“It’s all in the experience”

Corporate Cooking Events

With over 16 years of experience, Culinary Works has perfected the recipe for truly memorable corporate team building activities. Our hands-on cooking classes encourage team bonding and improve communication in a relaxed, informal setting – the perfect venue for mingling and natural conversation flow.

These events are perfect for internal team building or client entertaining in a dynamic, social experience. The kitchen is a familiar environment for all participants to feel comfortable and happy. We work with any type of group from – executives, small groups, small companies, management teams, sales, marketing, human resources, any group that is ready to cook, create, bond and share delicious food together.

Corporate Event Menus

Our menu collection features fresh seasonal ingredients to suit your event. Learn new knife skills, how to properly sear, properly season, and even hone your grilling skills. All while together as a team you are communicating, laughing, eating great food, and creating an experience to last a lifetime.

About Our Corporate Events

  • Location: DEANE, Inc. Stamford (conveniently located off I-95 exit 9)
  • Flexible start time (daytime or evening!)
  • We use top quality appliances and tools from Sub Zero, Wolf, La Cornue, Wusthof knives, and All-Clad cookware
  • Groups are broken up into roughly 3-5 person teams, based off total attendance
  • Events last approximately last 3-4 hours
  • The event format is hands-on, very casual, dynamic and social
  • We can work with dietary restrictions as needed.
  • We have the ability to use multiple cooking stations for larger groups
  • Guest hosts can provide their own alcoholic beverages
  • We provide aprons to use during the event, along with food and non-alcoholic beverages
  • After the event, each guest will be provided with a digital recipe packet and photo portfolio

