Corporate Culinary Events
Overview
 Mise En Place has been developing a recipe for team experiences that are as delicious as they are effective. Step out of the office and join us in our Shockoe Slip kitchen for a unique event unlike any other. Enjoy a hands-on cooking experience, preparing and indulging in a meal made from the finest and freshest ingredients available. Team members interact in new ways, building and renewing relationships with every chop, dice and whisk.
Our creative and one-of-a- kind events blend new roles and strengthen relationships in the most appetizing ways. Top it off with a sprinkle of smiles.
The Culinary Team Building Event is a two and a half hands-on event from start to finish:
When you arrive at Mise En Place, you'll be greeted with refreshing beverages and hors d'oeuvres. You will have about 10 minutes to mingle before Chef/Owner Christine Wansleben introduces herself and her staff of chefs and reviews the event's menu. Your group coordinator will select a custom menu from our ethnic or seasonal selections.
Before entering the kitchen, each team member is supplied a "house" apron and recipe packet, which they get to keep (the recipes). We divide your group into smaller teams that work directly with the chef(s) to prepare items from a three-course menu using only premium quality ingredients. Our seasoned, professional chefs reveal useful techniques throughout the cooking experience while answering your culinary questions and providing personal insights into the recipes. Everyone enjoys the preparation of the meal in our relaxed, gourmet kitchen with soft music in the background.
The hands-on cooking segment lasts about 60 minutes, depending on your group size and your menu. Don't forget to have someone bring a camera to document your experience and to enjoy.
When the cooking segment ends, team members retire to our pre-set dining area to enjoy their gourmet meal with complimentary beverages.
The Slip Iron Chef Challenge
The Slip Iron Chef Challenge is a 2 ½-3 hour hands-on culinary event from start to finish.
The group will be divided into smaller "teams" and each will receive a basket of seasonal ingredients and works with one of the Mise En Place chefs in an Iron Chef style competition to create the main course. The winning entrée is chosen for taste, presentation, creativity and the team work needed to create the dish. The judging is done by Executive Chef Christine Wansleben and/or assigned judges from the group.
Appetizer and dessert selections are made in advance and each team will be given a protein - chicken, beef, pork or fish - for the basket. Also included in the basket will be a selection of seasonal produce, pantry items and the groups will have full access to the Mise En Place selection of dried herbs, spice blends and sundry items.
Once the teams have unpacked their baskets, they are given approximately 10 minutes to discuss and decide what their entrée item will be and then 60-75 minutes to prepare their dish. Meanwhile the Mise En Place chefs are nearby, coaching the teams on knife skills and cooking techniques.
Once the entrees are complete, each team will "plate" their entrée and it will be presented on the buffet table along with the appetizers and dessert. A member of each team will discuss what they made and how they decided on what to make. The judging begins and everyone is invited to the buffet table to enjoy a tasting of each teams' dish. Prizes and awards are announced at the end of the meal.
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