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ChefBeckyD said:I would consider many of the recipes in the 29 minutes to dinner cookbooks to be along the gourmet line.
Barry Carlton said:Referring to the 29 min CB's
I don't have those yet. I have just reinstated my standing after letting it go in the mid '90's. I guess I still am thinking the cheesy pillsbury ricipes in the 90's.
What cook book would you recommend for the best 'gourmet' type recipes?
Maybe I could use the Jacques book (I have it) and use PC tools and cookware.
Becca_in_MD said:I would not worry so much about recipe choice. If you're doing a recipe that you're comfortable with, you will do a good show. I'm assuming you're doing a main course recipe. How about adding more uses for the products that you'll demo? Then you can go gourmet. Instead of talking about using the Mix N Chop for ground beef for taco night, think of more exotic uses for ground beef/turkey/chicken/sausage. How about for the avocados for guacamole? Emphasize that there are tools for people who like to spend a lot of time in the kitchen and there are tools to make tasks quicker and easier.
Also, some people who consider themselves foodies just mean they don't do processed foods but would be completely lost in a gourmet food store. As in, "above" Hamburger Helper but not going to make a souffle.
Just talk food and have fun! If you're not a foodie (at least what you think they think of themselves), pick up a magazine like "Gourmet" or "Food & Wine" and see what's written.
Thank youI am already featuring the Bread Dips. I will make it a goal to get the Appetizer book!!! ( I started this again due to lack of money...that is a factor). But is is now on my "to get" list.Becca_in_MD said:Easy and Impressive Appetizers has the high end food items not seen before in PC cookbooks. They let the test kitchens go wild. Lobster Newburg Dip. Yum! But with cream cheese in it instead of making a true cream sauce. See if you can borrow it. It's one of the lesser expensive cookbooks. I made the Sundried Tomato Puffs (not the real name) for a party with my friends and they scarfed them up. Not really a demo recipe. Remember, your demo recipe should use a few good products that you can cross-sell with other products. The guests are there to eat. You are there to sell.Gone are the crescent rolls!!!! I guess some consultants still do braids and wreaths for their shows. Most PC pizza recipes call for the Pillsbury dough, but that's about the only thing from the old days.If you can borrow some rubs or seasonings from your upline, I would do that. Introduce the guests to some new flavors.
kcjodih said:I just went and grabbed my 29 minutes to Dinner cookbook...here are the recipes.
Provencal Chicken with Brown Rice
Curried Chicken with Couscous
Artichoke Chicken with Roasted Potatoes
Paprika Chicken and Egg Noodles
Turkey Gyros
Skillet Lasagna
Pecan Crusted Chicken with Sweet Mustard Dressing
Turkey Saltimboccca
Crunnchy Whole Grain Chicken Bites
Glazed Chicken with Apple Salad
Tex Mex Chicken and Rice Skillet
Almond Chicken Stir Fry
Berry Pine Nut Chicken Salad
Chicken Posole Verde
Mediterranean Quesadillas with Antipasto Relish
Thai Basil Chicken Lettuce Wraps
Becca_in_MD said:I guess you need to get into the deeper question of what you want your biz to be like. I, too, love food. I used to focus so much on offering new and different recipes for shows except no hosts wanted the 3-onion goat cheese tart as the demo b/c the a) didn't like the ingredients themselves or b) were pretty sure that most of their guests wouldn't like them. If you're interested in one good show with like-minded people, then go nuts and adapt a non-PC recipe and spend whatever time you want on developing it for a show. On the other hand, if you want people to consider joining you in the biz, I would not come across as a serious chef b/c they'll think they need to be one to be a consultant and I would not look like I spent a lot of time prepping for one show. Also, do you want your host to only invite "foodies" or do you want her/him to also invite people look for shortcuts or inspiration to get them in the kitchen at all? Not to say at all that you have to do a cookie cutter PC recipe. Just think beyond your personal satisfaction to what your real goal is. Then let me know what Jacque recipe you come up with b/c I'm sure I'll want to try it!
