Team Building Activity: Cook Italian Delicacies With the Team
This team building activity is the perfect opportunity for your team to collaborate on a meal each member can easily make at home. Born in Italy, Chef Lorenzo will teach your team how to prepare Italian classics beginning with crispy polenta and cheese fondue made with gorgonzola, pecorino, and Parmigiano.
Then, your team will move on to crafting potato gnocchi from scratch to serve in a fragrant pesto sauce made using basil, parmesan and nuts. Finally, they will pipe a sweet ricotta mixture into cannoli shells for a traditional Italian dessert.
MENU
Crispy Polenta and Cheese Fondue
With gorgonzola, cream, pecorino and Parmigiano
Handmade Potato Gnocchi
With pesto sauce made using basil, Parmesan, olive oil and pine nuts
Cannoli Siciliani
With sweet ricotta cheese and chocolate chips
- Minimum Guests 20
- Maximum Guests 40
- 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
Jacqueline
04 Dec 2023
Pros: Chef Lorenzo is a nice guy and planned a unique meal. There was plenty of food for 5 people. I enjoyed learning how to make the risotto. Cons: I wish there was more seasoning in some of the dishes. We interacted a lot but a few items were premade so we didn’t learn the techniques unless we asked about them. I would have liked more pre-class communication to know what to expect and because one of my guests had an allergy which wasn’t addressed before the class.
Outside Reviews for Chef Lorenzo
Bridget B.
27 Oct 2022
Chef Lorenzo is passionate about sharing his love of food with others. He provided a lot of helpful tips and techniques with us and we had a wonderful time. I highly recommend his classes and private chef experiences!
Event location: San Francisco
Chef’s Place
Chef Lorenzo began cooking at the age of 13 in his home country of Italy, and his grandmothers helped greatly with his home kitchen education. After finishing culinary school, he headed to Australia to expand his skills as chef de partie and sous chef. From there, he moved to America, where he became head chef at eateries in Miami and the Bay Area. But Chef Lorenzo's true passion is teaching others about the real Italian kitchen!
