Team Building Activity: Four-Course French Classics
Mon, Mar 30th at 11:30AM
Mon, Mar 30th at 6:00PM
Tue, Mar 31st at 12:00PM
Mon, Mar 30th at 11:30AM
This team building activity with Chef Aaron takes you and your group on a culinary journey through several classic French recipes. Over the span of four courses, you'll learn valuable skills and kitchen techniques as you work together. Your appetizers is shrimp en papillote with fennel and lemon. The entrée is herbed chicken thighs with a mustard cream sauce and a side of pommes purée and roasted asparagus. Dessert is a rustic clafoutis filled with seasonal fruit or berries and topped with whipped crème fraiche.
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Shrimp en Papillote
With fennel and lemon
Herbed Chicken Thighs
With a mustard cream sauce
Pommes Purée and Roasted Asparagus
Clafoutis
With seasonal fruits or berries and whipped creme fraiche
- Minimum Guests 4
- Maximum Guests 20
- Event Duration 2.5 hours
Reviews Guests Left For Other Experiences
Jeanne
12 Feb 2026
We had an amazing time at Chef Aaron’s cooking class this past weekend! The environment was wonderful, and being at the chef’s home made the experience feel rustic, warm, and personal. Chef Aaron was an incredible teacher, guiding us through making pasta by hand and preparing delicious sauces from scratch. Everyone taking turns with different cooking activities made it feel like a big family meal. We loved prepping fresh herbs, chopping and crushing ingredients, and being fully hands-on. Chef Aaron was also very open and responsive, answering both group and one-on-one questions. To top it all off, we enjoyed our pasta creations with a side salad and olive oil gelato (yum)! We will definitely be coming back for more classes.
Betsy
08 Feb 2026
The evening was so much fun! Chef Aaron was informative and entertaining and the food was amazing! Would 100% do it again!
Hannah
29 Jan 2025
Great experience! Chef Aaron was super sweet and very organized. The location was very nice and professional.
Meet your chef
Chef Aaron was a chemical engineer before he left the industry to pursue his passion by enrolling in culinary school. He went on to graduate from Le Cordon Bleu and now teaches at a culinary school while working as a private chef with his own company. Chef Aaron offers unmatched hospitality through classes offered at his home, in sessions that showcase the fresh herbs, seasonal fruits and pastured eggs gathered from his 1000-square-foot garden and greenhouse.
