Gourmet Meals in 30-45 Minutes: Fast Food My Way!

[Barry Carlton]

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:

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.

 

[ChefBeckyD]

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.

Saw that reply...I was writing mine when you posted it.

 

[Barry Carlton]

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.

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.

 

[Barry Carlton]

Saw that reply...I was writing mine when you posted it.

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]

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'.

One foodie to another.

 

[BethCooks4U]

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.

And the big advantage (well 2 actually) is/are that the new one fits in the microwave AND is no where nearly as heavy as that old one. I loved it too but rarely used the bowl with the deep dish baker. I tended to use them separately. Now I rarely use either one of those stones as there are only 2 of us at home (at one time we were 7) and the DCB and the Mini Baker are my go-to stones now.

 

[Barry Carlton]

One foodie to another.

I put your post that I highlighted in my favorites in my profile.

(Didn't know we have a favorites here?... We don't. But if you go to your profile (quick links, your profile, statistics) you will see "user notes". You can use that to keep a list of posts that may be your 'favorites". Staff/admin can see them but nobody else can. so this can be your 'personal favorites' for this site.

I know "Off Topic"

 

[BlueMoon]

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?

 

[BethCooks4U]

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?

What an awesome post!

 

[shanpaul]

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. Now it's even better than I remember. I tell people that its not a 2nd job...it's what I do for fun!

 

[Barry Carlton]

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!

Bingo!!!! I agree totally. My wife 'confiscates' many or the new products we have gotten. The knife, pans, mandolin, tongs, I could go on and on.

 

[wadesgirl]

When I do make something that requires a dough or something for a show we use the refrigerated pizza crust but then I tell them that they can always use our pizza crust or their own homemade pizza crust instead.

 

[alabama pc cons.]

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...

 

[BethCooks4U]

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...

I would never make that recipe at home (or hardly any for that matter) - they need to see how quick and easy it is. I happened to that exact recipe along with pass around salsa at last night's party. A couple people had to leave early so while I was setting up I had the early arrivers making the salsa, then did a brief (2 minute) intro, thanked everyone and finished the salsa (chopping the jalapeno and pressing the lime) and went right into slicing the peppers & onion. It took less than 5 minutes to put the fajitas together and 15 to cook them. Even the early leavers got to try them. While the fajitas were in the microwave I did the rest of my show (talked about other tools, hosting, business, etc). It was very quick and they were all eating. They loved it and several people bought the tools I used. One person who bought the baker at full price booked a show to get the mandoline and another who spent almost $150 booked to get the baker.

They wouldn't have bought what they did if I hadn't demoed those items. (I know because they told me so "Why'd you cook in that baker? I need one now.")

 

[Barry Carlton]

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.

 

[alabama pc cons.]

beth, it worked for me... And the person that booked for February booked just so she and the host from last night could get the baker free... What works for one doesnt always work for others...

 

[ChefBeckyD]

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.

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:

 

[Hunter Mom]

I count several chefs and at least one nutritionist at a high end grocery store who puts on all sorts of foodie events as customers. Hosts, too. They all have families and are always looking for ways to cut time and make things simple, delicious and nutritious. They adore the DCB, the knives, the cookware. I try to give them tips on how our tools make things easier for everyone, everyday, while emphasizing the quality of our tools.

FWIW, the Brandied Dijon Pork Chops in 29MtD2 are AMAZING.

 

[Barry Carlton]

Thank you sooo very much!!!You all have given me so much to think about and implement.....keep the ideas coming. I'll share mine as I come up with them. Barry

 

[scottcooks]

maybe do an interactive power-cooking demo for the foodie group... gets lots of tools in their hands.