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Lead Buzz 06/05

Bonding in the kitchen, losing vacation days and more

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This story appears in the June 2005 issue of Entrepreneur. Subscribe »

As health-care costs have risen, 401(k) employer contributionshave fallen and other perks have become more expensive,entrepreneurs have searched for inexpensive ways to boost staffmorale. Now, some companies have found a way--in the kitchen. PollyTalbott, 54, owner and director of A la Carte CulinaryServices Ltd. in Long Island, New York, says the number ofcompanies coming to her for employee cooking classes has risensharply in the past five years. "People are realizing thecorporate benefits of classes," Talbott says.

Talbott's experience isn't unique. The famed Instituteof Culinary Education in New York City has reported a 30 percentincrease in corporate bookings over the past two years, and severalother culinary institutes are developing corporate programs.

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