Been to a Cooking Show Live with a Celebrity Chef?
- Thread starter soonerchef
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Discussion Overview
This thread centers around participants sharing their experiences and excitement about attending cooking shows featuring celebrity chefs, particularly Tom Marston. Participants express their anticipation for upcoming shows and share anecdotes from past events.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, expresses excitement about attending a cooking show with Tom Marston and plans to share their experience afterward.
- Another participant mentions attending a show by their director and recalls a memorable conference show, although they do not remember the chef's name.
- Several users mention the concept of a "cookless cooking show" where the chef does not cook during the event, which some find intriguing.
- One participant shares their experience of seeing Nancy Jo Ryan at a cluster meeting, highlighting her motivational talk and personal connection.
- Another participant describes Tom Marston's engaging style, noting his humor and unique approach to shows, including how he interacts with guests and encourages them to sell products to one another.
- One participant shares details about Tom's show format, including the use of prepared dishes and the distribution of informational folders to guests.
Areas of Agreement / Disagreement
Views differ regarding the effectiveness and appeal of the "cookless cooking show" format, with some participants expressing enthusiasm while others are uncertain about its execution.
Contextual Notes
Participants share personal experiences from various cooking shows, indicating a mix of excitement and curiosity about different presentation styles and the impact on their own consultant practices.
Who May Find This Useful
Consultants interested in learning about different cooking show formats and engaging presentation styles may find the shared experiences valuable.
dannyzmom
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Ginger428
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every last detail!!
heat123
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whiteyteresa
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Momma23boys
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Cindycooks
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pamperedval
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I got to see Nancy Jo Ryan herself! She is the sweetest lady and it was an honor and privilege to meet her...
She came to the cluster meeting as a special guest - she's my PC Grandma (my director's director) and did a talk for us and presented her show. It was really cool because she tells you that she doesn't do anything "special" and that anyone can do what she does - it was very motivational to hear how far she has taken her business from just starting to earn money for Christmas one year!
She came to the cluster meeting as a special guest - she's my PC Grandma (my director's director) and did a talk for us and presented her show. It was really cool because she tells you that she doesn't do anything "special" and that anyone can do what she does - it was very motivational to hear how far she has taken her business from just starting to earn money for Christmas one year!
cat
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soonerchef said:I am going to a Cooking Show Live with Tom Marston here in a few hours. I am soooo excited, I hope that I learn something new. When I get back I will post how it went...that is if you guys want to know!
Anyone else been to one with someone spectacular?
I saw Tom Marston last month at a meeting in New Jersey. I'm wondering if he'll do the same thing he did at our meeting....a COOKLESS COOKING SHOW. He said since the beginning of this year, he has NOT been cooking at the show! He just brings a dish that is already made and then has all the guests SELL the products to one another. It's a very interesting concept. I don't think I could do it! You've gotta be super-confident to do that, in my opinion! But then I see his sales each month in the Consulant News and I know it works for him!!
Can't wait to hear how it went! Let us know!!
Cindycooks
Silver Member
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soonerchef
- 1,523
Okay, here goes...........
First let me start by saying Tom has to be one of the funniest people that I have ever met, he has no problem with sarcasim or playing rude and it was just too funny.
So here are some personal tid-bits about him, Tom is on show # 1161 (funny side story, he was going to quit after show 4, but there was a heckler in the audience that made him do more shows because he had to prove that he wasn't like other consultants...this heckler is the reason he is around today), has made TPC in 5 catagories and is in Wave 1. He pulls down over 6 figures and does 3-4 cooking show a week with another 20+ catty shows a month. He and his partner just bought a 5600 sqf, $900k house!!! He feels like he didn't recruit enough in the beginning and if he had just recruited 1 person every 6 months, by now (his 10th year) he should have a minimum of 512 in his downline...and that is just the power of 1! His big thing this year is "If I forget, I forget...Have a blast, just ask!"
