Tag kitchen challenge

The Kitchen Challenge: A Mix Between Iron Chef and The Apprentice

Being a part of the Parties That Cook family means seeing and participating in the entire event process. Though I will primarily be working in the office this summer, I need to understand exactly what our fabulous chefs, sous chefs, servers, and dishwashers experience every day during our events.

On my second day at PTC, I was the server at a Kitchen Challenge corporate event. What is a Kitchen Challenge, you say? This high energy culinary battle walks the line between Iron Chef and The Apprentice. And let me tell you, if you haven’t yet been to a Parties That Cook event, get to one. STAT.

Let’s break it down.

The Set Up: We loaded the van and headed off along the Coastal Highway (quite the treat for a girl from the middle of the country) to one of the most gorgeous spaces I have ever seen. Our venue was Cypress Meadows, a modern building with stunning views and superior facilities. The patio looks off into a sweeping view of flowers and provides an enticing glimpse of the ocean just beyond the meadow. If this isn’t bliss, I’m not sure what could possibly measure up. It was soon time to stop smelling the roses, however, as we had a job to do. In the efficient manner of a well-oiled machine, we unloaded and set up for the incoming corporate group with no mishaps beyond a few missing napkins. Even the mystery of the misplaced napkins was quickly resolved by a hasty call to headquarters. Crisis averted. Then the real fun began.

As our guests trickled in, it was obvious who was friends with whom and who didn’t know the others as well. Clearly, this was a group that would benefit from being forced out of their comfort zones and into some team building activities. After everyone “aproned up”, they listened to Heather (our Lead Chef) go over the basics. No throwing knives (this isn’t a Ninja exercise), watch out for hot objects, these are the rules… Ready… Set… Go!

The Game: Teams are given sixty minutes to create a delicious meal that includes a specific protein, starch, and a vegetable. (Not to worry, there was a dessert, too. But unlike the other courses, we provide a recipe for the sweet finale.) The real challenge is that teams must work together, utilizing skills, ideas, and ingredients from the pantry to concoct something award-worthy. Final dishes are judged on creativity, taste, and the teamwork observed during the cooking process. With secret ingredients of chicken, green beans, and quinoa, I watched teams play on their favorite tastes and skills to come up with an appetizing menu.

I spent my time floating between stations, mingling, playing my hand at paparazzi, and helping keep the surfaces clear. What impressed me most was how even the shyest members of the group were soon smiling and laughing over mistakes while simultaneously trying to figure out solutions. The rice is boiling over?! You turn down the heat while I remove the pot until the water simmers down a bit. You love bacon?!? Ok, if you cook it up, we’ll figure out a way to work it into the dish as garnish! These are only some of the ways I watched these teams bond and listen to each other.

Both teams made our delectable Forbidden Rice Pudding with Mango and Toasted Sesame Praline for dessert. Guests did a spectacular job making sure the Praline was thin and gloriously crispy while the rice pudding’s deep purple colors and muted sweetness complimented the tart, yellow mango. Team 1 came up with an impressive meal: Quinoa with chopped vegetables (carrots, bell peppers, onions, green beans), which reminded me of fried rice, and grilled chicken with a flavorful rub. Team 2 was not to be outdone: Quinoa with nuts and green onions, chicken cooked in wine with mushrooms and onions, and steamed carrots and green beans.

The Finale: As the two teams sat down to enjoy their meal together, PTC chefs judged the submissions. Guests swelled with pride upon first bite, and there was no shortage of playful teasing. This is exactly what Parties That Cook is all about. So much of positive interaction occurs in and around the kitchen, and by helping companies connect into that space we help them draw out the best of their employees. It was amazing to see PTC in action, and I cannot wait to experience more events!

Chicago Chefs Heat Up Corporate Kitchen Challenge

Silly faces loosen up this cooking competitionIt’s time for a recap from our much loved Chicago team! We’re giving you the inside scoop on Channel Prime Alliance‘s corporate team building event last month. Centered Chef, one of our favorite downtown Chicago venues, created the perfect scene for this Kitchen Challenge. Tense beginnings quickly transitioned to a friendly, though competitive, atmosphere. As usual, the group quickly warmed up as they signed their name tags with goofy, made-up names, and helped themselves to appetizers and drinks at the open bar. A great sign of things to come!

To get things started, the Lead Chef went over some basic cooking techniques and terminology. The group listened intently and mentally prepared for battle the meal they were about to cook. It was clear this group had a sense of humor — their favorite part of the demo was the protocol of yelling, “Hot behind!” when traveling with a hot object or opening the oven. And the jokes were just getting started!

Our guests were then split into teams, and the brainstorming and meal-planning began. Channel Prime’s event host, Abbie, later reported, “The appetizers were very tasty and the pantry was well stocked. I liked how the more difficult portion of the dessert recipe was already done, so we were set up for success!”

What they cooked:
Chicken Breast
Orzo Pasta
Asparagus
Mexican Chocolate Soufflé

Professional level plating!

Professional level plating!

Using the ingredients available, teams went in wildly different directions for their main courses, making for an exciting and delicious competition! Abbie added, “I loved how much all of our guests enjoyed it! The friendly competition went over great and everyone had an awesome time!” This breaking of boundaries illustrates why our corporate cooking parties are so successful. Removal of comfort zones, mixed with a bit of food, is the quickest way to find new ways to work together. BIG thanks to Abbie and her group from Channel Prime Alliance. We really enjoyed working partying cooking with you, and thought your group was energetic and made an awesome team for the event! Every guest is a chef, after all.