Welcome to

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Welcome to THAT Culinary Inferno Competition
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Personality profile

• The team is sent a personality profile that they
  take before they arrive
• When the team arrives Chef Bill explains the
  personality profile and discusses how to work
  effectively with each personality.
• The group is then put together with different
  personalities.
• After the team building event the chef discusses
  the success of each team and how it relates back
  to business.
• A culinary challenge provides many metaphors that
  relate back to business
• The personalities types also provide some great
  analogies on how to work effectively.
• When each person knows and understands all of the
  personalities they can adjust their
  communication in a manner that will help the team
  work more effectively with each personality.
• When all of the senses are involved in the event
  the chances for retetion of content is much
  greater.

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Competition Rules

• THAT Culinary Inferno
• Getting to Great..Tasting!

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The ChallengeAt _____ pm this evening dinner for
____people will be served in this room..and you
are the chefs.

• You must plan, prepare and present a entrée
  buffet with a appropriate starch and vegetable
  accompaniments. Each mystery basket contains
  several key ingredients. Judging will be
  conducted by a professional chef and several
  celebrity dinner guests. Ratings will be given
  for Taste, presentation, Creativity,
  Organization/Leadership
• Details
• You will be presented with baskets that each
  contain key ingredients.
• You will be given themed buffet decorations.
• You must match your food with your theme
• The buffets must serve a small portion for ___
  people.
• You will be broken up into Four teams.
• The mystery basket contains at least one main
  protein (meat or vegetarian) as well as other
  assorted ingredients. You will have an Iron Chef
  Pantry containing basic ingredients.
• Immediately following this introduction, Chef
  will take you to the kitchen for a facilities
  orientation and overview of basic kitchen safety
  instructions.
• The judges will arrive in this room a little
  before show time. Please see the next page for
  more details about the judging process.
• You will all enjoy the fruits of your labor!

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THAT Culinary Inferno

• What does THAT Culinary Inferno Look Like?
• The ChallengeAt _____pm this evening dinner for
  ____ will be served in this room..and you are
  the chefs.
• You must plan, prepare and present an entrée
  buffet with an appropriate starch and vegetable
  accompaniments. Each mystery basket contains
  several key ingredients. Judging will be
  conducted by a professional chef and several
  celebrity dinner guests. Ratings will be given
  for your kitchen skills and organization
  additionally, each meal will be rated on taste,
  presentation and creativity.
• How much time will it take?
• Your group can participate in a challenge that
  takes 3 hours of competition. You group will be
  responsible for creating the menu and theme and
  cooking and presenting the correct amount of
  food. The actual time frame is up to you and how
  much you want to get out of the event.
• What is the take-away?
• The challenge is tied to the organizational
  content of your meeting. Once we know what your
  meeting goals are we tailor the challenge to meet
  your goals. Cooking food evolves all of the five
  senses. The learning that occurs during this
  process is much deeper due to the engagement of
  all of the senses. A debriefing at the end of
  the challenge will use cooking metaphors and
  culinary organizational skills as tools fo

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Judging Process

• Your buffets must be themed with appropriate
  visual displays items.
• You must prepare three small taster plates for
  the judges . These taster plates will go to the
  three judges seated at the official judges table.
  The judges seated there will have an opportunity
  to taste the main entrée and your side dishes.
• As you serve the taster plates for each course to
  the official judging table, you should be
  prepared to give a 30-60 second
  announcement/description of that course to all of
  your guests.
• One of your celebrity dinner guests will be
  seated at the official judges table The judges
  seated at the official judging table will have an
  opportunity to announce their comments/assessment
  on each course after it has been served. All of
  the judges will record and submit their ratings
  for each course after the tasting. The ratings
  will be compiled and the results announced at the
  end of the dinner.
• Ratings will be given for Taste, presentation,
  Creativity, Organization/Leadership
• Your work space must be cleaned and all dishes
  washed by _____

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The Process

• The teams must work on menu creation,
  organization, distribution of the teams talents
  and timelines.
• Teams are responsible for the creation of the
  themes, and service components.
• The metaphors of cooking using all the senses
  helps participants make connections to their
  daily organizational realities.
• Taking people our of their normal roles and
  putting them in a strange environment of a
  professional kitchen helps to build and
  strengthen leadership skills.
• Working in a actual functioning professional
  kitchen offers a experience that gives
  participants a feeling of culinary reality.
• Timelines are incorporated into the event in
  order to build intensity into the execution of
  your plan.
• Your meeting outcomes can be tied to the
  experience.

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Entrepreneurs outcomes

• Your team will be judged on how well they use the
  resources that are available.
• The team needs to conduct a talent survey to
  create each team members personal vision for the
  competition.
• The teams need to work on connecting with each
  other in order to create a team that can focus on
  delivering the optimum outcome for your themed
  buffet.

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How we Score THAT

  Team1 Team 2 Team 3 Team 4
Presentation (50pts)          
Creativity (50pts)          
Taste (50pts)          
Organization (50pts)          
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How to be Successful in the Kitchen

• The phases of production in the kitchen
• Game Plan
• Mise en place
• Cooking
• Serving
• Game Plan Organization
• What are you going to make
• How much food will you need
• How much space will you need
• How much time will you need
• How many people will you need for production
• Make sure you have all of the food items and
  cooking utensils you need to prepare the dish
• Cooking
• Make sure you preheat the oven and gather all of
  the pots and pans that you will need to cook the
  food
• Serving
• Make sure that you have hot plates or cold
  plates and the proper holding methods for
  service, hot box, foil, plate cover

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The Classical Brigade
Executive Chef
Sous Chef
Chefs de Partie
Tournant
Saucier
Garde Manager
Rotisseur
Entemetier
Pastry Chef
Poissonier
Butcher
Grill Cook
Potager
Pastry Cook
1st Commis
Commis
Fry Cook
Commis
Baker
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THAT CULINARY PANTRY
Shallots Yellow Onions Garlic Carrots Celery
Stalk Peppers, Red Green Tomatoes, 6x6
Cornstarch All-Purpose Flour Semolina Durum
Flour, Finely Ground White Slice Bread
White Wine Vinegar Red Wine Vinegar Tarragon
Vinegar Balsamic Vinegar Olive Oil, Extra
Virgin Canola Oil Pan Spray, Non-Stick
Fresh Dry Spices/Herbs, assorted Wasabi
Powder Dijon Mustard Soy Sauce
Lemons Limes Navel Oranges Strawberries
Tomato Paste Chicken Stock Beef Stock Fish Stock
Long Grain Rice Arborio Rice Couscous
Eggs Unsalted Butter Shortening Parmesan Mozzarell
a Mild Cheddar Cheese Milk Heavy Cream Sour Cream
Baking Powder Baking Soda Powdered
Sugar Granulated Sugar Brown Sugar Honey
White Wine Red Wine