Tom does not demo at the shows, he brings a recipe already prepared with him...he likes to to the Pineapple Upside Down Cake, Rice Cooker Cakes, anything with Won Ton wrappers, and his favorite is Pull Apart Bread! He usually passes out the food at the beginning and lets them snack while they chit chat. He has the host pass out the folders that he uses, just a manilla folder with his name and # and in the folder he has Imagine More brochure
(EE97 on supply order), need more $ flyer, take a closer look flyer, write in receipt and NO catalog. He tells everyone that they can keep the entire folder and that is where he wants them to keep their future PC receipts. He tells his guests that he wants them to write down the things that they want on their receipt and that they will get a catalog at the end of the show to take home and browse through. Now, Tom knows all of the product codes and prices and he gives them when he speaks of a product...pretty impressive!! He also cut his finger on the APCS at his first show...
Tom starts his demo with talking about the recipe and making sure the host has passed out the folders. He has the guests write their info on the receipts and then has them write in Tom's info because it takes 4-6 repetitions for someone to remember something. Then his whole show is about an hour and the whole show is mainly the introduction. Tom asks guests what their name is, what 2 words describe them in the kitchen (Tom's was, "quick and easy...no not me, in the kitchen silly"...) and then what their favorite product is. He then asks them what they like to do with it, then he gives info about it or tells a story and then he will ask 3 questions...is it easy to clean? is it easy to use? and would you recommend it to everyone here today? He feels like this way the guests are selling themselves and not him being the slimey sales person. At the end he talks about (and tells everyone that they should do these three steps)...Why you started with PC, what you have gotten out of PC and what you look forward to getting out of PC...and then ask every person at the show about booking a show and what size apron would they like.
Things that I liked about Tom's demo were...he didn't give hosts an option to say no to booking a show. For example...Suzy Guest has a SA bowl, he asks how she got it. Was is from hosting or guesting a show, if it was as a host or as a guest then she needs to host a show to get more SA free and all she has to do is just submit 6 orders and get the SA bowl next month for 60% off. If she were to submit over $200 in sales for a catty show he would buy the host special for them as a gift, he feels that it is worth the $$ since he would still make $45 for typing in 6-7 orders and spending 15 minutes at the comupter...who makes $45 for 15 minutes worth of work? Tom also has a "bucket buddy" and this thing is awesome, it's a white painters bucket with this green tool belt thing for the bucket, he puts all of the small tools in that and then takes the rolling tote, crate and that is it. He gives each host a "thanks a million" thank you card after the show with a $1 Powerball ticket for the next week taped inside the note (I thought that was a really neat thing). He tries to have every hosts show be the kick off show for their business and really gives them little chance to say no, if they quit in 4 shows then they quit...but most stick around, especially when he gets their first 6 shows for them.
Here are some product tips that I learned (these are all things that I didn't know specifically)
*Micro-Fiber Towels, soak up more than 2 cups of water
*Non cookers can do their danties in woolite in the QSP
*Pizza Cutter, beveled on both sides and not just one like the others
*Knives are chromium and stainless steel, if there is too much chromium in the knife then you can get rust spots...that's why some have spots and others don't
*It's de-icing gel in the ICD, it will melt through a gallon of ice cream if left in
*Saran wrap only clings to glazed stoneware
*if you put the garlic into the hopper hump side up the skin should stick to the bell
*jarred garlic will start to harbor bacteria after 3 weeks b/c it needs to breath
*my favorite is...a bowl for the KitchenAid mixer will cost $59, our SS Bowls will fit perfectly into the hole in the mixer...each bowl fits and because it has a rubber bottom it doesn't have to lock in...how cool is that?
I also have a sheet that he uses for host coaching that I will post when I get the e-mail version of it, Tom uses a lot of post cards for reminders and usually doesn't talk to the host personally until two days before the show.
Sorry about any typo's but it's early and this is a long post and I am not going back to check it!
First let me start by saying Tom has to be one of the funniest people that I have ever met, he has no problem with sarcasim or playing rude and it was just too funny.
