Chef Matts Culinary Creations
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    Virtual Cooking Classes for Remote Teams - Chef Matts Culinary Creations

    Virtual Cooking Classes for Remote Teams

    A live private chef experience for distributed teams — nationwide, 90 minutes, no travel and no venue.

    If you own team culture at a distributed company, you have already run the trivia night, the escape room, and the happy hour where six people keep their cameras off. Cooking is the one virtual format where everyone has something in their hands, something to show, and something to eat when it ends.

    This is a live private chef experience, not a facilitator working from a script. Chef Matt cooks the menu alongside your team for 90 minutes, watches pans, corrects heat and knife grip by name, and keeps the room moving. Ingredient lists go out ahead so every participant shops locally — no logistics land on your desk.

    Not booking for work? See public and private virtual cooking classes instead, or book an in-home cooking class if your team is in one place.

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    Launching Soon — Dates To Be Determined

    Chef Matt's live virtual cooking classes are still in development. The format, menus, and pricing below are final, but no class dates have been scheduled yet and seats are not yet on sale. Send an inquiry to join the early list and we'll reach out first when the calendar opens. In the meantime, in-home cooking classes are available now across NJ, PA, and SC.

    What's Included

    Everything Your Team Needs, Handled

    You send one calendar invite. We handle the menu, the lists, the dietary swaps, and the paperwork.

    • 90-minute live class led by Chef Matt — a working private chef, not a facilitator
    • Menu consultation with your organizer before the date
    • Ingredient list and equipment checklist sent two weeks ahead, formatted to forward to the whole team
    • Dietary intake so vegetarian, gluten-free, and allergy swaps are built into the menu
    • A single join link, plus a short tech-check note for participants
    • Recipe booklet emailed to every participant afterward
    • Session recording for anyone who couldn't make the live window
    • One invoice with a PO number and net terms
    Pricing

    Priced Per Person, Not Per Head

    Corporate Virtual Class

    $100 per person

    15-person minimum — $1,500. Ingredient cost is each participant's own and is not billed to you. Corporate sessions are launching soon — dates are still to be determined.

    • 90 minutes, live, on your date
    • Private to your team — no outside participants
    • One invoice, PO accepted, net 30 available

    Custom quote for groups over 25 people, multi-region sessions, or shipped ingredient kits delivered to each participant instead of a shopping list.

    Join the early list

    One kitchen = one screen = one participant's home. Two teammates cooking at the same counter count as one kitchen.

    A corporate virtual class is 90 minutes, live, private to your team, and priced at $100 per person with a 15-person minimum. It is not a webinar, not a recorded course, and not a host reading a recipe card off a screen. The person on camera is a working private chef who cooks in clients' homes the rest of the week.

    How It Works for a Distributed Team

    1. Scope the session. One call with your organizer — headcount, time zones, dietary needs, and what the event is for. We come back with a menu recommendation and a flat quote you can take to approval.
    2. Lock the date and menu. A deposit or PO confirms it. We finalize the menu and send you a short blurb and join link to drop into your own calendar invite.
    3. Lists go out two weeks ahead. Ingredient list and equipment checklist, formatted to forward. Participants shop at their own store on their own schedule; nobody expenses groceries through you unless you want them to.
    4. Cook live for 90 minutes. Chef Matt demonstrates each step, then the team does it while he watches. Recipe booklet and recording go out the next day.

    Why This Beats Trivia and Another Happy Hour

    Passive events reward the loudest three people and let everyone else hide. A cooking class gives every participant a task, a counter, and a reason to keep the camera on — and it produces dinner, so the event replaces something they were going to do anyway rather than adding to the day. Cameras stay on because people want to show what they made, not because someone asked them to.

    Budget Notes for Approval

    The quote is flat and per person: no venue, no catering minimum, no travel, no A/V rental. Ingredient cost stays with participants, so the number you submit is the number you pay. For groups over 25 people or for shipped ingredient kits, we quote custom.

    Related: Virtual Cooking Classes · In-Home Cooking Classes · Cocktail Parties · Private Dinner Parties

    Ideal For

    Fully Remote Teams

    A shared experience for people who have never been in the same room.

    Hybrid Departments

    Works the same whether a teammate is at home or in the office kitchen.

    Holiday & Year-End Events

    A December event that isn't another calendar block with slides.

    Onboarding Cohorts

    New hires meet each other doing something other than introductions.

    Client & Partner Hosting

    Host clients across cities without booking a venue or flights.

    Offsite Add-Ons

    An evening session for the teammates who couldn't travel.

