VIK Cooking Demo Overview 2021

VIK Cooking Demo Overview 2021

Thank you for an awesome virtual teaching kitchen session. It was so much fun and delicious! My husband and I thoroughly enjoyed prepping and cooking such a delicious cuisine.

Our teammates will definitely enjoy attending a session.

LET'S COOK TOGETHER! In today's virtual age, it's important teams stick together more than ever! Our BofA Food Service Team is here to support your teams with our new Virtual Inspired Kitchen Live Cooking Demos. Through this program, you and your teams will receive a private cooking experience hosted by some of our very own BofA chefs! HOW DOES THIS WORK? We set up a virtual meeting for your team through WebEx. We'll coordinate a day, time and program duration that works best for your group. During the cooking demo, our hosts will speak to wellness and sustainability to encourage healthy behaviors at home. Participants will also have the opportunity to ask questions and chat with our chef and hosts, making it an engaging experience.

WHAT MAKES THIS PROGRAM SPECIAL

STAY CONNECTED

Enjoy an engaging, team building event - virtually! Food brings people together and through this event, you'll do exactly that with your colleagues and team.

PERSONABLE

We work with you to develop a personalized experience that will be best suited for your team. Additionally, teams can participate from anywhere - only a computer, internet and kitchen is needed!

EDUCAT I ONAL

Not only does this provide a great opportunity to connect with team members outside of work, it will also provide culinary tips and skills that can be used at home.

49% of consumers say they are definitely avoiding eating out

48%

78% of consumers say their diet has a major impact on how well they protect against illness

of employees will likely work remotely at least part of the time

The work experience may have shifted, but teamwork and comradery is critical to the dynamic success of our organization. We want teams to continue building strong relationsips, even virtually. The VIK Cooking Demo provides just that!

Trend details provided by E15 and Garnner (https://www.gartner.com/smarterwithgartner/9-future-of-work-trends-post-covid-19/)

MAKE IT PERSONAL With this program, you have the opportunity to craft an event that is personalized for you and your team! From the recipes to the conversation, we work with you to outline the program that will be uniquely designed for you. Through our registration form, we'll gather some initial insights into your event and group. Our dedicated Special Events team will then further develop the program along side our talented culinary team!

OUR TEAM

Regional Executive Chef Josh Wraight

Wellness Director Leah Gayowski

Marketing Manager Kait Taylor

Special Event Director Chloe Binkiewicz

From your first conversation with Chloe, our Special Event Director, to the big event hosted by Chef Josh and the team, you will be in great hands throughout the planning process and program!

THE VIRTUAL CLASS WAS INSPIRATIONAL, EDUCATIONAL, AND SO MUCH FUN! ! ! ! MY FAMILY AND I LOOK FORWARD TO YOUR FUTURE CLASSES

PROGRAM EXECUTION

Our team will provide recipe suggestions that best suit your group!

Once determined, we will provide recipe instruction cards as well as shopping and prep lists so participants are prepared and ready to go for the day of the event!

We're focused on the health of our people and planet.

With this in mind, you'll find educational tips and suggestions related to wellness and sustainability. This messaging will also be included in the live cooking demo events!

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ENRICH YOUR CULINARY SKILLS

Our chefs will walk you through every step of the recipe from prepping the ingredients to learning valuable knife skills to plating your perfect dish. Throughout the course, we encourage questions, dialogue and, of course, progress photos! Below are a few examples!

We can even offer a friendly competition where the 'best plated' photo can be selected and deemed a 'Culinary Champion!'

Compass-led demos starting at $500 per class. Pricing includes event coordination, up to 1.5 hour cooking demo with 2 recipes per session, digital recipe cards and shopping lists. Additional recipes and event time can be added for extra fees. PRICING DETAILS

STAR & CELEBRITY CHEFS

O U R N E TWO R K O F L O C A L A N D C E L E B R I T Y C H E F S & S T A R R E S T A U R A T E U R S A R E A V A I L A B L E T O MA K E A P P E A R A N C E S A T C O O K I N G D EMO P R O G R AMS F O R T H E U L T I MA T E G U E S T-C H E F E X P E R I E N C E — A N D T H E P R O C E S S I S A L L V I R T U A L ! C H E C K O U T O U R E X C I T I N G L I S T O F C H E F S O N T H E N E X T P A G E S .

LEVEL UP YOUR EXPERIENCE*: Star & Celebrity Chef Appearances Appearance fees vary per chef. Please see cost details next to each respective chef.

Bank of America Branded Aprons & Chef Hats

*Additional fees may apply. Talk to your Event Planner for details.

