Event
Group Sizes 5-500
Duration: 1 to 3 hours
Location: Nationwide
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Event
Group Sizes 5-500
Duration: 1 to 3 hours
Location: Nationwide
Key Skills
Level
Have you ever seen perfect macaroons in the shop and wandered how they make them? but perhaps you have always been to scared to attempt it in fear of failure? Well this class and activity is for you, we will teach you and your team all the basics to successful macaroon making such as what the perfect "lava consistency" how to whisk the perfect meringue, which almonds are the best to use, (believe us, its important!). We will provide boxes bags and bows for you to elegantly gift wrap and take home at the end of the event.
After a warm welcome your host will introduce you to our events team, this will be followed with a warm up challenge piping names on hats using icing and chocolate. Our chef will then open with an informative talk on macaroons and the ingredients with some do’s and dont’s when it comes to the technical side of macaroon making. The chef will continue with a practical demonstration to include lots of tips and tricks of the trade, the demonstration concludes with a ganache and buttercream demonstration for the fillings.
If so desired your host will challenge teams to making and branding their own signature macaroons, we will provide a pantry of toppings and flavourings to get creative with, we will judge all the team efforts and select the best macaroons for our top chef medals.
Additional Extras to consider
12:00 Events crew arrive onsite and set up, this can be at any venue or location nationwide and beyond.
13:50 Room is set and our event host will meet your point of contact.
14:00 We warmly welcome your guests and explain what is to be expected of them, guests are put into teams (unless pre-selected) and go to their colour coded cooking zones. Hats and aprons are put on and a Head Chef (who will be awarded the head chef hat) is appointed by each team
14:15 Some good housekeeping with a health and safety briefing relevant to the tasks and venue is given by our host followed by interviewing the head chefs from each team, the briefing and warm up session is rounded off with a “yes chef!” from each team.
14:20 A demonstration is given by our chef(s), this may be on a big screen for larger groups so all the guests can see and understand the technical skills that are required such as piping skills presentation techniques and good food practices.
14:40 Preparing and baking macaroons commences
16:30 Baking concludes, and teams can package up what they have made. The chef will judge if the event is competitive.
17:00 The winning team is announced, medals awarded and proud photo moments for the winning team are shared. During the event debrief your host and chef will share the most amusing moments and highlights from the activity and conclude with thank you’s and goodbyes.
17:30 Event crew commence derig (we leave the event space clean and tidy)
``Strikes a great balance between fun and professionalism. We were able to draw out fantastic parallels from the exercise about team working back in the workplace``