Texas Meetings + Events recently caught up with Uwe Muller, international chef and owner of Luxury of Red, which specializes in culinary teambuilding. Muller, who also formerly worked as a culinary instructor at Le Cordon Bleu in Dallas, offers his best advice for cooking up teamwork in the kitchen.
TXM+E: No more ropes course?
UM: Don’t we all remember the ropes courses? Culinary teambuilding usually takes place after a corporate reorganization, merger or influx of new hires. Or just because it is fun.
TXM+E: What do you say to clients pressed for time?
UM: Clients do not have time to go away on a three- to six-day mission. We do the same thing quick, and it’s less expensive. Culinary teambuilding classes range from three to six hours. And, yes, they do produce results.
TXM+E: Will it be more like Iron Chef or Sunday Brunch?
UM: The chef’s job is to explain the recipes and be available to assist…no drill sergeant. We keep it relaxed. We even issue special aprons they can take home.
TXM+E: So, what are the results?
UM: At the end, each person gets to taste everybody’s food, comment and perhaps enjoy a glass of wine. After all, now they’re a team.
