Page 290 - Peterson 85 Years and Going Strong

CORE VALUE: TEAMWORK
COMPETITION RULES
1. Eachteamchoosesaheadchef.
2. Eachteamgets30minutestocreatetheirmenu,assign
duties and select a presenter.
3. Eachteammustmakeanappetizer,avegetableside
dish and a main entrée.
4. Teamsgetonehourtoprepareandpresenttheir
appetizer, and one hour to prepare and present their
main entrée.
5. Eachteammustcookenoughfortenpeople.
6. Eachteamhadsixsq.ft.ofgrillspacetocookon.
(L & R) Lou Little & Jack Ravazza with custom Peterson grill
288 | PETERSON: 85 YEARS AND GOING STRONG
THE HALL OF FLAME (2016)
In the spirit of forming a cohesive team out of Peterson’s two custom fab and welding shops, Special Services manager, Jack Rav-
azza held a barbeque style cook-off in 2016. The two competing teams—Team Grill Sergeants and Team Blazers—were comprised of a mix of the San Leandro and Portland shop crews. They all had ample time during prep time and grilling to get to know each other better. Each team had one hour to prep and present an appetizer, another hour to prep and present their main dish, and a great time consuming all the proceeds.
The teambuilding event was held in San Lean- dro with specific rules of engagement and judging criteria. Each team was given an identical box of ingredients and the use of a shared pantry. The boxes contained bacon, cooked shrimp, Italian sausage, chicken breasts, tri-tip, fresh corn, mush- rooms, asparagus, garlic, french bread, shredded cheese, butter and lemon. The shared pantry pro- vided olive oil, BBQ sauce, soy sauce and bottled wine.
John Wells (Peterson’s southern region general manager at the time) was the official judge for the competition. A total of 50 points could be award- ed, broken down by:
• Taste (20 points)
• Presentation (15 points) • Creativity (15 points)