Teams will be shown by a professional chef how to cook local dishes and then work with children to recreate the dishes to the best of their abilities. Teams will be judged on taste, presentation, correct application of the ingredients, station cleanliness and speed.
- To plan and organize a community event
- To consider ways to achieve corporate social responsibility
- To improve cooperation as a team
- To work on creativity, critical thinking and innovation
- To consider ways in CSR can be translated into a work environment
- To learn new skills with uses outside the workplace
- To explore a new culture
A local chef cooks up to five dishes and then through interpretation of the ingredients and preparation methods in the form of a recipe, teams recreate the dishes.
The head chef shows how to prepare the dishes in three rounds. After each round a separate instruction is given. In the half day program, cooking instructions are provided for two starters, two main courses and one.
The dishes are prepared in a team versus team format in which teams prepare their dishes to get the best result between them. Each dish requires full participation of everyone in the team.
Children can either join the participants teams and work closely with them, or alternatively, depending on the beneficiary, can be played off as “Adults vs Children” in a fun competitive format.
The chef judges and awards points. After all dishes have been scored, the final scoring is announced and the best team receives prizes in an award ceremony.
This activity is designed to introduce life skills to children by learning some cooking and teams skills. In addition of course it also provides them with a good meal! Food supplies are also donated to the beneficiary, giving them the items they need to sustain their projects; rice, vegetables and meat, enough to last them for a few weeks.
The main challenge in this activity is cooking, sub challenges are getting your team organised, observe the instructions well, organising your station and preparing the dishes which involves ingredient preparation, cooking, plating and presenting.
Example dishes:
Starters
- Spring rolls
- Tom Yam Goong
- Green curry with chicken
- Tom Kha Kai
- Prawn cake
- Thord Man Kong/Pla
- Som Tam Thai
- Chicken satay
Main courses
- Pad Thai
- Stir fried chicken with cashew nuts
- Pla Sam Rod
- Penang beef
- Pad Preaw Waan
- Massaman curry
- Keang Jeud Kaisab
- Kai Pad Med Mamuang
- Keng Ched Kai
- Goong Pad Broccoli
- Keng Karee Beef
Desserts
- Mango with sticky rice
- Kluay Buad Chee
- Banana fritter
- Khao Neaw Mamuang
- Ban Log Kati Sod
Location options for the event are at a school, local restaurant, a cooking school, the client’s hotel or at the beneficiary optionally with a visit to a nearby local fresh market to buy some of the ingredients that will be used in cooking the dishes.
After each round scoring is given to each team and the final scoring is announced after dessert. The winning team is the one with the most points.
Insurance and instructor supervision are important safety factors with any event, and in the event of an emergency, transport and medical backup will be standing by.
The event briefing takes place at the activity location or the client’s hotel meeting room or lobby. In the briefing the group is separated into teams and introduced to the facilitators, then the lead facilitator gives an introduction of the event including instructions and objectives for the activity.
In the de-brief the lead facilitator goes through the event challenges and asks each team questions to assess their own performance before announcing and awarding the winning team if applicable.
There’s also time for providing further donations to the beneficiary and a group photo with the people of the beneficiary.
Briefing and de-brief usually take around 15 minutes each but can be extended upon request for more in-depth analysis of team performance.
The half day program takes up to 4 hours and the full day program up to 8 hours.
09.00 am – Teams transfer to activity location
09.30 am – Event brief by lead facilitator, introduction to the children and chef
09.45 am – Chef demonstrates and teams prepare starter
10.15 am – Chef judges starter and demonstrates main course, teams follow
10.45 am – Chef judges main course and demonstrates dessert, teams follow
11.15 am – Chef judges dessert
11.30 am – Event de-brief, awarding ceremony and group photo
11.45 am – Teams and children enjoy lunch
12.30 pm – Return transfer
01.00 pm – End of program
Max People
Hours
Challenges
People per Team
Below are three options for CSR Junior Chef with different inclusions and rates all tailored to best match your budget and requirements. The Bronze option is a fixed program with few inclusions but the Silver and Gold packages include extra benefits and allow selection of some or all challenges. On the pricing page we offer further optional extras. The full day activity will have up to double the number of challenges.
All options include
One Western lead event facilitator
Ice-breaking activities
One bottle of water per person, first aid kits, rain coats
BRONZE
3 Dishes
At a local restaurant, cooking school or hotel
Excl. transfer, excl. lunch/dinner
Local chef
Children from local beneficiary
Transport for children
One facilitator per 40 pax
SILVER
4 Dishes
At a local restaurant, cooking school or hotel
Local chef
One facilitator per 20 pax
Bronze inclusions+
+Return transfer to event location
+Lunch
+Aprons and chef’s hats to use
+Prizes for winning team (local handicraft or medals)
+Free photos taken by facilitator
+Pre-event meeting
GOLD
5 Dishes
At a premium restaurant, cooking school or hotel
Professional chef
One facilitator per 20 pax
Silver inclusions+
+Visit to local market
+Aprons and chef’s hats to keep
+Cooking books for winning team
+Printed recipes and certificates for all
