Corporate
Cooking Together at Sea: team cooking with Juntos Farm produce
Cooking as a team, under time pressure and with assigned roles that keep rotating, reveals how a group really organises itself: who takes charge, who goes quiet, who solves problems. Cooking Together at Sea brings that dynamic on board, with Juntos Farm produce as the base of the menu and the team itself as the kitchen.
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Photo by diluvi.com (Anna i Adrià) · CC BY 2.0
How it works on board
We split the group into stations — prep, cooking, table — and roles rotate periodically, so nobody stays on the easiest task the whole time. The on-board galley has its own space limits, which is part of the exercise: it forces communication and give-and-take.
The result is served on deck. The meal afterwards, with the boat at anchor and no rush, is usually where the conversations that never happened in the galley finally come out.
Produce and logistics
The menu is built with Juntos Farm produce, adapted to the number of guests and to any dietary needs flagged in advance. It works well as a half-day session, leaving the afternoon free for swimming.
Frequently asked questions
Do people need prior cooking experience?
None at all. Tasks are split so any level can take part; the goal is team dynamics, not the culinary result.
Can specific allergies or diets be accommodated?
Yes, as long as you flag them when booking, so the Juntos Farm menu can be adjusted for each case.
