Practical Workshop at Semproniana
With the goal of bringing teams together through cooking, in this practical workshop participants create recipes together.
The workshop begins an hour and a half before the time chosen to have lunch or dinner.
Price: €65 per person
Includes: the activity, the ingredients, the dinner and drinks consumed during the workshop and the meal itself.
To reserve this workshop, a minimum payment of €650 is required.
Participants: maximum 15 people. For more than 15 participants the workshop can be carried out on a Sunday or Monday evening.
Ada Parellada proposes an ambitious idea for businesses who believe that investing in the well-being of their workers is just as important as investing in new technologies.
Perceiving that nowadays many adults have serious gaps when it comes to gastronomic culture, with little idea of how to feed themselves properly and lead a healthy life (leading to all kinds of illnesses, and with them absence from work), Ada has designed an enjoyable and original plan for workers to become more involved in improving their diets.
The project is centred on a digital platform used to keep track of the eating habits of workers.
To encourage teamwork workers are divided into different groups that have to carry out a weekly “food task”. In each of these groups, in a totally natural way a leader will emerge (for reasons of character, culinary ability or interest in the project). This person will encourage those less committed in the group to work along with the project, helping those with less ability to better grasp the culinary process.
Nutritional, food and culinary information will be slowly acquired and will always be associated with an experience, which is the foundation of solid training. As if we were dealing with medicinal capsules, this information will be administered slowly as participants gradually take in the relevant concepts.
Daily follow-up of the “food task”:
— Creation of a blog whose content will be updated weekly
— Creation of a virtual personality, close to the user’s profile, who commits nutritional and food-related errors, someone who participants can identify with.
— Through the blog, Ada and her team will carry out a weekly follow-up of the work done by each group, evaluating progress continuously and responding to doubts and comments of users on the blog through an online platform for consultation.
— Three yearly visits to the enterprise for direct contact with workers.
Further information and reservations: email@example.com