Have you ever tried a pantry sampling style show?

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Discussion Overview

This thread explores the concept of pantry sampling style shows among Pampered Chef consultants. Participants share their experiences, ideas, and challenges related to hosting these types of shows, particularly focusing on the use of various pantry items and cooking demonstrations.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, discusses plans for shows featuring new pantry items like Pineapple Rum Sauce and dipping seasonings for repeat hosts seeking variety.
  • Another participant shares their experience of incorporating a 30 Minute Chicken demo with various dipping sauces and fresh ingredients, noting positive feedback from attendees.
  • Several users mention challenges with using the Ultimate Mandoline (UM) for slicing, expressing frustration with its performance and sharing tips on alternative tools.
  • One participant highlights the effectiveness of using kitchen shears for cutting chicken, noting that this technique impresses guests and often leads to sales of the shears.
  • Another participant expresses a desire to improve their use of the UM, sharing their struggles with slicing vegetables and seeking advice from others.
  • Some participants find humor in the thread title, noting its unintended double meaning, which adds a lighthearted element to the discussion.

Areas of Agreement / Disagreement

Views differ on the effectiveness of the Ultimate Mandoline, with some participants expressing dissatisfaction while others share successful experiences with different tools. No clear consensus emerges regarding the best methods for slicing and presentation during shows.

Contextual Notes

The discussion reflects a range of personal experiences and preferences among consultants regarding pantry sampling shows, cooking techniques, and product usage.

Who May Find This Useful

Consultants interested in innovative show ideas and those seeking to improve their cooking demonstrations may find the shared experiences and tips beneficial.

F
foodygirl
Messages
21
I'm planning on doing a couple of upcoming shows where we will be 'sampling' some of the new pantry items including the Pineapple Rum Sauce, the dipping seasonings etc..

These shows are for repeat Hosts who want something a bit different. I'm curious if anyone else has done this, and if so, do you have any helpful tips or ideas?

Thank you so much! :)
 
I've been doing this at many of my shows the past 3 months!

I do a 30 Minute Chicken to demo the DCB, and then I do oil dipping seasonings w/ warm french bread, and pineapple rum sauce over cream cheese, served with crackers, and ginger wasabi sauce served with carrots and cucumbers for dipping. (pretzels sometimes too). Then, if the host wants, we also peel and core a pineapple. I put the chicken in the micro, and then slice small chunks of bread, and serve it with the oils, and show the UM, and the knives for slicing carrots and cucumbers, and also the pineapple, along with with the pineapple corer. I serve it all on Dots and Bamboo. People have been loving it!
 
ChefBeckyD said:
I've been doing this at many of my shows the past 3 months!

I do a 30 Minute Chicken to demo the DCB, and then I do oil dipping seasonings w/ warm french bread, and pineapple rum sauce over cream cheese, served with crackers, and ginger wasabi sauce served with carrots and cucumbers for dipping. (pretzels sometimes too). Then, if the host wants, we also peel and core a pineapple. I put the chicken in the micro, and then slice small chunks of bread, and serve it with the oils, and show the UM, and the knives for slicing carrots and cucumbers, and also the pineapple, along with with the pineapple corer. I serve it all on Dots and Bamboo. People have been loving it!
Click to expand...

Becky....my brain isn't working. You use the UM for slicing bread? Which blade? I have zero luck with bread and so always buy it sliced! This would be great if I'm reading correctly.

TIA!
 
Jolie_Paradoxe said:
Becky....my brain isn't working. You use the UM for slicing bread? Which blade? I have zero luck with bread and so always buy it sliced! This would be great if I'm reading correctly.

TIA!
Click to expand...


No....I might have put the comma in the wrong place.:o:p

I slice the bread with a bread knife...I use the UM to slice cucumber. :D
 
Dang....I was so hoping it was possible! lol

Thanks!
 
That's a great idea for a simple summer show. I think I'll suggest that to some of my upcoming hosts.
 
