Team Building Activity: Chocolate-Filled Charcuterie Challenge

Bring your team to the kitchen for an onsite culinary team building activity featuring delicious dessert charcuterie boards. Chef Mike brings the excitement to your workplace for a festive celebration of sweet treats prepared with gourmet flair. 


Your crew gets started with a lesson in hot cocoa, a baker's treat they can enjoy as they work. They'll also learn how to temper chocolate for snap and shine and explore knife techniques for elegant garnishes. Then, your crew will break into teams create sweet arrangements that will turn any table into display that's both artful and edible. The team with the most impressive spread wins!


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All necessary utensils will be provided by the chef. The venue is required to have access to sinks nearby, tables set-up to prep and garbage containers. Chefs are able to arrive a minimum of 30 minutes in advance.

Homemade Hot Cocoa Demonstration

A plant-based option is available

Chef demonstrates how to make hot chocolate from scratch that your team enjoys while decorating their boards


Chocolate Tempering

With dark chocolate and white chocolate


Charcuterie Board Basics and Demonstration

Chef demonstrates how to create a visually appealing dessert board


Demonstrating Knife Cuts for Fruit

With pears, strawberries, figs and pomegranate


Dessert Charcuterie Board Competition

With nut brittle, meringues, fruit, cookies, pretzels, mini brownies and candies

  • Minimum Guests 15
  • Maximum Guests 25
  • Event Duration 2.5 hours

Guest reviews for Chef Mike

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Kaley K.

23 Feb 2022

Chef Mike was amazing! He taught us how to create plant based meals. I would recommend his class to all of my friends.

CAD $ 95 Per person


Looking for another date or time or need to book for a larger group? Message us


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Event location: Toronto

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Meet your chef

Chef Mike
Chef Mike Verified chef

New chef


Chef Mike has experience concocting a wide range of ethnic cuisines, including Thai, Indian and Ethiopian options. For the past five years, he has led a variety of cooking workshops, but his specialty lies in crafting ethnic plant-based dishes. Chef Mike has worked in corporate test kitchens for Walmart and Campbells, and he even worked as an on-call assistant to the chef of the Canadian Prime Minister. He is eager to impart his worldly knowledge unto aspiring chefs.

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