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.
MENU
Crispy Romaine Salad
With anchovy dressing (contains eggs)
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 fresh fruit, sugar
- Minimum Guests 10
- 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.
Reviews Guests Left For Other Experiences
Gabriella
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.
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.
Event location: New York
Chef’s Place
Exact location is provided after booking.
Meet your 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.
