Introduction to Cooking Up Collaboration

1. Foster teamwork and collaboration
Inspire employee creativity
Build better business relationships
Demonstrate leadership principles
That‟s what we‟re cooking up!
Barbara Beggs
Beggs Consulting
www.beggsconsulting.com
214-364-9269
Check out Cooking Up Collaboration on Facebook

2. What is Cooking Up Collaboration?
As they work
together,
teams learn
how well they
plan,
communicate
and
manage a
deadline.
Most of all
they find out
“How did I
show up as a
team
member?” Teams prepare a gourmet meal using
specially selected recipes and
seasonal ingredients

3. Who Needs Cooking Up Collaboration?
Virtual teams
Teams going
through
mergers
Boards of
Directors
Successful
teams looking
to top their
own
performance
Teams of 8-
80
Ideal for
dinner for a
multi- day
meeting

4. Why is Cooking Up Collaboration Unique?
Which of
your
strengths did
you share
with your
team?
How will
what you
learned TV chefs don‟t prepare those oh-so-complicated
make you a dishes by themselves. It‟s a well coordinated effort
better
among skilled collaborators who bring their best
leader?
game and together meet a challenge.
What will be To succeed, teams must have everyone‟s best effort
the collaborating in a trusting manner to maximize the
challenges to contributions of all involved.
bringing The critical part of the program is the facilitated
about
discussion led by a team of certified coaches under
change?
the direction of Executive Coach, Barbara Beggs.

5. Our Clients and the Media Say
“ Simply the best team-building program ever. A 10!”
Learning Solutions Manager, Sprint
“Our people loved everything about it but especially that it was
collaborative, not competitive.”
Sammons Corporation
“ Cooking Up Collaboration was ranked as „far exceeded
expectations‟ by over 80% of participants. It was the
highlight of our international three day meeting.”
McAfee
Read about us in the Dallas Morning News
click here http://www.dallasnews.com

6. Some of our Venues
Miele Showroom
Dallas Design
District
The Aloft Hotel Patio
Plano
The South Fork Hotel
Plano

7. More Venues
The Shooting Star Ranch
and Retreat
Red Oak
The Morrison Showroom
Fort Worth
The Ranch House
The Colony

8. Menu Ideas
We make every effort to accommodate your dietary needs
Southwestern Mediterranean
Appetizers Appetizers
Tortilla Soup Italian Wedding Soup with Meatballs
Latin Shrimp Cocktail with Cilantro Sauce Minestrone
Spinach Mushroom Quesadillas Caponata Siciliana on Crostini
Portabella Mushrooms Stuffed with Spinach,
Artichokes and Ricotta
Salads
Salads
Chunky Guacamole Salad with Hand Fried
Tostadas Caesar Salad
Black Bean and Corn Salad with Cilantro Green Tomato Caprese
Vinaigrette
Italian Bread Salad
Entrees
Entrees
Moroccan Chicken with Sun dried Tomatoes,
Crabmeat Quesadillas with Jicama Mango Salsa Calamata Olives over Saffron Orzo
Shrimp with Four Peppers and Garlic over Chicken Cutlets with Marinara, Ricotta and
Green Rice Parmesan Cheese
Chipotle Chicken and Black Bean Chalupas with Roasted Chicken with Pesto, Grape Tomatoes
Lettuce, Cheese and Pico de Gallo and Fresh Mozzarella Tossed with Penne
Pasta
Chicken Enchiladas in Sour Cream Sauce
Seafood Cioppino Stew
Squash Enchiladas
Penne with Meatballs and Sausage
Spinach Mushroom Quesadillas
Shrimp Scampi over Linguini
Tortilla de Papa or Calabaza de Verano with
Garlic Mayonnaise Butternut Squash Ravioli with Cream Sauce
Tortellini Alfredo with Peas
Desserts Rigatoni with Wild Mushrooms and Mascarpone
Crepes with Dulce de Leche and Chocolate Desserts
Sauce
Cannoli
Warm Tropical Fruit Parfaits
Triple Chocolate Trifle
Zabaglione with Fruit and Biscotti

9. The Process and Pricing
Cost is figured  Prior to the program, we determine learning
per person plus objectives, assess the team and establish a
facility rental. baseline against which to measure results
Pricing varies
given the  No cooking instructions are given. Teams must
venue and
number of leverage their inherent creativity and joint
participants. talents
Effective  Prior to the meal, participants complete a
June 1, 2010 brief self evaluation
we can bring
the program to  A certified professional coach leads a table
the venue of discussion about how the insights gained are
your choice, applicable to the workplace
using our
portable  The coach sends an executive report to the
kitchens to hiring manager
cook.
 A coaching telecall is held with the
We provide leadership to debrief the report and
ongoing group
coaching as determine how to leverage the learning
well as going forward
individual
coaching.

10. Cooking Up Collaboration
with some of
our great clients
Intuit
Owens Corning
JDA Software
Ultimate Health Matters
Sammons Corporation
McAfee
International Coaching
Federation North Texas Chapter
DIFFA

11. Barbara Beggs
email: barbara@beggsconsulting.com
214-364-9269
Barbara Beggs coaches directors of sales, marketing and operations as
well as business owners with a special focus on leadership skills,
performance improvement, change management and working with
teams. She is a gifted trainer and conducts classes and workshops in
leadership, sales, customer service and team building.
Clients value her as an inspired collaborator with a strategic and
pragmatic approach to bringing about behavior and organizational
change that helps them quickly realize results.
Prior to consulting and coaching, Barbara worked as a VP of Sales and
Marketing in manufacturing where technology and international
pressure combined to bring about major upheaval and a mandate for
adaptation and change.
Barbara graduated with a BA from the University of Pittsburgh, with
majors in English and Communication. She is certified by the International
Coaching Federation. Barbara holds a certificate from the University of
Texas at Dallas School of Management's Executive and Professional
Coaching program. She is a certified trainer in DiSC ® and Team
Dimensions.®
Barbara is a member of the International Coaching Federation, North
Texas Chapter and serves on its board as well as a member of the
American Society for Training and Development. She has served as a
board member for the YWCA of the USA; United Way of Pittsburgh;
Dallas Shared Housing and the Northwest Arlington ESL Center. She is
also a member of the American Institute of Wine and Food and a Dallas
Farmers Market Friend.