Team Building Activity: Fun Fiesta-Style Cooking Competition
In this unique team building activity, your team will get a fun culinary lesson and enjoy some friendly competition. Chef Crys will teach everyone the best ways to blend together fresh guacamole with ripe avocados, garlic, lime and just the right amount of salt and pepper. You’ll also learn how to make a zingy tomato salsa with flavors of onion, garlic and cilantro.
After that, everyone will split into groups to compete for the win! They'll work together to select from an assortment of mix-in ingredients like mango, habanero peppers, corn and more to create their own unique guacamole and salsa flavors. The tastiest, most creative concoction will earn the group guacamole bragging rights! This fun team building event is a great opportunity for groups to bond, let loose and get competitive.
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.
With avocado, garlic, salt, pepper and lime
With tomato, onion, cilantro, garlic and jalapeño
Various "mix-in" Ingredients
With green chili, habanero peppers, corn, mango, tomato and more
With tortilla chips, veggies and more
- Minimum Guests 10
- Maximum Guests 50
- Event Duration 2 hours
Classpop! guest reviews for other experiences with Chef Crys
19 Mar 2023
She is an excellent chef, I had fun time in her class
04 Mar 2023
Chef Crys was amazing! She had high energy and engaged the team. We loved the experience and would definitely recommend;)
18 Feb 2023
The French toast was cold because she talked the whole time
Event location: Traveling Chef
Location is based on class date. Please select the date you plan to attend to see the correct location.
Meet your 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.