Team Building Activity - Southern French-California Blend

Unwind as a team while making relaxing fusion food.

Two regions with large coastal populations and carefree, laidback associations deserve to come together through food. Learn the ropes to fusing the cuisines of California and Southern France from Chef Douglas, a chef with thirty years of professional restaurant experience and who studied with the founders of French Laundry.

You’ll work alongside your colleagues to create delicious saffron/tomato broths, traditional tart recipes, and lemon-scented potatoes with aioli, distinct dishes featuring the flavors of each area. Participate in the ultimate team building activity with this three hour hands-on course, then feel free to bring a bottle of wine to share over the meal you’ve prepared afterward.

To book this experience, contact our corporate concierge team today.

Note: Chef Douglas cooks with fresh, local and organic ingredients, when possible. Occasionally, certain products are not available. When this happens, Chef Douglas will substitute the ingredients or dish with something similar.

  • Minimum Guests 6
  • Maximum Guests 16
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Californian, Corporate, French, Group

Reviews guests left for other experiences with Chef Douglas



28 Feb 2016

Was totally a lot fun! We had a great time and ate so much yummy food. The tips on where to get ingredients and the recipes were totally inspiring. Feel like I could replicate the food at home. Will definitely do this again!



27 Feb 2016

Evening was wonderful. Douglas really knew what he was doing and I learned a lot --heard some things I had never heard before about cooking. He was very kind and the food was great. We made a lot of stuff. He gave us his email address and said if we email him he will give us the recipes. Really fun, full evening. Thanks Douglas and thank you to your partner for his friendliness and dish-washing!



27 Feb 2016

A great night out

Meet your chef

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Chef Douglas Verified chef

I have over 30 years of professional restaurant and cooking experience, ranging from traditional French cuisine to organic vegetarian food. I had the good fortune to study with the founders of the French Laundry for ten years which helped create my philosophy about food. I believe food should be delicious, accessible, and straightforward to create. All my classes are designed to showcase a meal students can go home and create for a dinner party or for friends.

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