Need Feedback for Fall Recipe Selections

Click For Summary

Discussion Overview

The thread centers around participants sharing their experiences and feedback regarding recipe selections for upcoming fall shows. One participant discusses their approach to preparing host packets with various recipe options, while others share their own methods and preferences for handling recipes during shows.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares their experience of preparing host packets with a list of recipes and ingredient options for the fall season.
  • Another participant expresses appreciation for the creativity of the recipe choices and the community's shared knowledge.
  • One participant notes the importance of emphasizing tools over recipes and suggests simplifying the material provided to hosts.
  • Another participant recounts their struggles with helping hosts choose recipes and how providing a list improved the process.
  • One participant mentions their directors' approach of focusing on a single recipe each month, which differs from the multi-recipe approach discussed.
  • Another participant shares their exploration of drink recipes and how they incorporate fresh ingredients into their offerings.
  • One participant states they prefer not to provide choices and instead focus on one recipe type per month to simplify the process.
  • Another participant expresses interest in trying the single recipe approach and mentions a director who purchases ingredients for hosts to streamline preparation.
  • One participant highlights the utility of food prep bowls for demonstrating cooking techniques efficiently during shows.

Areas of Agreement / Disagreement

Views differ on the approach to recipe selection for shows, with some participants favoring a single recipe focus while others prefer offering multiple options. No clear consensus emerges on the best method.

Contextual Notes

Participants share personal experiences and preferences regarding recipe selection and preparation for cooking shows, reflecting a variety of strategies within the consultant community.

Who May Find This Useful

Consultants looking for insights on recipe selection and preparation strategies for their shows may find the shared experiences beneficial.

C
chefbilyeu
Messages
286
Hi everyone,
I am making all of my host packets for the Fall/Winter season ahead of time, and I'm including a list of recipes that my hosts can choose from. Some of these I've done tons of times, some are new. I also include a Theme Show flyer, with other recipe options, but not ingredients. I've attached both of these to this post. What do you think of my recipe choices that I've laid out with ingredients? I plan for hosts who want hands-on shows, regular demo shows, or who choose a theme show that isn't "recipe specific" (like Couples show, PMS show, etc.) to pick from these recipes.

These would be the only "non-themed" recipes I will do this fall, just FYI. Any tweaks, suggestions, or recommendations would be appreciated!
 

Attachments

Looks greatRebecca,
Both of those look great. I am so glad that I found a site with people that are more creative than I am. Thank you and everyone else for all the great post and sharing your knowledge.
Tammy
 
A thoughtBe sure to keep the emphasis on the tools, not on the recipe. On the positive side, this is a beautiful array of choices - what a wonderful, creative list! On the negative side, you give your host/hostess a lot of material to wade through. I tend on the wordy side myself, so I speak from experience. My director is working with me to keep it simple.

Good luck; you have great energy and enthusiasm.
 
  • Thread starter
  • #4
The main reason I did this was because I have always been HORRIBLE with my hosts about choosing recipes. The conversation always went something like this:
"So what type of recipe would you like: appetizer, main dish, or dessert?"
Okay, so is there anything you're allergic to or absolutely despise eating?
Okay, would you like something (mexican, italian, american. etc) (chocolate, fruity, etc.), etc...
Well, how about (this or that) recipe? Or, did you have something more specific in mind?
-or-
Okay, well, let me look around my recipes and I'll get back to you..."

UGH! I was horrible! The worst was when the host would ask for something specific, and I'd have to search for it and make it before the show. As many times as my director told me to give her three choices, I JUST COULDN'T DO IT! lol...I'm kinda a pushover about that...

I did a trial run of this this Spring, and it went over well. The hosts were pleased to have the recipe choices in front of them, as well as the ingredient list. That way, they knew how much they would have to buy, and what they had on hand. I hated talking about recipes, then trying to give my host her list of ingredients. It just took too much time, I thought.

I still make between 50-75% of the recipe before the show, at the hosts house. My actual cooking demo is only about 20 min. The rest of the time I talk about cookware, stoneware, specials, recruiting, and my top ten list.

Thanks for the feedback so far!!! I appreciate it!
 
That's differentBoth my director and my upline exec.director do only one recipe a month! I love them both. My director did Chicken Taco Soup all last winter. My upline exec.director did SS Cool Ranch Pizza for the first 3 years she was a consultant, then the seasonal version in Stoneware Sensations for the next 5 years!! So - my experience is different than yours. One benefit to just doing single recipes, is it keeps folks coming to future shows for different recipes.

They use the line, "The recipe I am making this month is -----."