BTW, my Director came for lunch a couple of months ago. I made a recipe from Cooking Light for a Southwestern Cobb Salad. We loved it. I think I'm making that into a show recipe for next summer. She agreed it would make a good show recipe b/c it would use good tools, be quick and simple enough to do in a 45 min. demo and most people will like the flavor. And that gets into the time factor. PC demos are a lot shorter now. People don't have the time to sit. They want to be in and out and have time to socialize.
kcjodih said:Sesame Tilapia with Shiitake Broth
Shrimp Panzanella Salad
Peppery Fish Chowder
Dijon Crusted Halibut and Roasted Asparagus
Sake Glazed Halibut With Edamame Rice
Crispy Parmesan Shrimp with Spaghetti
Garam Masala Salmon
Rigatoni with Tuna and Sun Dried Tomatoes
Shrimp Orzo Skillet
Grilled Tilapia with Pineapple Salsa
Barbecue Salmon with Radish Slaw
Campanelle with Creamy Tomato Clam Sauce
kcjodih said:Ultimate Peppercorn Burgers
Chimichurri Steak Salad
BLT Mac and Cheese
Beef Tenderloin with Mushroom Ragout
Gremolata Steak with Mascarpone Potatoes
Beef Enchilda Casserole
Chipotle Herb Flank Steak with Cilantro Rice
Pork Tenderloin Tacos
Brown Butter Tortellini with Spinach and Ham
Tuscan White Bean and Sausage Stew
Jerk Pork Tenderloin with Mango Salad
Korean Style Beef Bowl
Toasted Angel Hair with Sausage and Peppers
Italian Meatball Soup
Moroccan Pork Chops
Yeah, I borrow some things....but you have no idea what I have accumulated over the years. My director saw things that she did not even know existed!!!I did do well in the mid '90's!Becca_in_MD said:They do not all make good show recipes. I use several of them for dinner for my family but using 3 tools is not going to get you good sales. Also, I'm assuming you just have your kit products right now. You want to focus on large bar pan recipes or small saute pan. Or, borrow a 12" skillet or Deep Covered Baker from someone.
Barry Carlton said:But, I am a 'foodie'. I really cook. That's part of the reason I stopped selling in the 90's. I did not believe in the cutlery and cookware when they first introduced them. I had good pans and knives.
Now,however, I think that PC is better than All Clad (my sets of pans) and I totally love the cutlery, for the price point!!!!
That said. I would love to have something with a really WoW factor to make and serve to those with the more discriminating palate.
I am sure I could come up w/ something (and I and I may have to) but I wanted to ask you with more experience for suggestions.
PS My 4 show this Sat (3rd cooking) is shaping up to be 600+
BethCooks4U said:I think the Cooking for Two or More has a lot of "Gourmet type" recipes.
Our recipes have changed big time since the 90's. Most of the newer cookbooks have very little of the crescent roll/cheesy recipes any more.
There are also a lot of gourmet type recipes available online at CC in the theme shows area.
Barry Carlton said:Yeah, I borrow some things....but you have no idea what I have accumulated over the years. My director saw things that she did not even know existed!!!
I did do well in the mid '90's!
Becca_in_MD said:But you can't sell something that's not in the catalog now. I wasn't thinking that you kept "collecting" after you stopped selling. If it ain't in the catalog, don't bring it to a show. They'll just frustrated. Sounds like you've collected lots of ideas here. Don't forget that just b/c PC says to use the rotary grater for something that you can't use the grating blade on the Mandoline. Now there's a tool that might be good for this group.
Yes, I did pay attention that you're trying to specialize this particular show and it's now how you're going to do all of your shows
ChefBeckyD said:I'm a foodie. In fact, I was a Personal Chef before I began to focus more on my Pampered Chef business.
Like Becca said, I guess you need to focus on what you want your business to be like.
