Target: excellence

Early in 2011 we talked about taste and flavour, when 2010 Michelin Star Chef Stefano Ciotti, a true expert of excellence, accompanied 30 Tetra Pak’s young managers in an authentic exploration of research and experimentation.
Our budding cooks were asked not so much to dirty their hands and create, but more to take risks and face challenges, daring to combine new and unusual flavours.

We provided a series of worktables with ingredients equal for all and a resource table open to everyone that provided the same basic materials and utensils, which were then used to invent different dishes.

The aim of the programme was to liberate the hidden talents that reside in all of us. These are the products of the combinations of cultural and personal experiences, linked with the tastes that linger in our memories, and creativity.

Few exercises could be more effective for the redefinition of personal capacities and skills. The raw materials and fundamental tools represented the reinvention of a new method for approaching work in the corporate environment.