Team Building
At our culinary school we do several buffets and each time we elect a classroom sous chef to oversee the entire demographics of project. I allow the class to elect the sous chef and then i allow them to discuss and allocate jobs to each of the team members. The sous chef also creates a production sheet and makes sure that his or her team is on track with their specific task. Once the buffet is open each team member tells the others what they made and the method of preparation. I then appraise them both good and bad on the errors and faults of the exercise. Afterwards we get to enjoy the fruits of our labor.
Glenn
Glenn ~
It sounds like your class does a fantastic job in keeping themselves organized and on task! Do you have some sort of system set up to ensure that everyone gets equal opportunity to act as sous chef?
Thanks,
Alyssa
Hi Glenn,
I really like this team building that you do for your buffets. It really shows the students a sense of responsibility for their work, and also gives them pride afterwards. Most importantly though, it prepares them for the future and gives them a great example of what the food industry is all about.
