GOURMET CHALLENGE

Gourmet Challenge is a culinary experience where the whole group will learn new skills and have fun creating gourmet canapés and petit fours.

Overview
With expert chefs on hand to provide your delegates with useful tips and techniques your group are guaranteed to enjoy this challenge however good (or bad) they are in the kitchen! Food always brings people together and culinary activities create an environment that promotes creativity, communication and co-operation among participants.

Our professional chefs will demonstrate how to make a selection of stylish and tasty canapés and after dinner chocolates. They will then hand over to your delegates to have a try for themselves. Groups will need to copy the chef’s examples and create new canapés and petit fours of their own creation… not as easy as it seems. The teams will then present their creations to our chef and catering assistants for judging.

Hot and Cold Canapés
Generally, the canapés will be a hot and cold selection as we provide mobile equipment for the group to cook hot options. However, although we are insured, not all venues allow gas burners and portable ovens onsite. So this is something you will need to check with your chosen venue. Either hot or cold this is a great activity with lots of scope for learning and being creative.

Finale
The final canapé creations will be served at pre-dinner drinks on silver trays and the petit fours will be served after dinner with coffee… but will they eat them!

Cooking Facilities
We supply all ingredients, utensils and aprons for the session. Generally, we provide two chefs to run the event. We can operate in a hotel conference room without ovens etc, or in a fully equipped kitchen. We will supply the cooking equipment for the activity which will require power in the conference room. Please note that all electrical goods are tested, we follow all health and safety regulations and we hold all current food and hygiene certificates.

What Is Included
• Site preparation and technical coordination with venue staff
• Health and safety risk assessment and presentation of any health and safety reports
• Delivery, setting up, running and dismantling of equipment / services
• Humorous individual and team prizes
• Professional chef/s
• Disposable aprons and hats for all guests
• Table Covers
• Gas burners and portable ovens (if allowed by venue)
• All ingredients and utensils

Requirements from venue/client
• 5ft Round tables for each team to work from
• 2 x 6ft rectangle tables for equipment
• Chairs (optional)
• Power in the room
If required, we are happy to liaise with the venue on your behalf to check suitability.