Parties That Cook Gives Companies a New Tool for Improving Corporate Culture

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New interactive format for large corporate receptions engages employees and inspires loyalty.

Taste & Technique

Taste & Technique

We created this product specifically to engage large groups. Instead of the ho-hum, boring reception, Taste & Technique encourages involvement, learning and connection.

Corporate events company, Parties That Cook, announced the launch of "Taste & Technique," a new interactive culinary event format for large corporate receptions. With companies focused increasingly on corporate culture, there is a growing need to improve employee engagement and satisfaction through events. Taste & Technique is designed to pivot the typical cocktail reception into an engaging experience where guests interact, learn new skills, and actually have fun.

The Taste & Technique event format was inspired by the success of Parties That Cook’s recent customer appreciation events in San Francisco and Chicago. According to Founder and CEO, Bibby Gignilliat, "We created this product specifically to engage large groups. Instead of the ho-hum, boring reception, Taste & Technique encourages involvement, learning and connection. Our customer appreciation events were such a hit, we thought why not make the format available to other companies looking to build loyalty among employees and clients?" Accommodating groups of 65 to 350 guests, Taste & Technique is available for conference receptions, company holiday parties, client entertainment events and team building activities throughout the San Francisco Bay Area, Chicago, Seattle, and Portland.

At Taste & Technique, guests navigate through six or more hands-on cooking stations at their own pace. Focused on teaching a variety of cooking skills, stations feature dishes like sushi, pizza, pasta and fresh cheese from scratch. Participants are guided by a professional chef as they create and taste gourmet food throughout the event. Guests do not have to cook to eat, and additional "exploration stations" are included to provide stimulating activities for those less inclined towards cooking. To fuel engagement, each guest is given a passport upon arrival and collects a stamp for participating in a station. Those who have filled their passports by the end of the event are entered into a raffle.

"I had a wonderful time at the Taste & Technique appreciation event; this was probably the most informative of formats I’ve participated in. It allowed us to mingle with different people at each station, and learn a variety of recipes and techniques in one evening," said Megan Gates, Market Manager at McGraw Hill Connect. "I actually used the tortilla recipe the next week and impressed my friends! The Taste & Technique event would be perfect for our clients and we will definitely be booking it in the future!"

The introduction of Taste & Technique solidifies Parties That Cook’s position in the large corporate event planning arena. Gignilliat adds, "People often think large groups can only be accommodated in hotel banquet rooms with passed appetizers. With our mobile kitchen capabilities, these events can be so much more."

To learn more about Parties That Cook, email Info(at)PartiesThatCook(dot)com or call 888.907.2665.

About Parties That Cook
Founder and CEO, Bibby Gignilliat, pioneered the in-home cooking party concept in 1999. Parties That Cook stages hands-on cooking parties to inspire teamwork, connection and community throughout the San Francisco Bay Area, Chicago, Seattle and Portland. Companies like Apple, Google and Amazon use these events to enhance company culture for corporate team building activities, off-sites, client entertaining, summer recruiting and sales kick-offs in private homes and professional kitchens. Individuals look to Parties That Cook celebrate special occasions at private cooking parties and public cooking classes. http://www.PartiesThatCook.com.

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Crissy Koehler
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