Team Building Activity: Compete for the Best Guac on the Block

Challenge your team with a little friendly competition in this team building activity where you'll battle it out for the best guacamole. Chef Crys will kick off the competition by demonstrating some techniques used by top chefs to craft the perfect guac, before handing over the reins to let your team get creative. 


Watch as your team connects and collaborates to mix up the best guac with a variety of fresh ingredients that lets their ingenuity shine. Chef Crys will provide a variety of games, trivia and a make-your-own taco bar complete with virgin sangria for a fun and flavorful team building activity!


MENU

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.

Guacamole Competition

Ingredient options include avocados, ripe tomatoes, spices, citrus, corn, beans, red onions, tropical fruit, chili peppers and more


DIY Taco Station Lunch and Trivia

Prepared in advance

With corn tortillas, flour tortillas, choice of chicken or beef, fajita vegetables, salsa, cheese, sour cream, shredded lettuce and tortilla chips


Virgin Sangria

BYOB red wine or white wine, optional

  • Minimum Guests 15
  • Maximum Guests 40
  • Event Duration 2 hours

Classpop! guest reviews for other experiences with Chef Crys

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Luis

29 Jan 2023

Loved the class. Would do another one with Chef Crys

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Tavier

29 Jan 2023

Amazing time I had. Chef Crys is very friendly, supportive, and she broke all the steps down! I give this experience 10/10. I’ll gladly book another class, while chef Crys is the Instructor

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Isabella

17 Dec 2022

Very fun and informative class, great atmosphere would go again

Meet your chef

Chef Crys
Chef Crys Verified chef

Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of  organic cooking and transitional eating, priming her teaching skills for leading cooking classes. 

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