Incentive - January 2009 - (Page 36)

The New Orleans Cooking Experience has organized events for Miller Brewing Company and Four Seasons Hotels and Resorts Planner Resources New Orleans Cooking Experience (504) 945-9104 www.neworleanscookingexperience.com Price: from $135 per student Event Size: 16 to 80 people Class Length: about 3 hours Blair House Inn (877) 549-5450; www.blairhouseinn.com Price: $610 for room and board per student Event Size: 8 people max Class Length: 2 days The Chopping Block (312) 644-6360 or (773) 472-6700 www.thechoppingblock.com Price: $100 per student Event Size: 12 to 100 people Class Length: about 3 hours Hands On Gourmet (415) 553-8894; www.handsongourmet.com Price: $140 per student Event Size: 14 to 300 people Class Length: 3 hours Institute of Culinary Education (212) 847-0700; www.iceculinary.com/events Price: from $165 per student Event Size: 16 to 90 people Class Length: 2 to 4 hours Joanne Weir (415) 262-0260; www.joanneweir.com Price: from $750 per student Event Size: 15 people max Class Length: 1 to 7 days tor with a passion for sumptuHands On Gourmet was truly we loved the aprons and the ous dining. This school was an enjoyable experience.” hands-on experience ‘New then known to the world as Companies seeking a little Orleans style.’ ” Peter Kump’s New York Cook- spice and class might consider Two other programs worth ing School. In an interview the New Orleans Cooking noting are The Chopping with Bon Appétit magazine, Experience. Classes are held in Block (Chicago) and the Blair Kump attributed his school’s a 1798 plantation home, built House Inn Cooking School success to offering students in a French West Indies Creole (near Austin, Texas). At The more than “spectacular recipes style. Two types of cuisine are Chopping Block, classes are to repeat step-by-step ad taught at the school, Cajun available for all skill levels infinitum.” He offered them and Creole. They use similar and each is customized to a basic principles that would free ingredients, but what distincompany’s specific needs. them to express their taste guishes the cuisine is how the The list of courses includes a unencumbered by recipes. To ingredients are prepared. specialty cocktail party guarantee success, he hired The curriculum was demonstration, customized some of the most important designed by Chef Frank dinner demonstration and names in food—James Beard, Brigtsen, a protégé of the more. Adrienne L. Pearlman, Simone Beck, Sara Moulof Allstate Insurance ton, Marcella Hazan and Company, thought her Anna Teresa Callen—to group’s Chopping Block guide them. class “was one of the In San Francisco, Hands best, most enjoyable On Gourmet (HOG) is experiences I’ve had in a offering another approach long time. It was chalto corporate team-building lenging, interesting, educlasses by taking its food cational and yummy.” and cooking equipment on At the Blair House the road and delivering it Inn, the picturesque wherever clients need it. Texas Hill Country HOG’s specialty is interacbecomes the backdrop tive cooking classes for for classes. An hour families and Fortune 500 from Austin and minutes companies. Its teaching away from the quaint goal, regardless of class town of Wimberley, the size, is to inspire students inn prides itself on its to create remarkable and ability to bring together Joanne Weir’s Cooking Class offers cooking incentive programs memorable meals through people with different adapted to the needs of the winners joint efforts. backgrounds and abiliThe program can run for as world-renowned chef Paul ties and to turn them into little as three hours or for as Prudhomme. And the profriends. The person responsilong as a convention. To keep grams were created by Judy ble for this is the inn’s large groups manageable, Jurisich, the school’s founder. Executive Chef Joseph “Joey” classes are broken into groups BBC Destination ManageKulivan. USA Today rates the of 10 people, each with its ment has successfully booked school among the top 10 in own professional chef to clients like Four Seasons America. instruct them. The recipes are Hotels & Resorts and Miller Although each of these selected from a master menu Brewing Company here for schools has its own special prepared by Executive Chef corporate retreats. Cynthia style, most are able to offer Stephen Gibbs. According to McPhedran, meeting and team-building sessions with Anne Woodard, who handles event planner for the Miller facilitators or lecturers for the promotions for Gourmet MagaBrewing Company, in Milnon-cooking segment of the zine, “Chef Stephen has a waukee, had this to say about program. Because of the prounique approach towards her experience: “I cannot stop grams’ general popularity, food—and entertains a crowd talking about the event at the many more schools exist with his passion, gusto and House on Bayou Road…It near you. Send comments special flare. Working with was the perfect venue … and to feedback@incentivemag.com 36 | Incentive | January 2009 | incentivemag.com http://www.neworleanscookingexperience.com http://www.blairhouseinn.com http://www.thechoppingblock.com http://www.handsongourmet.com http://www.iceculinary.com/events http://www.joanneweir.com http://www.incentivemag.com

Table of Contents Feed for the Digital Edition of Incentive - January 2009

Incentive - January 2009 Contents Editor's Note: Rewards Must Be Sustainable Headlines Cover Story: Responsibility's New Role Incentive Interview: Patrick Lencioni Family Rewards: Who They're Working For Primer: Working Design Leap of Faith: Religion in the Workplace Cook Up Engagement: Kitchen Teambuilding My Turn: Procurement Possibilities Motivation@Work: Hard Times Recognition Legal Ease: The Tax Facts on Corporate Gifts Travel News: Where to Go and What to Do The Bahamas: Islands in the Sun Field Reports: Four European Destinations Golf: Around the World in 18 Holes Potentials Here and Now Watches and Clocks: Strike the Pose Golf Merchandise: Awards with a Solid Swing Computers: Digital Delights Retailers Band Together for Gift Card Market Gift Cards: The Prepaid Reward Spectrum Advertiser Index On the Web www.Incentivemag.com

Incentive - January 2009

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.