    How It Works

    1. 1

      Scope the Session

      One call with your organizer covering headcount, time zones, dietary needs, and the goal of the event. You get a menu recommendation and a flat quote you can take straight to approval.

    2. 2

      Lock the Date & Menu

      A deposit or purchase order confirms the date. We finalize the menu and hand you a short event blurb and a single join link to drop into your own calendar invite.

    3. 3

      Lists Go Out Two Weeks Ahead

      An ingredient list and equipment checklist, written to be forwarded to the whole team. Everyone shops locally at their own store — no kits to track and no groceries on your budget.

    4. 4

      Cook Live for 90 Minutes

      Chef Matt demonstrates each step, then the team cooks it while he watches and coaches. Recipe booklet and session recording go out the following day to every participant.

    What Our Clients Say

    "The pasta-making activity was such a fun and interactive experience that everyone loved. Chef Matt engaged with the crowd, kept everyone laughing, and made the class enjoyable for all skill levels."

    Gillian Idler

    via Google

    "The meal was excellent - the guys are still talking about it. In particular the salad and the dessert which was phenomenal. Chef Matt made it effortless for us."

    D K

    via Google

    "Every dish was fresh, perfectly prepared and beautifully presented. Chef Matt was professional and easy to work with."

    Mary B.

    via Yelp

    Chef Matt McComb plating a course during in-home private chef service

    Meet Your Personal Chef

    • 18+ years professional kitchen experience
    • Executive Chef by age 22
    • Academy of Culinary Arts graduate
    • USPCA member
    • Specialized in dietary-aware cooking

    Chef Matt brings restaurant-quality dining directly to your home. Every meal is crafted around your preferences, dietary needs, and lifestyle — sourced with intention and cooked with precision.

    Learn More About Chef Matt

    Where We Serve

    Corporate virtual classes run nationwide, and internationally where the time zone math works. If your team has a kitchen and a screen, they're in the service area — there is no travel fee, because there is no travel.

    If your team is in one place, in-home service is available across South Jersey, North Jersey, Philadelphia, and Myrtle Beach.

    South Jersey North Jersey Philadelphia Myrtle Beach

    Frequently Asked Questions

    The minimum is 15 people at $100 per person, which is $1,500. There is no hard maximum, but past 25 people we quote the session individually — larger groups sometimes need a second chef on camera or a split into two sessions so the coaching stays real.

    You get one invoice for the full session, with a PO number if your process requires one. Net 30 terms are available for established companies; otherwise a 50% deposit confirms the date and the balance is due the week of the class. We accept ACH, check, and credit card. Ingredient cost is never billed to you — participants buy their own groceries.

    Three to four weeks is comfortable. That covers a menu consultation with your organizer, the dietary intake, and getting ingredient lists out two weeks ahead so participants can shop without rushing. Two weeks is workable with a set menu. November and December book out first — those dates usually go by early October.

    A short ingredient list, written to be forwarded straight to the team, with specific cuts and brands where it matters and substitutions where it doesn't. Most menus land at 8 to 12 grocery items and one normal shopping trip. An equipment checklist goes out with it, built around an ordinary home kitchen — stovetop, sheet pan, cutting board, sharp knife.

    Yes, as a custom quote. We source and ship a kit to each participant's home address so nobody shops at all — useful when the group includes senior clients or when you want the event to feel handled end to end. Kits add cost per person and need four to five weeks of lead time for addresses and delivery windows.

    It does, and most sessions we run span at least three. We schedule to the window that works for the largest share of the team — often late afternoon Eastern, which is lunch on the West Coast and evening in Europe. Anyone who can't make the live class gets the recording and the recipe booklet, and the menus are chosen so they hold up cooked a day later.

    Why Book Corporate Virtual Cooking Classes With Chef Matts

    Bringing a chef into your home should feel calm, considered, and personal — not transactional. Every booking with Chef Matts Culinary Creations starts with a real conversation about your household: how many people you're feeding, the dietary preferences and restrictions involved, the kitchen we'll be working in, and the kind of experience you want to create. From there, Chef Matt builds a custom menu and confirms every detail in writing well before the date.

    The service itself is fully turnkey. We handle planning, seasonal sourcing, in-home cooking, plating or portioning, and a complete kitchen cleanup before we leave. With more than eighteen years in professional kitchens — including time as an executive chef by age twenty-two and ongoing membership in the United States Personal Chef Association — Chef Matt brings restaurant-level technique into homes across South Jersey, the Jersey Shore, the Philadelphia Main Line, and South Carolina's Grand Strand.

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    Fill out our short availability form — no obligation, no pressure. We'll get back to you within 24 hours.

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