Team Building Activity: Four-Course French Classics
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
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! Guest Reviews for other experiences with Chef Aaron
kathleen
10 Oct 2023
We had such a fun time with Aaron during this cooking class! His passion shines through his teaching and all of the food was absolutely amazing. Thanks for a wonderful time Aaron!
Becky
13 Sep 2023
We did a company team build with Chef Aaron and had the best time. He was informative and the food was delish (especially the homemade croutons for the salad).
LYN
13 Sep 2023
A fab experience. Learnt some great tips. Left feeling informed and satiated after a great meal. Would definitely sign up to another of Chef Aaron's classes.
Event location: Austin
Chef’s Place
Exact location is provided after booking.
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.
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