Team Building Activity - Elegant French Cooking

Bond with your team over French food as you prepare an elegant meal together.

In this hands-on team building cooking class, your team will learn how to make classic French dishes under the tutelage of Chef Paul.

You'll start by working together to make a traditional French vinaigrette. For the entrée, Chef Paul will teach you and your team a classic French technique called "en papillote," which uses steam to gently cook ingredients in parchment paper. You'll work on your knife skills while chopping vegetables for a side dish, and for dessert you'll make a decadent profiterole topped with warm chocolate sauce.

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

  • Minimum Guests 8
  • Maximum Guests 24
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Beginner, Corporate, French, Gourmet, Group, Holiday

Reviews guests left for this experience

Jose

Jose

23 Oct 2023

I highly recommend Chef Paul. He hosted my corporate group of around 30 lawyers. The space is beautiful and met my highest expectations in terms of a culinary studio. Chef Paul was a great host, and he had plenty of staff to help with the different parts of the process. I appreciated that it was very laid back and tailored to our group, the Chef allowed us to play our own music on his speakers, we could order wine from a local shop to the event and he was flexible with a good number of dietary restrictions and food preferences. I highly recommend this for anyone, but also anyone looking for a corporate team building event, I don't see how you can beat this location.

Jenny

Jenny

15 Jun 2023

A great experience -- talented chefs and teachers, a beautiful space, and fun time for our team. Thank you!

Brent

Brent

17 Feb 2023

Wonderful space, great team, learned a lot. Highly recommend.

$ 145 Per person

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


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Meet your chef

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Chef Paul Verified Chef
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Chef Paul has been a professional chef for nearly 40 years. Born and raised in Belgium, he started his cooking career as an apprentice. After receiving his culinary arts degree, he continued to gain experience in several restaurants in Belgium. In 1983, he moved to NYC and became the executive chef at famous restaurants in Tribeca and the West Village. In 2001, he opened his own cooking school, which is still thriving today.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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