Team Culinary Competition
Why not combine a gourmet meal and an exciting teambuilding program for an experience they won’t soon forget?  Our team of fun-loving and professional chefs, under the direction of Chef Theo, will guide your team in designing and creating a gourmet meal, an appetizer spread or a decadent dessert..

Chef Theo Wilson developed his culinary background with Chef Michel Malecot at The French Gourmet in San Diego and later followed his passion for seafood while working at several popular local restaurants.  He is now the Lead Culinary Expeditor for San Diego’s premier dinner delivery service.

In addition to the technical expertise of our chefs, your group will also be in the capable hands of our professional team facilitators who will guide them in combining the unique skills of all of their team members to design, create and market their own creation.  Team spirit can earn them extra points as well.

Depending on your budget and time frame, your group could prepare the entire lunch or dinner, or just a delightful appetizer spread to share at happy hour, or even a selection of desserts.  Whatever you choose, the participants will leave with a better understanding of how to duplicate their success for their own family, as well as how to work more effectively n their teams.  Recipes can be provided.

Most of our competitions are similar to the Iron Chef with a team twist.  Each team of “chefs in training”, armed with basic ingredients and equipment, minimal instructions, and the guidance of a chef, will be responsible for a course or item from the group’s menu.  They will be judged on taste, creativity and presentation.  After all teams have presented to the judges, the group will enjoy the fruit of their labors while the judges tally the results.  A rousing awards ceremony will wrap up the program.

All programs include professional chefs and staff coordinators, equipment and supplies, aprons and chef hats, team bandannas and a team trophy.

Menu Selections

Appetizers

Desserts

Multi Course Meals

Appetizer Extravaganza    

Teams work together to create an elaborate Happy Hour display for the entire group to share, while competing head to head with other teams for the championship. Number of selections depends on group size & can include selections such as:

• Tropical Seafood Ceviche with Hot Tortilla Chips
• Tequila Shrimp with Green Chile Crema Drizzle
• Hand-rolled Potstickers with Spicy Dipping Sauce
• Tri-Color Melon Margarita Shooter
• Black Bean, Tropical Fruit and Queso Blanco Salsa
• Thai-Glazed Chicken Lettuce Wraps
• more…

Decadent Desserts    

This one is guaranteed to please everyone’s sweet tooth.  Anytime is the right time for desserts!  Teams compete for the title of “Tastiest Treat.” Selections may include:

• Lime-infused Layered Cheesecake Shooter
• Poached Pear Tartlet with White Chocolate Drizzle
• Vanilla Bean Pannacotta with Lemon Peel Marmalade
• Amaretto Chocolate Fondue-Covered Cake and Fruit Kabobs
• Apple Brown Sugar Walnut Crumble
• more…

Multi Course Meals    

In these delicious options, the result of the activity will be a full dinner or lunch to be shared by all.  As with    the Appetizers & Desserts, the hotel or venue will be required to supply the room setup and the bar. 
Menus will be adjusted for group size and options are noted.
Can be performed as a team competition or mix and mingle format. Some selections include a full meal with multiple courses; others require the addition of some items by the hotel or venue for a complete meal.

Sumptuous Small Plates – Heavy Appetizers
Teams prepare a lusious appetizer, individually plated for the group to enjoy after the competition.  With the addition of a salad and dessert, this could easily be a full meal.

• Avocado Crab Torta
• Tequila Shrimp on a Bed of Tangy Mexican Slaw with Green Chile Crema Drizzle
• Champagne Risotto and Garlicky Asparagus
• Artisanal Sausage, Caramelized Onions and Dark Beer Sauce with Focaccia
• Chicken Satay with Spicy Peanut Dipping Sauce
• Fresh Summer Spring Rolls with Sweet Chili Sauce
• Pulled Pork Slider with Avocado-Chile Soup Shooter
• more…

A Night In Italy – Full Meal

• Chicken Marsala with Wild Mushrooms
• Crab and Shallot Ravioli with Chardonnay Cream Sauce
• Citrus Sherry Vinaigrette Salad with Warm Focaccia Bread
• Grilled Vegetable Orzo Salad
• Lime-infused Cheesecake-a-tini

Substitute any of the following:  Chicken Picatta, Wild Mushroom Ravioli with Tomato-Basil-Garlic Sauce, Grilled Eggplant & Asparagus Salad

California Luau – Full Meal

• Honey Teriyaki Chicken Kabobs with Grilled Pineapple
• Tropical Seafood Ceviche with Freshly Made Tortilla Chips
• Coconut & Mango Rice
• Warm Rum & Pineapple Sundae

Substitute any of the following:  Sweet & Leafy Macadamia Nut Salad, Melon Margarita Salad, Tropical Black Bean Salsa, Volcano Punch or “Lava Flow” Colada Cocktail.

Gourmet Grilling – Full Meal

• Marinated Steak & Vegetable Fajitas
• Grilled Mexican Shrimp Caesar Salad
• Roasted Pepper & Cilantro Green Rice
• Lime-Infused No Bake Cheesecake Shooters

Substitute any of the following:  Red Chili-Citrus Marinated Chicken Breast, Grilled Lemon Chicken Breast, Grilled Eggplant & Asparagus Salad, Grilled Portabello Mushroomw with Garlic, Parmesan & Pine Nuts

Holi Moli Ravioli – Main Course Only
Teams each create a gourmet ravioli for the dinner buffet; hotel or venue to supply salad, breadsticks and additional buffet items if necessary.

• Crab & Shallot Ravioli with Chardonnay Cream Sauce
• Sauteed Wild Mushroom Ravioli with Fresh Basil, Pine Nut Pesto Sauce
• Fresh Spinach and Artichoke Ravioli with Tomato, Basil and Garlic Sauce
• Italian Sausage, Garlic and Fresh Sage Ravioli with Roasted Pepper Cream Sauce
• more…

* Round out the meal with Chicken Picatta or Chicken Cacciatore for $9 per person extra

Paella Perfection – Main Course Only

• Paella de Calabaza con Puré de Basílico ( Basil Pesto and Vegetables)
• Paella de Mariscos (Mixed Seafood and Shellfish)
• Valencia Paella ( Spanish Sausage and Chicken)
• more…

NOTE: Dessert Trays featuring sample sizes of lemon bars, Napoleon Pastry and Tiramisu can be added for $5 per person extra.

Team Culinary Competition is for a minimum of 30 and requires a location with access to a facility suitable for cooking, with access to water, tables and table settings. This includes all food, chefs, cooking supplies and equipment.