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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.
MENU
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.
Classpop! guest reviews for other experiences with Chef Paul
Miranda
27 Aug 2023
I bought this class as a present for my boyfriend's birthday and we both had a great time!! We learned so much from Chef Paul that we apply in the kitchen every day. I hope to take more classes from Paul in the future!
Portia
17 Jun 2023
I learned so much in this class and the food was amazing! Chef Paul was very funny and easy to learn from. I hope I remember the lesson for a long time.
Alexis
17 Jun 2023
Chef Paul was very knowledgeable and funny! I have a little bit of experience cooking and I still took a lot away from this class. He very thoroughly answers any questions you have and is patient and encouraging. I will definitely go back for another class!
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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