cwinter474
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DebbieJ said:Anything with Phyllo dough.
laurichef said:Chopping chocolate in the food chopper on a warm day. Ugh!! It sticks together and forms 1 big clump!! Very hard to sell a food chopper when this happens.
stefani2 said:I would encourage Hosts to TRY to limit the amount of kids at a Show - I have had WAY too many before and it stressed EVERYONE out!
DebbieJ said:Anything with Phyllo dough.
cwinter474 said:These are GREAT, thanks guys.
Carrots stain? could you soak in a bleach/ water mix and remove???
Melty chocolate, wonder if you could freeze the chocolate before hand??
I present my hostess with a shopping check list, I even put little boxes next to the ingredients. Then I call my hostess before I head to her home and tell her I'm on my way, were you able to get ....... then we go over the list. Luckly Walmart it seems on every corner.
question..... what is Phyllo dough??? guess I've never made anything that requires it.
cathyskitchen said:It's actually really good, Carol. You carmelize the onions and garlic, and combined with the goat cheese and bacon, it's a really great flavor. I did it a bunch of times for shows, too, and everyone loved it.
MORFIA said:enter in the WRONG house---
yep met by a pit bull--
MORFIA said:enter in the WRONG house---
yep met by a pit bull--
cwinter474 said:My directior tells a story where she went to a house, they let her in, there were several people there all very nicely dressed in dark suits and dresses, they let her set up in the dining room because she asked where the kitchen was. She noticed there was quite a bunch of food already there. She got everything set up and sorta just was there, and then asked who was "so and so" because it was an over the phone booking with a lady she had never met.... they told her that she didn't live there, that they thought she was from one of the chruches bringing food for the family. The wife of the man that lived there had passed away and the funeral was later that evening.
Can you imaging!!!!
cwinter474 said:Ok, I will search that recipe and at least check it out. My mother-n-law is always looking for new dips, if we don't like it I can pass it down.
DebbieJ said:It's not a dip--it's a baked appetizer. You can find it under the old theme shows--Fall 06 I think.
DessertDivaFL said:Oh, my! I had that last Saturday at a show. Very hard to laugh it off after the 3rd interruption. :grumpy:
cwinter474 said:I now always ask about the size of the microwave. The dcb doesn't fit into so many of them.[/
cwinter474 said:QUOTE]
the worst was when it was my own mother's microwave that the dang thing didn't fit in!:balloon:
merego said:Double check the host when she is helping out with setting the oven or microwave.
The 30 minute chicken show turned into the 60+ minute chicken show because she didn't know how to work her microwave and the power setting was on low, not high.
Had another host pre-heat the oven to the wrong temp and set the timer wrong b/c she wasn't paying attention to what I was saying ( she admitted that) and the pizza crust was burnt. So much for interactive~ ha ha
Seriously? Who does that. I mean, for those of us not very technical, it's basically plastic. Who puts plastic in the oven?traci4tpc said:I did a show for a friend of mine once and asked her to put the micro cooker in the microwave to melt the butter...well a few minutes later we smelt something burning b/c she had put in on the stove. Was pretty funny
chefmeg said:cwinter474 said:I now always ask about the size of the microwave. The dcb doesn't fit into so many of them.[/cwinter474 said:QUOTE]
the worst was when it was my own mother's microwave that the dang thing didn't fit in!:balloon:
I have been in this situation a FEW times--Carrying a chicken across the street or to the neighbors house my host was watching!! The worst was we made a chocolate cake--next door---Poor kids were coming in from practice--and the smell was killing them---I offered to send 1-2 over---
CUZ I agree with the above posts---KIDS---lol it was easier to deliver--!!
traci4tpc said:I also won't do the Chocolate Raspberry trifle at a show again, I think it takes too long.
Chef Kearns said:I will also never continue with a show after I've seen a mouse because it came home with me in my bags! I was to grossed out!
CookingwithMary said:I won't do games again. A drawing, yes, but not games. Not my style.
Chef Kearns said:I will never demo the Warm Nutty Caramel Brownies. They are soooo yummy, but the darned things are too much work with peeling the Rolos and stuff!
chefmeg said:I will NEVER demo the nonstick abilities of our cookware by burning a slice of cheese...........smoke detectors went off and the smell stayed in my hosts house for days!
ChefEileen said:Little hi-jack - My director had us come over to practice some of the new recipes in the F/W SB and my job was to do the Apple Tartlets. Well it just killed me not to eat all the Werther's soft caramels as I was putting them in the tart pan :cry: I did my job and then I treated myself to some of them.
One of my cluster mates said, she didn't know how I stopped myself from eating them, because she saw my eyes light up when I saw them in the bowl.:love: End of hi-jack
chefann said:The Rolos that come in a roll (not the bag) aren't individually wrapped - use those instead. Then you only have 4 wrappers to take off.
Chef Kearns said:At my store the rolls of rolos were more expensive by alot than the bag.
The biggest mistake I've made at a show was not being prepared with all the necessary supplies and ingredients for a recipe. This resulted in a lot of wasted time and a less-than-perfect demonstration. Now, I always make sure to double check my list and have everything I need before the show starts.
Yes, there was one product that I stopped demonstrating because it didn't seem to interest or appeal to my customers. Instead, I focus on showcasing products that have received positive feedback and have proven to be popular with my audience.
Yes, I have had a recipe fail during a demonstration. It can be embarrassing and frustrating, but the key is to stay calm and improvise. I always have a backup plan in case something goes wrong, and I try to make light of the situation and keep the atmosphere light and fun.
Yes, I always make sure to ask my guests beforehand if anyone has any allergies or dietary restrictions. I avoid using products or ingredients that may cause an allergic reaction or are not suitable for certain diets. It's important to accommodate all guests and make sure everyone can enjoy the demonstration.
If I encounter a difficult or uninterested audience, I try to engage them by asking questions and getting them involved in the demonstration. I also make sure to keep the energy and enthusiasm high to keep everyone engaged. If all else fails, I focus on the guests who are interested and make sure they have a great experience.