With other SunPower employees worldwide at the Regale Winery and Vineyards
It was April 11, 2012, the second day of the Ops and RD & D Review in the U.S. and part of the agenda that day was a team building ~ a cooking competition among the attendees. It was time to have fun and relaxation after the whole day meeting.
THE VENUE ~ Regale Winery and Vineyards
Regale Winery and Vineyards
Regale Winery has an Italian inspired landscape and old-world villas with a relaxed and sophisticated surroundings. It has a colorful and intimate garden which highlights the beautiful fountains, the spiral herb garden, outdoor fireplaces, the bocce ball court, and the traditional wood-fired oven. There are also varieties of olive trees in the property. It has become a popular venue for parties, weddings, team buildings and other events.
Regale Winery and Vineyards
24040 Summit Road, Los Gatos, California 95033 U.S.A.
Tel. No. 408 353 2500
Website : www.regalewine.com
The Beautiful Fountain at Regale Winery and Vineyards
THE EVENT SPECIALIST ~ Parties That Cook
Address : 601 Minnesota St., Ste 115, San Francisco, CA 94107 U.S.A.
Tel. No. : (415) 441 3595
Website : http://www.partiesthatcook.com/
Parties That Cook is run by professional chefs that hail from respected culinary academies and renowned restaurants. The company creates hands-on interactive culinary events that educates and entertains. Their innovative corporate cooking events build teamwork and inspire camaraderie and collaboration. They offer the following services : Corporate Team Building Activities, Private and Home Cooking Parties and Hands- on Cooking Classes. From among the corporate team building event proposals/packages they gave us, we chose the "Executive Kitchen Challenge." In this challenge, teams work with an executive business coach to master essential communication skills in a workshop setting. The new skills are put to use as they compete to win the high-stakes cooking challenge.
Our Coach, Heather McCarthy (Lead Chef)
At the start, the participants were divided into three (3) teams, I belong to Team # 3, the "Tres Leches." But for the first challenge, the Guacamole Challenge, we were again divided into groups of four (4) and we need to decide who among the members will be the following :
1. CAN see and walk but CANNOT talk or use arms
2. CAN walk, talk or use arms but CANNOT taste or see
3. CAN use arms and see but CANNOT taste, walk or talk
4. CAN taste and see but CANNOT use arms, walk or talk
Our group had to work together given the above circumstances to create the Guacamole dish at a given time. I was No. 2 (Can walk, talk or use arms but cannot taste or see). I was blindfolded so I was assisted by our member No. 1 (Can see and walk but cannot talk or use arms) and I was asked to provide the utensils my group needs. The rest of my group members did the other work to finish the dish.
The Guacamole Challenge
Ingredients:
•1 large ripe avocado
•1 tsp lemon juice
•1/4 cup salsa
•1/4 tsp garlic powder
•dash salt to taste
•dash cayenne, chili powder or taco sauce (optional)
Preparation:
Mash avocado with a fork until almost smooth, or until desired consistency.
Add the rest of the ingredients and mix until well combined. That's it! Dip your chips and enjoy!
Lead Chef, Mick Dimas tasted each of our Guacamole to determine who is the best one
The Main Event ~ GOURMET MEAL CHALLENGE
Lead Sous Chef, David Herman assigned to our team gives instruction to us
For our second challenge, we were asked to make a gourmet meal and a dessert. We were provided with chicken, vegetables and pantry supplies. We have to come up with a chicken dish and a dessert in 45 mins. We divided the tasks among ourselves and support each other.
My team mate, Maureen, Maria Queri and a Mexicali guy doing our dessert
All the teams were asked to plate up the dish and bring to Chef Mick. Our team was the last one to bring our plate but we were confident with our flavors. While they do the judging, we had our dinner first. We ate what we made during the challenge.
Team No. 3, our group the "Tres Leches" with Lead Sous Chef, David Herman enjoying the dish that we have cooked for our dinner. Yummilicious !
Fruit of our Labor : Lemon Peppered Chicken with Mushroom sauce, Asparagus and Creamy Mashed Potatoes
The dessert ~ Warm Chocolate Budino with Salted Caramel
Chef Mick announcing the winner of the cooking competition
The Gourmet Meal Challenge Winner : The Tres Leches
Our Team "Tres Leches" won the cooking competition. Here we are posing with our trophy ~ A Spatula
Admins and othe participants
A wacky shot at the Regale Winery and Vineyard lobby after the cooking competition
My Apron and Spatula
We had a great time and an unforgettable and a different kind of corporate team building activity. CHEERS !!!
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