1. What is culinary team building and how does it work?
Cooking by its very nature works well both as an individual or group activity. While it requires an understanding of techniques, organization skills and directions, it provides a unique opportunity for creativity as well. By making cooking part of the organizational or corporate environment, it dovetails with those who have a penchant for problem solving,
decision making, time management, resource management and innovation. More than a cooking class, these hands-on events offer an opportunity for participants to work together toward a common goal to produce a deliciously different result in a relatively short amount of time. In addition, participants will gain knowledge on new ingredients, gourmet ways to prepare everyday food and evaluate their own cooking skills.

2. Why is cooking considered team building?
Unlike many other traditional team building activities, cooking doesn’t require athletic prowess, physical strength or a learning curve to master what we’ll be doing in our event. However, in order to produce the delicious meals that you will dine on, you need a team.

3. Will this event really be hands-on?
Our events are completely hands-on. Your chef instructor will go over recipes before breaking participants into smaller groups. During the introduction and through the cooking portion of the event, your instructor will be at your side to explain techniques and provide guidance as needed. But your team will make the meal!

4. What can you do for people in our group with dietary restrictions?
We are pleased to make adjustments for food allergies, religious diets and for vegetarians. We normally can make ingredient or recipe substitutions. Please notify us at least 10 days before your event.

5. At the time of the booking, what do I do if I don’t know my exact headcount?
We suggest you plan to slightly lowball your best guess at the time of booking. Your final headcount is due 10 business days prior to the event and and adjusted invoice will be presented for payment. Late registrations may require an additional fee. We are not responsible for no-show attendees.

6. What is included in my event?
Standard planning meeting, recipe packets, groceries and clean-up are always standard. Dining may be buffet-style or plated depending on menu. Aprons are available for your use during the event or you may purchase commemorative aprons for your group to keep.

7. Why should we pick the Cuisine Team Company?
We are unique to the Triangle. Our parent company, Chez Bay Gourmet, has five years experience teaching in the area. While other establishments claim to offer culinary team building, our events are truly hands-on and led by instructors with dual backgrounds in corporate training and professional culinary experience. Our establishment is in a commercial location and is dedicated as a cooking school. Our menu choices are not limited to specific cuisines or demonstration cooking.

8. Are you able to provide references?
Absolutely, in addition to our testimonials and long list of satisfied clients, many have repeated their experiences here or have referred other groups to us.

9. Are we allowed to take food home?
Due to food safety guidelines and our insurance, we are unable to let perishable food leave our premises.

10. Do participants need to know anything before the event?
We strongly encourage you to wear comfortable closed-toe non-skid shoes and to tie back long hair. This is for your for your safety.

11. What is the policy about wine, beer and spirits?
We are not licensed to sell or serve any drink with alcohol. You may bring wine or beer to your event but you may not open it until the chef instructor has given the ok. No other alcoholic beverages are permitted.

12. What other beverages are provided?
We provide filtered water standard. Sparkling water, ice tea, lemonade and soft drinks are available on request. Hot beverage service (coffee and tea) is available for a set fee per event.

13. Do you recommend that we eat before coming to our event?
It will depend on the time of day. Normally you will dine during the third hour of your event. We can prepare an appetizer (usually one of the menu items) for you to enjoy earlier if requested in advance.

14. Who cleans up at the event?
We take care of 99% of the cleaning. You may need to occasionally wash off a cutting board for re-use or help clear a countertop. At most events, a busing cart is provided to clear the dining tables at the end of the event. We appreciate your cooperation as we do not provide waitstaff.

15. What are we really paying for at this event?
The most significant portion of our fees is for the professional chef instructor experience you receive coupled with an understanding of how unique organizational teams work. This is not a skill a restaurant chef would normally have nor would a typical professional development training professional be able to teach cooking or have the breadth of
culinary experience that our staff possesses. Of course you are also paying for the overhead and groceries of the event as well as other labor charges. We make this point because we are a very unique commodity.

16. What if we want to stay past our time slot?
We have to enforce the schedule since our staff is here to finish their work so they can go home too. There is no penalty for running up to 30 minutes late, however we appreciate your cooperation in ending on time. Certificates of Completion are awarded at the conclusion of our events.

17. Can you handle a last minute booking?
In most cases we will try to accommodate you although there may be less time slots from which to choose. It depends on our schedule and ability to staff it.