What are corporate cooking classes?
Corporate cooking classes are a team building format in which participants, divided into groups of 4–5, cook a selected menu under the guidance of a professional Head Chef — using fully equipped mobile cooking stations that we bring to any venue across Poland.
Each group works at its own station: induction hob, pots, pans, knives, chopping boards, and all ingredients according to the chosen menu are provided by us. We don't need a permanent electricity supply — we cook on gas-powered stations, which means workshops can be organised virtually anywhere: a hotel conference room, your office, an outdoor space, or a dedicated event venue.
Workshops are structured into 3–4 cooking sessions. After each session, participants sit down to taste what they've just made before starting the next dish. The format naturally replaces a corporate lunch or dinner — nobody leaves hungry.
We run workshops for groups of 10 to 500 people. For large groups (300+ participants), everyone cooks simultaneously — one of the most spectacular corporate event formats available at scale.
What sets this format apart: A kitchen dissolves barriers without any facilitator. People who have passed each other in corridors for years suddenly find themselves rescuing a sauce that's gone too thick. Those conversations and that laughter can't be planned — and that's precisely why they work.
Competition or collaboration? Choose the format that fits your team
ompetition or collaboration? Choose the format that fits your team
We don't impose a single scenario. We offer two fundamentally different approaches — matched to the character of the group and the event objective.
COLLABORATIVE COOKING — integration through taste
A relaxed, sociable atmosphere. To good music and a glass of wine, groups prepare each course together under the guidance of the Head Chef. There is no winner or loser — only a shared feast and the kind of conversations that simply don't happen in any other setting.
Ideal for: company retreats, corporate Christmas parties, conference evening programmes, teams that need to decompress after an intense project.
COOKING CHALLENGE — corporate MasterChef
The competitive version. Teams receive mystery boxes of ingredients and a limited time to create a dish that will be judged — either by a culinary jury or the Head Chef. TV cooking show atmosphere: time pressure, shouts across stations, and a tasting with expert commentary.
Ideal for: sales teams, groups that thrive on competition, events where you want energy and emotion to carry the evening.
Choose your cuisine — we have over 16 menus ready to go
We work with a full range of world cuisines. Every menu can be adapted to the group's preferences and dietary requirements.
Most popular choices:
Sushi Academy — learning to prepare perfect sushi rice and roll Hosomaki, Uramaki, and Futomaki under the guidance of a Sushi Master. An elegant, focused format — ideal for a premium retreat or conference evening.
Italian Cuisine — hand-rolled gnocchi, saffron risotto with forest mushrooms and parmesan, classic tiramisu. Loud, joyful, and covered in flour.
Flavours of the World — a cross-section of global cuisine: Thai (Tom Yum, Pad Thai), Lebanese (beef with homemade pita), Indonesian, Mexican, and many more.
Polish Cuisine — wild mushroom soup with Swabian dumplings, pierogi with buckwheat and farm cottage cheese, pike in creamy leek sauce. A great option for corporate Christmas parties and events with a local flavour.
Vegetarian & Vegan — a complete, satisfying plant-based menu: Vietnamese spring rolls, Indian Dal with lentils, Mango sticky rice.
Zero Waste Cooking — a modern format combining team building with environmental education (CSR). We teach participants how to cook with respect for ingredients and create refined dishes from what would typically be wasted.
Want to surprise your team? Invite someone extraordinary into the kitchen
We have long-standing partnerships with Poland's leading culinary personalities. A cooking class with a celebrity chef elevates the status of any corporate event — and becomes the talking point long after the dinner ends.
Our partners include: Robert Makłowicz, Karol Okrasa, Pascal Brodnicki, Mateusz Gessler, Daria Ładocha, Jasiek Kuroń, Grzegorz Łapanowski, Kurt Scheller, Kuba Steuermark and many others.
We handle the booking, the menu, and all coordination — you focus on your team.
Note: celebrity chef availability varies by date and season. Ask about options when submitting your enquiry.
How does the event run?
- 1Setup and team formation
Our team sets up the cooking stations — approx. 1.5 m² per participant. Each station is fully equipped and ready to use. Participants receive aprons and take their places at their stations.
- 2Head Chef briefing
The Chef introduces the menu, demonstrates techniques, and takes questions. The moment when people realise they're about to cook something genuinely impressive.
- 3Cooking sessions
Groups prepare each dish in turn. After each dish — a tasting. Between sessions, our team resets the stations. The Head Chef and assistant chefs move between stations, helping everyone.
- 4The shared dinner
All dishes are ready. Participants sit down to a shared table — this time as co-authors of the entire feast. The best moment of the evening.
