Event
Group Sizes 5-100
Duration: 1 to 4 hours
Location: Nationwide
Italian
Key Skills
- Energising team activity
- Pasta and sauce making
- Egg custards
- Team work
- Pastry skills
- Creativity and innovation
- Bread making
Level
Introduction
Italian cuisine is one of the most popular types of food in the world, in this master class you will work with a professional chef learning how to make an Italian Signature dish such as Pasta or Gnocchi with Italian bread including Foccacia or Ciabatta and how to make your very own fresh vanilla bean Italian Ice cream.
Event Outline
Begins with a talk and demonstration on knife skills teaching the group about the different types of knives their uses, maintenance and some of the basic knife skills required by any keen cook.
This is followed by an inspiring cookery demonstration, guests will be put into groups or teams if there is to be a competitive element and then get cooking, using the skills, techniques and recipes provided by the chef.
Guests will sit down and enjoy the meal they all prepared together.
A competitive element can be added with a pantry provided with mystery ingredients to use so guests can add their own twist to the meal with the the chef Giving feedback and comments.
Judging criteria will be Creativity, Taste, and Presentation
Menu
To begin
Home made grissini and italian breads served with olives, cold pressed olive oil, aged balsamic, buffalo mozzarella, vine tomatoes and fresh pesto
The main event
Seasonal Ravioli or Gnocchi served with seasonal market vegetables and a lemon butter dressing (we change the ravioli with the season please speak to the sales team)
To Finish
Pear, almond and Amoretto tart served with fresh vanilla “Chantilly” cream and homemade custard
What’s included?
- Michelin Star Trained chefs and Chocolatiers with professional event managers
- A dedicated project manager who will liaise with you directly and other companies involved on the day.
- Public liability for up to £1,000,000
- Risk Assessments and Haccaps
- All Specialist equipment, ingredients and recipes.
- Medals and Aprons
- All pre-event and onsite event management with a follow up and feedback if required.
- We will do our upmost to give you an outstanding event, and to deliver the desired outcomes and objectives which you have requested and ensure that everyone has a totally enjoyable, unforgettable and rewarding experience.
- Within 2 working days we will be in contact with your feedback and share memorable photos taken by our event managers with you within 5 working days.
Additional Extras to consider
- Photography and filming
- Venue finding services
- Facilitation
- Prizes
Itinerary
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) relevant to the menu or challenge, 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 knife skills presentation techniques and good food practices.
14:40 Preparing and cooking the food commences
16:30 Cooking concludes, and teams sit down to share and enjoy the food they have made. The chef will judge each course if the event is competitive.
16:55 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.
17:00 Event crew commence derig (we leave the event space clean and tidy)
``A great bonding experience and stress reliever for my staff, thank you.``
