Make your business meal different! Begin your day with a brunch and choose a teambuilding or incentive seminar with a Gastronomy theme!
Put your cooking apron on and become a CHEF for one day.
At the end of the preparation of the meal that will be supervised and mentored by a professional chef, you will present it to others.
Your 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 name tag, cooking apron and each team will nominate their « Chef ».
The challenge begins with 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 these ones:
- Raspberry beetroot roll with cheese and chives (raspberry balsamic vinegar)
- False cheese, salmon and apple makis with nori seaweed.
Salted glasses or Verrine :
- Tuna with sesame and spicy mango, orange peel and rosemary sauce (orange olive oil, oil with grilled sesame seeds)
- Zucchini tagliatelles with mint, lemon and squash seeds (squash seeds oil)
You will be given 10 regional verrines marked with numbers. Each participant will have to tag the number in a French map provided.
(There are other themes available, for example: tropical fruits, spices, cheese, sweets, etc...).
The third step is a creation challenge:
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.
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 given rules.
FOR MORE INFORMATION ABOUT YOUR TEAM COOKING CHALLENGE IN ANNECY CONTACT US
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