Team Building Analysis for Shell Event on June 13, 2012

7/31/2019 Team Building Analysis for Shell Event on June 13, 2012

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SUMMARYIRON CHEF COMPETITION

The group was divided into two teams and each was given a different set of instructions as to what their

goal was during the course of the competition. One group (Empanada/Baklava) was told that their goal

was to compete with the other team and to produce dishes that were superior to the other teams

dishes. The other group (Couscous Salad/Braciole) was told that their goal was to collaborate with the

other team and to produce the best overall meal together. In addition, the two teams had to decide

together which of the teams would be able to use the one Chef Lifeline that was available and which of

the two teams would use the Mystery Ingredient.

During the Iron Chef Competition, both teams perceived themselves to be functioning at a very high

level and that all members felt that they were able to fully collaborate within their teams, citing the

following team behaviors that they felt they exhibited during the exercise:

1. Open and effective communication2. Listening to each other3. Division of responsibility to complete tasks, clear roles and effective task allocationHowever, one team noted that the physical layout of the space limited the teams ability to remain in

close proximity to each other as they worked on their tasks and thus, had a negative impact on

collaboration.

Observations of the teams during the Iron Chef Competition support the teams self evaluation. In

addition, the following observations were made:

1. During the first round, the differing goals of the Competitive Team and the Collaborative Team wereapparent in the following observations:

a. The Competitive Team was so focused on their own dish that when the Collaborative Teamapproached them to discuss a decision that needed to be made jointly by both teams, the

Competitive Team Members did not notice nor did they respond to the other teams first

two attempts to get their attention.

b. During the first round, some members of the Collaborative Team volunteered to help theCompetitive Team finish their dish.

c. Competitive Team members exhibited more rallying and cheering for their own team as wellas some friendly teasing of the other team while working to complete their dishes. (One

interesting observation was that as time passed during the course of the competition, these

behaviors seemed to affect the Collaborative Team such that their team members began to

make similar comments more reflective of a team whose goal was to compete, even though

their goal was still to collaborate with the other team.)

2. While both teams developed clear roles for the groups tasks, individual differences in the comfortlevel with and knowledge of the task may have influenced the development of some of those roles.

(Example One male team member stated that he just followed what the other team members told

him to do. One possible reason could be that he is less familiar and comfortable with the task athand and thus, took less of a dominant role within the group. But, on the other hand, during the

discussion of collaboration as a core value at Shell, a subject the team member was probably more

familiar with, he took a more active and central role in the discussion. )

3. During the second round of competition as resources like time and energy became more limited,collaboration dissipated both between teams and within.


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a. For example, when the Collaborative Team used their Chef Lifeline to finish the ChickenBraciole, team members sat down and watched the Chef cook rather than collaborate with

him to finish.

b. In addition, when time became limited, decisions in both teams seemed to be made in moreof a directive manner rather than collaborative.

The group then discussed collaboration as a core value at Shell and what constraints within the

organization were negatively impacting their teams ability to collaborate with other teams:

1. Limited resources2. Top down corporate structure3. Individual goals4. Having to convince other teams within the organization that what their team does has value


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Characteristics of Collaborative Teams

The team members share a sense of purpose and common goals, and each team memberknows what is expected and is willing to work together to achieve these goals.

The team is aware of and interested in its own processes and examines norms operatingwithin the team. Team members are clear on how to work together and how to accomplishtasks.

The team identifies its own resources and uses them, depending on its needs. The teamwillingly accepts the influence and leadership of the members whose resources are relevant

to the immediate task.

The team members continually listen to and clarify what is being said and show interest inothers thoughts and feelings.

Differences of opinion are encouraged and freely expressed. The team does not demandnarrow conformity or adherence to formats that inhibit freedom of movement and

expression.

The team is willing to identify conflict and focus on it until it is resolved or managed in away that does not reduce the effectiveness of those involved.

The team focuses on problem solving rather than allowing by interpersonal issues orcompetitive struggles to drain the teams energy.

Roles are balanced and shared to facilitate both the accomplishment of tasks and feelingsof team cohesion and morale.

