TEAMBUILDING: Get Groups Slicing and Dicing

Peeling, chopping and measuring are all in the recipe for teambuilding at Miette Culinary Studio's corporate cooking classes. Classically trained Belgain chef Paul Vanderwoude (formerly of Le Zinc, Tartine and Titou) instructs groups of 20 people in a 19th-century townhouse how to make bistro-inspired meals like crab cakes with goat cheese ravioli and quail with sage sauce and polenta. Then everyone dines by candlelight. You can also do low-calorie or vegetarian menus. Cost: $75 per person, plus a fee of $150 for set-up and cleaning. —Jill Musguire
Posted 08.27.03