Choose Your Menu

  • Guacamole Trio (Mango Habanero V, Blue Cheese, Bacon, & Chipotle and Corn, Cojita, & Chipotle V) GF
  • Vegetarian Tortilla Soup  GF V
  • Chicken Enchiladas with Roasted Tomatillo Sauce  GF
  • Vegetable Enchiladas with Kale and Mushrooms  GF  V
  • Rice and Beans  GF  V
  • Mexican Hot Chocolate  GF  V
  • Mushroom, Sautéed Kale, & Ricotta Toast  V
  • Baked Shrimp Scampi
  • Citrus Salad over Arugula with  Ricotta Salata and Fresh Mint GF V
  • Braised Beef Short Ribs with Gremolata GF
  • Creamy Cheesy Baked Polenta V GF
  • Brownies with Salted Caramel Sauce and Vanilla Ice Cream
  • Roasted Cauliflower and Potato Soup with Bacon Crumbles GF
  • Steak Crostini with Lemon Parsley Sauce
  • Skillet Chicken with Mustard Wine Sauce
  • Roasted Brussel Sprouts 
  • Mushroom Risotto V
  • Sautéed Winter Fruit with Ginger Syrup and Crunchy Crumbles and Vanilla Ice Cream V
  • Pan Fried Artichokes with Roasted Garlic Aioli V
  • Sweet Potato Bisque with Orange Ginger Crema V GF
  • Sautéed Kale with Spicy Crispy Breadcrumb Topping V GF
  • Creamy Polenta with Crispy Mushrooms V GF
  • Italian Braised Chicken with Pancetta & Leeks GF
  • Flambeed Apples with Brown Butter Bourbon Pecan Ice Cream GF
  • Crab Cakes in Lettuce Cups with Remoulade Sauce
  • Spinach Kale Apple Salad with Spiced Pecans V GF
  • Braised Short Ribs  GF (made ahead)
  • Skillet Mustard Chicken GF
  • Celeriac Mash GF V 
  • Apple Cobbler with Caramel Ice Cream
  • Butternut Squash Soup with Cider Cream GF
  • Steak Crostini with Lemon Parsley Sauce and Blue Cheese Butter
  • Chicken Saltimbocca
  • Sautéed Hearty Greens with Garlic and Olive Oil V GF
  • Mushroom Risotto V
  • Pumpkin Mousse with Toffee Candy Crunch
  • Wild Mushroom Crostini with Parmesan Cheese and Truffle Oil 
  • Asparagus Twists with Arugula, Prosciutto & Lemon Vinaigrette GF
  • Grilled Steak with Lemon Parsley Sauce GF
  • Seared Salmon with Lemon Caper Aioli GF
  • Risotto of the Day V GF
  • Molten Chocolate Cakes with Vanilla Ice Cream
  • Creamy Green Vegetable Dip with Crackers and Veggies GF V
  • Poached Shrimp Cocktail with Traditional Sauce & Creamy Horseradish Sauce GF
  • Italian Braised Chicken with Beans and Hearty Greens GF
  • Risotto Milanese with Peas GF 
  • Roasted Long Italian Hot PeppersV
  • Flambeed Apples with Brown Butter Bourbon Pecan Ice Cream (vanilla, upon request) GF
  • Roasted Beet Crostini with Whipped Goat Cheese, Pistachios & Honey
  • Butternut Squash Salad with Arugula, Spinach, Parmesan Cheese & Cider Vinaigrette V GF
  • Rosemary Scallion Crusted Rack of Lamb
  • Roasted Garlic Mashed Potatoes V GF
  • Roasted Tomatoes with Feta, Olives & Pine Nuts V
  • Dark Chocolate Peppermint Mousse
  • Roasted Shrimp with Italian Salsa Verde GF
  • Mixed Green Salad with Roasted Beets and Goat Cheese Coins V
  • Butternut Squash Lasagna V
  • Grilled New York Strip Steak GF
  • Sautéed Onions and Garlic V
  • Roasted Peppers, Hot and Sweet V
  • Chocolate Bread Pudding
  • Meat & Cheese & Veggie Board, Antipasti
  • Italian Garden Salad with Vinaigrette GF
  • Ricotta, Kale & Mushroom Toast V
  • Italian Beef Ragu GF
  • Baked Polenta with Fontina V GF
  • Maple Garlic Butter Roasted Carrots and Parsnips V GF
  • Cannoli Chips with Chocolate Chips & Dip
  • Italian Tuna Crostini with Capers, Tomatoes, Garlic and Olive Oil
  • Green and Yellow Wax Bean Salad with Walnuts, Red Onion, Bacon and Gorgonzola GF
  • Grilled NY Strip Steak and Grilled Swordfish with Fresh Italian Tomato Salsa GF
  • Grilled Herb Garlic Bread
  • Summer Fruit Cobbler with Vanilla Ice Cream
  • Steamed Mussels  with White Wine, Garlic and Parsley GF
  • Spinach, Arugula & Kale Salad with Apples, Pepitas & Sunflowers Seeds V GF
  • Pan Seared Chicken Breast GF
  • Pan Seared Salmon GF
  • Sautéed Winter Greens with Cannellini Beans and Winter Pesto V GF
  • Garlic Bread V
  • Molten Chocolate Cakes with Vanilla Ice Cream
  • Homemade Hummus of the Season V GF
  • Shrimp with Feta, Tomatoes, Lemon and Herbs GF
  • Grilled Lamb Loin over Hummus and Fresh Herb Salad GF
  • Greens with Potatoes and Olive Oil V GF
  • Chopped Green Beans with Lemon and Olive Oil V GF
  • Gluten Free Orange Polenta Cake V GF
  • Pumpkin Fritters with Cinnamon Sugar
  • Baked Brie, Pear & Walnut Cups V GF
  • Sautéed Chicken with Creamy Mustard Sauce
  • Blue Crab or Spinach Stuffed Filet of Sole GF
  • Herb White & Wild Rice Pilaf with Parsley, Scallions & Cranberries V GF
  • Sautéed Green Beans with Brown Butter & Toasted Almonds V GF
  • Apple Brownies with Vanilla Ice Cream

Reserve A Private Event Date Now!



All payments are non-refundable. However, if you cancel prior to 48 hours of the class date, you may use your reservation towards one of our future classes within one year of the original class. Or send a friend in your place and receive the recipes booklet to bring home. Culinary Works, LLC. reserves the right to cancel class. You will be notified via email or phone. Photos from class may be used for promotional purposes. If you cancel less than 48 hours of the class, you forfeit your payment completely and cannot apply it towards another class.

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What People Are Saying

Everybody had a fantastic time! Its such a different type of corporate event that fuses team building, collaboration, communication, and great food/wine in a very comfortable and casual setting. Nothing but 5 stars from our team!

- Jason W.

What a fun evening!  I wasn't even home yet and I was getting texts about what a special night it was.  There was a lot of great chemistry and Julia, you really know how to whip a group into shape! And, the food was amazing.  I am still thinking about that risotto and the berry cobbler! My dream of being at one of your cooking events came true, LOL. I know that everyone enjoyed the evening and your staff was wonderful.

- Roberta M.

Thank you so much! Everyone really had a blast and we’ve gotten amazing feedback from the participants. It was also really wonderful that everyone with an allergy was able to fully participate and eat all of the courses. We can’t wait to host another event with you!!!

- Lauren H.