COVID-19 Culinary Manifesto
In this this time of an unprecedented challenge from the COVID-19 virus we remain committed to the team building tenets and values upon which our business is based. Essentially, that there is more power in a team than in an individual, and that “nobody is as smart as everybody.” Virus or no virus, now more than ever, businesses, organizations and institutions must work in together unison (under strong and decisive leadership) to achieve their goals and mission.
That’s why, rather than paying lip service to team building, we are doubling down on its benefits. This manifesto details what we are doing to ensure that you have a safe experience with us, but also a productive one. It is our commitment to you.
What we ARE changing
Below we have outlined a host of changes designed to keep our customers and employees safe. Because we are a scheduled event facility, we have more control over our environment and patrons than a normal walk-in restaurant. In addition, we have expanded our offerings to include several virtual online alternatives as well as modifying our on-premise programs to be safer.
Our programs now include:
- In-person team building sessions featuring smaller groups, more social distancing and hygienic safeguards
- In-person cooking classes available to individuals or organization with the same safeguards.
- Online team building sessions
- Online cooking classes
What we ARE NOT changing
- The personal satisfaction and sense of accomplishment that comes with envisioning and creating a great meal
- The expertise and engagement of our chefs
- The hands-on teaching moments that people relish
- The “curve-balls” that make you “think on your feet” and react as a team
- The artistic satisfaction of “plating” your meal
- Just that right amount of “deadline pressure” that keeps you focused and, on your toes,
- The laughs
Overall Safety Changes for Onsite Events
All guests will acknowledge, to the best of their understanding, that they do not have the COVID-19 virus.
Guests will pick up a mask and gloves and sanitize their hands at the sign-in table.
CDC prevention signs have been posted in our bathrooms
Hand sanitizer is conveniently placed throughout our facility
Initial group sizes are limited to a maximum of 25 participants (roughly ¼ of our occupancy)
Our executive chefs are all ServSafe® trained, the gold standard in food service safety
Our employees will have their temperature taken prior to each event
All employees have watched a PowerPoint slide show that we have produced on COVID-19 safety. They have
signed an acknowledgement that they have seen and understand its contents.
All employees will wear masks, gloves and hair coverings.
Employees are not allowed to use their cell phones once guests have arrived, unless in a personal emergency.
All dining tables are six feet apart with a with maximum of 4 seats per table
Kitchen Safety Changes for Onsite Events
In the kitchen, there are no more than 4 people per prep table
Cooking utensils have been washed, sanitized and pre-wrapped
Prep tables have been sanitized
Our chefs explain the proper use of gloves and sanitizing solution to all participants
Participants can view and discuss optional pantry items, but our chefs retrieve them
When plating, one person plates the other participants “consult.”
As before, the prepared food is put on a buffet line, however our chef serves each individual
Individually wrapped, disposable eating utensils are provided