Corporate team building sessions

(See terms & conditions attached - minimum charge 1 counter, all prices exclusive of VAT)

Wickedfood® Cooking School is an ideal venue for group corporate teambuilding sessions.

Fun team building events

Hands on classes, where up to 4 teams of students each get to prepare the same 6 dishes, and then enjoy the meal at the end. A relaxing way of rewarding staff, building relationships with customers or getting to know cologeus. Taking approximately 3½ hours.

What is included in the price?

• A set of recipes for each participant to take home;
• All ingredients and the use of aprons to wear while cooking (we also have branded aprons for sale and with enough lead-in time can have these embroidered with company logos);
• Teas, coffees and soft drinks in the morning classes; limited white and red house wine by the glass, and soft drinks in the evening classes;
• The meal at the end. Bring only your enthusiasm and willingness to learn.

Class format

Classes run in the mornings from ±09h00, and in the evening, from latest 18h00 (or at earlier times convenient to clients), and run for approximately 3-3½ hours, including eating the meal prepared, at the end of the class.

The format of each class is as follows:

• Introduction to the preparation of all the dishes to be cooked. In each class a full 6 dish menu is prepared. Each team gets to work on the same 6 dishes.
• The class is divided into teams of between 6 and 12 participants per team, and each student gets involved in preparing the various dishes (you get your hands dirty, but we provide the use of aprons, so come in comfortable clothes and shoes, preferably non-slip gym shoes).
• At the end of the class, participants sit down together and enjoy the food that they have prepared.

Fun team building options

Hearty Home cooking

Class 1 - (Code HHC 3/1) – (R4 320 per counter excluding VAT). Halaal friendly

• Hummous – chickpea dip, a delicious snack or easy starter, served with crostinis or with flat breads.
• Crostinis - ideal finger snacks, with dips.
• Roast Chicken - How to make the perfect roast with little fuss.
• Roasted potatoes – an easy accompaniment to roast meats.
• Sweet carrots – with parsley, always a crowd pleaser.
• Garden salad – fresh and healthy, make in minutes.
• Lemon mousse – a delicious end to any meal, ideal to make in advances

Class 2 - (Code HHC 3/2) – (R4 680 per counter excluding VAT).

• Hummous – chickpea dip, served with crostinis or with flat breads.
• Crostinis - ideal finger snacks, with dips.
• Carrot, cumin and coriander soup - served hot or chilled, with sour cream.
• Roast beef sirloin - with a mustard cream gravy.
• Roasted tomatoes - perfect accompaniment to roasts.
• Mashed potatoes - with a sophisticated twist, quick and easy.
• Chocolate pots - made in advance, easy to prepare, everybody’s favourite.

Breakfast

Class 1 - (Code Break 3/1 – R4 320 per counter excluding VAT). Halaal friendly

• Muffins – how to make both banana and apricot or bran muffins.
• Ricotta, spinach and cheese tarts –with an egg/cheese filling, perfect for picnics and brunches.
• Pancakes – how to make the perfect pancake and both sweet and savoury filling ideas.
• Chicken Livers – perfect with eggs, or on a brunch buffet with crusty bread or as a pancake filling.
• Mushrooms – with a delicious garlicky sauce.
• Smoothie – perfect energy drink to kick-start the day.
• Eggs and toast – fried or scrambled, with toast, butter and jam

Italian

Class 1 - (code It 3/1) – (R 4 490 per counter excluding VAT) Halaal friendly (excluding desert).

• Melanzane with mozzarella - grilled eggplant, topped with mozzarella and tomato.
• Zuppa Di Verdure - a classic Italian vegetable soup with a delicate taste.
• Braised chicken with mushrooms - a classic dish for chicken pieces.
• Wet polenta - with butter and cheese, the classic way of serving polenta.
• Bean salad - ideal summer dish with poultry or fish.
• Tiramisu - A Tuscan chilled trifle, with custard, espresso, mascarpone and biscuits.

Class 2 - (code It 3/2) – (R 4 680 per counter excluding VAT – Maximum 3 counters)

• Tuna crostinis - a delicious snack, with tuna and white beans.
• Cauliflower frittata - ideal with both cauliflower and broccoli.
• Lamb chops fried in parmesan cheese batter - a classic dish, crisp and delicious.
• Eggplant and pepper stew - delicious as an accompaniment to grilled meats and fish.
• Potatoes with Lemon – based on a recipe from River Café in London, great with fried meats and roasts.
• Individual rice puddings - delicious rice cakes served with fruit purée.

French

Class 1 - (code Fr 3/1) – (R 4 490 per counter excluding VAT– Maximum 3 counters). Halaal friendly.

