Great Dining Competition
Today, everyone in your group will become a chef in this savory corporate team building event! They will feel like they’re on a TV Show when they break into teams and prepare for their BISTRO/ Great Dining® Competition. Every chef knows that to begin this delicious, multi-course, culinary team building event, you need a plan.
This event will give you the BAM!! that you are looking for and an affair to remember. A beautiful setting, fresh cut flowers, fine china and they are all put together with a team of creative wizards.
As guests enter room, they are greeted with music for the dinner theme. Staff members are dressed in chef hats and aprons. Each member of each team will decorate their own chef’s hat and apron.
Let the cooking competition begin!
Your team will be making a centerpiece and one of the appetizers or desserts. Teams will now know what dish they are making, but not necessarily how to make it. So they must first decide what ingredients in what amounts, their team needs to make their dish.
Team chefs will shop at our fresh produce marketplace for the ingredients their team will need to prepare their dish for the entire team. As your teams prepare their masterpieces, our Chef will be roving the room to offer assistance and give advice to all those who ask.
After the preparations are complete, each team must design the presentation of their dish which will be one of the factors in the final judging. Completed dishes are placed on long buffet tables and our chef and support staff will then taste test each creation and award Culinary Medals of Honor to the winning teams based on taste, presentation and the teamwork they observed during the program.
After the Great Dining® Competition Awards Presentation, your group gets to eat everything in the room! Bon Appetit!
Group Size: 25 to 800+
Team Size: 6 to 10
Program Length: 1 to 2.5 hours
Team Building Elements
- Creative Problem Solving
- Communication Skills
- Trust and Relationships
- Planning and Accountability
- Goal Setting
- Collaborative Idea Sharing
Lead chef Facilitators, Cooking utensils, aprons, all materials, knives, spoons, bowls, cutting boards, pots, burners, Sound and Music, Awards
Client covers the cost of the ingredients for their menu as provided by the venue.