• Shared Dorm – $4,200.00
  • Camping (equipment not included) – $3,900.00

Culinary Skills Taught: Catering & buffet production; menu & recipe planning; expedition & fireside planning and production; sanitation & production. (Value $US2295)

Kayak Trips Included: Pucon Creek Week NOV 9 - 16 (value $US1995);

Co-op Work-Kayak Experience: Students will work half-day kitchen shifts & kayak half-day shifts during non-included kayak trips.

Kayak Leadership Training: Kayakers will learn safety decision making & setting, instructional planning, river running and training.

Arrival City: NOV 2, Temuco (ZCO) between 11 AM to 5 PM.

Departure City: NOV 16, Temuco (ZCO) between 11 AM to 5 PM.

Contact Us About This Trip

Pucon Creek Week & Culinary Training

November 2 - 16, 2019

Whitewater kayak Pucon’s best creeks & learn culinary arts from a professional chef.

Students email us consistently asking for work trades, student programs, and trips to get them into the kayak retreat community. Some seeking work experience. Some seeking employment. Some seeking courses. Some seeking to explore and develop direction. All seeking a sense of adventure and desire to kayak. Culinary training, and kayak trips is the benefits all model over a decade of student leadership experience produced. This is a life-directional work experience kayak trip with purpose.

This program gives experienced whitewater kayakers – students an intense week of culinary training combined with our popular Pucon Creek Week. During Pucon Creek Week students will have the option to continue learning culinary skills from our professor of culinary arts.

 

What will you learn and do in Chile?

Component 1, Culinary Skills for a Lifetime 

Catering, buffets, & fireside cooking; Buffet planning & production; Sanitation & production. Students will receive culinary training from culinary professionals. Week one commences with kitchen staff and culinary student training with an intense week of menu planning, budgeting, food shops, buffet and food presentation, experimental meal prep amongst staff, and sanitation procedures. These are culinary skills you will keep with you for a life time.

Component 2, Kayak Training, Leadership, & Trips

Leadership. We like to think of it as preparing every student to instruct at Pucon Kayak Retreat or prep them to work for any of our international kayak program partners. River rescues and safety protocol on creeks and canyons are a must. What values based principles do expedition leaders use when presented with difficult decisions?
Kayak Training. Kayakers are assessed and discuss kayak goals and progressions. The cool part is that Chile has the world’s best development features right in our back yard. And we’ve got really great instructors. Whether you want to learn to run your first waterfall, master the ear-dip, or figure out the timing of a boof to stomp we’ll teach you the techniques. It’s up to you to go kayak, kayak, kayak.
Kayak Trips. As part of your co-op program you will go as a kayaker on the Pucon Creek Week NOV 9 – 16. Students have the option to add-on additional kayak trips.

Itinerary

Week 1, Culinary Training. students will work with the PKR staff culinary training program developing season menus and recipe training, prepping kitchen, cooking for each other, and of course daily kayaking.
Week 2, Pucon Creek Week NOV 9 – 16 (CLICK for itinerary).  Kayak guests arrive to appetizers, provisions, and meals produced by the kitchen team. Students will participate as kayakers (not working cooks) during the Pucon Creek Week allowing them to focus on their kayak skills, training, and development. We’ll meet individually with kayakers to assess skills and goals, develop progressions program, discuss leadership decision making in remote and canyon settings, and instill safety protocol.

KEEP KAYAKING.