So here are some personal tid-bits about him, Tom is on show # 1161 (funny side story, he was going to quit after show 4, but there was a heckler in the audience that made him do more shows because he had to prove that he wasn't like other consultants...this heckler is the reason he is around today), has made TPC in 5 catagories and is in Wave 1. He pulls down over 6 figures and does 3-4 cooking show a week with another 20+ catty shows a month. He and his partner just bought a 5600 sqf, $900k house!!! He feels like he didn't recruit enough in the beginning and if he had just recruited 1 person every 6 months, by now (his 10th year) he should have a minimum of 512 in his downline...and that is just the power of 1! His big thing this year is "If I forget, I forget...Have a blast, just ask!"
Tom does not demo at the shows, he brings a recipe already prepared with him...he likes to to the Pineapple Upside Down Cake, Rice Cooker Cakes, anything with Won Ton wrappers, and his favorite is Pull Apart Bread! He usually passes out the food at the beginning and lets them snack while they chit chat. He has the host pass out the folders that he uses, just a manilla folder with his name and # and in the folder he has Imagine More brochure
(EE97 on supply order), need more $ flyer, take a closer look flyer, write in receipt and NO catalog. He tells everyone that they can keep the entire folder and that is where he wants them to keep their future PC receipts. He tells his guests that he wants them to write down the things that they want on their receipt and that they will get a catalog at the end of the show to take home and browse through. Now, Tom knows all of the product codes and prices and he gives them when he speaks of a product...pretty impressive!! He also cut his finger on the APCS at his first show...
Tom starts his demo with talking about the recipe and making sure the host has passed out the folders. He has the guests write their info on the receipts and then has them write in Tom's info because it takes 4-6 repetitions for someone to remember something. Then his whole show is about an hour and the whole show is mainly the introduction. Tom asks guests what their name is, what 2 words describe them in the kitchen (Tom's was, "quick and easy...no not me, in the kitchen silly"...) and then what their favorite product is. He then asks them what they like to do with it, then he gives info about it or tells a story and then he will ask 3 questions...is it easy to clean? is it easy to use? and would you recommend it to everyone here today? He feels like this way the guests are selling themselves and not him being the slimey sales person. At the end he talks about (and tells everyone that they should do these three steps)...Why you started with PC, what you have gotten out of PC and what you look forward to getting out of PC...and then ask every person at the show about booking a show and what size apron would they like.
Things that I liked about Tom's demo were...he didn't give hosts an option to say no to booking a show. For example...Suzy Guest has a SA bowl, he asks how she got it. Was is from hosting or guesting a show, if it was as a host or as a guest then she needs to host a show to get more SA free and all she has to do is just submit 6 orders and get the SA bowl next month for 60% off. If she were to submit over $200 in sales for a catty show he would buy the host special for them as a gift, he feels that it is worth the $$ since he would still make $45 for typing in 6-7 orders and spending 15 minutes at the comupter...who makes $45 for 15 minutes worth of work? Tom also has a "bucket buddy" and this thing is awesome, it's a white painters bucket with this green tool belt thing for the bucket, he puts all of the small tools in that and then takes the rolling tote, crate and that is it. He gives each host a "thanks a million" thank you card after the show with a $1 Powerball ticket for the next week taped inside the note (I thought that was a really neat thing). He tries to have every hosts show be the kick off show for their business and really gives them little chance to say no, if they quit in 4 shows then they quit...but most stick around, especially when he gets their first 6 shows for them.
Here are some product tips that I learned (these are all things that I didn't know specifically)
*Micro-Fiber Towels, soak up more than 2 cups of water
*Non cookers can do their danties in woolite in the QSP
*Pizza Cutter, beveled on both sides and not just one like the others
*Knives are chromium and stainless steel, if there is too much chromium in the knife then you can get rust spots...that's why some have spots and others don't
*It's de-icing gel in the ICD, it will melt through a gallon of ice cream if left in
*Saran wrap only clings to glazed stoneware
*if you put the garlic into the hopper hump side up the skin should stick to the bell
*jarred garlic will start to harbor bacteria after 3 weeks b/c it needs to breath
*my favorite is...a bowl for the KitchenAid mixer will cost $59, our SS Bowls will fit perfectly into the hole in the mixer...each bowl fits and because it has a rubber bottom it doesn't have to lock in...how cool is that?