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LEVEL UP | Best of Local

ALI TILA As the wife and business partner of Food Network Celebrity Chef Jet Tila, Ali Tila co-owns and manages their culinary empire, including restaurant partnerships in Los Angeles and Dallas. After finishing pastry school, Ali has built a huge following of her own. Her instructional culinary videos and live streaming interactive videos #EatLikeaPro on Facebook include family/lifestyle content that have hundreds of thousands of views.

FERNANDA TAPIA Fernanda was named one of the “Top 30 Under 30” in the Boston restaurant scene by Zagat. In 2013, she started the cooking school at 51 Lincoln, then went to work for Max Ultimate Food, and Sarma. In 2014, Fernanda opened Comedor, and received numerous accolades, including “Best South American Restaurant” in 2016, and “Best West Brunch” in 2017. Chef Fernanda is also a two-time Chopped champion. In 2020, she sold her restaurant Comedor and has since been working as a private chef. JONATHAN ZARAGOZA Chef Jonathan Zaragoza was raised on Chicago’s Southside by a tight-knit family with strong cooking roots — he recalls standing on a step stool, helping his mother stir eggs as a 5 year old. At the age of 12, in the backyard of their home, Zaragoza began learning to make birria, roasted goat from Jalisco, in a wood-burning oven built by his grandfather and father. His task was to start the fire, tending to it until the goat was ready to go in for its overnight roast. In 2007, Birrieria Zaragoza opened its doors giving Zaragoza a platform to create and continue learning from while diving headfirst into Chicago’s hospitality industry. From working at Sepia and Sixteen as a young cook, cutting his teeth on the Michelin circuit, to becoming the chef of Masa Azul at 22, Zaragoza’s culinary abilities have afforded him acclaim and the world as his kitchen. His path has taken him throughout Mexico, deep into it’s rich culinary heritage, to bring it’s traditions with him to London, Dubai, Paris and across the US. Lately, you’ll find Jonathan raising his pup Wednesday, volunteering with the Gardeneers, and sitting on the advisory board for Illinois Restaurant Association.

Appearance fees include up to 1-hour appearance. Pricing is subject to change.

LEVEL UP | Star Chefs

CHINTAN PANDYA Chef Chintan Pandya is the Executive Chef of New York City restaurants Adda Indian Canteen, Rahi, Biryani Bol, and the soon to open Dhamaka. Born in Mumbai, Chintan incorporates the traditions of regional Indian cuisine into his food, opening the eyes of New Yorkers to authentic Indian food. Chintan embraced his interest for culinary at a young age, and enrolled in one of the most prestigious culinary schools in India, the Oberoi Centre of Learning & Development where he trained under the finest chefs from Oberoi Hotels. He started at a hotel restaurant in Mumbai, spending 8 years in the kitchen learning traditional Indian cuisine and techniques. From there, he moved to Singapore to be Executive Chef at Yantra. Chef Pandya then traveled to the US for consulting opportunities and landed in Manhattan in 2016, where he joined the team at Michelin starred Indian restaurant Junoon as Executive Chef. There, he met Roni Mazumdar, who was seeking a chef for his soon to open restaurant Rahi, in Greenwich Village. In 2017, the artisanal Indian restaurant opened with Chef Pandya at the helm. Rahi received a glowing review from The New York Times restaurant reviewer Pete Wells, and captured the minds and taste buds of many other food luminaries. In 2018, Adda Indian Canteen opened to rave reviews including one by Wells in The New York Times. The renowned critic lauded Chintan’s cuisine as “a lusty, full-throated defense of traditional cooking”, and gave it a radiant two-star review. In 2019, Chef Chintan was presented with the StarChef's New York Rising Star Chef award. Also, Adda was a semi-finalist for the James Beard Foundation Award for “Best New Restaurant,” Food & Wine Magazine’s Ten Best New Restaurants, Eater’s National Best New Restaurants” and Bon Appetit Top 50 Best New Restaurants of 2019. Chintan appeared as a guest judge in Beat Bobby Flay and has been nominated as James Beard semi-finalist for the "Best Chef" category. DONNA LEE Donna is the Founder and Chief Executive Officer of Brown Bag Seafood Co. There, she oversees in-store operations, including menu management, recipe creation, and crew training and development, while managing new store design, layout, and equipment plans and build-out. Donna is especially passionate about developing Brown Bag culture, fostering growth in all crew members and experimenting to optimize store design and operations, furthering versatility of the brand. She currently has 9 operations running in Chicago & Atlanta.

Appearance fees include up to 1-hour appearance. Pricing is subject to change.

