Conferences stay onsite for their offsite activity.
Because our program is done in conference room space, clients don’t have to rush off to another location for their cooking team building program. This allows them to get more done, as well as save on travel costs.
They also have a way to be more creative with their meeting budget. By combining money allocated for catering and travel with team building funds, a client can have a culinary team building activity where previously they might have thought they couldn't afford it.
We are a team building company, not a banquet service.
We offer a team building program that uses fine food and dining, not a banquet service. Our trainers have the specialized skills, talents, personalities and experience in leading business professionals through a culinary business simulation – they are not chefs.
You will find a partnership with us a perfect solution for your busy catering department wanting to quickly and effectively add culinary team building to your menu of services.
We serve group sizes from 8-500 (or more!)
From intimate executive planning meetings to international sales conferences of 300 or more, we offer a fun and meaningful culinary team building experience. See "Large Groups" for more information.
You get additional (and more profitable) F&B revenue
We use your food as raw ingredients for our program. You get the benefit of a conference guest combining their activity budget with catering requirements, and staying on premises for an additional meal.
You also increase F&B profitability, because your labor costs are dramatically reduced when diners create their own meal!
No kitchen necessary!
Our programs are held right in the space where a client is having their meeting. This means you make use of conference space during "off-peak" hours.
You also have the ability to cater a large event without taxing your kitchen staff or resources.
You will find us easy to work with
We have streamlined a process that makes it easy for us to work with you to quickly organize a program even if we haven’t worked with you before.
Generally, all we require on the day of the event is one person from your wait staff to act as liaison between us and your kitchen. We need about 15-30 minutes of cooking time in your ovens and our cooking equipment washed by your dishwashers.
There is never a need for us to set foot in your kitchen area.
Our Focus is Customer Service
Our trainers are selected for their excellent facilitation and people skills. You'll find they'll service your guests to the same high standards you set for your own employees.
Here are links for answers to other questions you may have:
What does a CEO Chef program look like?
What competitive and non-competitive programs do you offer?
Who have you worked with before?
