Foster teamwork and collaboration

Inspire employee creativity

Build better business relationships

Demonstrate leadership principles

That‟s what we‟re cooking up!

Barbara BeggsBeggs Consulting

www.beggsconsulting.com

214-364-9269

Check out Cooking Up Collaboration on Facebook

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

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

Why is Cooking Up Collaboration Unique?

Which of

your

strengths did

you share

with your

team?

How will

what you

learned

make you a

better

leader?

What will be

the

challenges to

bringing

about

change?

TV chefs don‟t prepare those oh-so-complicated

dishes by themselves. It‟s a well coordinated effort

among skilled collaborators who bring their best

game and together meet a challenge.

To succeed, teams must have everyone‟s best effort

collaborating in a trusting manner to maximize the

contributions of all involved.

The critical part of the program is the facilitated

discussion led by a team of certified coaches under

the direction of Executive Coach, Barbara Beggs.

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

Some of our Venues

Miele Showroom

Dallas Design

District

The Aloft Hotel Patio

Plano

The South Fork Hotel

Plano

More Venues

The Shooting Star Ranch

and Retreat

Red Oak

The Morrison Showroom

Fort Worth

The Ranch House

The Colony

Menu IdeasWe make every effort to accommodate your dietary needs

Southwestern

Appetizers

Tortilla Soup

Latin Shrimp Cocktail with Cilantro Sauce

Spinach Mushroom Quesadillas

Salads

Chunky Guacamole Salad with Hand Fried Tostadas

Black Bean and Corn Salad with Cilantro Vinaigrette

Entrees

Crabmeat Quesadillas with Jicama Mango Salsa

Shrimp with Four Peppers and Garlic over Green Rice

Chipotle Chicken and Black Bean Chalupas with Lettuce, Cheese and Pico de Gallo

Chicken Enchiladas in Sour Cream Sauce

Squash Enchiladas

Spinach Mushroom Quesadillas

Tortilla de Papa or Calabaza de Verano with Garlic Mayonnaise

Desserts

Crepes with Dulce de Leche and Chocolate Sauce

Warm Tropical Fruit Parfaits

Mediterranean

Appetizers

Italian Wedding Soup with Meatballs

Minestrone

Caponata Siciliana on Crostini

Portabella Mushrooms Stuffed with Spinach, Artichokes and Ricotta

Salads

Caesar Salad

Green Tomato Caprese

Italian Bread Salad

Entrees

Moroccan Chicken with Sun dried Tomatoes, Calamata Olives over Saffron Orzo

Chicken Cutlets with Marinara, Ricotta and Parmesan Cheese

Roasted Chicken with Pesto, Grape Tomatoes and Fresh Mozzarella Tossed with Penne

Pasta

Seafood Cioppino Stew

Penne with Meatballs and Sausage

Shrimp Scampi over Linguini

Butternut Squash Ravioli with Cream Sauce

Tortellini Alfredo with Peas

Rigatoni with Wild Mushrooms and Mascarpone

Desserts

Cannoli

Triple Chocolate Trifle

Zabaglione with Fruit and Biscotti

The Process and Pricing

Cost is figured per person plus facility rental.Pricing varies given the venue and number of participants.

EffectiveJune 1, 2010 we can bring the program to the venue of your choice, using our portable kitchens to cook.

We provide ongoing group coaching as well as individual coaching.

Prior to the program, we determine learning

objectives, assess the team and establish a

baseline against which to measure results

No cooking instructions are given. Teams must

leverage their inherent creativity and joint

talents

Prior to the meal, participants complete a

brief self evaluation

A certified professional coach leads a table

discussion about how the insights gained are

applicable to the workplace

The coach sends an executive report to the

hiring manager

A coaching telecall is held with the

leadership to debrief the report and

determine how to leverage the learning

going forward

Intuit

Owens Corning

JDA Software

Ultimate Health Matters

Sammons Corporation

McAfee

International Coaching

Federation North Texas Chapter

DIFFA

Cooking Up Collaboration

with some of

our great clients

Barbara Beggsemail: 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.