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LEVEL UP | Star Chefs

TRAVIS SWIKARD San Diego native Travis Swikard can remember the moment he knew he would be a chef: just 4 years old, he watched his father deglaze a pan with Cognac. Flames erupted, and a culinary passion was ignited. Growing up amidst the farms of “North County” and close to the ocean, Swikard became obsessed with the culinary riches of the San Diego area early on, and started working in restaurants at just 15. His first job - meant to be a one-week stage at downtown San Diego restaurant Kemo Sabe - turned into a four-year run, as well as his introduction to his eventual business partners; but not before 10+ years on the East Coast. In 2005, Swikard enrolled in the New England Culinary Institute, and traded SoCal for the Northeast. New England led to England, where Swikard joined Chef Phil Thompson’s team at Auberge du Lac and made a pivotal connection between fine cuisine and leadership. The lesson served him well when he returned stateside and joined Chef Gavin Kaysen’s team at French chef Daniel Boulud’s Michelin-starred Café Boulud, where he swiftly worked his way up the line. When Boulud was opening Boulud Sud - his bustling French-Mediterranean restaurant across from Lincoln Center - Swikard was hand-picked to be Executive Sous Chef, and the Executive Chef role followed soon after. He went on to head three of Boulud’s seven NYC restaurants as Culinary Director. After more than a decade in NYC, in 2019 Swikard made the move home - now with a family of his own - to begin work on his first solo restaurant. Callie, a Mediterranean-inspired, California-inflected restaurant, will open in San Diego in summer 2020.

Appearance fees include up to 1-hour appearance. Pricing is subject to change.

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LEVEL UP | Celebrity Chefs

ELIZABETH FALKNER Chef Elizabeth Falkner is a multiple award winning chef, author, and artist. She opened her first restaurant and patisserie “Citizen Cake” in San Francisco, and followed that restaurant with “Or-son,” a James Beard Award nominee. Her first cookbook, “Demolition Desserts” was a finalist for IACP’s Julia Child Best First Cookbook award in 2008. “Cooking Off the Clock,” her second book, was released August 2012. Cooking competitions have been a favorite “sport” for Chef Falkner. She has appeared on most television cooking competitions and other shows on Food Network, Cooking Channel and Bravo. She is an advocate for people and chefs to think more like athletes and “stay fit to cook.” A graduate of the San Francisco Art Institute with a BFA in film, Falkner has produced two short films with food themes in 2018: “Food Games- Sustainability” and a documented performance piece called “Croquembouche Samurai” performed at SoHo House in NYC. JUSTIN WARNER Despite having no formal culinary training, Justin Warner made his television debut winning Food Network's 24 Hour Restaurant Battle at the age of 26. From there he would go on to win season 8 of Food Network Star, Cutthroat Kitchen, and Guy's Grocery Games. Now well-known for his culinary creativity, curiosity and enthusiasm, Justin hosts the show Foodie Call on Foodnetwork.com along with Marvel Comics' Eat the Universe. Justin has written two cookbooks and has worked with many companies as a spokesperson and collaborator. According to Justin, he makes “interesting food for interested people."

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Appearance fees include up to 1-hour appearance. Pricing is subject to change.

LEVEL UP | Celebrity Chefs

JET TILA Jet Tila is a celebrity chef/TV personality and the author of 101 Asian Dishes You Need to Cook Before You Die and 101 Epic Dishes with his wife, pastry chef Ali Tila. He has appeared as a co-host on Iron Chef America, as a judge on Cutthroat Kitchen and on Today, Chopped and Beat Bobby Flay. As a boy, he spent time learning the ancient traditions of classical Asian cuisine in his family's restaurants and at the Bangkok Market, America's first Thai grocery store and importer in Hollywood. Jet's Le Cordon Bleu education coupled with his extensive knowledge of Asian gastronomy has given him a wide range of ideas to draw upon to create incomparable and innovative cuisine. AARTI SEQUEIRA Food Network host Aarti Sequeira is known for two things: spinning her Indian soul into American favourites, and her laugh. Armed with both, the former CNN producer won Food Network Star in 2011, and went on to host Aarti Party (a cooking show that grew out of the blog and YouTube show of the same name, shot in her kitchen with actor-director husband, Brendan McNamara), Hidden Eats and Taste in Translation. Her cookbook, Aarti Paarti ranked in the top three Indian-Middle Eastern cookbooks on Amazon. She is a judge on Guy's Grocery Games, Candyland and Supermarket Stakeout on Food Network, and recently appeared on a special standalone episode of HBOMax's Selena + Chef for Thanksgiving

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Appearance fees include up to 1-hour appearance. Pricing is subject to change.

