Team Building - Free Form French

Join Chef Lisa as she encourages you and your team to tap your creative juices.

In this hands-on team building class, Chef Lisa will teach you and your team the skills and techniques to help you gain more confidence in each other and in your ability to go off-cookbook when cooking French food.

You and your team will begin by working together and choosing from a variety of ingredients to showcase your creativity and prepare your own free form seasonal tartlets. You'll also be making shrimp canapé, ratatouille, and for dessert, dark chocolate is dispersed on high by lightly whipped cream for a divine chocolate mousse.

Guests are welcome to purchase wine and beer from the venue.

  • Minimum Guests 15
  • Maximum Guests 25
  • Meal Courses 4
  • Event Duration 2.5 hours
  • Labels Corporate, French, Group, Holiday, Pescatarian

Cozymeal guest reviews for other experiences with Chef Lisa

Dan G.

18 Nov 2019

What a wonderful time. Chef Lisa is an amazing educator and host. She helped my friends and I cook a meal that tasted amazing. I almost forgot we made it while we were eating it.

Matt Reynolds

03 Nov 2019

Lisa was great! The menu was well orchestrated. Lisa provided some really valuable teaching moments during meal prep and she was very encouraging. The outcome was fantastic and we were able to enjoy some great food and conversation.

Andres R.

14 Sep 2019

Amazing and unique experience. Lisa is a pro!

$ 145 Per person

all-inclusive: 2.5-hour class, 4-course meal and taxes.


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Meet your chef

Chef Lisa
Chef Lisa Verified chef
Food safety certified

Chef Lisa has had a long standing appreciation for food, cooking, and nutrition. This passion led her to study Human Foods and Nutrition in college. She was given the opportunity to further her career by working as an executive pastry chef for resorts and hotels, as an healthy eating specialist for Whole Foods Market, and now has her own culinary business, where she helps others explore food, and ultimately, better their lives.

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