Team Building Activity - A Taste of Tuscan Fare

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly

Get a taste of the fresh flavors of Tuscany in this team building cooking class experience.

In this hands-on team building class, you'll work with Chef Paul and your team to create a classic Italian meal using the freshest ingredients.

Begin by making Chef Paul's signature speedy gnocchi. Everyone will get a chance to learn how to roll and shape this traditional pasta. Next, you'll prepare a gently spicy classic tomato sauce. As you stir your sauce, you'll learn the secrets to making the lightest and most tasty Italian-style meatballs. For dessert, you and your team will prepare a palate-pleasing fresh fruit sorbet.

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, Gourmet, Italian, Pasta Making

Cozymeal guest reviews for this experience

Jillian Slagter .

Jillian Slagter

01 Dec 2022

We had a wonderful experience - highly recommend!!

Aldo k.


02 Nov 2022

Chef Paul was fantastic- thoroughly enjoyed his event and would gladly come back!

Debra Padula .

Debra Padula

31 Oct 2022

Chef Paul, Bree and the rest of the team were awesome! We had such a wonderful experience and cooked a delicious meal to boot, all with their expert guidance. Can't wait to cook the arrabbiata sauce, gnocchi, Caesar dressing, and sorbet at home. Thanks everyone!

$ 135 Per person

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

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Meet your chef

Chef Paul
Chef Paul Verified chef
Food safety certified

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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