Virtual Cooking Team-Building and All Ingredients Delivered

Rockoly runs live, chef-led cooking events for teams that don't share a kitchen. A professional chef teaches your group in real time over video while everyone cooks the same dish at home, and we ship every ingredient to every doorstep first, free anywhere in the US.

It goes further than cooking classes: virtual happy hours and tastings, in-person events at your office, and hybrid events that put the room and the remote crowd in the same experience. We have hosted more than 5,000 of them, and Google reviewers rate Rockoly 5 stars across 105 reviews.

Your team joins one video call and cooks along with the chef. Events run 60 to 120 minutes on Zoom by default, and Google Meet, Microsoft Teams or WebEx work just as well. A Rockoly host opens the event, welcomes everyone, runs the chat and the engagement games, then hands over to the chef, who cooks at your team's pace and answers questions live. Ingredients arrive a couple of days ahead, portioned per person, so nobody is shopping the night before. Partners and kids can join on the same screen at no charge.

Yes, and that is the normal case. Most participants are beginners, so the chef builds the class around that: knife work explained from the start, steps repeated, nobody left behind. The dishes are chosen because they are forgiving. Someone who burns toast still ends up with real sushi rolls or fresh pasta on the plate, and that surprise is most of the fun. If a person would rather watch and talk than chop, the host keeps them in the conversation so they are still part of the group.

Three chef favorites anchor this page, each a 60-minute workshop:

• Japanese Sushi: spicy tuna maki rolls and cone-shaped temaki hand rolls, served with soy and wasabi.
• Cavatelli with Walnut Pesto: hand-shaped pasta from scratch, tossed with fresh greens and walnut pesto.
• Mexican Street Tacos: seasoned chicken with fresh pico de gallo, and hearty black bean tacos for vegetarians and vegans.

Add-ons stretch any of them. Sushi can gain a sake etiquette segment or a kit with rice paddles, chopsticks and a rolling mat. The cavatelli takes a wine pairing or roasted chicken. The tacos come alive with tortillas made from scratch and a margarita or mojito. If none of the three fits your team, ask your planner about the wider menu library; customization is free.

The chefs teach the why, not just the steps, and the stories travel further than the recipes.

• Temaki means hand roll, and it has a deadline built into it. The cone is handed straight over the counter at a sushi bar because the nori starts softening against the damp rice within a couple of minutes — a temaki left sitting on a plate is a different, sadder object than one eaten immediately.
• Cavatelli comes from cavare, to hollow out. Each piece is a small rectangle of dough pressed and dragged under two fingers until it curls into a shell, and the shell exists for one reason: to trap sauce. The name describes what your hands do, not what is in it.
• Pico de gallo translates literally as rooster's beak.

That is the part people repeat at their next dinner party, and it is why a cooking class lands differently than another trivia hour.

The rate covers the personal chef, your dedicated event planner, the host who runs the call, every ingredient delivered and gratuities. Each delivery is sized to feed a family of four, so dinner doesn't end when the call does, and every event carries the Love Your Event Guarantee: if it doesn't live up to expectations, we'll make it right.

Both, and neither costs extra. Vegetarian, vegan, gluten-free, kosher and no-alcohol versions are built into the deliveries when you tell us in advance, and allergies are handled per person rather than by changing the menu for the whole group. Outside the US we have delivered ingredients to teammates in Australia, the UK, Canada, Sweden, Ireland, Germany, South Africa, Mexico, India and Spain, among other countries. Where shipping isn't practical, we send a free digital shopping list so that person cooks along with everyone else instead of watching.

One event, usually more than one sitting. Rockoly runs groups from 3 people to 600 and up, and a group your size is normally split — by department, or across a couple of days — because a chef who can see faces teaches better than one talking at a wall of squares.

Splitting by region rather than by department is the same conversation, and it solves the clock at the same time: a sitting that suits Sydney and one that suits San Francisco, same chef brief, same menu, so everybody comes back to work having made the same maki rolls or the same cavatelli. Ask how a second sitting is quoted while you're deciding, so it isn't a surprise on the invoice. Ingredients reach every address ahead of the date either way, so nobody's start time depends on a delivery van. Give your planner the headcount and where people actually sit, and they'll come back with the split rather than asking you to design it.

Plan on about three weeks for a cooking event, since ingredients ship to every participant, and about four weeks for a happy hour. The number is driven almost entirely by the addresses: the chef can usually be found, but a kit has to physically arrive at every doorstep, and that is the piece nobody can compress. Rush dates are sometimes possible depending on chef availability, so ask before you assume the answer is no.

A $250 deposit holds your date, and you can pay by credit card, ACH transfer or check. Cancel 21 or more days out and you are refunded what you paid less any nonrecoverable costs already committed; 8 to 20 days out you choose between a 50% refund and a 100% Rockoly credit; inside 8 days payments are nonrefundable, though one complimentary reschedule is yours if you ask 14+ days ahead. To get started, send the inquiry form on this page, call (617) 939-9732, or email events@rockoly.com and a planner takes it from there.