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.


Mesclun Salad With French Vinaigrette

With oil, vinegar and mustard

Salmon en Papillote

Seasonal Vegetables

With quinoa and lentils


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

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23 Dec 2023

Chef Paul taught us so many things in a short time! We cook everything with love and passion now, thanks to him. The class was so much fun, well organized, and he provided recipes for us to keep cooking at home.

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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!

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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.

$ 145 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

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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