By www.amykfellows.com
Cooking up fun
Some of the most popular team-building activities involve eating and drinking, activities that prompt social interaction and require no special skills.
“It’s fun, safe and comfortable, yet effective,” said Angela Martinez, who owns Celebrity Kitchens, a cooking studio in Wilmington, Del. “The only hot coals we have are for cooking.”
Robert Jester, an executive chef in Wilmington, often leads the sessions. A common exercise is similar to the television show “Chopped.” Each team receives a basket of ingredients.
“Obviously, it’s geared toward the home cook,” Jester said. “There’s no seaweed, black licorice or doughnuts.”
However, he usually does include a food that takes awhile to cook, such as Arborio rice. “It helps them to prioritize.”
Jester ensures that the chefs remain safe, and he helps with cooking techniques, but otherwise they are on their own. He also throws out some wild cards. For example, he might have one team member take a time out so that others must adapt. Or a stove will “malfunction,” and a team must decide how to finish their meal. Groups must also plan the meal around any member’s allergies or aversions.
“Part of working in a team is dealing with personalities, strengths and weaknesses,” Jester said. “They focus on ideals that cross over into their work lives.”
302-427-2665
www.celebritykitchens.com
Mixing and mingling
At the 110-room Hotel La Jolla in La Jolla, Calif., meeting guests mingle at a “mix off,” part of the property’s “Work. Stay. Play” program, which allows meeting groups to select two or more complimentary activities based on their length of stay and the itinerary.
“We find that many corporate groups continue their day into evening hours; they stay together to network and socialize,” said Erin Guccion, director of sales and marketing. “Instead of hanging around, having a glass of wine or a cocktail after their meeting, the group can work together in a different capacity.”
In a classroom setup, guests watch a mixologist create drinks using popular liquors, mixers and garnishes. Then the group divides into teams to create their own concoctions. The mixologist serves as judge. The winning drink is the weekly happy hour special in the hotel lounge.
“Some of the tastiest concoctions have been created by putting people together and letting them be creative and a bit competitive,” Guccion said. “It’s helped team members have fun and connect in a unique way.”
800-941-1149
www.hotellajolla.com
