Service · 05 · For teams & HR leads
A team-building evening
your group will actually talk about.
A hands-on cooking-class-style team-building evening for corporate teams on Vancouver Island. Six to twenty guests, 2.5–3 hours, runs in your office, your team member’s kitchen, or your retreat venue. Chef Rob brings the curriculum, the groceries, and everything that is not the team.
For HR leads, executive assistants, and team-event organizers on Vancouver Island.
What an offsite looks like
Six at the table.
Snapshots, not a deck.
A working kitchen session — not a demo, not a trust fall. The team chops, plates, and problem-solves their way to a meal they share together. Below is the shape of the evening.
Format
Hands-on, in your kitchen
Group size
6–20 typical · larger on request
Duration
2.5–3 hours
Location
Your kitchen, office, or retreat venue
Chef brings
Menus, groceries, equipment, recipes
You bring
The team
The offsite, line by line
Everything Chef brings,
so the team only has to bring itself.
The team walks in to a working kitchen; they walk out to a plated dinner and recipes to take home. Everything in between is handled.
- Curriculum tuned to your group — beginner-friendly up to confident home cooks
- Menu designed around your goals, dietary needs, and any non-alcoholic or “vodka-free” requirements
- Grocery shopping & ingredient sourcing done before Chef arrives
- Hands-on teaching with Chef moving between stations, not lecturing from the head of the table
- Plated dinner everyone eats together at the end
- Printed + digital recipe recap for every participant
- Kitchen cleanup, so the team walks away to debrief while the room is reset
If the team wants a working lunch / strategy session up front, or a debrief after service, we scope it as a half-day or full-day package on inquiry.
What you, the host, get
An evening,
and the Monday after.
The point of an offsite is what carries into the week that follows. Cooking together is the rare activity that produces a tangible artefact.
A working kitchen session where colleagues chop, plate, and problem-solve their way to a meal they share together. The kind of evening people quote by Monday — not the trust-fall bookend of a corporate retreat.
Each participant leaves with a printed + digital recipe recap. The team cook who never hosts ends up hosting the next dinner. The baker on your squad finally has a chocolate sauce she actually believes in.
A kitchen is the rare workplace where seniority is invisible. New hire or VP — everyone starts with the same knife and the same task. People leave quieter about a meal they built together rather than louder about a presentation they sat through.
Pricing structure
Per-person or flat-fee,
your finance team picks.
Two structures. Per-person scales with the headcount; flat-fee leaves one PO and one invoice. Both are quoted at inquiry, then locked once the menu and group size are confirmed.
Per-person is most common for in-office teams. Flat-fee is the retreat / finance / single-line-of-budget favourite.
Per-person
Per guest, billed per head.
Most teams book this way. Scale the group up or down without re-quoting the entire event; final numbers settle the invoice.
- Best for 6–20 guests, headcount varies by ±2
- Final invoice reflects the actual guest count
- Quote is fixed once the menu is locked
Flat-fee
One quote, one invoice.
Common for retreats and finance teams who want a single PO. One number covers the evening regardless of final headcount within an agreed range.
- Best for retreats & finance-driven approvals
- Single invoice, single PO, single line item
- Headcount range agreed in writing before booking
Final pricing varies with menu, group size, ingredients, location, and any add-on wine / cocktail course. Travel fees may apply outside the standard Island corridor and are quoted up front.
Common blockers, answered
A few
quick answers.
The questions we hear most from HR leads and executive assistants — so the inquiry form stays focused on the details that actually need your input.
Send the details
Company, group size, an approximate date, and whether you prefer per-person or flat-fee pricing. The venue is helpful if you have one in mind — happy to recommend options on Vancouver Island if not.
- Indicate dietary requirements — including vodka-free / alcohol-light — in the note below.
- If the team will be 21+ or includes non-drinkers, the menu is built around this from scratch.
- 25% deposit secures the date. E-Transfer, Cheque, or Cash. Balance on the day.
The dinner at the end
The plated dinner at the end
is the meeting everyone remembers.
People leave a working session with notes. People leave a working kitchen with a plated dinner they plated themselves, alongside the colleagues they cooked it with — and a printed recap of the recipes behind it.
Phone: 250-739-1096
Email: chefrob@dewolfdining.ca