STELVIO NETWORKING LUNCH

20TH JANUARY 2017

BY TOUCH OF SPICE

P AR T I C I P AT I ON I NCENT I VE S

QUEENSTOWN RESORT COLLEGE – The money donated back to the college and the

opportunity to work with a leading head chef.

As an added bonus to the students we could engage a photographer to take some

professional pictures of their culinary creations for use in their portfolio (something that

would be of real use to help break into the industry).

HEAD CHEF – The opportunity to give back to the community. Networking opportunity

to the business leader if they are given a seat at the table. Good-feel press coverage.

WINE MAKER - The opportunity to showcase and sell their wines to prospective clients.

OPTION 1: SUPPORTING THE LOCAL COMMUNITY

Engage the culinary school at the Queenstown Resort College for a selection of their

best students to cook lunch for the party.

The guests attending will pay whatever they think the meal is worth, this money goes

directly back to the college.

We would approach a local leading head chef to donate time to mentor the

students.

BEVER A G E S

Approach a local boutique wine maker to showcase their product.

MED I A HOOK

Local community support, the head chef and the list of attendees.

OPTION 2: BBQ BATTLE OF THE 5 STARS

We would approach the in-house restaurants of Queenstown’s leading 5 star lodges

and hotels, asking them to attend a charity cooking competition.

Due to the inability to accommodate multiple chefs within the kitchen we would

suggest having the food cooked on BBQs. Each chef will have their own BBQ and

prep table, lined up beside each other outside Stelvio. They will each be cooking the

food at the same time with the food presented on a large platter.

Each attendee will be given a scoring card and they will taste and score each dish. At

the end of the event guests will be asked to make a donation based on what they

feel the value of the event was.

At the end of the lunch the scores are counted and the overall winning chef will

receive the total funds to be given to their nominated charity and receive the award

for the Annual ‘BBQ Battle of the 5 Stars.’

BEVER A G E S

We could look to invite Scott Brewery to attend the event and liaise with each chef to

decide on a beer match.

Alternatively we could look to match each chef with a local brewer (Cargo, Altitude,

Ground Up, B Effect, Wanaka Beer Works, Lake & Wood, Sidewinder and the Victoria

Store Brewery) and expand the theme of the event to a BBQ and beer competition.

MED I A HOOK

Charity event, the hotels and resorts competing, list of attendees.

PAR T I C I PAT I ON I NCENT I VE S

HOTELS/LODGES – The opportunity to present their offering to influential business

leaders within the local community and showcase their culinary skills and compete

against competitor lodges and hotel chefs. The good feel opportunity to raise money

for their nominated charity – however as the money isn’t guaranteed to be donated

to their charity this factor is reduced.

BREWERIES – The opportunity to showcase their product to influential business leaders

within the local community as well as local hotels & lodges.

OPTION 3: NETWORKING EVENT

Utilising the facilities available at Stelvio we would have one chef craft a Central

Otago inspired lunch.

We would approach a local private Chef, interested in showcasing their offering to

prominent business people within the Queenstown community.

During each course the attendees would move seats to enable various networking

opportunities. Local entertainment would add to the ambience of the day.

A silent auction would be held, adding a charity element to the day. The item

auctioned would need to be relevant to the attendees to ensure that they are

engaged in bidding an adequate amount. The most relevant prize would be to

provide them with the opportunity to host their own business event at Stelvio (we can

ensure that a number of caveats are in place to ensure this prize doesn’t get abused

e.g. hire of Stelvio for 4 hours from 10am to 2pm, a host at the property for the duration

of time).

Alternatively a budget would need to be present to purchase the prize.

BEVER A G E S

We would approach a local Sommelier to showcase their offering to the attendees.

MED I A HOOK

Charity event, list of attendees.

P AR T I C I P AT I ON I NCENT I VE S

CHEF – The opportunity to showcase their private dining offering to prospective

clients.

SOMMELIER - The opportunity to showcase their skill-set to prospective clients.

CONSIDERATIONS

GUEST ATTENDANCEInviting guests to a free event would be the strongest motivation to attend however, the most appropriate way of adding a charity angle to the event would be by asking them to donate to a charity/good cause.

CHEFSThey will need to either be paid for their time or given a strong enough incentive to give their time for free. In addition - the better the incentive, the higher the chance of us being able to attract a top level chef, which has the added benefit of attracting media.

There are a number of reputable dining awards which chefs apply for each year so creating a new award will be of little incentive to contribute. A stronger incentive will either be via an opportunity to contribute to a good cause or the chance to networking with relevant individuals.

COOKING FACILITIESGenerally all commercial chefs prefer to use gas stoves to cook on, therefore, they may not possess induction pans to be able to cook on the stove top at Stelvio.

If the desire is to utilise the current kitchen space and utensils then we would advise having one chef prepare the lunch as it would be impractical having multiple chefs share the space and facilities.

MEDIAStelvio itself will be of appeal to local journalists. Interest will be heightened by the people at the event – the attendees and chef, plus the objective of the event.

JACQUI SPICE

LEAD CURATOR

JACQUI@TOUCHOFSPICE.CO.NZ