Delphine Moreau has taken an innovative approach to team building and problem solving by founding her company, Faridelle. Through her workshops, she uses cooking as a tool to foster connections and resolve challenges in various organizations.
A Journey from Public Service to Entrepreneurship
Delphine Moreau, a book lover, storyteller, and yoga enthusiast, worked for many years in the public sector after completing her higher education. A mother of two teenage daughters, she decided to go back to school to pursue additional training. She earned a CAP in cooking, completed courses in animation, and learned about participatory project development.
Just a year ago, she launched Faridelle, her own business. Since then, she has traveled wherever her expertise is needed. Her primary area of focus is the Champagne Conlinoise and Pays de Sillé regions (4CPS), where she helps local organizations tackle internal challenges.
Cooking Up Solutions
“I primarily target small to medium-sized organizations, such as artisans, municipalities, and associations,” Moreau explains. “I help teams understand each other and solve their problems.” Sometimes, a single session is enough, but ongoing support may be necessary in certain cases. For Moreau, cooking is the catalyst that brings people together and fuels conversation.
Her workshops are designed to help participants communicate better, build stronger relationships, and work through issues as a team. In each session, cooking becomes the pretext for collaboration and shared problem solving.
A Recent Workshop: Entrepreneurs Coming Together
Last Friday, Delphine hosted one of her workshops in Le Mans, at the Let’s Co Up cooperative on Rue du Docteur-Leroy. The goal of this workshop was to create connections between local entrepreneurs. The format was a quick 30-minute session. The five participants came from various backgrounds: a graphic design specialist, an investor, a travel planner, an engraver, and a project manager. To break the ice, Moreau started with introductions around the table.
The pantry was introduced: chickpeas, sardines, garlic, lemons, flour, zucchini, sugar… Next, the available kitchen tools were shown. Each participant jotted down recipe ideas on Post-its. The group then evaluated constraints—no oven, so no chocolate cakes, for example—and after a quick poll, the final dishes were selected. Teams formed, hands were washed, and the cooking began.
Building Bonds Through Cooking
During the cooking process, participants naturally began interacting. Catherine, for instance, noticed her neighbor struggling to grate a carrot and suggested using a coarser grater. This small exchange helped create a connection. Throughout the preparations, participants shared insights about their respective professions and floated ideas for future collaboration. The atmosphere quickly became cooperative, and, in no time, everyone was engaged in lively conversation.
As the dishes came together, so did the group. Ideas were exchanged, professional experiences were shared, and new relationships were built—all over the cutting board.
Reflecting on the Experience
Once the cooking was done, everyone sat down to enjoy their creations and reflect on the experience. Dominique, one of the participants, expressed his satisfaction: “For the first time in five years, I’ve taken part in a workshop that feeds both the body and the mind!”
Faridelle’s unique blend of culinary creativity and team-building techniques continues to strengthen ties within local communities and organizations. Moreau’s approach has shown that sometimes, all it takes is a shared meal to bring people together and spark meaningful conversations.
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