Team Building Activity: Celebrating French Cooking Traditions

Join Chef Paul for a team building activity where your team will learn how to prepare classic French dishes using traditional French cooking techniques. You'll warm up your teamwork skills by preparing a traditional French vinaigrette to serve with a mesclun salad. Then, for the salmon entrée, Chef Paul will teach you and your team a classic French technique known as "en papillote," in which you'll use steam to gently cook ingredients in parchment paper. For the side dish, you'll make a flavorful quinoa, lentil and vegetable medley, honing your knife skills in the process. Lastly, you'll conclude the night by working together to make decadent profiteroles topped with warm chocolate sauce.


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Mesclun Salad With French Vinaigrette

With oil, vinegar and mustard


Salmon en Papillote


Seasonal Vegetables

With quinoa and lentils


Profiteroles

With flour, sugar, warm chocolate sauce and vanilla ice cream

  • Minimum Guests 8
  • Maximum Guests 24
  • Event Duration 3 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.

Guest reviews for Chef Paul

Ruthayn S.

20 Sep 2021

Words cannot express the fun we had tonight. We've never done anything like this as a family. It was truly a memorable experience as we all left feeling so happy. Your kitchen is so warm and inviting and you and your team are amazing!!!! I already wrote a review on Yelp as well. We will definitely be back to do another event. Thank you for everything. I can't wait to make Caesar salad! The best EVER. Kind regards, Ruthayn Shalom

$ 135 Per person


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Meet your chef

Chef Paul
Chef Paul Verified chef

New chef


Born and raised in Belgium, Chef Paul began his nearly 40 year career as a professional chef as an apprentice. After receiving his culinary arts degree, he worked in several restaurants in Belgium, gaining experience and insight along the way. He moved to NYC in 1983 and quickly became the executive chef at well-known restaurants in Tribeca and the West Village. His passion for teaching led him to open his own cooking school in 2001, which is still thriving today.

Event location: New York

Chef’s Place

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