The EEC will teach the first cohort of professional chefs in Spain how to build high-performance teams.
Over two masterclasses taking place on the 2nd and 8th of May, Carmen Mellina, director of the European Coaching School North Zone, will explain to students the art of grounding trust so that it becomes the foundation of relationships.
“If there is complete trust within the team, the most common dysfunctions, such as conflict avoidance, lack of commitment, shyness when it comes to accountability, or losing sight of results, are addressed differently. Thus, conflict is seen as a source of progress, personal commitments and the common good of the team are satisfied simultaneously, accountability becomes habitual behaviour that opens the door to asking for and offering help, and results become the beacon of our actions,” states Carmen Mellina regarding the content of her participation at the Basque Culinary Center.
Your objective is for the next Juan Mari Arzaks and Ferrán Adriás to manage their work teams' relationships with a dose of coaching, and also for them to take these soft skills into account in their own self-management.
About the Faculty of Gastronomic Sciences at Basque Culinary Center
The Basque Culinary Center aims to provide training in the various areas of Gastronomic Sciences for professionals and responds to the need to cover an interdisciplinary academic space for the study of gastronomy as a science.
More information about the Degree in Gastronomy and Culinary Arts in which the European School of Coaching will participate http://www.bculinary.com/es/grado
