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Cooking Up Collaboration2011 Dfw

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Introduction to Cooking Up Collaboration

Introduction to Cooking Up Collaboration

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  • 1. Foster teamwork and collaboration Inspire employee creativity Build better business relationships Demonstrate leadership principles That‟s what we‟re cooking up!Barbara BeggsBeggs Consultingwww.beggsconsulting.com214-364-9269Check out Cooking Up Collaboration on Facebook
  • 2. What is Cooking Up Collaboration?As they worktogether,teams learnhow well theyplan,communicateandmanage adeadline.Most of allthey find out“How did Ishow up as ateammember?” Teams prepare a gourmet meal using specially selected recipes and seasonal ingredients
  • 3. Who Needs Cooking Up Collaboration?Virtual teamsTeams goingthroughmergersBoards ofDirectorsSuccessfulteams lookingto top theirownperformanceTeams of 8-80Ideal fordinner for amulti- daymeeting
  • 4. Why is Cooking Up Collaboration Unique?Which ofyourstrengths didyou sharewith yourteam?How willwhat youlearned TV chefs don‟t prepare those oh-so-complicatedmake you a dishes by themselves. It‟s a well coordinated effortbetter among skilled collaborators who bring their bestleader? game and together meet a challenge.What will be To succeed, teams must have everyone‟s best effortthe collaborating in a trusting manner to maximize thechallenges to contributions of all involved.bringing The critical part of the program is the facilitatedabout discussion led by a team of certified coaches underchange? 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 OakThe Morrison Showroom Fort Worth The Ranch House The Colony
  • 8. Menu IdeasWe 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 CheeseChipotle 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 PricingCost is figured  Prior to the program, we determine learningper person plus objectives, assess the team and establish afacility rental. baseline against which to measure resultsPricing variesgiven the  No cooking instructions are given. Teams mustvenue andnumber of leverage their inherent creativity and jointparticipants. talentsEffective  Prior to the meal, participants complete aJune 1, 2010 brief self evaluationwe can bringthe program to  A certified professional coach leads a tablethe venue of discussion about how the insights gained areyour choice, applicable to the workplaceusing ourportable  The coach sends an executive report to thekitchens to hiring managercook.  A coaching telecall is held with theWe provide leadership to debrief the report andongoing groupcoaching as determine how to leverage the learningwell as going forwardindividualcoaching.
  • 10. Cooking Up Collaboration with some of our great clientsIntuitOwens CorningJDA SoftwareUltimate Health MattersSammons CorporationMcAfeeInternational CoachingFederation North Texas ChapterDIFFA
  • 11. Barbara Beggs email: barbara@beggsconsulting.com 214-364-9269Barbara Beggs coaches directors of sales, marketing and operations aswell as business owners with a special focus on leadership skills,performance improvement, change management and working withteams. She is a gifted trainer and conducts classes and workshops inleadership, sales, customer service and team building.Clients value her as an inspired collaborator with a strategic andpragmatic approach to bringing about behavior and organizationalchange that helps them quickly realize results.Prior to consulting and coaching, Barbara worked as a VP of Sales andMarketing in manufacturing where technology and internationalpressure combined to bring about major upheaval and a mandate foradaptation and change.Barbara graduated with a BA from the University of Pittsburgh, withmajors in English and Communication. She is certified by the InternationalCoaching Federation. Barbara holds a certificate from the University ofTexas at Dallas School of Managements Executive and ProfessionalCoaching program. She is a certified trainer in DiSC ® and TeamDimensions.®Barbara is a member of the International Coaching Federation, NorthTexas Chapter and serves on its board as well as a member of theAmerican Society for Training and Development. She has served as aboard member for the YWCA of the USA; United Way of Pittsburgh;Dallas Shared Housing and the Northwest Arlington ESL Center. She isalso a member of the American Institute of Wine and Food and a DallasFarmers Market Friend.

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