Culinary Education--Entree to Corporate Teambuilding
by Judi Sandall
judi.sandall@chefschoolreview.com
Chef School Review Columnist
Can your culinary education or catering school degree provide an entree into corporate teambuilding? You might want to look at career opportunities in culinary team bonding.
Culinary Education Buzz
Would you like the opportunity to use your culinary education or catering school degree in a new and exciting field? A field that is generating buzz as well as plenty of jobs in the catering and culinary fields is culinary team bonding.
Culinary Team Bonding
Until now, corporate team bonding meant attending events like treasure hunts or hunkering down in the wilderness with other office colleagues for what can be a very long weekend. Enter a new kind of teambuilding effort, culinary team bonding, which promotes requisite corporate values such as:
- Teamwork
- Creative thinking
- Problem solving
- Healthy competition
- Stronger working relationships
Unlike other teambuilding events, however, there is often a culinary reward at the end of this exercise.
Culinary Team Bonding Activities
You can use your culinary education or catering school degree to build an innovative career that allows you to be an instructor as well as a chef. Culinary team building events include:
- Sushi making
- Chili and chowder cook-offs
- Wine, chocolate, and cheese tasting
- Murder mystery dinners
- Ice sculpting
- Theme dinners
Culinary team building calls for a wide variety of skills. If you’re thinking of getting a culinary education or a catering school degree, this would be a dynamic field to pursue.
Culinary Team Bonding Opportunities
Now is the perfect time to get into this cutting edge field. If you don’t already have a culinary education or catering school degree, now is the time to enroll. As more and more corporations are looking to improve their corporate teambuilding capabilities with new and innovative programs, culinary team bonding is the wave of the future.
Sources
About the Author
Judi Sandall is a regular Chef School Review columnist. She is a graduate of the State University of New York.
Posted on June 21, 2006 at 11:56 AM
Earlier: Enhance your Culinary Education with Joan Nathan
Later: Immigrant's Baking Job Leads to Family Fortune
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