This cooking class team building experience is a two-hour, hands-on spring roll class at the chef's private dining room in San Francisco, exploring Vietnamese-inspired flavors, where guests roll both fried spring rolls and fresh summer rolls with a chef instructor. The class covers two styles of roll and two classic dipping sauces, so the group learns a crisp version and a fresh version in one session.
The spring roll class at the chef's own location suits companies, teams and groups of friends who want to show up and take part without arranging a kitchen. The room is set up with everything the class needs before guests arrive, and the session is taught start to finish by a chef instructor with 15 years of
This cooking class team building experience is a two-hour, hands-on spring roll class at the chef's private dining room in San Francisco, exploring Vietnamese-inspired flavors, where guests roll both fried spring rolls and fresh summer rolls with a chef instructor. The class covers two styles of roll and two classic dipping sauces, so the group learns a crisp version and a fresh version in one session.
The spring roll class at the chef's own location suits companies, teams and groups of friends who want to show up and take part without arranging a kitchen. The room is set up with everything the class needs before guests arrive, and the session is taught start to finish by a chef instructor with 15 years of teaching experience. Ingredients, recipes and menus are fully customizable to suit your preferences, dietary needs and event theme. Guests enjoy the food they prepare together throughout the session instead of waiting until the end, and every class includes online recipes.
What's Included
- A chef demonstration of prepping ingredients and mixing a savory filling
- Wrapping and frying spring rolls to a golden crisp
- Step-by-step technique for neatly wrapped fresh summer rolls
- Classic Vietnamese fish sauce and hoisin-peanut sauce
- Online recipes for every guest to keep after the class
- Menus adjustable for preferences, dietary needs or event themes
How the Spring Roll Class Works
The spring roll class starts with the chef demonstrating how to prep the ingredients and mix a savory filling. Guests then wrap their own fried spring rolls, and the chef shows how to fry them to a golden crisp. The second half moves to fresh summer rolls, with step-by-step guidance on rolling them neatly so they hold together. Two sauces round out the menu: a classic Vietnamese fish sauce and a hoisin-peanut sauce. Participants enjoy their rolls together as they make them, over noodle bowls or wrapped in fresh herbs, so the class is a shared meal from the first batch.
How Many People Can Join?
The spring roll class at the chef's San Francisco location takes 10 to 60 guests. Ten guests is the minimum, which suits a single team or a small celebration, and the room holds up to 60 for a department or a larger company group. The class is priced per guest, so the total follows your guest count. Groups larger than 60 can book the version where the chef travels to your office or business venue, which takes up to 120 guests.
Where It Happens
This version of the spring roll class takes place at the chef's own location in San Francisco, a private dining room that is set up with everything needed for the cooking class before the group walks in. There is no travel charge, and the host does not need to supply tables, tools or a kitchen. Teams that would rather stay at the office can choose the version of this class where the chef travels to them instead.
Good Fit For
As cooking team building, the spring roll class gives every guest a station, a task and a shared result. Among team building activities, the spring roll class keeps hands busy and conversation going for the full two hours.
- Team building with quick wins, since each roll takes minutes
- Holiday parties looking for a lighter, fresh menu
- Offsite retreats that want a hands-on lunch
- Networking events where people roll side by side
- Workshops on Southeast Asian cooking
About the Chef Instructor
The class is taught by the owner and chef instructor, who grew up cooking with a mother who served as an embassy head chef. She spent years refining Southeast Asian cuisine abroad, where she also owned a custom cake bakery and taught cooking and baking classes for children and adults, and she later added Italian cuisine, pastry arts and cake decorating. She has 15 years of experience as a culinary instructor and has hosted more than 400 cooking and baking classes for over 12,000 students over the past eight years. Past guests describe her as fabulous, funny, experienced and knowledgeable.
Can the Menu Work for Dietary Needs?
Yes. Ingredients, recipes and menus for the spring roll class are fully customizable to suit preferences, dietary needs and the event theme. Allergies and dietary needs are confirmed at least seven days before class, which gives the chef time to plan substitutions for the whole group.
Planning Notes
Plan to book at least seven days ahead, since allergies and dietary needs are confirmed seven or more days before the class and reschedule requests also need seven days. The spring roll class runs two hours, which fits a long lunch, an afternoon block or an evening event. Classes may involve sharp tools and hot surfaces, and photos or videos may be taken during the class.
How to Book
Pick a date and guest count on this page to see the price for your group, then send a request to book. The chef confirms the date and the menu details, including any dietary adjustments.
