SAN FRANCISCO, CA— As recently featured on the cover of the New York Times, in Southwest Airline's Spirit Magazine, and live on the hit TV show View from the Bay, Parties That Cook™ has found the recipe for success for corporate teambuilding activities and private cooking parties.
Parties That Cook! Recently Featured in the New York Times, Southwest Airline's Spirit Magazine, and View from the Bay.
Innovative Culinary Firm Uses Kitchen Based Events for Cultivating Business and Pleasure
SAN FRANCISCO, CA— As recently featured on the cover of the New York Times, in Southwest Airline's Spirit Magazine, and live on the hit TV show View from the Bay, Parties That Cook™ has found the recipe for success for corporate teambuilding activities and private cooking parties.
A former member of Williams-Sonoma, Inc.'s marketing team, Founder and Executive Chef Bibby Gignilliat has received national acclaim for creating cooking party events that promote teamwork, boost morale, and help colleagues bond over their culinary creations. A favorite of corporate trendsetters in San Francisco, Los Angeles, Silicon Valley and Chicago, Gignilliat's "Gourmet Dating" parties have become a growing phenomenon where attendees learn cooking techniques, eat fabulous food, and meet other fun singles. Even among gay men in San Francisco, Parties That Cook™ has gained a reputation for adding spice to the dating scene with "Succulent," an evening of culinary mingling for those who appreciate zest in the kitchen!
"Cooking is an ideal icebreaker. Guests are focusing on cooking together, so it takes the pressure away from making small talk," notes Gignilliat. "And nothing brings people together better than cooking, wine and music. I even know of a marriage that resulted from one of our Gourmet Dating Parties!"
Whether designed as a corporate team building exercise or a hands-on private cooking party to celebrate a special occasion, guests are greeted at the door of a Parties That Cook™ event with a nibble and a nametag. After professional chefs from respected culinary academies and renowned restaurants provide an introductory lesson featuring professional cooking tips, guests are broken into cooking teams. Each group works on a recipe from a seasonally inspired menu, often sipping wine and listening to upbeat music. After the food is prepared and eaten, copies of the recipes, digital photos and optional party favors, including aprons and the "Sumptuous Small Plates" recipe deck, are distributed.
"I'm not surprised that Bibby's invention 'The Kitchen Challenge' has quickly become the company's most sought after booking," said Joan Simon, a principal at the Bay Area based firm Full Plate Restaurant Consulting. "Drawing inspiration from the popular Iron Chef cooking show, this culinary competition themed party definitely raises the heat in the kitchen to a whole new level."
The "Kitchen Challenge," which was featured in San Francisco's 7x7 "Best Of" Issue, Business 2.0 Magazine, The New York Times and profiled on CNBC's business show "On the Money," divides guests into teams with the mission of creating an entrée that focuses on three main ingredients in one hour. Experienced chefs are on-hand to provide individual team coaching and the final judging with grades based upon presentation, teamwork and taste.
"Food is the universal language and nothing brings people together better than cooking," says Starla Sireno, an executive coach, speaker, facilitator, and founder of The Fearless Entrepreneur. "Building consensus, communicating, setting goals and meeting deadlines are positive practices learned in the kitchen that can be taken right back to the office," Sireno explains.
At the Parties That Cook™ four hour workshop called "The Ultimate Kitchen Challenge," Sireno utilizes the kitchen environment to help business clients master consultative communication techniques, determine clients' needs and create solutions. Guests use these pointers to their advantage during a kitchen project where professional chefs act as both customers and final judges. Attendees are broken into teams that must determine their customers' needs and prepare a delicious meal in one hour that meets or exceeds their customers' criteria. In the end, all enjoy the fruits of their labor as Sireno gives feedback and summarizes the outcome for each team.
The company's new "Sumptuous Small Plates" recipe deck (available online both at Amazon Books and through www.PartiesThatCook.com for only $17.95) is drawn from Gignilliat's eight years experience in organizing interactive cooking events for individuals and corporate clients throughout the Bay Area, Los Angeles and Chicago. "Sumptuous Small Plates" includes thirty original recipes that encourage mixing, matching and sharing. Presented in a stylish "card deck" format, the deck also offers both practical and creative tips for throwing a successful do-it-yourself cooking party and suggested theme menus such as the Asian inspired "Now and Zen" and the deliciously Italian "Tantalizing Tuscany."
"Based upon client feedback, the "Sumptuous Small Plates" recipe deck was a natural next step in my company's menu of offerings," explained Gignilliat. "Many of our clients give it as a reminder of their positive group experience. I see it as the perfect hostess gift, party favor or present for anyone who loves to eat, cook or entertain."
For more information on hosting an interactive cooking party or purchasing the "Sumptuous Small Plates" recipe deck visit www.PartiesThatCook.com or contact Parties That Cook™ at 1.888.907.COOK or info@PartiesThatCook.com.