Terms of Service
Terms of Service
These terms govern your use of daveshotchickens.rest and any course access purchased through it. By using the site or enrolling, you agree to them. If you do not agree, do not use the site.
The same document covers browsing the site, the daves hot chicken course materials you receive after enrollment, and the rules that apply to both.
This page is written to be read once and referred back to when something is unclear. Each section below covers one part of the agreement: what you may do on the site, what the course license allows, how enrollment and payment work, how refunds are handled, who owns the material, and how liability is limited. If any wording here is unclear to you, ask before you enroll rather than after.
Use of the site
The site exists to explain the course and let you enroll. Everything beyond that has a rule.
Personal use
You may use this site for personal, non-commercial purposes. That includes reading the course pages, watching the free lesson samples, and cooking anything you find here at home for yourself, your family, or friends.
No interference
You agree not to interfere with the site's operation, attempt unauthorized access to any part of it, or use automated tools to scrape its content. That covers the usual cases: scripts, crawlers, and anything that would put load on the site or copy it in bulk.
Course materials
Course materials are for your own cooking use. Printing a recipe for your own kitchen is fine; posting the same recipe somewhere else is not. Where a page offers a downloadable reference, it is for you, not for a group.
Course access and license
Enrolling grants you a personal, non-transferable license to access the course modules, recipes, and reference materials. The license belongs to the person who enrolled and cannot be handed to someone else, shared as a group login, or sold on.
You may not redistribute, resell, or publish the course content, in whole or in part, without written permission. That includes re-uploading lessons, transcribing a module, or reworking the signature cayenne paste recipes into another published format. If you want to teach from these materials, write to us first and we will tell you what is and is not possible.
Access is tied to the account you use at enrollment. If your access stops working, contact us with the email you enrolled with and we will look into it.
Your license covers the modules, the recipe sheets, and the heat reference charts — the same set for every enrolled cook.
Rules that keep the course usable for everyone
One enrollment, one cook. When a recipe is shared around a group, the material stops being a course and starts being a rumor — and the cayenne paste ratios stop matching what the lesson actually teaches.
Enrollment and payment
Enrollment is processed by invoice. You submit the enrollment form, the team issues an invoice, and access is set up after payment. No card payment is processed on this site, so there is no card number to enter on any page here and no checkout page to complete.
Step one
Send the enrollment form with the name and email address you want on the account. Use an address you can still read mail from, because that is where the invoice and the access details go.
Step two
We issue an invoice showing the plan you chose, the amount due, and the payment window. Prices and plan details are shown at the point of enrollment, so the invoice should match what you saw on the enrollment page.
Step three
After the invoice is paid, course access is set up for the account on the form. If the invoice amount looks wrong or the plan name is not the one you picked, reply to the invoice before paying.
Step four
Once access is open, work through the modules in any order. The curriculum builds from tenders to sliders to wings, so starting at the beginning saves time later when the heat levels climb.
Questions about a plan, an invoice, or what a tier includes belong with the enrollment team. The enrollment page shows the current plan details, and the contact page reaches the team directly.
Refunds
Refund eligibility is stated at enrollment. Read that line before you pay, not after — it is the one part of the enrollment flow worth slowing down for.
If you believe you qualify, contact the team with your enrollment email address and the reason for the request. Requests are reviewed against the stated terms.
Two things speed a request up: writing from the email you enrolled with, and naming the part of the refund terms you are claiming. If your request falls outside the stated window, we will tell you plainly rather than leave it open.
Refund decisions do not depend on whether you finished the modules. What matters is the window and the terms printed at enrollment, not how far through the heat ladder you got.
Send a refund requestIntellectual property
All course content, including recipes, written lessons, video, and reference charts, is owned by the site operator and protected by copyright. The site name and branding may not be used without permission — that includes the name and any of the visual marks that go with it.
What the course includes
Written lessons, filmed technique segments, the recipe set, and the heat reference charts that show how each cayenne paste is built. This is the material your license covers.
What stays with us
The copyright in that material, the course structure, and the branding. Your license lets you cook from the course; it does not transfer ownership of any part of it.
Disclaimer
Cooking involves heat, hot oil, and sharp tools. You are responsible for safe kitchen practice while following any recipe on this site or in the course. The course provides instruction, not supervision.
Results depend on your ingredients, equipment, and technique. Two cooks following the same lesson can end up with different crusts, and that is normal — the variables are real. If a step assumes equipment you do not have, adapt it or skip it rather than pushing a pan past what it can take.
Heat is adjustable by design. Every sauce in the course is built so you can start at a mild level and move up, and nothing in the material requires you to cook hotter than you are comfortable eating. If you have a medical condition affected by spicy food, treat that as your own call to make before you cook.
Oil temperature, a clear workspace, and dry hands do more for a good crust than any single recipe step.
Limitation of liability
To the extent permitted by law, the site operator is not liable for indirect or consequential losses arising from use of the site or course materials. Nothing in these terms excludes liability that cannot be excluded by law.
In plain terms: if a batch of chicken does not turn out the way you hoped, that is a cooking outcome, not a claim against the course. What the course is accountable for is the material itself — the lessons, recipes, and reference charts you paid for — being available and accurate as written.
Changes to these terms
These terms may be updated. The version published on this page applies from its publication date. Continued use of the site after an update means you accept the revised terms.
When something material changes — the license, the refund terms, or how payments are handled — the new wording replaces the old on this page rather than being buried in a separate notice. If you keep a copy of these terms for your own records, note the date you saved it.
Contact
Questions about these terms can be sent to [email protected] or by phone at +1-615-555-0129. If your question is about an enrollment, include the email address you used on the form so the team can find your record.
Phone
+1-615-555-0129
Address
482 Culinary Arts Way, Suite 102, Nashville, TN 37203, USA
Hours
Monday–Friday, 9:00 AM – 6:00 PM (Central Time)
Office email
These terms apply to the site and the course together. If you are still deciding whether to enroll, the course page and the heat levels page explain what you would be buying before any of these rules come into play.
Still reading? That is usually a good sign. If the only thing standing between you and the course is a clause you want explained, ask us about it — the answer is free, and it is faster than enrolling and hoping.