen Boulevard, Building B
Memphis, TN 38103, USA
Appointments weekdays
When someone is on the line
The desk keeps kitchen hours. Anything that lands after close is read the next morning, so a Friday-night question about Reaper-level heat usually gets its answer first thing Monday.
Send a question
Tell us what you are cooking and where it went sideways. The more detail you give — heat level, sauce, what the crust looked like coming out — the more useful the answer will be.
Nothing here signs you up for anything. It opens a conversation, and you can decide afterward whether the flagship course is the right next step for your kitchen.
Helpful things to include
- The heat level you are working at, from mild through Reaper
- Whether the problem is with tenders, sliders, or wings
- Which sauce you were building when it turned
- A photo of the finished plate, if you have one handy
What happens after you hit send
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Step 1
Your message lands on the course desk
Every note is read by a person, not sorted by a bot. Enrollment and access questions get flagged first because they block you from cooking; technique questions go to whoever is closest to that part of the recipe.
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Step 2
We check the details before replying
For access issues we look up your enrollment record so the fix is specific rather than a generic reset. For cooking questions we reread the relevant module — brine, dredge, first fry, second fry, sauce — so the answer matches the method the course actually teaches.
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Step 3
You get a reply you can act on
Expect a straight answer within one business day, and usually the same day if you write during kitchen hours. If your question needs a photo or a short back-and-forth, we will say so and keep the thread open until it is solved.
Find the kitchen
The course desk and the test kitchen share one address. If you are picking up a scheduled appointment, arrive at Building B and ring the desk — someone will walk you through.
Address
915 Spice Kitchen Boulevard, Building B
Memphis, TN 38103, USA
Visits by appointment — the kitchen is usually mid-service.
Questions we get often
Do I need restaurant experience to keep up?
No. The course starts at a home-kitchen setup and builds up: a pot or a countertop fryer, a wire rack, and a thermometer are enough for the early modules. Deep-frying confidence comes with repetition, and the lessons are filmed so you can pause at the point where the crust starts to set.
How spicy does the heat ladder actually get?
The ladder runs from mild through Reaper, and you are not required to climb it. Each level has its own sauce build and its own cooling side, so you can cook mild tenders for a family dinner and still learn how the top end of the ladder is assembled. If a Reaper-level batch goes wrong, write to us — that is exactly the kind of question the desk is here for.
Can I switch heat levels after enrolling?
Yes, and most students do. The sauce modules are open to every level from the day you enroll, so you can start where you are comfortable and move up as your tolerance and your technique catch up. If you want help picking a starting point, describe what you usually cook and we will suggest one.
What if I have trouble getting into the course?
Email the course team with the address you enrolled under and roughly when you signed up. We can look up the record, resend access, and walk you through the login if a step is unclear. Access problems are treated as urgent because they stop you cooking.
Is there a real person on the other end?
Yes. The same small team that develops the recipes and films the modules answers the messages. That means replies are specific — they come from someone who has cooked the same dredge and stood over the same pot — and it also means weekends are quieter. Sunday is closed.
Before you write, some answers are already posted
The heat ladder and the dish list cover most of what people ask. If your question is about how a sauce is built or which cuts go into the course, those two pages usually settle it faster than a message will.