Team Building Activity: Italian-American Cooking
Join Chef Paul for a team building activity and learn how to make everyone's favorite Italian-American dishes from scratch. You and your team will first begin by assembling a fresh kale salad topped with dates, walnuts and a tangy lemon dressing. Then, for the main dish, Chef Paul will teach you how to prepare a sautéed chicken entrée topped with a garlic and sage butter sauce. You'll also collaborate to cook up a creamy butternut squash risotto for your side dish. Finally, you'll conclude the meal with a dessert of sweet ginger roasted pears topped with homemade vanilla ice cream.
MENU
Wilted Kale Salad
With Parmesan, dates, walnuts, lemons and olive oil
Sautéed Chicken Breast
With garlic and sage butter
Butternut Squash Risotto
With Arborio rice
Roasted Pears and Homemade Vanilla Ice Cream
With honey, ginger, apple cider, milk and sugar
- 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
Event location: New York
Chef’s Place
Exact location is provided after booking.
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.
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