How Many of You Do the Recipe Before the Show?

[Morvin]

okay a saw it on here once upon a time where everyone was talking about weather the did the recipe before the show and just did an "air" demo and explained the tools used. Or if you still do the regular demo. I was just wonder what everyone is doing out there!!and if you do the recipes prior to the show what kind of recipes do you do?? Just trying to pick everyone brain.
Thanks
Heather

 

[pamperedgirl3]

I do an actual demo during the show, but try to do as much prep before as I can. However, I'm wanting to go more towards a no-demo show to give guests more time to chat & look through the catalog. I was thinking of maybe starting that in March with the new season. I could set up stations with a cucumber/potato, etc., for guests to try out products & still do intros where everyone talks about their fave products.

What I'm wondering--for those of you who do not do the demo, do you give your hosts the option, or just say that's what I do? I was thinking of offering the option (of course really talking up the no-demo).

 

[ChefAggi]

I try to do as much prep work as I can at home, that way I am not wasting too much time in front of everyone doing other things when I could be spending that time promoting more products.

Cheers

 

[Grandmarita]

Lately, it depends on the number of guests expected. More than 8-10, I make a recipe at home, and then demo another at the Show. i.e. Peanutty Brownie Pizza base pre-baked and decorate at show. Prepare and bake the
Chocolate Turtle cake at the show, and decorate with slices of Strawberries rather than chopped nuts. Most of my hostesses chose to offer one dessert with "no nuts" to give their guests a choice. My hostesses and guests like to see something being prepared, and enjoy coming up and using the tools.

 

[Staci]

Hi Heather!

Thanks for bringing up this topic. As a pampered chef consultant, I always do the recipe before the show and do an "air" demo during the actual presentation. I find that this helps me to be more confident and comfortable with the recipe, which in turn makes the presentation smoother and more engaging for my audience. Plus, it allows me to share any tips or tricks I've learned while making the recipe.

As for the types of recipes I do, I like to mix it up and offer a variety of options. Sometimes I'll choose a popular or seasonal recipe from the current catalog, other times I'll do a classic pampered chef recipe that everyone loves. I also like to incorporate recipes that showcase different tools and techniques, so my guests can see the versatility of our products. It's all about finding a balance and keeping things interesting for my guests.

I hope this helps and happy cooking!