Dinner in No Time!!!Working on Something New and It's Working!!

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Discussion Overview

This thread discusses various approaches to conducting cooking shows, particularly focusing on a method that emphasizes efficiency and engagement. Participants share their experiences and thoughts on keeping shows concise while still showcasing products effectively.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares a new approach that involves minimizing talk and games to focus on cooking, resulting in successful sales and bookings.
  • Another participant expresses interest in adopting similar wording to explain their own approach to keeping shows short.
  • Several users mention their intention to try the cooking method shared, indicating enthusiasm for the idea.
  • One participant notes a contrasting approach of preparing food in advance while engaging guests with games and discussions.
  • Another participant shares their experience of a previous show that felt lengthy and unengaging, expressing a desire to adopt the new method for future shows.
  • Some participants inquire about the specific recipe used, showing interest in the cooking details shared.

Areas of Agreement / Disagreement

Views differ on the best approach to conducting shows, with some participants favoring a more streamlined cooking demonstration while others consider incorporating interactive elements. No clear consensus emerges on a single best practice.

Contextual Notes

Participants share personal experiences from their shows, reflecting a variety of styles and preferences in engaging guests and demonstrating products.

Who May Find This Useful

Consultants looking for new ideas to enhance their cooking shows may find the shared experiences and methods beneficial.

Just wondering.......

I cooked it as if I was cooking it at home for my family. I cut the chicken up into tender pieces, placed them in the DCB put some EVOO on 'em added some BBQ Rub and cooked for 15min. While it was cooking I made my BBQ sause, took Chicken out put in BBQ sauce cooked it for 1:30 chopped up chicken added sause. I hope this helps. I did nothing major. I just showed them that it could be done in less than 30 min. and I think that is what I people want. When we take a 30 min or less dish and make it into a 45 min long event we didn't really show the true 30 min meal.


Instead of EVOO, and to use another one of our products, would you use the Garlic Infused Canola Oil?? I use that home, so that's probably what I would use.......too much with garlic??

Just curious.

Lisa
 
I'm so glad I re-found this thread. You really should be able to bookmark threads so you don't have to search for them. Anyway back to point at hand. I want to try this tomorrow. I have my first cooking show since June and those 2 were pure chaos and no one listened during demo's at either. One was my best to date but that was all due to the host. She collected several outside orders and went after my "carrots". Wouldn't even consider signing, feels a stigma with DS!:(

So anyway tomorrow's show is for veteran PC party goers. I'm not going to really try interactive (it never works for me) I want to do this wording that will fit with me. So this is my plan. Show starts at 6:30. Have host have guests ready to start a 6:35 do quick introductions and I can be doing last minute prep during . Do the who's worked all day........ and make recipe. I'm doing mexican chicken lasagne so while cooking, do my speel and booking slide and explain full service checkout. While they eat and finish orders I start clean up. Make it possible to have 3 piles for each speed of guest and call them accordingly.

Or maybe instead of introductions, I'll try to greet everyone as they arrive. That way I can use the full service checkout to learn about what they need and have that angle to my advantage.

Any input?
 
kcmckay said:
I'm so glad I re-found this thread. You really should be able to bookmark threads so you don't have to search for them. Anyway back to point at hand. I want to try this tomorrow. I have my first cooking show since June and those 2 were pure chaos and no one listened during demo's at either. One was my best to date but that was all due to the host. She collected several outside orders and went after my "carrots". Wouldn't even consider signing, feels a stigma with DS!:(

So anyway tomorrow's show is for veteran PC party goers. I'm not going to really try interactive (it never works for me) I want to do this wording that will fit with me. So this is my plan. Show starts at 6:30. Have host have guests ready to start a 6:35 do quick introductions and I can be doing last minute prep during . Do the who's worked all day........ and make recipe. I'm doing mexican chicken lasagne so while cooking, do my speel and booking slide and explain full service checkout. While they eat and finish orders I start clean up. Make it possible to have 3 piles for each speed of guest and call them accordingly.

Or maybe instead of introductions, I'll try to greet everyone as they arrive. That way I can use the full service checkout to learn about what they need and have that angle to my advantage.

Any input?
Click to expand...

