Transcript Welcome to Oak Ridge Iron Chef Competition

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 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.
“THAT Culinary Inferno”
“Getting to Great…..Tasting!”
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!
 What does “THAT Culinary Inferno” Look Like?
 The Challenge
At _____pm this evening dinner for ____ will be served in this room…..and you are the chefs.
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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?
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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?
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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
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 _____
 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.
 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.
Team1
Presentation
(50pts)
Creativity
(50pts)
Taste (50pts)
Organization
(50pts)
Team 2
Team 3
Team 4
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The phases of production in the kitchen
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Game Plan
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Mise en place
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Cooking
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Serving
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Game Plan: Organization
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What are you going to make
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How much food will you need
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How much space will you need
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How much time will you need
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How many people will you need for production
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Make sure you have all of the food items and cooking utensils you need to prepare the dish
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Cooking
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Make sure you preheat the oven and gather all of the pots and pans that you will need to cook the food
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Serving
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Make sure that you have hot plates or cold plates and the proper holding methods for service, hot box, foil, plate cover
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
Shallots
Yellow Onions
Garlic
Carrots
Celery Stalk
Peppers, Red & Green
Tomatoes, 6x6
Lemons
Limes
Navel Oranges
Strawberries
Eggs
Unsalted Butter
Shortening
Parmesan
Mozzarella
Mild Cheddar Cheese
Milk
Heavy Cream
Sour Cream
White Wine Vinegar
Red Wine Vinegar
Tarragon Vinegar
Balsamic Vinegar
Olive Oil, Extra Virgin
Canola Oil
Pan Spray, Non-Stick
Long Grain Rice
Arborio Rice
Couscous
Baking Powder
Baking Soda
Powdered Sugar
Granulated Sugar
Brown Sugar
Honey
Cornstarch
All-Purpose Flour
Semolina Durum Flour, Finely Ground
White Slice Bread
Fresh & Dry Spices/Herbs, assorted
Wasabi Powder
Dijon Mustard
Soy Sauce
Tomato Paste
Chicken Stock
Beef Stock
Fish Stock
White Wine
Red Wine