asnoderly
- 4
I tried this theory at my last show. I did not have any complaints from guests, but I felt like I had failed them as a Pampered Chef Consultant. I'm not sure if it was the big space I had to spread out on, or that I honestly did not have a ton of stuff. I made the Grilled Chicken Al Fresco in the DCB as well as the Rocky Road Brownie in the DCB. The hostess had a DCB so I only carried one, but other than that I only took the items I needed to complete my recipes. I'm trying to cut back how much I carry. I'd love to get it where I only have to use the Carry Less, Sell More tote. Has anyone had any of the same experience or any advice?