|
Core teamworking skills can be learned and reinforced in a kitchen environment, cooking together as a team: planning, organisation, time management, communication, negotiation, task allocation, coordination, support, leadership, working with strengths and weaknesses, and synergy are all skills covered in the everyday process of preparing a meal.
In addition the setting and achievement of goals together in such an environment can help bring teams closer together.
Exercises and challenges can be set which will not only promote the above qualities, but teams can be encouraged to react to change, deal with issues and problems, and learn to be flexible together through carefully planned interruptions to the cookery schedule.
Creative exercises can also be planned, to encourage teams to think and brainstorm together.
Exercises can be designed so that teams work together, or are pitted against each other competitively.
Above all, the exercises are designed to be fun, and to give everyone involved a sense of achievement, not to mention a delicious meal at the end of the session.
I will always discuss your requirements with you to tailor the menu to your event. Sit-down dinners, buffets, banquets or whatever is required. Dietary requirements will be taken into account, and each menu custom designed to your taste and budget. If required, ingredients and any equipment will be brought to the venue.
The exercises can be carried out in many different locations. The basic requirement is a kitchen big enough to accommodate the number of people cooking at any one time. Each day will be put together to suit the objectives of the teambuilding exercise. The length of time spent cooking will depend on all these factors. If required, I can cook additional dishes to complete the meal.
What It Costs
Each day is designed around the customer's requirements. For guidance, my services for a half day or full evening cooking exercise is likely to cost between £200 and £300, plus expenses, and ingredients (typically around £10 per person). It is calculated using my standard rate of £20 per hour, for time spent planning the exercises and preparing for the event, as well as time spent with the team. Travel is charged at 25p per mile for journeys over 15 miles each way.
Buffets, dinners, etc. prepared by myself range from around £15 to £35 per head depending on the meal required, and numbers being served.
A full quote will always be given prior to the event.
A deposit will be required, with the balance payable on the day.
Why Choose Me?
I have 3 areas of expertise which uniquely position me to facilitate teambuilding skills through the use of cookery:
1) 22 years with HSBC as an IT Project Manager (and previously senior systems analyst), most recently (2008) in the Project Management Centre of Excellence specialising in setting standards for and training other PMs in risk management (I was HSBC's leading UK expert in project risk management) and project office (PMO) skills. Latterly my job entailed designing and running workshops on project skills and risk management for HSBC PMs at all IT sites around the UK. I have many years experience of building and running teams of both permanent and contract staff in the corporate environment.
2) Training and 10 years practice in life coaching techniques. First utilised at HSBC during my time there as a Career Manager, I have remained a member of Sheffield Coaching Exchange since 2002 and utilise these techniques on a daily basis when giving cookery lessons to customers
3) Professional qualifications as a chef and in Wines & Spirits (details). I also have all relevant hygiene, first aid, basic disclosure (criminal conviction) and professional liability certificates. My business as a personal chef and cookery coach has reinforced the skills I have learned.
4) Nobody else does this! (I stand to be corrected on this - let me know if you disagree)
Ring Frank on 07801 099601 to discuss further
|
Photos from News International's away day at Tempsford Mill:
The team planned, organised and divided the work between themselves according to preference and experience, and co-ordinated to produce the meal according to schedule
The emphasis was on working together, and having fun
A bunch of novice cooks produced stunning starter dips, breads, main course and dessert for 10 under my guidance
|
