nido de aguilas 2017€¦ · theme day 1: chilean cuisine 09:00 a 09:30 all students will...
TRANSCRIPT
Culinary Program“Week Without Walls”
Nido de Aguilas 2017
MASTER CHEF CHALLENGE - CULINARY
PROGRAM
This year, Culinary presents their new Master Chef Challenge, where the focus will be to give every student
the tools and materials to develop Teamwork, Collaboration, Responsibility and Leadership inside the
Kitchen. They will be cooking different preparations every day, using the ingredients inside the “Mystery
Box”.
Through a random selection, the students will be divided in different groups, were they will have to learn to
organize themselves in the kitchen, create stations with their own chores, select the ingredients necessaries
to cook every meal and dish plating, all of this before the time stops.
After 4 days cooking as a professional Chef, all the students will prepare on Friday November 10th, a Buffet Lunch
for their parents. Giving a display of all the dishes of the week.
THEME DAY 1: CHILEAN CUISINE
09:00 a 09:30
All students will investigate their Mystery Boxes and organize their Work Teams.
09:30 a 12:45
Each group, with the Chefs help, will cook 3 different dishes every day.
* Sopaipillas with pebre
* Pastel de Choclo
* Lúcuma Mousse
* Natural Juices
12:45 A 13:00
Presentation of the dishes, were the Chefs will decide which group had the best performance.
13:00 a 13:30
Outdoors lunch with all the students and Chefs.
DAILY SCHEDULE– Monday, November 6th
THEME DAY 2: EUROPEAN CUISINE
09:00 a 09:30
All students will investigate their Mystery Boxes and organize their Work Teams.
09:30 a 12:45
Each group, with the Chefs help, will cook 3 different dishes every day.
* Mushrooms “Al Ajillo” (Spain)
* Pizza (Italy)
* Crème Brulée (France)
* Natural Juices
12:45 A 13:00
Presentation of the dishes, were the Chefs will decide which group had the best performance.
13:00 a 13:30
Outdoors lunch with all the students and Chefs.
DAILY SCHEDULE– Tuesday, November 7th
THEME DAY 3: VEGETARIAN CUISINE
09:00 a 09:30
All students will investigate their Mystery Boxes and organize their Work Teams.
09:30 a 12:45
Each group, with the Chefs help, will cook 3 different dishes every day.
* Eggplant Rolls with Humus
* Green Lentil Curry
* Raw Vegan Truffles
* Natural Juices
12:45 A 13:00
Presentation of the dishes, were the Chefs will decide which group had the best performance.
13:00 a 13:30
Outdoors lunch with all the students and Chefs.
DAILY SCHEDULE– Wednesday, November 8th
THEME DAY 4: ASIAN CUISINE
09:00 a 09:30
All students will investigate their Mystery Boxes and organize their Work Teams.
09:30 a 12:45
Each group, with the Chefs help, will cook 3 different dishes every day.
* Satay Chicken Skewers
* Pad Thai
* Fruit Spring Rolls
* Natural Juices
12:45 A 13:00
Presentation of the dishes, were the Chefs will decide which group had the best performance.
13:00 a 13:30
Outdoors lunch with all the students and Chefs.
DAILY SCHEDULE– Thursday, November 9th
DAILY SCHEDULE– Friday, November 10th
FINAL DAY: LUNCH BUFFET
09:00 a 09:30
All student will divide the Kitchen Tasks and Decoration for the final lunch
09:30 a 12:45
Each group will prepare all the different dishes learned in the week and present them in finger food format.
12:45 A 13:00
Arrival of guests and reception with non alcoholic beverages.
13:00 a 14:00
All parents will be able to taste all dishes and share time with their kids and other parents.
RATES AND SERVICES INCLUDED
Workshops with Chef instructor and assistant
Printed recipes and pen to take notes.
Aprons and Chef caps
Full equipped Kitchen and cooking materials
Lunch room or Outdoor Lunch for students, drink included
Gourmet Gift for each student
Final Lunch for every student and 2 guests
Tableware and cleaning service.
5 DAY PROGRAM PRICE: $375.000 por alumno
CONTACT
Victoria BrownCoordinadora Escuela de Extensión & Capacitación Culinary✉ [email protected]
☎ +56 22 391 0200
Josefina KarelovicCoordinadora de Operaciones de Extensión & Capacitación Culinary✉ [email protected]
☎ +56 22 391 0200
