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Pullman Offers Culinary Team-Building Activity


By Gwen O’Toole
 
The five-star Pullman at Sydney Olympic Park has launched a team-building experience that entails cooking classes with a chef in a professional kitchen.
 
Launching on May 16, groups of 10 or more will be able to go ‘backstage’ in a professional kitchen to experience the sights, sounds and smells of a commercial kitchen while gaining skills for cooking like a professional at home.

Executive chef David Greenhill will show groups
how to
make culinary masterpieces at Pullman
Olympic Park’s
new team-building experience 
The hands-on, interactive lesson offers something for all levels of cooking experience and culminates in a three-course lunch at Bacar Restaurant, with wine included.

A sample menu might include dishes such as a gazpacho martini with spanner crab salad and avocado mousse; roasted best end of lamb with tuscan cabbage, confit tomatoes and fondant potatoes; and hot chocolate fondant with marscapone ice cream and pistachio brittle.

 
“This is a unique opportunity to go behind the scenes of a commercial kitchen and learn the secrets and tricks that you usually only get after years of culinary school,” said executive chef David Greenhill, who will lead groups through the experience.

“I hope to inspire and inform participants to try new skills and ingredients in their own kitchens and to discover a real passion for cooking.”

 
Greenhill was a member of the opening team of Sir Terence Conran’s Bluebird Restaurant in London and has also worked in some of the most high-profile restaurants around the world, including Quaglino’s London, Enotica Giovanni, Italy and Chateau Restaurant Joel Robuchon, Tokyo, among others.
 
Since arriving in Australia, he worked at a number of Sydney restaurants before joining the Pullman from the 3-hatted Pier Restaurant at Rose Bay.
 
For more information and bookings phone 02 8762 1700. For more information on holding your next event at the Pullman Sydney, click here.