Team Building Activity - Classic Vietnamese

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask

Gather around the table for a thrilling exploration of Vietnamese cuisine.

Inspire your team's creativity and attention to detail in this hands-on cooking class. Chef Daniel teaches guests to design and craft colorful and robust dishes full of authentic Vietnamese flavor.

Teams begin by rolling fresh spring rolls with briny shrimp, bright herbs and refreshing cucumbers. For the centerpiece of the meal, develop a savory broth with vermicelli noodles for a hearty pho. Each guest can personalize his or her pho with optional toppings. Finally, prepare a creamy coconut chia pudding featuring zesty lime and nutty sesame for a sweet ending that showcases the tropical flavors of Vietnam.

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

  • Minimum Guests 15
  • Maximum Guests 20
  • Meal Courses 3
  • Event Duration 2.5 hours
  • Labels Asian, Beginner, Corporate, Fun, Gourmet

Cozymeal guest reviews for other experiences with Chef Daniel

Jamie B.

Jamie

30 Jan 2023

Great experience!

Michael K.

Michael

21 Jan 2023

Daniel is a fantastic host! He engaged with all his guests and taught us many simple cooking tips. The meal was extraordinary and the small group ambiance was delightful. Would highly recommend.

Mom .

Mom

21 Jan 2023

Fun event with delish food.

$ 149 Per person

all-inclusive: 2.5-hour class, 3-course meal and taxes.


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Meet your chef

Chef Daniel
Chef Daniel Verified chef
Food safety certified

After graduating culinary school and completing an immersive internship in Italian culture and cuisine in Umbria, Chef Daniel landed a job as a sous chef where he was able to learn from and partner with Iron Chef Jose Garces. For the past five years, Chef Daniel has been the go-to chef for six eateries that are part of a restaurant group that has helped transform a once desolate neighborhood into a modern and trendy village.

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