This week, the summer associates and the corporate department joined forces in the kitchen for a mystery cooking challenge that turned out to be one of the most creative (and delicious) team building exercises I have ever participated in.

We met at the prestigious Miami Culinary Institute, where we were welcomed with refreshments and a cheese board before the real challenge began. After laying out the ground rules, the program director divided us into four teams, each composed of a mix of partners, associates, and summer associates. Every group was given a basket containing a piece of salmon, a steak, and an assortment of fruits, vegetables and starches. Our task was to work with our teams to create two distinct dishes using only the ingredients provided. There would be no phones, no recipes, and much to Melissa Pallett-Vasquez’s dismay, no Instacart orders for special ingredients.

After the clock was set to 75 minutes and Joshua Kaplan started playing some tunes, we were off. Each team quickly huddled to brainstorm their menu ideas, delegate tasks, and figure out how to make the most of their ingredients without overcrowding their plate. Thankfully, we had access to a sous-chef to answer our more technical culinary questions and manage a few ingredient-swapping negotiations that took place. (Special thanks to David Resnick for generously parting with a lemon for Team 2!)

The cooking process was as collaborative as it was chaotic. Whether someone was searing steak, roasting potatoes, or prepping vegetables, every team member jumped in to help. Everyone was working towards a shared goal: bragging rights and the unofficial title of Bilzin Sumberg’s Top Chefs.

The event was also a great way to get to know each other. Personalities, strengths, and leadership styles emerged quickly under pressure. The challenge served as a fun icebreaker for those of us unfamiliar with the members of the corporate department, and gave everyone a chance to work together creatively in an unusual setting.

Once time was up, each team plated their meals and presented them to Chef Paul for judging. He offered insightful, constructive feedback to each team regarding their presentation, technique and flavor profiles. Ultimately, the culinary crown went to Team 3, made up of Ashley Ware, Devin Amdursky, Betsi Cobas, and Robert Lee.

After the competition was done, everyone sat down and enjoyed a meal together, this time as one team. All in all, the cooking challenge was a refreshing way to connect with members of the firm, learn from each other, and see how well we work under pressure – with aprons instead of suits this time.

Check out Betsi Cobas and David Seifer’s photos below to see us in action!