Food is good for the soul, and great for business too. Just ask BaxtersHealthcare. It sent 12 of its regulatory affairs employees to ateam-building exercise at Venturi's Table. Set up by two Italian foodlovers in London, the firm provides kitchen space and a quality cookingmasterclass to companies wishing to send their staff away to bond overbolognaise. And if Italian does not appeal, visitors can make Indian orJapanese cuisine instead. Companies such as Cadbury's, Google andMerrill Lynch have all attended the workshops.
Debbie Yates, regulatory affairs assistant for Baxters Healthcare, was arecent attendee. "Everyone had a great time," she says. "No matter whatyour ability, everybody can take part." She says her department worksacross two sites. As a result some people did not know each other wellat all. But the cookery classes changed all this. "It improved relationsback in the office. We still discuss it," she says. "The chefs talk sopassionately about food that it's hard not to get caught up in it all.We were smiling the whole day."
Novotel West London has an interesting approach to food too. It uses itas a training tool, with employees put through the Five SensesExperience at the hotel. It not only encourages a discussion betweenstaff, but also makes them more aware of their senses, so they can carryout their jobs more efficiently. The training entails employeestouching, smelling, seeing and eventually tasting different foods. "Ithelps if they are aware of their senses to judge how good a staycustomers are having," says assistant HR manager, Emma Hickie. The senseof smell is particularly important in a busy kitchen, to detect burning,or even the smell of stagnant water in a guest's room, according toHickie. And Novotel employees should of course count themselves luckythat their in-house training courses are catered for by their own headchef, who has worked at the likes of Claridge's. The rest of us have toput up with milky tea and stale sandwiches at ours.
