by Katherine Noll, photos by Patricia Canavan
May 09, 2014
Why not bond over a baby seedless cucumber? Reinforce team work while whisking up a risotto? National Penn staff members worked alongside Northampton Community College culinary students for a fun team-building event in the Hampton Winds kitchen on May 9.
The National Penn workers were divided into six teams of five. Two of those team members were culinary students, who guided the preparation of a luncheon meal consisting of salad, entrée of pork tenderloin, dessert, bread and vegetable. To keep the teams on their toes, Chef Scott Kalamar threw in five mystery items: corn on the cob, rhubarb, chayote squash, baby seedless cucumber, and spaghetti squash. All other ingredients choices were left up to the team.
While the bankers had varying levels of cooking experience, all were excited to work together and learn something new. KimAnn Myers, National Penn regional credit manager, was wowed by the professional kitchen. "I need to buy new equipment. This is awesome," she said. "It's fun to get creative and the student chefs are a big help."
Culinary student Emily Yurick enjoyed being able to pass along what she's learned at NCC. "I really liked being able to help better their knowledge and teach them knife cuts and how to sauté. They've been very helpful, asking what needs to be done and jumping in."
The teams had to prepare enough plates for everyone in attendance, including three National Penn officers who served as judges. In addition to bragging rights, the winning teams received gift cards.
The event was organized through NCC's Center for Business and Industry, which designs and delivers specialized training and strategic solutions for business to improve performance, productivity, and profits. For more information, call 610-332-8668 or email email@example.com.
View more photos from this event in the Flickr gallery.
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