For myself, I'm also the mom of a 6 yr. old and the wife of a very busy man. Although I'm a Foodie - I don't live in a world of gourmet meals every day. I live in the world of wanting to make healthy, flavorful meals for my family, but without spending several hours in the kitchen. And that's where my shows come from. I RARELY do dessert shows. I occasionally do appetizer shows. But the bulk of my business is done showing people how they can let go of convenience foods, and make healthy, family friendly meals from real ingredients in 30 minutes or less. I NEVER use recipes other than PC recipes. (although I have to admit to making changes where I see fit).
I've never made a ring, wreath, or braid for a show (In 8 years!) although I've used crescent roll dough as a crust occasionally. (mostly for Clubhouse Chicken Squares) I cannot believe that even foodies don't use products like that occasionally. In fact, I know that they do - because I've cooked in some very "Foodie" kitchens as a Personal Chef...so I know what they have in their refrigerators and freezers.
However, I have to say that if you take the stance that you are a "foodie" and are above making recipes from PC, unless they meet your standards of gourmet(Which means different things to different people), then you will be limiting yourself and your business, because most people who would want to book shows will not be able to relate to you or your cooking. I get the most bookings at shows when I show people how to make Fajitas in 15 minutes - from scratch, or Loaded Baked Potato Chowder, or an entire Roasted Chicken Dinner in 30 minutes.
I don't think I'd try to impress "Foodies" with the recipes. I'd focus more on impressing them with the quality of the tools. After all,[highlight] speaking as a true Foodie - recipes are just a springboard for ideas anyway. When cooking in my own kitchen, I rarely (if ever) follow a recipe as written, and whenever I see another recipe demonstrated, I immediately start thinking how I can change it. [/highlight] I don't even have the patience to watch most cooking shows....I'd much rather wander through a Kitchen Store and dream of ways that I can use the tools myself. :chef:
Barry Carlton said:Please review my reply here: http://www.chefsuccess.com/f24/gourmet-recipes-66041/#post777527
I do agree with you with the above highlighted. And I thank you for the reminder.
BethCooks4U said:I disagree. I feel it's fine to bring and talk about discontinued items. It shows that our stuff lasts and is a good investment and gives you an excuse to talk about the outlet. Now, that being said, I wouldn't bring TOO many things that are discontinued but there's no harm in having a few. Better that than using NON-PC items.
You gals type soooo much faster than the guys on the flooring forum I moderate on!!!!!I really meant what I said about your reminder. It really clicked w/ me. It 'hit home'.ChefBeckyD said:Saw that reply...I was writing mine when you posted it.
Barry Carlton said:You gals type soooo much faster than the guys on the flooring forum I moderate on!!!!!
I really meant what I said about your reminder. It really clicked w/ me. It 'hit home'.
Barry Carlton said:One way this works is that I have the ancient DCB (the old deep round unglazed one), it is amazing to show how this has evolved onto what it is today.
ChefBeckyD said:One foodie to another.
BlueMoon said:One of my favorite recipes (and it always wows my totally foodie brother) is a plum galette. I would mix the crust ahead, and just roll it out at the show. You'd use a knife to cut the plums (or pears, in the winter) and the microplane for the marzipan and the food chopper or meat tenderizer for the biscotti or amaretti, the whisk for the whipped cream, the chef's silicone brush for the egg wash and the raspberry jam.
I tell people that PC uses things like crescent rolls and other semi-prepared food for two reasons. One is to save time. your guests don't really want to watch you chill pie crust dough. Another is that while gourmet cooks see the value and application of quality cooking tools, we also want to show everyone, even those who don't have the time or energy to cook from scratch, how these tools can make their time in the kitchen easier and more fun.
You know, one of my friends is a professional chef, and she sort of looked down on PC, because she is familiar with a lot of tools similar to ours. But when you think about how Doris decided to start this--she had friends who weren't familiar with professional cooking tools or stores, and wouldn't have known how to use if they found such a store. But with PC the store and a knowledgeable friend comes to the home, and shows people how to use the tools. How cool is that? Why should good tools and tricks be reserved only for the few?
shanpaul said:Barry, It's kinda funny reading your posts because I'm in the EXACT same place. I was a consultant in the 90's and have such vivid memories of all the crescent roll and biscuit dough recipes that I used to do.