To encourage risk taking and creativity, mistakes are treated as sources of learning ratherthan reasons for punishment.

The team is responsive to the changing needs of its members and to the externalenvironment to which it is related.

Team members are committed to periodically evaluate the teams performance. The members identify with the team and consider it a source of both professional and

personal growth.

Developing a climate of trust is recognized as the crucial element for facilitating all theabove characteristics.

Effective Team Member Behaviors

Honoring team values and agreements:

Show appreciation for other team members ideas. Help other team members cope with change. Encourage others to use their strengths. Help the team develop a productive relationship with other teams. Willingly assume a leadership role when needed.


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Promote team development:

Volunteer for all types of tasks, including difficult ones. Help orient and train new members. Help organize and run effective meetings. Help examine how we are doing as a team and make any necessary changes in the way we

work together.

Help identify milestones and successes to celebrate.Help make team decisions:

Analyze what a decision entails. Ensure that the team selects and includes the appropriate people in the decision process. Clearly state my concerns. Search for common ground when team members have different views. Actively support the teams decisions.Coordinate and carry out team tasks:

Help identify the information, skills and resources necessary to accomplish team tasks. Help formulate and agree on a plan to meet performance goals. Stay current on what is happening in other parts of the organization and bring that

information to the team.

Find innovative ways to meet the needs of the team and of others in the organization. Maintain a win-win outlook in dealing with other teams.Handle difficult issues with the team:

Bring team issues and problems to the teams attention. Encourage others on the team to state their views. Help build trust among team members by speaking openly about the teams problems. Give specific, constructive and timely feedback to others. Admit mistakes.Dysfunctional Team Characteristics

Team members dont talk to each other as much as they talk about each other. Problems are never addressed and conflict is avoided. The real issues are continually

ignored or excused. No one takes responsibility and everyone passes blame. Communication usually brings more tension than progress and no one is truly honest with

each other.

The mention of change makes everyone nervous and real progress has to be forced orcontrolled.

Only the leader gets recognition or can make decisions and team members never feelvalued or appreciated.


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There are competing visions, goals or objectives and its every team member for his orherself.

Dysfunctional Team Member Behaviors

Condescending putting down team member contributions as irrelevant. Bullyingbeing inconsiderate of other team members needs. Blocking arguing too much on a point and rejecting expressed ideas without

consideration.

Avoiding not paying attention to facts or relevant ideas. Withdrawing acting passive or indifferent, wandering from the subject of discussion. Joking excessive playing around, telling jokes and mimicking other team members. Dominating excessive talking, interrupting others, criticizing and blaming. Self-seekingputting ones personal needs before the team needs.


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IRON CHEF COMPETITION RESULTS

FIRST ROUND

Team Empanada

Taste: 7The filling had good flavor but was oversalted.

Presentation: 6

While the lemon cutouts and the tomatoes added some bright color, the overall presentation

could have been a little more cohesive.

Overall Score: 13

Team Israeli Couscous Salad

Taste: 7

The vegetables were cooked perfectly and while the overall taste was good, the salad could

have used a little more seasoning.

Presentation: 9

The presentation was balanced and well thought out and the use of color was very good.

Overall Score: 16

Winner of the First Round: Team Israeli Couscous Salad

SECOND ROUND

Team Braciole

Taste: 7

The flavor of the chicken itself was good, however the filling was a bit dry.Presentation: 4

The presentation was not very well developed, as the team used the same decorations from

round one for this round as well (lemon cutouts, basil and tomatoes).

Overall Score: 11

Team Baklava

Taste: 10

The taste of the baklava was very good. The teams use of the alternative flavors really

elevated this dish.

Presentation: 6While the lemon rose added some color, the overall presentation could have been more well

developed.

