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A Taste of History

Cooking master class.jpg

A Taste of History - Teambuilding Seminar Series (1/2 day)


From the beginning of time, food has played a central role in our human experience.  How we source it, how we prepare it and how we enjoy it at the communal supper table, is a reflection of our culture, our politics, our technology and our times.  In it we have codified religious sensibilities, political realities, gender roles and our evolving ideas of fashion and taste.   


This being the case, what better way to bring a team closer together than to share the experience of cooking and dining together? 


In my seminar series, A Taste of History, participants are introduced to a particular era in food history.  They are briefly familiarized with the culture and politics of the times before engaging in a guided cooking session of historical dishes using authentic period recipes and rare ingredients.  Throughout the event, the participants are asked to explore the analogies of the cooking experience to their daily work routines.  What lessons can be observed about managing workflow?  How does one deal with vague instructions (ancient recipes are notoriously vague on details and measurements)?  What can be learned about time management, especially when confronted with complex processes?  What have we learned about teamwork and leadership?  The seminar closes with a banquet at which participants can enjoy the fruits of their labor, toast their efforts and celebrate a unique teaming experience.


Periods to select from:


  • Roman Empire (Main Source: Apicius ca. 1.-3. Century CE)

  • Middle Ages (Main Source: The Forme of Cury ca. 14th-15th Century CE)

  • Baroque and Rococo Era (Main Source: Various, 1650s - 1750s)

  • Belle Époque: The Last Supper on the Titanic (Main Source:  Ship’s menu & various other sources, 1912)


Agenda (estimates):


  • 4:00 pm to 5:00 pm: Introduction to the Era

  • 5:00 pm to 5:30 pm: Selection of teams, setting up workspace

  • 5:30 pm to 7:30 pm: Cooking

  • 7:30 pm to 8:00 pm: Debriefing - Lessons Learned

  • 8:00 pm to 9:30 pm: Dinner




  • All levels of cooking experience welcome – dishes will be divided among teams with different difficulty levels

  • Recommended group size: 8-20

  • Infrastructure requirement: Industrial kitchen (kitchen rentals, hotel or restaurant) fully equipped with 3- 4 stoves.

  • A cost estimate of the raw materials (i.e., ingredients, drinks) will be submitted with the proposal.  Cost is dependent on the size of the group, the cooking era selected and the need to rent a cooking venue.



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