CONTACT TRAVEL OUT THERE:
00 44 208 123 2077
Will receive:

 
Culinary Team Building

 

 


 

 

Your chef/guide will not only allow you to see the bounty and diversity of products available but also inform you of the traditional and contemporary uses of it in local cuisine. There is an option to include the market tour, you search for the day's freshest and tastiest ingredients, this is dependent on the duration allocated and time of day for the experience. It is not a problem to ensure that the kitchen is fully stocked with the necessary ingredients and even create a 'mini market' stall within the venue.  Styles of cuisine can be tailored to your choice, perhaps a sushi masterclass might be of interest?

 

This is an interactive dining experience that will allow the clients to understand the techniques and “short cuts” that chefs use in a professional kitchen while enjoying a personally cooked meal.         Travel Out There will create a 'Recipe for Success' cook book including photos from the event and recipes. A wonderful souvenir to send to all participants. 

 

The client will have the opportunity to work side by side with the chef and his assistants as they prepare a tailor made menu and learn some tricks of the trade in the process.....

 

KEY LEARNING POINTS 

  • Working together efficiently for a common goal
  • Following instructions and attention to details
  • Managing change
  • Practice effective communication
  • Culinary tricks

RESULTS

  • Increased cooperation
  • Improved management of change
  • Effective communication

YOU WILL RECEIVE 

  • English-speaking Event Manager
  • Transfers
  • Professional chef
  • Equipment

  

 

 

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    10: 00- 24:30 Golf Academy:
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    Participants are divided into 3 groups - each deals with a different coach.
    Group I: 10:30 - 11:10 Training of long strokes on Driving Range
    Group II 10:30 - 11:10 Training of short strokes on the Putting Green
    Group III: 10:30 - 11:10 Training of precision strikes on Chipping Green
    After 40 minutes, change positions, so that everyone can try a different kind of beats
    12:30 -13: 30 Lunch on the terrace over the Grand Lake
    13:30 - 14:30 Golf Competition
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    Lunch:

    BQ ribs with sauce,
    Pork neck marinated in beer and thyme
    Grilled chicken with herbs de Provence
    Entrecote
    The choice of grilled sausages, bacon
    Grilled vegetables: zucchini, eggplant, peppers, onions
    Baked potatoes, pickles, breads, sauces

    Drinks: tea. coffee, juices, water

     

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