I also have a sheet that he uses for host coaching that I will post when I get the e-mail version of it, Tom uses a lot of post cards for reminders and usually doesn't talk to the host personally until two days before the show.
Sorry about any typo's but it's early and this is a long post and I am not going back to check it!
mrssyvo
- 1,929
soonerchef
- 1,523
mrssyvo said:
Your welcome, it's my pleasure. My new recruit that I took with me last night was laughing at me and I told her that my note taking was for my fellow cheffers that couldn't be here with me, not sure she understood even then...she will soon though as I am buying her a membership for this site.
Ginger428
Gold Member
- 4,361
thank you sooooooooooooo very much for sharing with us.
jwpamp
- 1,614
pamperedjamie
- 21
soonerchef
- 1,523
This guys is so freaking funny...
Also, his cooking show avg is $1200...could you imagine. And, he never lets host send less than 40 invites, if they say that they don't know that many people he will say "come on...if you died tomorrow there would be more than 40 people there" if they say that there wouldn't be then he has that host find a co-host and each sends out 20 invites. He has had a few shows with 3-4 people but mainly has 15-20 at all shows!!
Also, his cooking show avg is $1200...could you imagine. And, he never lets host send less than 40 invites, if they say that they don't know that many people he will say "come on...if you died tomorrow there would be more than 40 people there" if they say that there wouldn't be then he has that host find a co-host and each sends out 20 invites. He has had a few shows with 3-4 people but mainly has 15-20 at all shows!!
jenniferlynne
- 1,995
I have a show tomorrow and I may try his no-cook show and see how it goes. I am still trying for that $1000 show. My host tomorrow already has over $200 in outside orders, but she only invited about 17 people to the show 
I also haven't been able to get a hold of her since she booked her show. The only reason I know about the outside orders is because of a mutual friend. Normally I would assume she was avoiding me and not wanting to have it, but I hear she is working hard to get orders, so who knows what is up.
I also haven't been able to get a hold of her since she booked her show. The only reason I know about the outside orders is because of a mutual friend. Normally I would assume she was avoiding me and not wanting to have it, but I hear she is working hard to get orders, so who knows what is up.
chefjeanine
Gold Member
- 2,978
Sooner PC
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Frequently Asked Questions
What is a Cooking Show Live with a Celebrity Chef?
A Cooking Show Live with a Celebrity Chef is an interactive event where a well-known chef demonstrates cooking techniques, shares recipes, and engages with the audience. Attendees can watch the chef prepare dishes, ask questions, and sometimes even taste the food being made.
How can I find out if a Cooking Show Live with a Celebrity Chef is happening near me?
You can check local event listings, culinary schools, or community centers for upcoming cooking shows. Additionally, follow your favorite celebrity chefs on social media or subscribe to their newsletters for announcements about events in your area.
What should I expect during the Cooking Show?
During the Cooking Show, you can expect a lively atmosphere with cooking demonstrations, tips and tricks from the chef, and opportunities to participate in Q&A sessions. There may also be chances to sample dishes and purchase products used during the show.
Can I purchase products from the Cooking Show?
Yes, many Cooking Shows offer the opportunity to purchase kitchen tools, cookbooks, and other products featured during the demonstration. Often, there may be special discounts or exclusive items available only at the event.
Is there an age limit for attending a Cooking Show Live with a Celebrity Chef?
Age limits can vary by event. Some Cooking Shows may be family-friendly and welcome all ages, while others might have restrictions for younger attendees. It's best to check the event details or contact the organizers for specific age requirements.
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