Cooking Dilemma: What to Make for My Big Monday Night Show!

Click For Summary

Discussion Overview

The thread centers around participants sharing ideas and experiences related to planning a cooking show, specifically what recipes to prepare and how to engage guests during the event.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, is considering making two recipes at home and demo-ing one at the show.
  • Another participant suggests making a salad, specifically mentioning the colossal chopped salad, and a dessert like the black forest trifle.
  • Several users mention using small bowls for dips or toppings, with one noting that crinkled veggies look appealing and hold more dip.
  • One participant shares their experience of a previous show where guests participated in making recipes, resulting in high sales and positive feedback.
  • Another participant emphasizes the importance of bringing the Chillzanne Rectangular Server for serving deviled eggs, especially with Easter approaching.

Areas of Agreement / Disagreement

Views differ on the best recipes and serving methods, with no clear consensus on a single approach to take for the cooking show.

Contextual Notes

Participants share personal experiences and preferences regarding recipe choices and show formats, reflecting a variety of cooking styles and audience engagement strategies.

Who May Find This Useful

Consultants looking for inspiration on recipes and show formats may find the shared experiences and suggestions beneficial.

J
jodistrauss
Messages
202
I have a big show on Monday night that I am doing as a "free cooking show". Here's my dilemma: :eek: What do I make??

I have the new products and some of the SA line so I am great shape display wise. But what do I put IN them??:confused:

I am thinking of making 2 recipes at home to take over and then demo-ing 1 recipe there. The show is at 7PM.
 
I would make a salad,their are lots of yummie choices in the new seasons best catalog, my personal fave is the colossal chopped salad,if you have the large round stone make a ring... those are always a hit! and a I would make a dersert that I would bring.. if you have the trifel bowl.... make the black forest trifel... talk about yummie!!
 
SA small bowls are great for putting dips or dressings in.
 
...or you can have toppings like nuts, cherries or chocolate chips in them for a trifle...
 
I have a decent size show next week, and the host is LOVING my recipes! I am bringing a chocolate trifle, already made.... and demo'ing the aloha pizza!
 
janetupnorth said:
...or you can have toppings like nuts, cherries or chocolate chips in them for a trifle...
Click to expand...
I love that idea!! Next question, so that you aren't wasting a whole bowl full to toppings...how full would you fill each one? I wouldn't want to look cheap...
 
Quick, easy, make-ahead, easy-to-transport: veggie tray in the Chillzanne Rectangular Server. Use the Dill Mix recipe for dill dip. Cut the some of the veggies with the crinkle cutter (crinkled veggies hold more dip & look adorable). It's also a great alternative for anyone watching their calories.

Don't forget to tell them that the same piece holds 2 dozen deviled eggs!
 
guests do the workI had a show about 6 months ago that had 30 people at it. It was at a church because there were so many people and I had everyone split up into 4 groups and each group did the recipe themselves and then after it was over I had each person tell me what their favorite tool was and why.

Everyone had a good time, I heard a couple people say "i've never been to a party like this before" Sales were close to $1500. and I got 1 or 2 bookings.

I made:
Confetti Pasta Salad
molten Lava Cake
Chicken Club Squares
and
Taffy Apple Pizza

If I only had on tool that two groups needed i had them find it at another table. Got everyone talking about the tools.

Easy money, I didn't really have to do anything. :)

i also purchased all the ingredients for the show. Didn't really cost that much, considering the size of the show and the commission.
 
photochef said:
I had a show about 6 months ago that had 30 people at it. It was at a church because there were so many people and I had everyone split up into 4 groups and each group did the recipe themselves and then after it was over I had each person tell me what their favorite tool was and why.

Everyone had a good time, I heard a couple people say "i've never been to a party like this before" Sales were close to $1500. and I got 1 or 2 bookings.

I made:
Confetti Pasta Salad
molten Lava Cake
Chicken Club Squares
and
Taffy Apple Pizza

If I only had on tool that two groups needed i had them find it at another table. Got everyone talking about the tools.

Easy money, I didn't really have to do anything. :)

i also purchased all the ingredients for the show. Didn't really cost that much, considering the size of the show and the commission.
Click to expand...

That is a great idea! Did you talk about the products still or just let people sell them to each other?
 
  • Thread starter
  • #10
Bumping this up.....any more ideas??
 
Definately bring the chillzanne rectangle server. Rae brought up a good point of letting people know that one side holds devilled eggs--Easter is coming and lots of people would love that for their devilled eggs.
 

Frequently Asked Questions

What are some easy and impressive recipes to showcase at my Monday night show?

Consider making a simple yet elegant dish like a stuffed chicken breast or a flavorful pasta salad. Both can be prepared quickly and allow you to demonstrate various Pampered Chef tools, such as the Food Chopper or the Mix ‘N Chop. Additionally, desserts like a quick fruit tart or chocolate lava cake can wow your guests without requiring extensive preparation.

How can I incorporate Pampered Chef products into my cooking demonstration?

Utilize Pampered Chef tools to streamline your cooking process. For example, you can use the Quick Slice to prepare vegetables or the Micro-Cooker to steam ingredients quickly. Highlighting these products during your demonstration not only showcases their functionality but also encourages guests to envision how they can use them in their own kitchens.

What should I do if I have dietary restrictions among my guests?

Before the show, ask your guests if they have any dietary restrictions. You can then plan a menu that accommodates everyone, such as gluten-free options or vegetarian dishes. Consider making a versatile dish, like a customizable taco bar, where guests can choose their own toppings based on their dietary needs.

How can I keep my guests engaged during the cooking demonstration?

Involve your guests by encouraging them to participate in the cooking process. You can ask for volunteers to help with chopping or mixing, or even have a taste-testing segment where guests can sample ingredients. Sharing fun cooking tips and stories while you cook will also keep the atmosphere lively and engaging.

What should I do if I run out of time during my cooking demonstration?

If you find yourself short on time, have a backup plan ready. Prepare some components of the dish in advance so you can assemble them quickly during the show. Alternatively, you can focus on demonstrating key techniques and tools rather than completing the entire dish, ensuring that your guests still gain valuable insights from your presentation.

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