Demonstration Kitchen

What can I say, I’m a fan!
The kitchen itself is warm and inviting with a very enviable ceiling mirror which allows you to see exactly what the chef is doing. The one thing that I think they should improve on is their bathroom facility. Perhaps it’s because I’m from out of town, but I am of the firm belief that all bathrooms in Kohler should be exceptional. They have one unisex bathroom that is through the kitchen so if you have to go during the two hour presentation, you have to walk in front of everyone to go.
The first time I made my way over the the Shops on the Woodlake, we had a very experienced, charismatic chef name Benjamin. Or as I referred to him, Been Jammin. Anywho, he was great and demonstrated recipes that were sweet and savory. It was the first time I had ever seen someone cook with Boursin cheese. As someone who loves to cook, I literally saw the windows of opportunity open in front of me. It was wonderful. And delicious. He made six different dishes and paired all of them with a wine.
My trip in March 2013 was to see a demonstration by a chef named Jamie The cooking theme was cooking with beer. The demonstration wasn’t as to my liking as the previous one but the chef did do a great job and the atmosphere was fun and comfortable. You get a printout with all of the recipes shown and then a portion once the chef has shown off his skilllz.
If you ever find yourself in Kohler and have a few hours to kill, I highly suggest signing up and checking this place out. Cheers!

Looking for a fun team building event? Look no further than the demonstration kitchens of Kohler.
While on every Saturday, this working kitchen located in the Shops at Woodlake features a different chef showing how to cook up one of his/​her specialties at 11 and 2pm (make reservations as there is space for only about 40 people), during the evening, you can rent out the space through The American Club and have your team cook their own dinner.
Our group arrived to an open bar and appetizers being passed. While I was a bit skeptical that the food we cooked would actually be edible (looking at the quantity of alcohol we were all consuming), we were broken into teams and given a recipe that would feed 25 people.
The chefs have done all the shopping and even more importantly, the staff does all the clean up– so you are free to create! A comforting thought is that the two chefs (Chef Dan and Chef John on the night we were there) are there to make sure that the food turns out as expected so there is no last minute dash to the local McDonald’s!
Once the food is complete– the food is plated by the chefs and served by the friendly and competent staff.
The hotel provides shuttle service to and from the hotel or there is a huge parking lot at the Shops which is wide open as most of the businesses are closed at night.
Me? A chef? Hardly. But for one night as I donned my chef’s hat, tied on my apron and swirled olive oil in a pan over a high heat, I did my best. And judging by how quickly the food was consumed, i didn’t do so badly after all!