Team Building Activity: Traditional Dinner in Italy

In this hands-on team building activity, you and your team will work together to prepare a classic Italian meal using fresh ingredients and traditional cooking techniques. To start, Chef Paul will guide you through the process of making his signature speedy gnocchi, where everyone will learn how to roll and shape this traditional pasta from scratch. Next, you'll collaborate to cook up an aromatic classic tomato sauce with just a touch of spice. While you stir your sauce, Chef Paul will reveal the secrets to making light and delicious Italian-style meatballs, which you'll serve alongside your sauce. Lastly, you and your team will whip up a fresh fruit sorbet for dessert.


Crispy Romaine Salad

With anchovy dressing

Potato Ricotta Gnocchi

Classic Italian Arrabbiata Sauce

With tomatoes, onions, red pepper flakes and olive oil

Classic Italian Meatballs

With ground beef, onions, garlic, egg and breadcrumbs

Raspberry Sorbet

With 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

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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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Event location: New York

Chef’s Place

Exact location is provided after booking.

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.

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