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Effectual Dinner - Team Cooking Project

Join us for an interactive effectual dinner experience where teams will cook and serve a delicious meal. This project is designed to teach effectuation and promote teamwork. Don't miss out on this fun and engaging event!

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Effectual Dinner - Team Cooking Project

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  1. Effectual DinnerMonday Evening, December 7 Jan Lepoutre Miguel Meuleman Stuart Read

  2. Effectual dinner • A team project for all of us to enjoy • A potential exercise for teaching effectuation • Necessity – we’re hungry! • Process • Rules • As usual – its uncertainty – think effectually • Have fun!

  3. Process for the Effectual dinner • There will be 6 cooking teams (randomly assigned) • Appetizer • Main course • 2 Side dish • 2 Dessert • Each team will be assigned a chef (partnership) • Starting at 15:00h, one team at a time (space constraints) will: • Go down to the kitchen • Meet their assigned chef • Survey the “means available” and claim what they want • Make a plan for what to make, what to do and when to return • Level of goal specificity: • Aperitif starting at around 18:00h • Something to eat at around 19:00h

  4. Roles • Participants • Use all available means to create an extraordinary meal • Provide as much labor as kitchen logistics permit • Professional chefs • Safety • Health • Knowledge of means (tools, ingredients, equipment) • Operation of commercial kitchen equipment • Setup of work (to accommodate space and kitchen logistics) • Delegate as much work to team as realistic • Consulting (as invited by the team)

  5. Output • Teams are responsible for both presenting and serving their creations • Default is to serve creations “family style” • The kitchen has been made aware of any participants’ dietary requirements. • If teams opt for a creation that does not meet all participants’ dietary requirements, they must: • Disclose ingredients upon presentation • Provide a small portion of an alternative creation

  6. Rules for ParticipantsMust be consistent with health and safety requirements • Before entering the kitchen • Hat • Coat/apron • Hands sanitized • Beware the hazards of an industrial kitchen • Hot surfaces • Sharp knives • Heavy and powerful equipment • Follow the lead and wordof your assigned chef • Remember, we are guests 6

  7. Hugeappreciation to Jens and his team of chefsfor being willing to entertain aneffectual project in their kitchen! 7

  8. Effectual DinnerMonday Evening, December 7 Jan Lepoutre Miguel Meuleman Stuart Read

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