Culinary team building: Team Cooking

Team Cooking costs €2,290 excl. VAT for 15 to 20 participants in Île-de-France, or €153 per person, then €3,390 excl. VAT for 30 participants, €11,090 excl. VAT for 100, and €22,090 excl. VAT for 200 participants.

The cost per person stabilises around €111 for over 100 participants, a rate specific to corporate culinary workshops: raw materials, workstations, and supervision are calculated per participant. Beyond 200 participants, the number exceeds the standard pricing and the request becomes a quote, as with any request outside Île-de-France.

Team Cooking fits perfectly at the end of a corporate seminar day, lasting 1h30 to 2h, and leads directly to tasting what the teams have prepared.

It's the ideal format for uniting a group around a very concrete common goal: integrating a new team, merging two departments, or expressing thanks after a project completion. The act of sharing the meal afterwards naturally extends the activity into a friendly moment, seamlessly connecting with the rest of your corporate event programme.

Two technical requirements: a nearby water source and power outlets. The workshop takes place indoors, with teams organising themselves around the cooking stations under the chef's direction.

The process unfolds in four stages: welcome by the hosts and the chef, with presentation of the challenge; organisation of teams around workstations; preparation of dishes, with the chef imparting cooking and cutting techniques through to plating; followed by a shared tasting. The output is a snack or appetiser selection, complemented by a cocktail workshop. Key considerations include allergies and cooking times. For a competitive version with a jury, consider the Chef's Challenge; for a menu tailored to you, explore custom options.

The workshop starts at 15 participants and has no upper limit: the pricing grid calculates a rate up to 200 participants, then switches to a quote system.

It requires no prior culinary skills, as the chef guides every step. Its unique aspect lies in the erasure of status differences: in the kitchen, task allocation doesn't follow the organisational chart, making it an excellent tool for bringing different hierarchical levels closer together. The activity is offered in French and English. For a shorter workshop limited to 40 participants, take a look at the Chocolate Workshop.