LEAN COOKING EXPERIENTIAL TRAINING - Lean Experience Factory
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LEAN COOKING EXPERIENTIAL TRAINING
THINK LEAN OUTSIDE THE BOX
LEAN IS THE
Lean Thinking is a management
philosophy that started a real revolution
in the way of living the production. A
SEGRET constant focus on customer needs leads
the challenge to create a perfect product,
INGREDIENT
reducing waste and creating excellent
standardized processes with the
contribution of all those involved.
FOR A Today the challenge is take this
powerful method - flexible, easy to
BETTER AND adapt and use in different sectors,
contexts and business areas - even
EASIER LIFE outside the company. The kitchen is the
ideal place to start the practise
COOKING IS
MORE THAN JUST
AN EXPERIENCE
COMPANY.COM
COOKING IS A
PERFECT METAPHOR
TO TALK ABOUT
CHANGE
COMPANY.COM
LEAN IN THE KITCHEN A FUN CHALLENGE TO DEVELOP TEAM & SKILLS Cooking is a perfect activity to start practising lean. As a team is also an effective team building. With friends and family an enjoyable and tasteful experience, a perfect way to have fun and spend quality time together. To discover how lean can make life easier.
WHICH ARE THE INGREDIENTS?
LEAN FOOD TEAM
Lean cooking is an experiential A project which speaks the Lean cooking is an effective
training that brings the Lean language of the great passions team building, as cooking and
philosophy into the world of of our time: cooking and sharing are the
culinary experience. Not a playing. In the kitchen it is easy best ways to have fun
cooking show or a cooking and spontaneous to rediscover together, while supporting the
class, but a gameplay with the pleasure of experimenting, development of a closer
food which, in an unusual giving value to every gesture. relationship within the team.
context while using the There are many incentives, everyone likes to play
metaphor of gastronomy, helps involving all the senses and in the kitchen, and does not
to fix the concepts learned in also allowing adults to use a create resistance to get
the Lean training. To bring back multisensory learning mode involved for fear of making fools
feedbacks as a topic to share focused on here and now in of themselves, as happens in
for further levels of analysis. abstention of judgment. other experiential trainings.LEAN PRACTISE + TASTE EXPERIENCE
TAILOR BEGINNER EXPERT
MADE The focus is on wastes, variability and In addition to what is required in the
Every Lean Cooking is unique from a inflexibility, the three efficiency losses beginner level - work on wastes,
gastronomical point of view and it is that occur most frequently, especially variability and invariability, the teams
developed based on dietary needs in the groups at the beginning of lean will also be assessed for the ability to
and participants' preferences. The training. The team is required to keep plan the work and organize the group.
There is a greater interaction between
recipes take inspiration from Italian the work station clean at every stage
the participants, who share some
cuisine with the aim of creating a of the work and to respect the timing ,
ingredients and preparation tools.
menu that makes live the experience in particular for the opening hours of
The facilitation is foreseen in a limited
of the country. The proposals change the buffet, in coordination with other
way. Excessive use of help or need
with the seasons and the availability teams. It is foreseen the facilitation of
for intervention to resolve issues that
of products on the market. To lean cooking experts, available both could affect the final result will be
facilitate the lean practice the for the choice of tools / ingredients penalized in the Faculty evaluation -
cooking experience is available in 2 and for operational support. The self- self assessment with 5 lean maps
levels: Beginner and Expert. assessment is made with 3 lean maps and experts feedback.SCHEDULE
19,30 participants arrival and welcome
19,45 briefing and photo
20,00 Lean Cooking
21,00 dinner
21.30 debriefing
Self assessment with Lean Cooking Maps
Faculty Feedback
Group discussion
22,00 departure
The program provides 30 minutes of flexibility to manage
any incoming delays or operational difficulties during the
preparation of the dinner.
The evening should be completed by 22.30 as the event
is part of a challenging training from the program point of
view, both in terms of contents and work schedules.LEAN MAP & FEEDBACK Feedback is a fundamental phase of Lean cooking to go beyond the experience of a pleasant evening spent together. The aim is to use a convivial moment to put into practice what has been learned in an unusual and facilitating context. The participants are guided in the self-assessment by 5 Lean cooking maps to focus on: team approach to the assigned task 8 wastes variability inflexibiity team organization The self-assessment is the preparation for Faculty feedback and Group discussion.
LEAN IDEAS & FOLLOW UP Each group has the task of writing three concrete examples of Lean practice: 2 positive, successfully implemented 1 negative, starting point for improvement The examples are shared in the Group discussion and, at the discretion of Faculty, used as a starting point for further levels of analysis the following day.
WE HOPE YOU JOIN US THANK YOU @ LEAN EXPERIENCE FACTORY
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