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Cooks and Bakers is a fashion cooking Teambuild used to provide an entertaining evening event with subtle undertones of teamwork and communication whilst having a lot of fun.

We have created an adventure team build in the kitchen!

Even those poor people that feel they are slaves to the family kitchen every evening have found this event to be extremely exciting and different.

Adventure Cooking with Specialized Japanese Sushi knives, blowtorches, creating unique and difficult plate designs open up a whole new world for the “family feeder”.

Delegates could end up filleting a whole “Loch Ness Monster” freshly flown in from Scotland, or even creating their own Moroccan rub for their Ostrich Fillets.

A huge emphasis is put on creativity and visual presentation.

Today high quality and unique cooking is of great interest to many people, with entire television channels dedicated to the topic.

It is wonderful culinary team building event for building excitement and camaraderie at your team building seminars or conferences.

Also, we have to ensure that any vegetables or side dishes are ready at the same time as the meat.

Cooking and eating together promotes creativity and camaraderie, while covering all aspects of Team building as well as making use of every moment that your people are together to improve relationships.

Few people have experienced the operations of a 5-star kitchen preparing meals for 20, 30 or up to 80 people.

The experience is unique and interesting with the objective of preparing the best possible meal for your competitive team.

Delegates are split into 2 teams and each team prepares and serves the opposing team.

Once the teams have been split into 2 (or even 3 for larger groups), these are further subdivided into 3 departments respectively - each responsible for Starters, Main Course or Dessert.

The high level of communication then needs to kick in so that it is clear that the teams preparing the different courses aren’t working against each other.

Does each sub-team know what the other is doing?

We can’t have the main course ready before the starters are served, so timing is of the essence.

Also, we have to ensure that any vegetables or side dishes are ready at the same time as the meat.

	What about special dietary requirements?
	Are we adapting some servings to cater for a vegetarian, just as any good kitchen would?
	Who is prepping the vegetables?
	Maybe the MD is tasked to peel potatoes for 30 people!!
	Who is preparing the meats?
	Who is coordinating the serving?
	What creative designs will be used on the plates?
	Who is doing final decoration on the plates, and then sending them out?

Rest assured no dishes will need to be washed though.

The greatest thing about this teambuilding is the fact that we can use what is traditionally dead time over a meal to continue the teambuilding training

So planning, strategising, communicating, implementing new skills introducing some creativity, and the odd glass of wine in between are the “order” of the day.

Whilst there is lots of activity in the food preparation area, each team has to find time to set their tables and decorate them with a limited number of provided materials, but with an unlimited number of their own creative ideas.

These hilarious interludes range from the gracious and complimentary to the mercilessly harsh, but all in the fun of the team building game..

As the deadline for serving is fast approaching, and all the delegates are called to take their seats, the starter sub-teams will be frantically putting final touches on their course as the plates are brought out and laid in front of the other budding food critics.

During each course, various tables are asked to give a critique on the meals served to them.

These hilarious interludes range from the gracious and complimentary to the mercilessly harsh, but all in the fun of the team building game..

To round off the evening, and to celebrate the successes or flops of the various teams and delegates, an entertaining prize giving is held.

Hilarious “trophies or gifts are awarded to various delegates and teams that stood out.

There are those that show some prowess in the culinary arts and others that are best kept away from the kitchen as they are clueless and only able to “cook” up trouble.

If you were caught “borrowing” other team’s ingredients it is handled ruthlessly at prize giving.

Although you may have the desert and coffee to pacify you, your ego could be left a little bruised after a fun ribbing.

One of the countries top personality chefs is responsible for the technical and coordination elements of this event.

He has opened many 5 star hotels in South Africa, as well as being involved in coaching the South African National Culinary team.

He is more than able to provide his aid and advice to those chefs that are not quite “cutting the mustard”.

The facilitation of this event, the critiques and the prize giving is facilitated by the MC and is a key element that provides the flow of entertainment throughout the evening.