Why cooking classes work where other formats don't
Most team building events share one problem: participants know they're doing team building. Cooking workshops work differently — they engage people with a task, not an instruction. By the time anyone notices they're actively building relationships, they're already halfway through their risotto.
A kitchen levels the playing field
At a cooking station, there are no juniors or seniors, no departments or hierarchies — only a task and a timer. It's one of the very few formats where people from different levels of the organisation mix naturally and without effort.
Fully mobile, no compromise on quality
We bring everything — equipment, ingredients, chefs. We don't need a hotel kitchen. We don't need permanent electricity. We can run workshops in a conference room, an office, under a marquee, or in a field. 500 people cooking simultaneously — with no fixed culinary infrastructure required.
Dinner made from scratch
The workshops replace catering — and do so in a way no catering service can match. Food tastes different when you've cooked it yourself. That finale builds a shared sense of achievement that outlasts the meal itself.
When do corporate cooking classes work best?
On company retreats as an alternative to a formal dinner
Corporate cooking classes naturally replace the formal first-evening dinner. Guests cook, laugh, and eat what they've made — rather than sitting at a table waiting for service. The format pairs well with a daytime programme and naturally extends the integration into the evening.
After an intensive conference or training day
Several hours of presentations and sessions need a release valve. Cooking with good music and a glass of wine is exactly what people need — active, but genuinely relaxing. Networking at the chopping board happens organically, without corporate stiffness.
For corporate Christmas parties
Making dishes together — or rolling dumplings for a Polish-themed holiday event — is a warm, authentic format for a festive team gathering. Significantly more engaging than arrive, eat, leave.
For age-diverse or culturally mixed groups
Cooking is universal. It requires no shared interests, no physical fitness, and no knowledge of pop culture. It works equally well for a 25-year-old intern and a 60-year-old director.
When you want to add a CSR element
The Zero Waste Cooking format combines team integration with genuine environmental education and fits naturally into a company's sustainability strategy.
Frequently asked questions — Corporate Cooking Classes
Do we need our own kitchen or a permanent power supply?
Do we need our own kitchen or a permanent power supply?
No — we are fully mobile and self-sufficient. We bring all mobile cooking stations, equipment, and ingredients. We cook on gas-powered stations, so no permanent electricity supply is needed. We can run workshops in a hotel conference room, office, outdoor venue or under a marquee — we just need approximately 1.5 m² per participant.
Can we run the workshops at a professional culinary studio?
Can we run the workshops at a professional culinary studio?
Yes — in major Polish cities we partner with dedicated culinary studios that offer professional cooking stations and the atmosphere of a real restaurant kitchen. This is a particularly recommended option for smaller groups (up to 30 people) looking for a premium, hands-on experience. Ask about availability in your city when submitting your enquiry.
Do participants need any cooking experience?
Do participants need any cooking experience?
None at all. The Head Chef and assistant chefs explain every step — from knife technique through cooking methods to final plating. The workshops work equally well for someone who never cooks at home and for a passionate foodie. Everyone finds a role that suits their level.
How do you handle dietary restrictions, allergies, and vegan/vegetarian requirements?
How do you handle dietary restrictions, allergies, and vegan/vegetarian requirements?
We collect information about dietary requirements and allergies at the planning stage and always prepare safe alternatives. We have a dedicated vegetarian and vegan menu (including Vietnamese spring rolls, Indian Dal, and Mango sticky rice). 100% of participants can take part in both the cooking and the tasting.
Can we invite a celebrity chef to lead the workshops?
Can we invite a celebrity chef to lead the workshops?
Yes — we have long-standing partnerships with leading figures from Poland's culinary scene, including Robert Makłowicz, Karol Okrasa, Pascal Brodnicki, Mateusz Gessler, and many others. We handle the booking, the menu design, and all coordination. Ask about celebrity availability when submitting your enquiry.
How long do the workshops run and how many people can take part?
How long do the workshops run and how many people can take part?
Standard duration is approximately 3 hours — including the briefing, 3–4 cooking and tasting sessions, and the final shared dinner. We run workshops for groups of 10 to 500 people. For large groups we work with additional Head Chefs and assistants to maintain quality for every participant.
Can the workshops be combined with a wine tasting?
Can the workshops be combined with a wine tasting?
Yes — we offer a commented wine pairing session with a sommelier as an optional add-on, matched to the dishes being prepared. This is a popular enhancement for premium retreats and corporate gala dinners.
What is included in the price and what are the approximate costs?
What is included in the price and what are the approximate costs?
The price includes the Head Chef and assistant chefs, all food shopping according to the chosen menu, complete cooking equipment, and logistics and transport. We provide individual quotes after a short brief.
