or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Can professional chefs run an interactive cooking class for a large group?
New Posts  All Forums:Forum Nav:

Can professional chefs run an interactive cooking class for a large group?

post #1 of 10
Thread Starter 

Can a professional chefs run an interactive cooking class for a large group?

I am wondering if a small team of professional chefs could run a interactive cooking class to a large group of 200-300 people? If so, how do you seeing it being done and with what type of menu? Could it be done in a hotel setting or banquet room?

post #2 of 10

first things first man, gotta get a venue. for the group size that you're talking about, your best bet would probably be a banquet room in a church or something rather than a hotel. reason being is that hotel kitchens are always busy whereas banquet halls typically go stretches of time without business. once you've found a place, talk to the supervisor and see about scheduling an event. then advertise advertise advertise. as far as menu suggestions go i would pick something exotic sounding for the place you live in. people don't want to pay money to learn how to cook local favorites they're already familiar with.

post #3 of 10

Anything can be donelaser.gif with enough money !

 

Interactive cooking class, hm, what, two, maybe three to a work area? That's 60-100 equipped work areas!

 

With enough video coverage, there will be little problem with the chef presenters, the rest of the setup will be a real headache!

 

To get by the health department, you are looking at a minimum of one hand wash station per work area. Of course you can rent those.

 

Have fun!
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #4 of 10
As said, anything can be done if you have enough money, tools, chef's, etc.

When I'm qualified for a few years (6 at the least, or when I become a head chef), I want to open up a restaurant, and have one day a month where the restaurant is closed, and it is set up as an entire kitchen, teaching people knife skills, food & wine combinations, basic cooking skills, then hold advanced classes, so people can have at-home training from qualified chef's, without doing 3 years as an apprentice.
post #5 of 10

This is already being done in most large cities across USA, 20 years ago in NY we did it. Another good part was students atually did a portion of labor and paid us..

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 10
Thread Starter 

Yes, there are a lot being done for smaller groups but I don’t see many for larger groups. I am looking to get a conversation going on how to pull off the logistics for a large interactive class. Where (location, number of stations, etc), what (menu, number of chefs, etc), when, etc? I would like to do it in a hotel but I am open to another location. How can we make a cooking class interactive for 200-300 ppl?


Edited by mlplus - 12/14/12 at 5:55am
post #7 of 10
Quote:
Originally Posted by PeteMcCracken View Post

 

 

To get by the health department, you are looking at a minimum of one hand wash station per work area. Of course you can rent those.

 


 

Depending on the area it might not be that bad health department wise.   As long as the food isnt being sold or fed to the general public many areas have much more lax regulations.  (Culinary Schools in texas have it much easier than restaurants etc....)

post #8 of 10

Try doing it online???

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 10
Thread Starter 

I am in the tour business and  would like to do some kind of interactive cooking class as part of one of our tours. We will be staying in a hotel but the class does not need to be held at the hotel all though that would make it more convenient. It needs to be done right so the guest return happy. We are going to have around 300 to as many as 500 on the tour. How would you suggest that I set this up? How much staff do  i need? What should we cook? Is it possible to do a quality, interactive cooking experience with this number of guest?

post #10 of 10

Because one can cook, does not mean you can teach to classes. I was in business 15 years before I started teaching and received my license. It is a totally different thing and I had to take classes in HOW TO TEACH.. Being in business it is assumed that when chef tells someone to do a task, that they do it.as they have some experience. When you teach you can't assume anything as most of the students know  very little.. You have to start at the bottom and work up.. Even the task that seems easy to you, is not to them..Everything should have a reason and be explained. fully.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Can professional chefs run an interactive cooking class for a large group?