IRON CHEF CHALLENGE

The Culinary Teambuilding Experience

Primary Benefit: Enjoyment together with a competitive edge

Secondary Benefits:
Negotiation and Communication
Prioritization and Problem solving
Innovation and creativity
Friendly competition

The Game: The food will start flying as your Chef teams face off against each other in a culinary battle. Each group will choose which Chef battleground they will compete in; beef, poultry or vegetarian. During the cook-off, the chef teams will race to complete a 3 course meal.

Teams will spend time with our trained facilitator upon arrival, getting warmed up for the challenge ahead. Next, teams will test their negotiation/communication and prioritizing skills by meeting to line out the menu, perusing the food pantry, managing the timeline and deciding who will play what part in bringing the multi course challenge to fruition. Our ‘consultant’ Chef will be on hand to help organize the teams, streamline the cooking process and answer any culinary questions. The competition becomes fierce and speed of execution critical- but speed is not the goal- as each course must taste good and look good in order for a team to be crowned the winner!

Added to the drama, is a ‘Mystery Ingredient’ which must be used in all of the courses. This Mystery ingredient could be anything from salmon to snails, lemon grass to Lil’ Smokey’s, or duck breast to designer chocolate. Can you imagine the results of chocolate and snails?

An experienced crew of discerning chef judges will make the final determination as to who reigns victorious.  No matter the winner, everyone will celebrate and nobody will go away hungry!
Training Module or De-Brief: A debrief led by a trained facilitator will end the session rallying around the benefits of building a strong team and using clear communication, with team member impute and lessons learned.

Program Length: 4-5 hours.

Program Host Site: TBA based on your needs.

Program Includes: Staff-Program director, sous chefs (to aide in preparations), chef judges and certified facilitator. All necessary cooking and serving equipment, food product, beverages (premium wines and beers can be added for a nominal fee), aprons for participants to take home, set up, breakdown, clean up, and class materials.