Food Team Building— Cooking as a Shared Task
Strengthen collaboration, communication and shared responsibility through cooking – outdoors, in cabins or in professional kitchens.
A flavourful way to strengthen collaboration
For many years, we at Outfitter Kompagniet have worked with clients to create enjoyable food team-building experiences as part of larger events – theme days, workshops or seminars. Food is not just an addition to the day; preparing it is the shared task everyone takes on.
When we prepare a meal together, dialogue, collaboration, role allocation and shared responsibility arise naturally. This creates new relationships across teams and departments – and an experience you will remember for a long time.
- Collaborationacross teams
- Bettercommunication
- Shared responsibilityfrom idea to finished meal
- Enjoyableengaging experience
The concept comes in several versions
We tailor food team building to your goals, group and setting. Here are some of the options:
Cooking over an open fire
An outdoor cooking experience, for example in our tipi or around shelters.
Cabin and nature
A semi-outdoor experience in a rustic cabin setting.
Professional kitchen
A rented cooking-school venue with a special theme.
Large kitchen in the city
With dining facilities and service, suitable for larger groups.
Group sizes and duration
Groups are typically from 6 people upwards, and a session can last from a few hours to several days with overnight stays. Among others, we have hosted 50 people from a department of one of Denmark's largest medical-technology companies for a day outdoors from 1 pm to 9 pm.
Combine with classic team building
A good idea is to combine the cooking with classic team-building exercises, of which we have a large catalogue and more than 20 years of practical experience. The day then becomes both an experience and an opportunity to look at how the group actually collaborates under time pressure.
Food team building in practice
- Novozymes — A three-course meal over an open fire, with employees trained as assistant instructors.
- DSV — Action learning focused on strategy communication, coordination and role rotation.
- Cepheo — An evening assignment during module 1 of a consultant development programme, held in the company's own kitchen and canteen in Copenhagen.
- A.P. Møller Mærsk — An evening assignment for the international HR group after the day's exercises.
We bring the equipment
We have portable equipment ranging from a giant grill and a whole spit-roasted suckling pig to a metre-wide wok, Weber grills, fire pits and complete kitchen kit, so everyone has something to do and enjoys the day together. We take care of practical arrangements, shopping, preparation, professional delivery on the day and clearing up.
Frequently asked questions
- How many people do we need for food team building?
- Typically from 6 people upwards. We have delivered sessions for 50 participants at a time.
- Can it be held indoors?
- Yes. As well as the fire and the tipi, the session can be held in a cabin, a hired cookery school or a large kitchen with dining space and service.
- Do you take care of shopping and clearing up?
- Yes. We handle practical arrangements, shopping, preparation, delivery on the day and clearing up.
Shall we cook together?
Tell us the number of participants, the date and the setting you have in mind — fire, cabin, cookery school or large kitchen. We will send you a proposal and a price.
Get a food team-building proposal