Team Building - A Fresh Take on Mediterranean

Learn how to use new techniques and unique ingredients to prepare classic Mediterranean dishes.

In this interactive class, Chef V will teach your team a number of modern and creative techniques to spice up Mediterranean staples. From using fresh, organic ingredients to modernizing the presentation, this team building experience proves there's still plenty of room for innovation in these iconic dishes.

The class begins with a refreshing arugula salad topped with fruit and drizzled in homemade balsamic dressing. Next, your team will prepare herb-crusted lamb lollipops and mouthwatering cauliflower steak. For dessert, you can look forward to making the oldest known Italian cookie, the pizzelle, from scratch.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 12
  • Maximum Guests 25
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Corporate, Fun, Group, Mediterranean

Cozymeal guest reviews for other experiences with Chef V

Kevin Y.

20 Jul 2019

Fun and refreshing, amazing food, learned a ton, had great conversation and felt right at home. Highly recommend

Nicole C.

07 Apr 2016

We had a team building event with Chef V and she was amazing! We were a large group and everyone had so much fun. I have been to different team building activities but so far this cooking class was the best.

Sreyaun C.

23 Mar 2016

Chef V was amazing! Her and her daughter were absolutely the best hosts for our group. We all had so much fun cooking with them!

$ 135 Per person

all-inclusive: 3-hour class, 3-course meal and taxes.


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Meet your chef

Chef V
Chef V Verified chef
Food safety certified

Chef V comes from a long line of excellent Italian cooks and has been in the kitchen as long as she can remember. She lives a Paleo and Keto lifestyle and creates vibrant dishes that taste and look like those from her Italian roots. She is the founder of an award-winning Paleo brand and is a TEDx speaker. Chef V uses organic fruits and vegetables, grass-fed meat and wild-caught fish in her cooking when able, with no gluten, grains, legumes, refined sugar or dairy in sight.

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