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Video: Scrumptious start

How consultants learn the ropes.

Picture perfect: Chef and coach Vincenzo Paradiso (his real name!) gives Porsche consultants Koray Yazici (left) and Robin Arndt a textbook demonstration on how to carve tender veal fillet. Photo: Porsche Consulting.
Dr. Julia Seeßle prepares the flank steak. The Sicilian head of the Targa Florio culinary school keeps an eye on everything. The meat will not be cooked in a pan, but rather right on the Japanese teppanyaki – a hot steel griddle. With a little olive oil, pepper, and salt. That’s all it needs. Photo: Porsche Consulting.
Wenjia Su comes from China, but her appetizer is Italian. A new interpretation of vitello tonnato – veal tatar with lime sorbet, foamed soy and tuna sauce. Photo: Porsche Consulting.
Franziska Krasnici kneads bread dough on the stainless steel surface of the kitchen island. The black and white background shows the Porsche 908/02 at the Targa Florio endurance race in Sicily in 1969. Photo: Porsche Consulting.
Wenjia Su rolls out the pasta dough. The machine makes her work easier. Photo: Porsche Consulting.
Where do we go from here? Consultants like solutions that come from teams. Photo: Porsche Consulting.
Finish line. The flank steaks are done. Dr. Julia Seeßle is eager to test the result. And to hear the expert’s verdict. Photo: Porsche Consulting.

All new employees at Porsche Consulting undergo an intensive initial training period to prepare for their consulting work. They spend three weeks in group seminars led by company managers, finding out everything about the management consultancy’s methods, recipes, and ingredients. But theory is not everything. What ultimately counts is how you put it into practice. The goal is to achieve measurable results. Or, to put it another way, results you can experience. The situation is similar to a cooking course. At the end you test how the meal tastes. So it made sense that five consultants would meet with Vincenzo Paradiso shortly after they joined Porsche Consulting. This top chef with an appealing last name and Italian parents runs a culinary school painted all in white at a gallery for legendary vintage automobiles in the town of Böblingen near Stuttgart. Consultants Dr. Julia Seeßle, Koray Yazici, Robin Arndt, Wenjia Su, and Franziska Krasnici were first issued essential kitchen gear: aprons. Responsibilities were quickly assigned. There’s not much talking in professional kitchens. Instead, everyone set to work cleaning vegetables, carving meat and fish (true cutting skills need to be honed), and whipping cream. Men who like to barbecue are particularly fond of the teppanyaki—a very hot griddle on the kitchen island. It takes the place of a pan, and does a particularly elegant job of cooking steaks and tuna. Oh yes, the hors d’oeuvres were a “somewhat different” version of vitello tonnato: veal tartare on lemon sorbet with foamed soy and tuna sauce. Learning the ropes can indeed be scrumptious.