your team cooking challenge in ANNECY

Put your cooking apron for your seminar

Choose a teambuilding or incentive seminar with a Gastronomy theme!

Culinary adventure: A cooking stand at your service for 2 to 3 hours accompanied by a professional chef. You will take part in a hands-on workshop based on the following themes :

• Healthy verrines (food compositions in a small glass) and appetizers
•  Regional French specialties

This animation is made of 3 fun steps:
After splitting into teams, each member will be given a chef hat with a name tag, a cooking apron and each team will nominate their « Chef ».

step by step

The first step is a Speed Quiz consisting of 10 questions about cooking basics and expressions. Each team will have a little blackboard and a chalk to write the number of their answer.
In addition the teams will have to make two quick and light appetizers. This is a good opportunity to refresh the basics of cooking techniques and to use original ingredients. You will cook it and taste it afterwards.
One appetizer and one “verrine” will be chosen between a list.

The second step: you will be given 10 regional verrines marked with numbers. Each participant will have to tag the number in a French map provided.

Product exemples:

(There are other themes available, for example: tropical fruits, spices, cheese, sweets, etc...).

The third step is a challenge creation:

Each team has the same food hamper that the team has to use in order to create its own recipe of verrine, in 24 identical copies. Teams will have 30 minutes. Teams have to use at least 7 or 8 ingredients from the food hamper.

Example of the food hamper: fresh goat’s cheese, zucchini, cherry tomatoes, white bread, avocado, oil sardines, carrot, turkey breast.

Example of common ingredients: olive oil, balsamic vinegar, Xeres vinegar, soya sauce, lemon and lime, cream, butter, salt, pepper, garlic, parsley, paprika and basil. Participants are constantly advised and guided by our Chef.

The last step: after all the delicacies have been made, participants will taste all types of delicacies and will have the opportunity to give their mark to other recipes.
The mark includes: visual aspect, name of the dish, originality and the respect of the rules given.

different themes

- Cuisine of the region (genepi, cheese and savoyard wine)
- Quick and colourful verrines : salted, sweet or mixed (exemple: exotic fruits or vegetables verrines, sweet and sour or liquids...)
- Appetizer morsels and original mini-cakes
- tartares and carpaccios of all sorts for any occasion
- makis, sushis and varied sashimis  (vegetables, fruits, fish if there is a fridge)
- Oils and special vinegars for brightness
- Varied tiramisus
- Chocolate

Duration of the activity : about 1h30

Location : in a meeting room for exemple, with tables and a watering place, or somewhere outside...

CLIck here for more information about your team cooking challenge in annecy

Contact : 04 50 45 60 61, commercial@takamaka.fr