Marketing Intern Erin checking in, here. Im really looking forward to this Friday, when Ill get to work my firstChefs Table event. Though this is mainly an opportunity for me to experience another event type first-hand, Im intrigued as to how our more formal gatherings work.
First of all, its important to note that Chefs Table isnt solelya corporateteam buildingevent. Rather, we encourage groups ofcoworkers, clients, family and friends toutilize this event to strengthen bonds.Parties That Cookevents are rather ingenious because they cover such a wide variety of corporate andprivateevent needs.
AtParties That Cook, were about buildingcommunity, providing excellentservice, and initiatingfun interaction. How will this translate in a more formal setting, you say?Lets see how we differentiate Chefs Table from Sumptuous Small Plates while maintaining Parties That Cookscore values!
Upon arrival, attendees grab a name tag and mingle for a bit. Once the guests have settled in with a glass of wine and a bite from our antipasti platters, the lead chef begins a lively cooking demonstration. This is no boring lecture in a room of fidgeting people. Guests are immersed in culinary tips and tricks, and even invited to drop some knowledge on the group, themselves. Bet you didnt expect Bob from accounting to know how to the difference between a bulb and clove of garlic!Now that everyones all warmed up, the chef divides the group into teams to prepare different recipes from the themed, four-courseChefs Table menu.
Each delicious seasonalmenu distinctly features a particular region of the world, and the exotic flavors that can be found there. Current menus feature recipes reminiscent of Italy, Mexico, and Southeast Asia.I, for one, think its impressive to know how to make authentic tortillas rather than grabbing some off supermarket shelves.And after sitting in on yesterdays staff meeting, I know Chef Tanya is already working on next seasons menus. Dont mind me as I drool in anticipation.
Back to the event: As everyone cooks, chefs are right there with them to provide all the guidance teams might need. And Im not talking about taking-over-the-kitchen help; think more along the lines of providing insider chopping techniques or geniusfix-my-blunder hacks. The experience isYOURS, and our chefs are there to ensure that its a great one. How often do you get to interact with a professional chef, anyway?! Too cool.
Now that the meal has been prepared, its time for my favorite part: Eating. No passing platters for you all guests are invited to sit down and relax while PTC staff takes care of the rest. Our team buzzes around each table, filling glasses and serving the dishes of each course. Enjoy your masterpiece, reflect on the culinary journey that got you here, and bond with your fellow diners. Seems to me like you can have bake your cake, and eat it too!
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