This cooking class team building experience is a two-hour, hands-on spring roll class brought by the chef to your office or business venue in San Francisco and nearby, 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 onsite spring roll class suits companies and organizations that want the chef to come to their office or business venue, so guests stay in their own building and the class fits into the workday or an evening event. The chef instructor leads the full two hours on site, and the
This cooking class team building experience is a two-hour, hands-on spring roll class brought by the chef to your office or business venue in San Francisco and nearby, 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 onsite spring roll class suits companies and organizations that want the chef to come to their office or business venue, so guests stay in their own building and the class fits into the workday or an evening event. The chef instructor leads the full two hours on site, and the ingredients, recipes and menu can be tailored to your preferences, dietary needs and event theme. Guests enjoy the food they prepare together throughout the session, 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?
When the chef travels, the spring roll class takes 10 to 120 guests. That range covers a ten-person team, a full department or a company-wide session in a large room. The class is priced per guest, and a flat travel charge is added once per booking for bringing the class to your location, so the full total appears before you request to book.
Where It Happens
For this version of the spring roll class, the chef travels to the customer: your office, a meeting room or another business venue in San Francisco and nearby. The chef travels to corporate offices and business venues only, not private homes. Bringing the class on site keeps the group in a familiar space and saves everyone a commute. Groups that would rather use a ready-made setting can book the same class at the chef's private dining room in San Francisco, which takes up to 60 guests.
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
Who Teaches the Class
The owner and chef instructor teaches every session. With 15 years as a culinary instructor, more than 400 classes and over 12,000 students over the past eight years, she specializes in interactive team-building cooking experiences for corporate clients. Her background runs from Southeast Asian cooking to Italian cuisine, pastry arts and cake decorating, and she has taught culinary arts at several schools and trained with experienced pastry professionals at a local bakery. Guests often mention how fantastic and funny she is as a teacher.
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
The onsite spring roll class runs two hours, so it slots into a workday afternoon or follows a meeting. Book at least seven days ahead: allergies and dietary needs are confirmed seven or more days before class, and rescheduling also needs seven days of notice. The class involves sharp tools and hot surfaces, so participation is at each guest's own risk, and photos or videos may be taken during the session.
How to Book
Choose your date and guest count here to see the full price, including the travel charge, then send a request to book. Once the request is confirmed, the chef plans the menu and any dietary adjustments for your group.
