Here's what a couple of our past clients have said about our seminars:

"This Team event was the BEST one ever. Everything about the school was better than expected. The space was beautiful, modern and spotless. The ingredients for cooking were of the highest quality as were the appliances and tools provided. I can't thank you enough for providing a venue that encourages sharing, learning and working together as a Team. We are already talking about coming back and doing it again!"
Kim Barillot
Finance Manager
Sun Micro Systems

"I have to say....it was the best team building any of us have participated in.....and that's the consensus from the team...including our boss."
Diane Fournier
Assistant to the CIO, IT
The Timberland Company

COOKING UP TEAMWORK: A cooking exercise in corporate team building creates a recipe for success

It's an event planner's nightmare, the location you've booked for your team building seminar is suffering from bad weather, the insects are worse than the weather and the food arrives late, and cold. If this sounds all too familiar and it is your job to find something fresh and fun, consider Chez Boucher's Culinary Adventures.
Among the latest in trends, Culinary Adventures is a unique seminar that will motivate your associates to want to participate. There is no rock climbing here, no swatting away bugs in ninety-degree heat. In the state-of-the-art kitchen, teams must work together to prepare a three-course luncheon and are judged on: working together as a team, overcoming obstacles, and ability to execute a plan of action from beginning to end.
It is well known that interactive seminars help change patterns, spark new thinking, invite creative thought and engage all team members to share their skills and knowledge. Chez Boucher's Culinary Adventures allows all team members to better understand how each other works, thinks, and responds. Understanding your team is critical to its success. In particular, this seminar develops time management and conflict/resolution skills.
This seminar is more of a reward than a requirement for your associates. Once the cooking is complete, teams can dine and savor their work in the school's Mediterranean dining room. Make your next event unforgettable by booking with Chez Boucher's Culinary Adventures.

Team Building Program Benefits:
(1) Successful team building has far reaching effective ramifications to an organization.
(2) Improving the way team members interact improves their ability to solve problems. Better problem solving means increased efficiency.
(3) Increased efficiency tends to boost the over-all moral and productivity of the team. This leads to decreased stress, turnover and operating costs.
(4) Clearly defined objectives and agreed upon end goals produce positive results. Positive results increase motivation and creativity and decrease team conflict.
(5) Once established an effective team becomes self-perpetuating.

Seminar Structure:
Two, three or four teams of four can participate in these exercises at one time.
Goal Setting - We will begin by establishing team objectives. Individuals in the team must understand and accept the goals of the team.
Roll Playing - Teams members must know what is expected of them and what is to be expected from the others on the team.
Procedures - all team members must learn how to get the work done together as a cohesive unit (e.g. decision-making, problem solving, time management, conflict management and resolution.)

The program begins with introductions and a brief orientation led by Ron Boucher cec, aac.

Next there will be group instruction on basic cooking techniques, knife handling, and safety and sanitation procedures.

Your group is then divided into teams of four members. Each team will elect a team captain. The team will work together to prepare and serve a three-course luncheon - appetizer, soup or salad, entree and dessert. Each team member is must take part in the preparation of the meal.

Each team will prepare six portions for each course. One plated for display, one for flavor/taste critique and the other four for the team to enjoy.

Before the event the team captain will draw for a starting sequence and kitchen station assignment. Each team will have (30) minutes to discuss a strategy and production plan.

At (30) minute intervals, each team will receive a basket containing a selection of foods, recipes and plating instructions. No substitutions from the ingredients can be made.

The teams will have (2) hours to prepare their meals. Plating and service will begin when each team reaches their two-hour time limit.

Each team is allowed a (30) minute window to plate and serve their meals.

Judging, Evaluation and Critique
All individual teams will be judged on the following criteria:
Sanitation and Safe Food Handling Procedures: (1-5) Maximum points allowed
Organizational Skills/Mise en Place: (1-5) Maximum points allowed
Communication Skills: navigation of a plan and ability to follow instructions: (10) Maximum points allowed
Team Work, Overcoming Obstacles, Timing and Work Flow: (1-20) Maximum points allowed
Presentation, Flavor, Taste and Doneness of Meals: (1-10) Maximum points allowed

Team Achievement Award Scale
42-50 Pts. = Gold Medal
36-41.99 Pts, = Silver Medal
30-35.99 Pts. = Bronze Medal
Under-30 Pts. Honorable Mention

Corporate Team Building Seminar "Promise"
These team-building exercises will prove to be challenging and rewarding but also lots of fun while learning the following concepts:

The Five C's
*Creativity
*Communication
*Collaboration
*Cooperation
*Commitment

Seminar Prices*:
3-Course Basic Package: $75.00 p/p includes 3-course dinner with seminar
3-Course Complete Package: $100.00 p/p includes 3-course dinner, chef's hat, Chez Boucher embroidered apron & personal gift.
4-Course Basic Package: $100.00 p/p includes 4-course dinner with seminar
4-Course Complete Package: $125 p/p includes 4-course dinner, chef's hat, Chez Boucher embroidered apron & personal gift.

*Please add 10% gratuity for groups up to 12 people and 20% gratuity for groups over 12 people

Seminars run approximately six hours.

Menu Options

Appetizers:
- Baked Stuffed Mushrooms with sausage, spinach and cheese
- Pan Fried Crab Cakes with a chipotle aioli
- Chicken, Prosciutto Ham and Sage Roulades with a Brie cheese fondue
- Grilled Bruschetta with Tomato Basil Relish
- Crispy Chicken Fingers with a warm cilantro and pepper jelly glaze

Soups:
- Wild Mushroom Bisque
- Roasted Red Pepper Bisque with fresh basil pesto
- French Onion Soup Gratinee
- Pureed Carrot & Ginger Soup with crème fraiche
- New England Clam or Fish Chowder

Salads:
- Salad Framboise - baby greens tossed in red wine vinaigrette garnished with toasted pecans, fresh raspberries and Gorgonzola cheese
- Oven Roasted Beets and Sweet Corn over Boston lettuce with Crumbled Goat Cheese, drizzled with a lime coriander vinaigrette
- Baby Spinach Salad tossed in sweet & sour dressing, garnished with poached pears, red onions and candied walnuts
- Heirloom Tomato Salad tossed in red wine vinaigrette, garnished with fresh basil, served in a parmesan cheese basket
- Caesar Salad or Green Goddess Salad

Entrées:
- Baked Haddock au Gratin with roasted garlic mashed potatoes with glazed winter vegetables
- Oven Roasted Pork Tenderloin Moutarde with braised leeks and wild rice pilaf
- Sautéed Turkey Marsala with buttered egg noodles and steamed green beans
- Baked Stuffed Chicken with rosemary ham and smoked Gouda cheese, finished with a sherry mushroom cream, served with roasted potato fans, steamed asparagus
- Veal Parmesan served with a Parmesan Cheese Risotto & wilted spinach
- Pan Roasted Salmon Gremoulata with a fresh cucumber relish, served with tourneed potatoes

Dessert:
- Tiramisu
- Warm Gingerbread Cake and fresh strawberries and whipped cream
- Apricot Bread Pudding or Chocolate Bread Pudding over a warm Bourbon glaze
- Mini Molten Lava Chocolate Cakes over a Raspberry coulis
- Icky Sticky Rum Raisin Pudding with Toffee Sauce
- Mini Apple Cranberry Pies with a Warm Vanilla Custard Sauce

Please call us today to set up a customized program for your team (603-926-2202).