You can - click thread tools and then subscribe to thread :)
 
kcmckay said:
I'm so glad I re-found this thread. You really should be able to bookmark threads so you don't have to search for them. Anyway back to point at hand. I want to try this tomorrow. I have my first cooking show since June and those 2 were pure chaos and no one listened during demo's at either. One was my best to date but that was all due to the host. She collected several outside orders and went after my "carrots". Wouldn't even consider signing, feels a stigma with DS!:(

So anyway tomorrow's show is for veteran PC party goers. I'm not going to really try interactive (it never works for me) I want to do this wording that will fit with me. So this is my plan. Show starts at 6:30. Have host have guests ready to start a 6:35 do quick introductions and I can be doing last minute prep during . Do the who's worked all day........ and make recipe. I'm doing mexican chicken lasagne so while cooking, do my speel and booking slide and explain full service checkout. While they eat and finish orders I start clean up. Make it possible to have 3 piles for each speed of guest and call them accordingly.

Or maybe instead of introductions, I'll try to greet everyone as they arrive. That way I can use the full service checkout to learn about what they need and have that angle to my advantage.

Any input?
Click to expand...

You can save threads! Under thread tools at the top, choose subscribe to this thread. They will show up in your USER CP.
 
Thank you so much for posting the recipe. I want to make it tomorrow. I have a
pork tenderloin, and plan to cut it into 3 inch lengths to make it easy to "chop" with the salad shears. Maybe I will throw in a couple of chicken fillets, so I can compare them.
It would be so great to be able to make this at home. We pay an average of $4.95 every time we order one out.
 
I am going to try this at the next show! Does the DCB usually fit in microwaves? Mine is too small, but then again, its 10yo.
 
AJPratt said:
I am going to try this at the next show! Does the DCB usually fit in microwaves? Mine is too small, but then again, its 10yo.
Click to expand...

Always check with the host about the size of the microwave. I've seen alot of them that are 12" wide, even new ones. The DCB needs at least 13 inches. You don't want to be surprised when you get to a host's house and find out the DCB doesn't fit. :eek:
 
I don't have the salad choppers so I used the new kitchen shears to cut up the chicken. Works great!
 
PamperedchefDaly said:

Always check with the host about the size of the microwave. I've seen alot of them that are 12" wide, even new ones. The DCB needs at least 13 inches. You don't want to be surprised when you get to a host's house and find out the DCB doesn't fit. :eek:
Click to expand...

DOH! :eek: I completely forgot to have the host for tonight's show to check the size of her microwave and I can't get in touch with her right now. :eek: :eek: :eek:

I'm going to go on faith that it will fit... Or I may have to ask the past host, from whom this show was booked, to bring her microwave when she comes to the show. :rolleyes:
 
Good to have a backup!
 
AJPratt said:
Good to have a backup!
Click to expand...

Think we could write off a microwave we purchased, to take to shows jic the DCB doesn't fit? (I drive a Toyota Sequoia and could fit a microwave in the back along with the strollers and other kid gear)

:angel:
 
ChefJoyJ said:
Think we could write off a microwave we purchased, to take to shows jic the DCB doesn't fit? (I drive a Toyota Sequoia and could fit a microwave in the back along with the strollers and other kid gear)

:angel:
Click to expand...

Of course... you bought it for a show!
 
  • Thread starter
  • #43
Beckycooks said:
I don't have the salad choppers so I used the new kitchen shears to cut up the chicken. Works great!
Click to expand...

They just take longer...much longer. Plus, Salad choppers are 25 and the kitchen shears are 16.50 :chef:
 
This idea is brilliant... I did the same concept at my show on Saturday... I did the 30 min. chicken and i did what I call herbed sweet potatoes (mmmmmm so good). I barely did a thing and the party is at $895 and she's still not ready to close! This was by far the easiest party that I've ever done.

and for those of you wondering about the herbed sweet potatoes:
preheat oven to 400 or 450
1 large sweet potato cut into small cubes
place in a bowl with a little olive oil and italian seasoning (and a little salt)
mix well and microwave for 3 mins (to soften)
spread cubes on baking stone (any one will do)
bake until the chicken is ready! (so 15-30 mins)
(mix/flip halfway through and sprinkle with a little salt)

simple easy delicious :)
 
Hi,
What if you were using this theme show on the weekend? Any word ideas, phrases or other suggestions??? Thanks!
 
what is the DCB bundle?
 
Thank you Noora!
 
I am new at this and have my first show on thursday. where is the recipe for the bbq sandwiches? thanks for the ideas i really appreciate any help i can get.
 
On the consultants home page at the bottom there is a link to Deep Covered Baker recipes...BBQ Pork mini sandwiches. There is also a BBQ Chicken mini sand. recipe here on CS, check the files. I have it saved too if you can't find it.
Deb
 
Great Idea!!
I am going to do this, soon!!
 
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