Overall Score: 16

Winner of the Second Round: Team Baklava


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A TOUR OF THE MEDITERRANEAN

Empanadillas Gallegas Mini Spanish Empanadas

Ingredients

Sofrito Spanish sofrito is a combination of garlic,onions and tomatoes cooked in olive oil that serves as a

base for many Spanish dishes. For our Empanadillas

Gallegas, we will also add peppers to the sofrito.

cup extra virgin olive oil

2 medium yellow onions, peeled and finely chopped

1 red pepper & 1 green peppers, seeded and finely chopped

2 roma tomatoes, seeded and finely chopped

2 cloves garlic, chopped

tsp. Spanish paprika

Salt

1 lb. fresh Spanish style chorizo, skin removed (You can substitute cured Spanish chorizo as well.)

Directions

To make the sofrito, heat the olive oil in a large saucepan until hot but not smoking. Add the

onions and cook over medium low heat, covered for about 10 minutes until softened. Add the

peppers and garlic and cook for another 15-20 minutes over medium low heat, stirring frequently.

Add paprika and tomatoes and continue cooking over medium low heat for another 5 minutes.

Add salt to taste and set aside.

Add the chorizo to a pan over medium heat. Break the chorizo apart into small bits as you cook it.Cook for about 5 minutes, until the oil has been released and the chorizo becomes brown and

starts to crisp. Let cool. Drain any excess liquid from the sofrito and then mix with chorizo in a

bowl.

Makes filling for approximately 18 empanadillas.

Alternative Flavors

Saffron Add a pinch of saffron when adding the paprika and tomatoes to the sofrito.

Italian parsley Add 1 tbsp. finely chopped Italian parsley when you add the salt to the sofrito.

Madeira wine Add cup Madeira wine when you add the peppers and garlic to the sofrito.

Closing the Empanada

Put some flour onto a clean, dry surface and lay out your empanada discs. Put some warm, salt

water into a small cup. Dip your finger into the water and trace the outside edge of each disc.

This will moisten the edges and make closing the empanada easier. You can close your empanadas

in one of three ways: repulgue (rolling the edge of the dough over on itself repeatedly along the

edge), artisanal (pinching the dough together repeatedly along the edge) or with a fork (making


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small fork impressions repeatedly along the edge of the dough). To bake your empanadas, put

them in a 375 F oven. After 7 minutes, turn pan around to ensure empanadas cook evenly and

then bake another 7 minutes. Take the empanadas out of the oven and brush each one with an

egg wash mixture consisting of a beaten egg and a little bit of sugar. Bake for an additional 2-3

minutes or until golden brown.


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Toasted Israeli Couscous Salad with Grilled Vegetables

Ingredients

1 zucchini, quartered lengthwise

1 yellow squash, quartered lengthwise

3 spears asparagus, trimmed6 cherry tomatoes

1 small red bell pepper, quartered and seeded

1 small yellow bell pepper, quartered and seeded

cup coarsely chopped Italian (flat leaf) parsley

2 tbsp. extra virgin olive oil

8 oz. Israeli couscous

Vegetable stock, heated

Water to cover couscous, heated

Salt and pepper to taste

Salad Dressing: cup balsamic vinegar

1 tsp. Dijon mustard

2 cloves garlic, chopped

1 cup extra virgin olive oil


Directions

In a small bowl, whisk together the vinegar, mustard and garlic. Slowly add the olive oil and whisk

until combined. Season to taste with salt and pepper. Pour half over the vegetables and let sit at

room temperature for 15 minutes.

Preheat grill. Remove the vegetables from the marinade and grill until just cooked through, about

3-5 minutes. Cut the zucchini, squash and peppers into inch pieces and cut the tomatoes in

half.

Heat the olive oil over medium high heat. Add the couscous and toast until lightly golden brown.

Cover the couscous with the hot vegetable stock and the hot water and bring to a boil. Cook until

al dente, about 8-10 minutes, and drain well. Place in a serving bowl, and add the grilled

vegetables and parsley. Toss with remaining salad dressing. Salt and pepper to taste. Serve at

room temperature.

Serves approximately 12.

Alternative Flavors

Fresh Basil Add cup basil, cut chiffonade style (stack basil leaves and roll together, then cut

crosswise into thin strips) at the same time you add the parsley.

Pine Nuts Add cup pine nuts at the same time you add the parsley.


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Chick Peas Add cup chick peas at the same time you add the parsley.


