Team Building Activity - Classic American Steakhouse

During this culinary experience, your team will explore the bold and iconic flavors of the steakhouse.

Perfecting steakhouse fare can be deceptively simple, as Chef Aaron proves in this interactive class. During this fun team building class, you and your colleagues will learn several foolproof methods for elevating several American staples.

The hands-on class begins with a refreshing wedge salad drizzled in blue cheese and paired with spinach and ricotta-stuffed mushrooms. For the entrée, your team will discover the secrets of cooking the perfect steak, which is served with au gratin potatoes and roasted broccoli. Finish the meal by whipping up a delightfully decadent chocolate mousse.

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

  • Minimum Guests 4
  • Maximum Guests 18
  • Meal Courses 4
  • Event Duration 2.5 hours
  • Labels Corporate, Fun, Gourmet, Group, New American

Cozymeal guest reviews for this experience

Brandy V.


05 Mar 2020

Chef Aaron was fantastic! Our Team had an amazing time. He was great at responding to any of our questions before and during our visit. He even provided us with all the recipes after our Event. Thank you, you were wonderful!

Thomas H.


21 Dec 2019

Thank you as always. You’re the best

Cozymeal guest reviews for other experiences with Chef Aaron

Nick Resendez .

Nick Resendez

06 Mar 2023

Aaron was great!! This class was so much fun!

$ 135 Per person

all-inclusive: 2.5-hour class, 4-course meal and taxes.

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Meet your chef

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Chef Aaron Verified chef
Food safety certified

Previously a chemical engineer, Chef Aaron left his job to purse his true passion and enrolled in culinary school. He graduated from Le Cordon Bleu, is now teaching at a culinary school and works as a private chef with his own company. Chef Aaron's hospitality is unmatched as he offers classes out of his home, showcasing fresh herbs, seasonal fruit, and pastured eggs gathered from his 1,000-square-foot garden and greenhouse.

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