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.


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

Classpop! guest reviews for other experiences with Chef Paul

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09 Apr 2023

Chef Paul is very informative and he allows you to learn through practice. I would highly recommend as you will learn how to make each dish.

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

This class does not have any dates.

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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.

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