COOK: Great ingredients for creating community at work

If we thrive better together, and good relationships help with performance, then how can we successfully create and nurture strong communities at work?

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Céline Schillinger

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Abigail Wilmore

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Nature of Work


Our quality of life is dependent on the nature of our relationships – a fact often forgotten in busy work settings. At award-winning UK home-ready meals company, COOK, the team actively focuses on helping staff to thrive. It is intentionally inclusive, has a clear values system and works hard at providing a warm welcome to every customer, believing that food helps to bring people together.

In this episode of Rewilding Work with Paul Miller, DWG’s Founder and Chief Creative Officer Paul Miller meets COOK’s Co-CEO, Rosie Brown. Together, they discuss COOK’s approach and the ingredients it relies upon to create a community that flourishes. Rosie describes the practicalities of growing a culture that focuses on individuals and remains true to the company’s family roots.

We also hear from expert commentators Abigail Wilmore, Chief People Officer at Dr Barbara Sturm and Founder of People Flow Consultancy, and Céline Schillinger, Founder and CEO of We Need Social. They reflect on this fascinating discussion and add their own perspectives to the conversational cooking pot.

Rewilding Work helps give focus to the view that, if we change the world of work, we can change the wider world. Creating communities where individuals truly thrive is a step on this journey. So, for a warming conversation seasoned with insights and Paul’s three ‘seeds of wisdom’, watch today.

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Paul Miller
Paul Miller is Chief Creative Officer and Founder of DWG, and has given many inspirational talks on the digital future of work, for Microsoft, IKEA, Google, Accenture and Harvard Business Review, and written three books. His latest book is Nature of Work – The new Story of Work for a Living Age


Portrait of Rosie Brown, Co-CEO of Cook!
Rosie Brown is the Co-CEO of Cook, an independent, family-owned company making and selling homemade frozen food. Rosie was the company's first Head of People, which remains at the core of her work today.

As we were growing the business, there was lots of advice on how to scale profits, how to scale business, how to scale product, but there was very, very little advice on how on earth do you begin to scale that start-up culture and keep relationships strong and healthy?


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