• Chicken liver pâté - a smooth creamy blend of liver and cream, an ideal starter with melba toast.
• Milk soup - with a potato, leek and onion base.
• Coq au vin - chicken braised in red wine with baby onions and mushrooms.
• Potato gratin - sliced potatoes baked with cream.
• Green peas - with braised baby onions.
• Crème caramel - a classic family dessert with a caramel sauce.

Spanish

Class 1 - (code Spn 3/1) – (R 4 490 per counter excluding VAT) Halaal friendly.

• Garlic mushrooms - with a coriander, garlic dressing.
• Tortilla Española - the popular Spanish frittata, with potato, light and crusty.
• Gazpacho - made with sweet, ripe tomatoes, bursting with flavour.
• Chicken in an almond sauce - Arab-inspired, with almonds and fried breadcrumbs.
• Poor mans’ potatoes - a classic Spanish dish, with peppers.
• Spanish salad - originating from the Moors, with a vinaigrette dressing.
• Orange and almond tart - popular in southern Spain.

Portuguese

Class 1 - (code Port 3/1) – (R 4 490 per counter excluding VAT – maximum 3 counters) Halaal friendly.

• Chicken livers – with a spicy peri-peri sauce, a delicious starter.
• Caldo verde – the most popular Portuguese vegetable soup, made with kale.
• Chicken peri-peri – marinated whole chickens in a home-made peri-peri sauce, and roasted.
• Portuguese salad – combination of grilled peppers and tomatoes, with cucumber, dressed with oil and vinegar.
• Bay leaf potatoes – one of the most popular side dishes in Portugal, perfect with roasts and poultry.
• Crème caramel – the Portuguese way, in a ring mould.

Greek

Class 1 - (code Greek 3/1) – (R 4 490 per counter excluding VAT).

• Tzatziki - cucumber and yoghurt dip.
• Cannellini bean soup – one of Greeks national dishes, a hearty vegetarian soup.
• Moussaka - two classic ingredients, minced meat and aubergine, combined.
• Savoury rice - popular throughout the Eastern Mediterranean for special occasions.
• Greek salad - with tomatoes, cucumber, olives and feta cheese.
• Baklava - layered pastry with nuts and syrup.

Middle Eastern

Class 1 - (code ME 3/1) – (R 4 320 per counter excluding VAT) . Halaal friendly

• Baba ghanoush - aubergine dip, favourite throughout the Middle East.
• Hummous – a dip found on most mezza tables throughout the Middle East.
• H’reesy – a classic Lebanese dish of creamed chicken and wheat.
• Bean stew - French beans with tomato and onion sauce.
• Lebanese rice - rice mixed with vermicelli, delicious with stews.
• Tabbouleh salad - delicious buffet summer salad made with parsley and burghul.
• Baklava - layered pastry with nuts and syrup.

Chinese

Class 1 - (code China 3/1) – (R 4 320 per counter excluding VAT) Classic modern Chinese dishes, easy to re-create, and now firm favourites in our classes. Halaal friendly

• Fried sweet corn cakes – a delicious snack, easy to make.
• Hot and sour soup - a classic quick soup, typical of Northern China.
• 3 cup chicken - an easy braised chicken dish using rice wine, soya sauce and stock.
• Stir-fry bok choi– quick and easy quick fried Asian greens.
• Sweet & sour cabbage - deliciously refreshing sweet/sour dish
• Steamed rice – basic staple with all Chinese meals.
• Almond curd with fruit - sweet almond jelly with mixed Asian fruit salad.

Thai

Class 1 - (code Thai 3/1) – (R 4 590 per counter excluding VAT) Halaal friendly (excluding beef salad)

• Fresh springrolls – filled with crunchy vegetables and served with a Thai dipping sauce.
• Tofu and tomato soup – a fragrant mix of fresh vegetables, complementing the tofu.
• Green Thai chicken curry – the classic authentic Thai curry, full of fragrance and flavour.
• Thai beef salad – spicy, sweet & sour, popular in restaurants throughout Thailand.
• Stir-fried noodles - dry fried, one of Thailand’s best known noodle dishes.
• Thai cooked rice – basic staple with all Thai meals.
• Black rice with coconut – sweet rice and coconut pudding with a delicious nutty flavour.