LEVEL UP | Celebrity Chefs

BAL ARNESON Bal Anderson, a native of Punjab, India, is a bestselling author, teacher and advocate of simple and healthy Indian-inspired cooking. In July of 2010, her cooking series Spice Goodness premiered on the Cooking Channel, and she has published two bestselling cookbooks, Everyday Indian and Bal's Quick and Healthy Indian. She is internationally known for her trademark spice infused cooking. Her TV shows are airing in 40 different countries around the world. DAMARIS PHILLIPS Damaris Phillips is a celebrity chef and Food Network star known for her modern twists on Southern and Classic Comfort Foods. After formal culinary training, Damaris continued her education in restaurant kitchens across the country to hone her skills. In 2010, she began teaching Culinary Arts at Jefferson Community and Technical College where she fell in love with teaching people to cook. After winning Season 9 Food Network Star in 2013, Damaris continued to teach, but on a much larger scale, hosting cooking shows on Food Network. Southern at Heart introduced viewers to her Kentucky roots. On The Bobby and Damaris Show with Bobby Flay, she brought southern recipes to Bobby’s Hampton’s home. The show was nominated for a James Beard award. Damaris and co- host Rutledge Wood introduced the country to some of the best dining locations in the South, on Southern and Hungry. Damaris can also be seen on several other shows on the network, including Guy's Grocery Games, Beat Bobby Flay, Bakers vs. Fakers, and Celebrity Food Fight. She is a regular guest on the Today Show, Rachel Ray Show, Good Morning America, Home and Family and The Wendy Williams Show. In 2019 she co-founded Bluegrass Supper Club in Louisville, Kentucky. The company works with artists, farmers, and historical landmarks in Kentucky to create food centric, community building events. Her first cookbook, Southern Girl Meets Vegetarian Boy was released in October 2017. Her Second Cookbook, Cooking For Grampy, is set to release Spring, 2022.

Appearance fees include up to 1-hour appearance. Pricing is subject to change.

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If sessions requires recording, additional fees apply.

LEVEL UP | Celebrity Chefs

TIFFANY DERRY Chef Tiffany Derry, known for her culinary expertise and warm southern charm, gained international fame when she appeared on Bravo’s Top Chef (named fan favorite) and has made appearances on several TV shows including Top Chef, Top Chef Amateurs, Bar Rescue, and Top Chef Junior. In 2017, Derry opened her duck fat fried chicken restaurant, Roots Chicken Shak, in Plano, TX, and recently opened the second in Austin, TX. Chef Derry is involved in the culinary community with a focus on food access, education, gender, and racial equity. She’s a member of Les Dames d’Escoffier, serves on the Board of Directors of Food Policy Action, is on the James Beard Foundation’s Impact Advisory Board, and acts as an ambassador for the Beard Foundation’s food waste initiative.

Appearance fees include up to 1-hour appearance. Pricing is subject to change.

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READY TO SIGN UP?

T O D A Y , MO R E T H A N E V E R , T R A N S P A R E N C Y & S I MP L I C I T Y W I T H F O O D C H O I C E S I S K E Y . O U R WE L L N E S S & S U S T A I N A B I L I T Y P L A T F O RM , F O O D W I T H P U R P O S E , I N F U S E S B O T H T H R O U G H O U R F O O D . B Y U T I L I Z I N G S I MP L E & S U S T A I N A B L Y S O U R C E D I N G R E D I E N T S I N O U R R E C I P E S , FOOD WITH PURPOSE

Download and complete the registration form, which can be found by:

> Visiting our Dining Website bit.ly/virtualinspiredkitchen

> Emailing [email protected]

Please send your completed registration form to [email protected].

THAT' S NOT ALL!

O U R P L A T F O RM P I L L A R S S H OWC A S E S U P E R F O O D ,

Already have an Event set up and want to treat your guests to an upgraded experience?

V E G E T A R I A N , V E G A N , F I T , A N D S O C I A L L Y R E S P O N S I B L E F O O D A T T H E F O U N D A T I O N O F WH A T WE D O . B E C A U S E WH A T I S G O O D F O R Y O U A N D G O O D F O R T H E P L A N E T MA T T E R S !

We are happy to support you with customized

Event Boxes filled with goodies and branded swag - a perfect way to treat the team!

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PROGRAM DETAILS

WINE LIST HALF BOTTLE

VARIETALS SUBJECT TO CHANGE BASED

PLEASE CONTACT OUR TEAM FOR DETAILS OR TO ORDER: [email protected]

ON AVAILABILITY. PRICING EXCLUDES TAX & SHIPPING. NOTE: SENDING ALCOHOLIC BEVERAGES TO BANK EMPLOYEES ' HOMES AS PART OF TEAM BUILDING EVENTS , EMPLOYEE

LaMarca Prosecco | $15

Fleur De Mer Rose | $16

Whitehaven Sauvignon Blanc | $12

William Hill Chardonnay | $13

Cantina Pinot Grigio | $12

J Lohr Late Harvest Riesling | $26

RECOGNITION OR MILESTONE CELEBRATIONS/

GIFTS IS NOT PERMITTED.

TO ORDER: [email protected]

J Vineyards Pinot Noir | $15

Alexander Valley Merlot | $11

Antigal Uno Malbec | $12

Louis M. Martini Cabernet | $16