Teambuilding and cooking … seem to go in pair nowadays. More and more companies are organizing cooking classes or cooking competitions as a form of teambuilding. It’s easy to organize as there are so many culinary schools that offer such activities. The price is reasonable too. Most of all, at the end of the day, there will be so much fun, laughter, noise and good food to satisfy the hungry stomachs.
When our team decided to have cooking class as teambuilding, I suggested Food Studio and Bayan Indah which are my favourite culinary places. Bayan Indah has higher minimum pax requirement. As there were only 8 of us, we signed up with Food Studio for our teambuilding.
It was also nice to be back to familiar place … a kitchen fully equipped with Electrolux appliances.
We learned to make Smoked duck salad as appetizer, herb crusted filet of salmon for our main course and Pavlova for our dessert.
The presentation of the Summerset Greens with Duck Breast and Roasted Pine Nuts by Paul Chef. Beautiful! Love the different bright colors of the salad been presented on a white plate. We had to repeat and present the smoked duck salad in the same way.
These were presented by all of us on our dining table. I think we did a good job. They all looked presentable.
A few days later, we were planning for dinner to celebrate Mom’s birthday. SC suggested to have dinner at home and she would roast chicken and grill lamb. Since it was a Western dinner, I volunteered to try to make this newly learned smoked duck salad.
The following are the ingredients:
50 g mixed and washed salad greens
50 g Smoked Duckbreast
15 g Pinenuts
1 pc Orange
2 Tbs Olive oil
2 Tbs Orange Juice
2 pcs cherry tomatoes
- 1 mango, cut into small cubes
Salt and Pepper
First, slice the duckbreast into thin slices. I bought this sliced, frozen smoked duck from Isetan. No need to slice, just need to warm them in oven.
Remove skin from orange and cut out filets.
Whisk together olive oil with orange juice and dash of salt and pepper.
The whisked salad dressing.
Roast the pinenuts in a dry pan until golden brown.
Mix salad with dressing in large bowl.
Slice tomatoes in half. Cut mango into small cubes.
Arrange salad nicely on a plate and add sliced duck.
Top with onion sprouts and roasted pinenuts.
Decorate with tomatoes, mango cubes and orange filets.
This is how I presented it.
Guess we had teambuilding at home too. I organized it like a factory line, assigned duties to my siblings and nephews. Even Dad has to cut mango into small cubes. Each person was in charge of one item and presented it on each plate the way I showed them. It was fun, with lots of noise and laughter in the process.