Class 2 -(code Thai 3/2) – (R 4 680 per counter excluding VAT) Halaal friendly (excluding beef salad)

• Fish cakes - favourite street food, perfect with a cucumber salad, and ideal starter.
• Cucumber salad - an ideal accompaniment to fish cakes and barbecued meats of the north.
• Tom Kha Gai - Chicken and coconut milk soup, a quick meal in a bowl.
• Stir-fried beef curry - with a thick rich coconut cream sauce.
• Tofu salad with vegetables - an ideal cooked vegetarian salad.
• Thai-fried rice - Thailand’s answer to fast food, prepared with cooked rice and egg.
• Sago pudding - ideal cooling pudding after a fiery curry.

South East Asian

Class 1 - (code SEA 3/1) – (R4 590 per counter excluding VAT) Halaal friendly

• Hoi An pancakes – an interesting Vietnamese springroll filling.
• Quick vegetable soup – a central component to every meal, balancing the heat.
• Yellow curry chicken – similar to Indian curries, with curry powder and potatoes.
• Warm squid salad – presented in a half pineapple.
• Sticky rice – how to make it in a steamer.
• Coconut crème caramel - originally French, but now a firm favourite throughout Vietnam.

Flavours of Vietnam

Class 1 - (code SEA 3/2) – (R4 320 per counter excluding VAT) Halaal friendly

• Fresh springrolls - a classic snack, springrolls wrapped in lettuce leaves and served with herbs.
• Vietnamese salad platter - an integral part of most meals, often used as wraps.
• Pickled carrot salad – a versatile fresh salad, delicious as part of a Vietnamese salad platter.
• Tofu, tomato and chive soup – a clear broth, versatile, ideal to complement of the dishes.
• Caramel chicken – one of Vietnam’s great dishes, sweet and spicy braised chicken pieces.
• River rice - cooked rice flavoured with lemongrass, shrimp and shallot paste.
• Coconut crème caramel - originally French, but now a firm favourite with a delicate coconut flavour.

Indian

Class 1 - (code Ind 3/1) - (R 4 490 per counter excluding VAT) Halaal friendly

• Potato patties - popular street food, with chutney.
• Kashmir chicken - a mild dish combining spice nuts and yoghurt, very rich.
• Dahl - lentil stew popular throughout India.
• Shredded greens - quick dish ideal for any curry meal.
• Tomato and onion salad - found on most Indian and Pakistani dinner tables.
• Basmati rice – basic staple with most Indian meals.
• Sago pudding - a good hot weather cooling dessert.

Mexican - please note none of these classes are vegetarian and/or halaal friendly.

Class 1 -(code Mex. 3/1) – (R4 590 per counter excluding VAT).

• Burritas - flour tortillas filled with shredded dried beef, with a slight biltongy flavour.
• Guacamole - an avocado pear dip with onion, chillies and tomato, with tacos.
• Salsa Mexicana - a salsa served with nearly every dish.
• Tortilla soup - a classic Mexican soup combining chilli, tomato, avo and tortillas.
• Chicken with a poblano mole sauce - legendary dish with a chocolate, chilli sauce.
• Mexican-styled rice - referred to as a dry soup, rice with tomatoes, onion and chillies.
• Tequila mousse - popular dessert with a strong tequila flavour.

Class 2 (code Mex. 3/2) – (R4 780 per counter excluding VAT). Quick and easy salsas, dips and fillings, for nachos, tostadas and tortillas, perfect for al fresco dining.

• Chilli strips with cheese - a delicious chilli, cheese and onion filling for tacos and tortillas.
• Chicken tostadas - shredded chicken with refried beans and feta, on tortillas.
• Refried beans - a must on shredded chicken.
• Salsa Mexicana - a salsa served with nearly every dish.
• Picadillo - meaning finely minced beef, with onions, tomatoes, raisins and almonds.
• Green salsa with avo - a hot avo salsa with chillies.
• Mushroom salsa - with jalapeño peppers ideal for vegetarians.
• Rice pudding - Mexico’s favourite pudding in most restaurants, served hot or cold.

Pasta making - please note none of these classes are vegetarian and/or halaal friendly.

Class 1 -(code pasta 3/1) – (R4 490 per counter excluding VAT – max 10 students per counter and 2 counters).

• Burritas - flour tortillas filled with shredded dried beef, with a slight biltongy flavour.
• Guacamole - an avocado pear dip with onion, chillies and tomato, with tacos.
• Salsa Mexicana - a salsa served with nearly every dish.
• Tortilla soup - a classic Mexican soup combining chilli, tomato, avo and tortillas.
• Chicken with a poblano mole sauce - legendary dish with a chocolate, chilli sauce.
• Mexican-styled rice - referred to as a dry soup, rice with tomatoes, onion and chillies.
• Tequila mousse - popular dessert with a strong tequila flavour.

