Team Building Activity - Italian-American Favorites

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

Prepare a unique fusion of American and Italian dishes bursting with flavor.

In this hands-on team building class with Chef Paul, your group will learn how to prepare classic Italian-American favorites from scratch.

First, prepare a kale salad paired with dates, walnuts and a piquant lemony dressing. For the main dish, Chef Paul will teach you how to prepare and bake chicken topped with an aromatic garlic and sage butter sauce. You'll then learn how to combine asparagus and green peas with Arborio rice for a creamy asparagus and green pea risotto. Your meal is topped off with a fresh, seasonal 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, Group, Italian

Cozymeal guest reviews for this experience

Allison G.


17 Dec 2021

Chef Paul was very accommodating and had a wonderful, friendly, and patient staff. Even the "experienced" chefs in our group were inspired. The experience was a great mix of hands on teamwork and bonding and relaxing/service meal. He even wrapped up the leftovers for us to send on our way.

Cozymeal guest reviews for other experiences with Chef Paul

Delvin B.


15 Aug 2022

Chef Paul was great. As a first-time experience, this was so fun. I will definitely be sharing and coming back to his other classes.

Christina M.


05 Aug 2022

Wonderful experience for our team building event! Chef Paul and his team were fantastic- knowledgeable, kind and fun! I’d highly recommend this class!

$ 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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