Great Cooks on Eight used to be in the Bay's basement cookware department. They sold great tea, gave cooking classes with top chefs (I'm pretty sure I took one), and sold great meals to go. Then they moved to some obscure adjacent building, and I promptly forgot about them.
I heard about them now and then, of course, their classes are well known, but I was still surprised when someone at work decided to organize a cooking class for our team. I don't know why, I just figured that was something other companies did, not mine. Frankly, I always thought team building outings were kind of weird, and team cooking was one of the weirder ones. (Dropping from on high into the arms of your colleagues would be one of the scarier ones!)
Let me tell you that this was one seriously well-organized class. We worked in teams, and I'm pretty sure each team learned a new skill. We had 5 staff keeping us busy so there was never a dull moment. No one had only one task nor were there really boring tasks.
I can't stress that last part enough: I once took a class at Dish and my role was to stir milk for 20 minutes to make Dulce de Leche. I was not pleased and have not gone back since.
The food was delicious, the company was great, we all had lots of fun, and the fun continued the next day at work.
I get it now.
I heard about them now and then, of course, their classes are well known, but I was still surprised when someone at work decided to organize a cooking class for our team. I don't know why, I just figured that was something other companies did, not mine. Frankly, I always thought team building outings were kind of weird, and team cooking was one of the weirder ones. (Dropping from on high into the arms of your colleagues would be one of the scarier ones!)
Let me tell you that this was one seriously well-organized class. We worked in teams, and I'm pretty sure each team learned a new skill. We had 5 staff keeping us busy so there was never a dull moment. No one had only one task nor were there really boring tasks.
I can't stress that last part enough: I once took a class at Dish and my role was to stir milk for 20 minutes to make Dulce de Leche. I was not pleased and have not gone back since.
The food was delicious, the company was great, we all had lots of fun, and the fun continued the next day at work.
I get it now.
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