Cooking with Jamie Oliver, Gordon Ramsay and Bill Granger Based on the Jamie Oliver, Gordon Ramsay and Bill Granger cookbooks. With enough notice (±3 weeks) we are also able to get individual copies of the relevant books for each participant, price dependent on book).

The naked chef code - JONC 3/1) – (R 4 490 per counter excluding VAT – maximum 3 counters) – Halaal friendly

• Fresh tomato and sweet chilli soup - with basil and olive oil, fiery refreshing cold soup.
• Pasta with mushrooms - ideal with different mushrooms and handmade pasta.
• Perfect roast chicken - with fresh herbs and roast potatoes.
• Braised cabbage with bacon and peas – a delicious lift for cabbage.
• Pear and walnut salad - with rocket and parmesan cheese.
• Fruit crumble - quick and easy, ideal with any fruit.

Gordon Ramsay – Cooking for Friends (code - GRCFF 3/2) (R 4 490 per counter excluding VAT). This class is based on the Gordon Ramsey book. Love him or hate him, he certainly knows his food. In this book, we see a very different side of him, more relaxed, cooking some best-loved versions of classic British dishes.

• Shropshire Summer soup – a smooth and creamy vegetable soup
• Farfalle with bacon peas and sage – a simple yet delicious quick to make pasta dish
• Braised chicken thighs – with peas and onions, a French classic
• Chorizo, mixed pepper and mint couscous - a great accompaniment to most dishes, with lots of colour.
  
• Spicy cauliflower stir-fry – with distinct Indians flavours, perfect with an Indian meal, fried fish or chicken
• Pear and frangipane tart - beautiful tart quick and easy to make, served warm or at room temperature.

Bills food (code - BillF 3/3) – (R 4 590 per counter excluding) – Halaal friendly.

• Potato cakes - with smoked salmon and mustard dressing, also good for breakfast.
• Mushroom soup - thick, full of flavour and easy to prepare.
• Cannelloni - ricotta filled with a fresh tomato sauce.
• Glazed honey and soy chicken - on a cucumber salad with a sweet chilli sauce.
• Spicy roast pumpkin salad - with feta and olives on a bed of spinach.
• Chocolate pudding - deliciously decadent, and self-saucing.

Cadac Outdoor Cooking Academy - maximum 10 participants per counter – maximum 2 counters. Learn the secrets of outdoor cooking on CADAC kettlebraais and gas barbecues.

Class 1 - Poultry (code Odc3/1) – (R 4 680 per counter excluding VAT) Halaal friendly

• Chicken Provençal – whole roast juicy chicken with a light lemon herb flavour.
• Chicken pieces - in a tangy tomato marinade;
• Roast potatoes – cubed potatoes with mushrooms and onions, cooked under the roast chicken;
• Pap - a stiff steamed porridge made from mealie meal.
• Tomato gravy – a tangy tomato and onion sauce, delicious with pap.
• Grilled salad – combination of grilled peppers and tomatoes, with cucumber, dressed with oil and vinegar.
  Crème caramel - a classic family dessert with a caramel sauce.

Class 2 - Beef (code Odc3/2) – (R 4 890 per counter excluding VAT).

• The perfect for boerewors roll - with a tangy homemade tomato sauce
• Ultimate steak mixed grill platter – how to select, prepare and cook different steak cuts properly.
• Pap - a stiff steamed porridge made from mealie meal.
• Grilled Potato Wedges – with a spicy Cajun flavour.
• Tomato gravy – a tangy tomato and onion sauce, delicious with pap.
• Grilled salad – combination of grilled peppers and tomatoes, with cucumber, dressed with oil and vinegar.
• Fruit crumble - quick and easy, ideal with any fruit.

Class 3 - Fish (code Odc3/3) – (R 4 990 per counter excluding VAT). Halaal friendly

• Grilled Whole fish – great outdoor cooking method with any fish, and a great party piece.
• Spicy Grilled Squid salad - lightly grilled, mixed with roasted tomatoes, olives, and greens.
• Potato salad – a classic tangy potato and mayonnaise salad.
• Pita bread – quick and easy to make bread pockets;
• Grilled salad – combination of grilled peppers and tomatoes, with cucumber, dressed with oil and vinegar.
• Fruit crumble - quick and easy, ideal with any fruit.

Corporate gifts and giveaways - Wickedfood Cooking School either stocks or has access to a wide variety of gifts and giveaways, from specially packaged spices and spice mixes to aprons, recipe books, gift vouchers, pots, pans, knives and other kitchen gadgets. Contact the school for more details.

We also offer a number of other menus for fun group cooking classes - see our website for details.