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
  • 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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