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Braciole de Pollo with Marinara Sauce

Ingredients

8 oz. thinly sliced prosciutto, cut into in wide strips

2 cups fresh bread crumbs

3 cups freshly grated Parmigiano Reggiano1 cup grated provolone

4 large eggs, beaten

cup finely chopped Italian parsley

2 bunches basil leaves

2 tablespoons chopped fresh rosemary

Zest of 6 lemons

12 boneless skinless chicken breasts

1 yellow onion, chopped

1 red pepper, seeded and chopped

4 cloves garlic

8 roma tomatoes, pured2 tbsp. Italian parsley, chopped

1 tbsp. dried oregano

1 tbsp. dried thyme

Extra virgin olive oil


Shredded parmesan for topping

Toothpicks

Directions

For the Chicken Braciole:

Preheat oven to 450 degrees. Mix ingredients for filling together.

Pound breasts between sheets of parchment paper until about inch thick. Spread filling onto

each pounded out chicken breast, roll and secure with toothpicks. Arrange chicken breasts, seam

side down, in a baking dish. Season to taste with salt and pepper and roast 35-40 minutes or until

golden.

Allow to rest for 10 minutes, remove toothpicks and serve with Marinara Sauce and Pasta of your

choice.

For the Marinara:

Cover the bottom of a large pan with just enough olive oil to coat. Heat the oil until hot but not

smoking. Add onions, peppers and garlic and cook over medium heat until translucent, about 8-

10 minutes. Add tomatoes, parsley, oregano, thyme and salt and pepper to taste. Let simmer until

becomes a thick sauce, about 30-45 minutes.


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Serves 12.

Alternative Flavors

Chives Substitute cup chopped chives for the basil in the filling.Roasted Red Peppers Add 1/3 cup chopped roasted red peppers to filling. Make sure peppers

have been patted dry and all excess moisture removed.

Vermouth Add 1/3 cup vermouth to marinara after onions, peppers and garlic have cooked but

before adding the tomatoes. Allow to bubble before adding tomatoes and the rest of the

ingredients.


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Classic Baklava

Ingredients

Filling:

1 lb. unsalted shelled pistachios, raw cup sugar

1 tsp. ground cinnamon

1 tsp. ground cardamom

10 oz. unsalted butter

Syrup:

1 cups sugar

Directions

Preheat oven to 350.

For the filling:

Put the pistachios, sugar, cinnamon and cardamom in a food processor. Process until the nuts are

finely chopped, 15 to 20 seconds. Set aside.

For the phyllo dough:

Unfold one pack of phyllo sheets and stack them so that they lie flat. Cover the top with plastic

wrap with a damp kitchen towel on top. This will prevent the dough from drying out.

Melt the butter in a small saucepan. Brush the bottom of a 9x13 inch metal pan with some of thebutter. Place two phyllo sheets in the bottom of the pan. Cut off any overlap. Brush the sheets

with some of the melted butter, but dont soak it. Repeat until you are halfway through the first

pack (about ten sheets). Sprinkle about 1/3 of the filling evenly over the phyllo. Repeat layering

and buttering until finish first pack. Sprinkle on another third of the filling. Repeat process with

second pack, spreading the last third of the filling halfway through the pack.

Before baking, use a serrated knife and with a gentle sawing motion, cut the baklava on the

diagonal at 1 intervals in a diamond pattern. Try not to press to hard down on the dough while

cutting.

Bake until golden brown, about 40-45 minutes.

For the syrup:

Put the sugar and 2/3 cup water in a small saucepan and bring to a simmer over medium heat,

stirring occasionally until the sugar is dissolved and the liquid is clear, about 5 minutes. Pour the

syrup evenly over the baklava. Allow to cool before serving.


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Alternative Flavors

Dried Apricots Add 12 oz. dried apricots into the food processor and chop with pistachios and

spices.

Almonds Substitute 1 lb. almonds for the pistachios.

Orange Blossom Water Add 1 tsp. orange blossom water into the syrup.

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Team Building Analysis for Shell Event on June 13, 2012