I stopped cooking that way for my family years ago, and when I re-joined, I decided that I won't do those kinds of recipes now. My mission is to show people how, by using Pampered Chef Products, they can use real food (with little or no processed foods) and create simple but wonderful food in a realistic amount of time.
When I talk recipes with for those who consider themselves foodies, I lean towards an appetizer show. Everyone like them, and they can be really easy and impressive. I don't have the PC Appetizer book yet, but it is on my "want soon" list. However, almost any dip recipe from a PC cookbook (or another source) can be turned into a "Won Ton Bite" by putting a won ton wrapper down in the mini muffin pan, and filling it with the dip. Bake and serve a really easy and impressive appetizer. (For cold dips, bake the won ton shell first, then fill.) ... You could also make mini crab/scallop/prawn/lobster cakes in the mini muffin pan.... Or make chicken bites with your favorite chicken breast recipe by cutting the chicken into 1" cubes, covering in a sauce/breading/cheese/whatever and baking; then serve on a tray with frilly toothpics.
It sounds like you're having as much fun as I am rediscovering Pampered Chef. I remember how much I enjoyed it 10 or so years ago before I had to quit because my life was too insane. [highlight]Now it's even better than I remember.[/highlight] I tell people that its not a 2nd job...it's what I do for fun!
alabama pc cons. said:I have made the quick chicken fajitas several times, even at home, and my kids that don't like fajitas, love these... There are several tools to show while making them... I did them for my show last night.. The host and most of her guests are teachers, so I made them at home so that I wouldn't keep them all night... It went great...EVERYONE loved them... I changed things up and let them eat first because there was several kids and they were hungry and I think it worked very well... Considering doing it that way from now on...
My favorite appetizers to do are the Steamed Wontons w/ Ginger Wasabi & Thai Peanut Sauces for dipping, and the Chili Lime Meatballs. LOVE both of these! :chef:Barry Carlton said:I've been doing the chicken "lasagna". and the German Chocolate Skillet Cake. I start the cake ahead of time so the house smells heavenly as the guests arrive.
I have some hard bread (baguette or artisan) on hand with some dipping oils. I demo the bread knife, Prep bowls, and spices. Less than 5 min. Food in mouth.
Then demo the Chicken.
Back on topic, I love and agree with the suggestions for appetizers for the foodie group.
"Gourmet Meals in 30-45 Minutes: Fast Food My Way" is a cookbook by Jacques Pepin that focuses on creating delicious and impressive meals in a short amount of time. It includes recipes for appetizers, entrees, and desserts that can be prepared in 30-45 minutes, making it perfect for busy individuals or families who still want to enjoy gourmet meals.
This cookbook stands out from others because it focuses on creating gourmet meals using fresh, high-quality ingredients, rather than relying on pre-packaged or processed foods. It also includes tips and techniques from Jacques Pepin, a renowned chef with decades of experience in the culinary world.
Most of the recipes in this cookbook can be made with standard kitchen equipment and ingredients that are readily available at most grocery stores. However, there are a few recipes that may require specialty ingredients, such as truffles or saffron, but these can often be substituted with more affordable alternatives.
Yes, many of the recipes in this cookbook can be easily modified to accommodate dietary restrictions or preferences. For example, there are vegetarian and gluten-free options available, and ingredients can often be substituted to fit personal preferences or allergies.
One example of a recipe from this cookbook that can be done in 30-45 minutes and is considered gourmet is the Grilled Chicken with Rosemary, Garlic, and Lemon. This dish features marinated chicken breasts grilled to perfection and served with a flavorful sauce made with fresh herbs, garlic, and lemon juice. It's a simple yet impressive meal that can be prepared and on the table in under 45 minutes.