Cooking Up Leadership
Keynotes, Presentations and Teambuilding Events

Award-wining keynote speaker and presenter Edgar Papke combines his over twenty years as a leadership coach and consultant with his culinary artistry and experience as a top-ranked chef to bring you these highly entertaining and high value presentations. Through this unique experience, participants will explore how to strengthen their leadership skills, build higher performing teams, and create better alignment through their organizations. All while engaging in a distinctive and one-of-a-kind culinary experience.

As a keynote presentation, Edgar offers the leadership lessons he learned as a top-ranked chef, all the while preparing dishes and demonstrating the application through cooking metaphors and their purpose. Lessons include how great leaders focus on results, create strong team cultures, leverage conflict as opportunity, develop high performing team members, and how they strive to win in highly competitive environments.

As a team experience, Edgar offers a highly interactive format that offers groups hands-on experience, preparing and sharing in a gourmet meal together. In the process, participants learn about how to become better leaders, explore the characteristics of high performing teams, and how to apply their experience to their business.

As a team or corporate event, whether the event is held in a cooking school, kitchen facility, or a participant’s home, Edgar will assist in the planning process to assure a lasting experience and successful set of outcomes, resulting in a shared experience that is entertaining, powerful, and memorable.

Edgar Papke’s Culinary Bio:
Once called “the new breed of American Chef” by the New York Times and a veteran of multiple television and radio appearances, Edgar’s culinary accomplishments and awards include:

A Degree in Culinary Arts from the Culinary Institute of America Recipient of The Culinary Institute of America’s coveted Frances L. Roth Award for Outstanding performance in the Culinary Arts Cordon Bleu Medal Recipient of the Culinary Institute of America’s Medal for Outstanding Service Inductee to The Master Chef’s Institute Third Place at The International Food Show Competition Recognition as a Toques Blanche (Paris) Societe Culinaire Philanthropique Silver Plate Edgar’s culinary expertise and art, as well as recipes have been featured on television, radio, and in numerous publications and cookbooks. These include: Nation’s Restaurant News; The Bergen Record; The New York Times; CBS Business Network; National Public Radio; Midday Live with Bill Boggs; The News Herald; Training Magazine.