CORPORATE TEAM BUILDING |
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Overview of the Midwest Culinary Institute
fOR mORE INFORMATION CONTACT rUTH
aNN kANITZ The Midwest Culinary Institute on the campus of Cincinnati State Technical and Community College is quickly gaining acclaim as the culinary gem of the Midwest. With the recent completion of a 55 million dollar Advanced Technical and Learning Building, the Midwest Culinary Institute expanded the culinary program and exploded onto the scene with the addition of 12 new state of the art cooking and instructional kitchens each outfitted with state of the art industry equipment and sophisticated audio visual capability. Commitment to the Community As part of our mission to become a national leader in culinary education and to create lasting positive impact within the culinary and restaurant industry, we are constantly looking for ways to enrich the culinary experience within our residential and corporate communities. The Midwest Culinary Institute hosts such charitable endeavors as the Seven Days for SIDS research and the Gear up exposing inner city youth to the joys of cooking. Residents in the community enjoy “hands on” cooking classes at the MCI and culinary certificate programs. Over the last year, with a partnership with WKRC Local 12, the MCI produces an acclaimed weekly television show The Dish”. “The Dish”, hosted by successful Cincinnati restaurateur MCI faculty member Meg Galvin CEC, (recently inducted as a member of the prestigious World Master Chef Society), is rated number one in its time slot. Most recently, we have been approached by our corporate sponsors and other corporations in the region to host various corporate outings and cooking experiences. The Food Factor - Culinary Corporate Team Building Good food is truly a universal bridge. Some of the most important bridges between cultures and historically significant alliances have occurred as people “break bread” together. The same can prove true in organizations. We offer an exciting alternative to the tired “ropes courses” and meeting retreats in the woods. Why spend the dollars to take out your sales team to a restaurant and talk about team building when they can become a “TEAM OF RESTAURANTEURS” for the day. Kitchens, cooking and great food bring people together. Your associates will be taken out of their comfort zone and placed into teams in a professional kitchen with a highly skilled culinary expert. For those with little or no culinary experience the prospect may seem daunting. For those who think they know how to cook, even more so! They will be challenged but the “Fear Factor” will soon give way to the “Food Factor” as they work together to achieve the culinary goal. The outcomes are relevant and beneficial to relationships, home life, career and having fun. In other words… the outcomes are relevant to life. The Process A typical team building cooking class at the MCI consists of 3 hour experience beginning with up to 20 participants broken into teams (determined by you or us). Participants strap on their apron and immediately jump into a crash course on using culinary utensils safely otherwise know as “Steps to prevent dismemberment or impaling others with sharp objects” Each team (usually teams of 4 or 5) will choose a team leader. Teams will be provided with recipes and models for success or (if preferred by the organization) a “Mystery basket” from which to innovate by amalgamating their individual tastes and personalities into one unique and successful culinary creation. Each team will offer their creations in a buffet for everyone to sample and toast their successes or awesome attempts. For the safety and enjoyment of the participants, class sizes are limited to 20 persons per culinary session. However, please consult with us to learn how larger groups can be accommodated. attire All participants are asked to wear closed toed shoes with low heel (1/2 inch or less). Rubber soled shoes are suggested to maximize stability on wet or soiled floors. Participants should avoid clothing that drapes off the arms or wrists as they could pose a potential hazard around stove tops. Participants should be reminded of the old Maxim "if you can't stand the heat get out of the kitchen". Please wear light breathable attire or layers (on cold days). The Takeaways Each team will come away with: ä A uniquely extraordinary workday experience within the context of an ordinary everyday life experience – cooking and enjoying great food. ä A Celebration of Fun ä A basis of knowledge for creating dishes at home for friends and family ä Teambuilding without really trying ä A sense of camaraderie through accomplishment and communication ä A vehicle to experiment sharing ideas ä An opportunity to bond with others within the organization ä A chance to taste interesting and delicious cuisine ä A take home printed recipe of all the dishes created during the day ä An official Midwest Culinary Apron to wear proudly as a symbol of their success in the kitchen |
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