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Australian Financial Review, July 2008

From cooking classes to making cheese and wine, tastes are changing in corporate bonding writes Rachel Lebihan.

 

 

Traditionally, treaties and bargains were ratified over meals, alliances forged and sworn enemies reconciled over a banquet. Today, businesses are rallying the troops through a range of gourmet events intended to help workers bonds.

More than a century ago William Robertson Smith, an editor of the Encyclopedia Britannica observed: “Those who eat and drink together are by this very act tied to one anoother by a bond of friendship and mutual obligation.”

Corporate bonding wasn’t what he had in mind, but those in epicurean circles are tapping the corporate appetite for innovatibe ways to motivate staff by rolling out everything from cooking classes to cheesemaking programs.

Perfectly situated in one of the country’s prime gastronomic regions, McLaren Vale outfit Gourmet Events Australia has just launched the Four Seasons team-building program, which offeres a novelty food or drink event each quarter of the year.
 
In spring, participants will handmilk a cow and spend the day making camembert and fetta from it’s milk. A quarter acre of shiraz grapes will be harvested and pressed at the Redheads winery in summer. In autumn, Kalamata olives will be harvested and pressed for oil, and beer making at a commercial brewery is the winter theme.

Participants will help produce 50 cases of wine, 50 cases of beer, 50 bottles of olive oil, 50 bottles of olives, and five kilograms of cheese, all labelled with their own business’s logo and delivered when ready.

“Traditionally, business deals were done over a meal or a glass of wine. The price for oats, sheaves of wool, thrid daughter, negotiated over a glass of ale, or the fatted lamb.” Says Gourmet Events founder Mark Potter.

“While our corporate outlook might have changed, the basics still hold true. A new client is courted, an excelling staff member rewarded, a team of workers incentivised by engaging in a meal, or working with food and wine.”

Potter says food and wine make the perfect team building material because they put people at ease.

“Around food, people tend to let down their guard and “Talk business without being so stiff about it.” But team building also need to be challenging,” With us, it’s not like your just cooking an egg, it’s complicated stuff and inspiring, too.” You walk away from cheese making

“Everyone ends up in the kitchen at a party....it’s the natural place, the natural hub of any home.”

NSW based Convivial Times runs gastronomic tours, cooking classes, and taste workshops in conjunction with food aficionado and cookbook author Sydney Pemberton, who also runs her food workshops.

Pemberton syas taste workshops, covering subjects such as olive oil, wagyu beef, and oysters create a level playing field.

“Food tasting is a way to break down barriers,” she says. “Some people don’t drink or are embarrassed that they don’t know much about wine, but food is a great leveller.”

Sally Broom organised one of Pemberton’s food workshops for a group of 25 staff at the talent management firm she works for.

Split into four groups, they prepared, and then ate a four-course meal.

Brooms says the success of the evening was due in part to the novelty of the program.

“Having a gentle competitive element by displaying the courses at the front of the class and hearing feedback from the instructors also helped with the atmosphere and team environment, encouraging people to work together in their groups,” she says.

For Geoff Stalley, a partner in Ernst & Young’s business advisory area, a Cheeky Food Group even was a good way for staff to bond, but it also helped bring out the skills important in the workplace.”

“Consultants tend to think they know the answer to everything – so putting them in an environment where they didn’t....was fascinating. Also a lot of fun,” he says.

“They were working in teams, having to experience an environment they weren’t familiar with, listening to advice from the expertsw, actually helping one another, and taking that through to an end product.”

 

Find out more about cheeky Food group and their team building and team cooking services

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“Great experience – Thank you! Food was beautiful! Time flew!”  

Shelly Booker

“Was a great way to meet new people. Food was so simple to cook. Time actually flew by, but more than ample for the course. Beautiful wine.”  

Steven Orcowski

“Was a resounding success! Thank you so much!”  

Alex Carey

“Lovely atmosphere & great food. Thanks very much.”  

Eva Katalinic

“Learnt a lot. Worth every cent!”  

Gwyn Cleeves

“Was a great experience, will definitely do again.”  

Darylaine Diones

“Cheeky Food Group achieved the right balance between having fun in the kitchen and learning practical and impressive recipes.”  

Louisa Blachwood

“Excellent idea. Thoroughly enjoyed the experience.”  

Esther Nitchelson

“Daniel, our chef, was fun, informative and a good teacher! I thoroughly enjoyed myself and learned quite a few things.”  

Carol Weiss

“Our chef/instructor Danny was excellent! Explained everything well and patient as well.”  

Alicia Bartone

“Great experience, want to cook these dishes for friends and family. Will definitely be back some time.”  

Alexander McGhee

“Had a great time, chefs were fun, food fantastic!”  

Donna Matten

“A great social activity, no pressure. Fun and entertaining.”  

Claudia

“Well organised event and met lots of people! Lots of fun!”  

Helen

“Chef was really good, always tried to get everyone involved and I was always kept entertained!”  

Emma

“An absolutely fantastic experience with brilliant chefs!”  

Steven Buack

“Loved it, loved it, loved it!!”  

Anna Bruce

“Thank you! My first cooking class and I really enjoyed it and pick up some great tips.”  

Gabriella Alberia

“Really enjoyed it and will definitely be coming back in the future. Thanks David and Richard.”  

Luke Fuda

“ A sensational day – a great experience for people of all walks of life.”  

Soraiya Gharakhani

“ Great class. Lots of handy tips. Fun!!! Can’t wait to try it at home.”  

Natalie

“ What a fabulous birthday gift – delicious and fun.”  

Brad

“ I just loved every tasty bit of it.”  

Lee

“ I had a fabulous time! The class had a great set up. Chefs (Daniel and Hamish) were lovely and patient and took good care of the class and our safety. Thank you!!”  

Sulieta Lopez
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