Meetings & Conventions: Short Cuts May 1998

May 1998
Short Cuts:
THEY'RE COOKING NOW

Bonding in the kitchen: "Cooking by the Book" class.
Forget the boardroom. In Suzen O'Rourke's
opinion, the best place to resolve management conflicts or build
workplace bonds is the kitchen. "At home, when you're upset or want
to talk things over with a friend or relative, where does everyone
gravitate? The kitchen, of course - it's the natural gathering
place," says the chef and owner of Cooking by the Book, a cooking
school in New York City (212-966-9799).
It's only natural, then, that the Team Cooking Group courses her
firm runs, in partnership with Take Charge Consultants in
Downingtown, Pa., are staged in the kitchen of her Tribeca loft.
But the premise of the course isn't just to get executives talking
around a homey table - it's to have them chop, dice and braise
together, spending a day creating a gourmet meal, from soup to
nuts.
Welcome to team cooking, the latest craze in team building and
already taste-tested by executives from firms such as HBO, Pfizer
Inc., FCC National Bank and the Cigna Corporation. Team Cooking
Group is only one of several cooking schools and restaurants
opening their kitchens to corporate America. Among them is the
Culinary Institute of America, Greystone, in St. Helena, Calif.,
which offers Culinary Team Building courses in conjunction with HMS
Group (800-367-5348), a Santa Rosa, Calif.-based destination
management company. (The program also will be offered at the
Culinary Institute's Hyde Park, N.Y., headquarters beginning this
fall.)
"Cooking a meal replicates an office setting much better than
climbing or swinging outdoors," insists Rick Phillips, Culinary
Team Building's facilitator. "It's a project - we develop a plan, a
time line and then deliver a finished product on deadline." Adds
Team Cooking Group's facilitator, Ria Taraschi: "It forces people
to work cross-functionally....They need to look beyond their own
needs toward a common goal."
Both courses share similar ingredients: The firm's planner meets
with a facilitator to determine the group's goal. Then, a menu is
selected accordingly. For example, when conflict resolution is the
order of the day, O'Rourke chooses courses that require delicate
layering: lasagna and tiramisu. "We put all the ingredients in a
central pantry, so the different teams have to talk to each other
and share ingredients - in this case, mascarpone."
Facilitators may mix things up a bit. When McGettigan Partners,
the Philadelphia-based meeting and incentive firm, sent the eight
members of its new San Francisco office for some Culinary Team
Building, "They actually pulled people from one team to another in
the middle of the meal preparation," says Lori Martin, McGettigan's
senior vice president, West Coast. "It was very like real life: We
lost someone key and had to integrate a newcomer into our
strategies midstream."
Culinary Team Building's courses are designed for groups of 12
to 30, while Team Cooking Group handles up to 15 participants.
LISA GRIMALDI
Q&ASHow would you feel if your child wanted to be a
meeting planner?
"I'd feel positive about it, but concerned. Planners have
a lot of stress. One of my daughters is now away at Michigan State,
and she recently organized a skiing trip for 150 students to
Ontario. It went over very successfully. I don't think I ever tried
to teach her anything about planning. It just came to her naturally
by watching me live it."
Valerie Prince
Meeting & Special Events Director
Rockwell International
Troy, Mich.
"I'd be pleased. I think it's a great job for anybody. It
has all these benefits: social, physical (when I'm on site, I'm all
over those hotels) and mental."
Brenda Anderson
Meetings Coordinator
American Youth Soccer Organization
Hawthorne, Calif.
"It would make me think I'd influenced them a little bit,
been a positive model, but it's not very likely. My two boys are
interested in science. They want to save the world from
pollution."
LeAnn Packard, CMP
President
Packard Productions
Riverton, Utah
Back to
Current Issue index | Back to
Short Cuts indexM&C
Home PageCurrent
Issue |
Events Calendar |
Newsline |
Incentive News |
Meetings Market
ReportEditorial
Libraries |
CVB Links |
Reader Survey |
Hot Dates |
Contact M&C