You might be surprised at how many articles are written about how to survive – not enjoy – an office holiday party. Thankfully, the close-knit SCG team doesn’t have that problem. On Tuesday we put down our pens, picked up our aprons and leaned into the “teambuilding-through-teamwork” ethic.
For an afternoon, we turned our creative drive from the marketing arts to the culinary arts with a communal cooking class from Saga Hill Cooking. Under the guidance of Chef Marianne Miller, four teams of SCG’ers, friends and family created four unique dishes – flatbread pizza, Thai spring rolls, flank steak, shrimp scampi and chocolate mousse – and chowed down on the fruits (and veggies and meats) of our labors.
On top of creating a team-based task, cooking with Saga Hill let each of our personalities come through in unique ways: With three people making mini pizzas (Robby, Jeron and myself), it was easy to spot the serial garlic abusers.
(There was only one.)
(It was Jeron.)
Without strict recipes or many mandatory ingredients, Chef Miller’s kitchen was a great opportunity to let our creative juices flow in a relaxed, goal-oriented, but not pressure-driven environment. Also, we were joined by a small dog unironically named Tiny! We had so much fun at Saga Hill, we definitely plan to go back for seconds in the future.
Happy Holidays from SCG!
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