I'm exploring drink recipes - fresh lemonade featuring QSP and USG - 4 small or 3 large lemons sliced into QSP, 1 c sugar, 2 qts water - plunge just until sugar is dissolved, YUM! When empty, add another 1 c sugar to lemons and plunge about 30 times. Good stuff! Ohh- it doesn't last more than about 5 or maybe 6 hours. The next day, the rind or pith makes it very bitter and undrinkable. You can pour it into another pitcher with no lemon rind, and it keeps a few days like that. Never as good as when it is made fresh!

Raspberry lemonade by hand crushing 2 handfulls of raspberries and mixing them in with the lemonade. Strawberry lemonade by chopping 5 or 6 strawberries, mixing them in. Slice 2 more on ESP and float them in the drink.

I'm going to post recipes that sell products on the recipe thread.
 
I agreeSorry to say, I don't give choices... I have one type of each that I make for the month (appetizer, dessert or main). I cannot do the catering thing...more power to you though!!!

I do like the whole thing you got going though with the flyer...and the letter rocks!!! Thanks for the idea, b/c I find hosts do start preparing lots of food, which may deter others from wanting to host their own show!! Great work!!
 
Last edited:
  • Thread starter
  • #7
Wow...one recipe per month. I guess I really am a pushover :)

Scott...great twist to the homemade lemonade, which I LOVE! I add a can of pineapple juice to the lemonade when doing a Hawaiian recipe or summer recipe...soooo yummy!

Thanks again!
 
I have heard about the one recipe approach, too...and would really like to try it out. Additionally, one of my directors purchases the ingredients for the host and charges them $15. Since she is only doing one recipe in a given month, she is able to buy in bulk and save $$, too (not to mention cut down the pre-show prep time by doing it at home!). All of this appeals to me...I just don't know how to put it into action!
 
If you haven't gotten the Food Prep Bowls yet, order them - do all of your prep, except 1 strawberry to slice - or 1 carrot to grate - or half a tomato to slice, etc. to show folks the "idea" of cutting, chopping, slicing, etc. without them having to sit through you doing it. It can chop your show time in half!

Now--if only I could practice what I preach :(
 
Not to mention that is showcases the prep bowls beautifully!
 

Frequently Asked Questions

What types of recipes are being considered for the fall selection?

The fall recipe selections typically focus on seasonal ingredients and comfort foods. This may include hearty soups, warm casseroles, and festive desserts that utilize ingredients like pumpkin, apples, and root vegetables.

How can I provide feedback on the recipe selections?

You can provide feedback by filling out a survey that will be sent to you via email or by participating in a feedback session during our upcoming team meeting. Your insights are valuable in shaping our fall offerings!

Will there be any new products featured in the fall recipes?

Yes, we often introduce new products that complement our fall recipes. These may include seasonal cookware, baking tools, or specialty ingredients that enhance the cooking experience.

When will the final fall recipe selections be announced?

The final selections will be announced by the end of the month, allowing time for feedback to be incorporated. We aim to finalize the recipes in early September to prepare for the fall season.

Can I suggest my own recipes for the fall selection?

Absolutely! We encourage everyone to share their favorite fall recipes. Please submit your suggestions through the designated feedback form, and we will consider them during our selection process.

You must log in or register to reply here.

Similar Pampered Chef Threads

What are some easy Fall recipe ideas for a busy expecting mom?
  • emiscookin
    • Pampered Chef Recipes
Replies
4
Views
2K
ChefCKHall
Simple Vegan and Gluten Free Dessert Recipe?
  • kristamk
    • Pampered Chef Recipes
Replies
2
Views
2K
Admin Greg
Katie's Recipes and Themes for Hostesses
  • Katiek77
    • Pampered Chef Recipes
Replies
5
Views
2K
cheflorraine
Planning a Fall-Themed Show: Need Ideas & Recipes!
  • AshleyAllison
    • Pampered Chef Shows
Replies
4
Views
3K
mspibb
anApple Tart Recipe for You to Try This Fall
  • esavvymom
    • Pampered Chef Recipes
Replies
13
Views
3K
deanna_g
What are some fall recipe options for updating a Recipe Selections flyer?
  • melindag
    • Flyers and Letters
Replies
2
Views
1K
Admin Greg
New Fall Recipe Ideas for Your Upcoming Show - Get Inspired!
  • Karen
    • Recipes and Tips
Replies
8
Views
2K
raebates
February Afternoon Show Recipes: Tips and Inspiration for Your Next Event
  • kcjodih
    • Pampered Chef Recipes
Replies
9
Views
2K
sherylscooking
Chocolate Martini Recipe & Theme Show Ideas
  • Pampchefjen
    • Pampered Chef Recipes
Replies
5
Views
3K
pamperedalf
Transform Your Host and Show Recipe Selection for Maximum Sales
  • TheFreddiesCook
    • Pampered Chef Recipes
Replies
5
Views
2K
Sheila
Back
Top