Jolie_Paradoxe said:
Becky....my brain isn't working. You use the UM for slicing bread? Which blade? I have zero luck with bread and so always buy it sliced! This would be great if I'm reading correctly.

TIA!
Click to expand...

I use the Green Bread Knife and it works like a dream! Also helps me to sell quite a few to those who don't have the money for the Forged Cutlery.
 
ChefBeckyD said:
I do a 30 Minute Chicken to demo the DCB, and then I do oil dipping seasonings w/ warm french bread, and pineapple rum sauce over cream cheese, served with crackers, and ginger wasabi sauce served with carrots and cucumbers for dipping. (pretzels sometimes too). I serve it all on Dots and Bamboo. People have been loving it!
Click to expand...

Becky:

How to you cut the chicken when it's done?? How do you display it. When I cook the chicken at home, it looks like it's been massacered (?SP) by a hungry tribe of 3 year olds. Haven't done it at a show yet because of this.
:chef:
 
  • Thread starter
  • #9
Thank you Becky - I appreciate your input and glad to hear that this type of show is working for you!
 
Aunticooks said:
Becky:

How to you cut the chicken when it's done?? How do you display it. When I cook the chicken at home, it looks like it's been massacered (?SP) by a hungry tribe of 3 year olds. Haven't done it at a show yet because of this.
:chef:
Click to expand...

Yep, that's exactly what mine looks like too!:p

I show it to them when I take it out of the micro, and say something about taking a good look while it still looks pretty, because once I start hacking at it, it won't look like this anymore.
I have found though that using the kitchen shears to cut off the legs, and the thighs, and split the breast before slicing it helps some - and people are always amazed at how easily the shears cut through the chicken bone, that I usually end up selling at least one pair!

I serve it on the Dots Oval Platter, with the small bamboo tongs and the little bamboo fork.
 
You'reso awesome and helpful Becky! Thanks!
 
Ok, I've seen several posts about the UM, but to be honest I don't even bother with mine anymore. It just doesn't work for me. :cry: Am I doing something wrong? Everytime I even try to slice a tomato it looks as if I'm making salsa! It mutilates everything I put in it. I'd love to use it at shows, especially a sampling show.
~Kel
 
Saturday Gourmet said:
Ok, I've seen several posts about the UM, but to be honest I don't even bother with mine anymore. It just doesn't work for me. :cry: Am I doing something wrong? Everytime I even try to slice a tomato it looks as if I'm making salsa! It mutilates everything I put in it. I'd love to use it at shows, especially a sampling show.
~Kel
Click to expand...

There is a Product Demo video on Consultant's Corner. I'd start there.

Consultant's Corner > Products and Recipes > Pampered Chef Products > Demonstration Videos > Product Demo Videos - Then select "Cutting Edge" to find the Ultimate Mandoline.
 
Saturday Gourmet said:
Ok, I've seen several posts about the UM, but to be honest I don't even bother with mine anymore. It just doesn't work for me. :cry: Am I doing something wrong? Everytime I even try to slice a tomato it looks as if I'm making salsa! It mutilates everything I put in it. I'd love to use it at shows, especially a sampling show.
~Kel
Click to expand...

Don't feel bad Kel! I have both the USG and UM and don't use either:o I cut myself bad with the USG at a show (did get a 1K show that night though!) and never did get the hang out of the UM even after watching the video a few times. So they both sit in the dark depths of my lower corner cabinet. At least they're not alone though - they have each other! ;)
 
maybe you can bring it to your next cluster meeting (if you have one), and ask your director to help you?
 
Last month at my Cluster Meeting, our director, went over the UM. She went over the whole process, a huge help to me! Especially with it being summer time and people are likely to buying it :-)
 
Am I the only one who reads the title of this thread as a panty sampling style show? I do a double-take every time I see it. Then I giggle.
 
raebates said:
Am I the only one who reads the title of this thread as a panty sampling style show? I do a double-take every time I see it. Then I giggle.
Click to expand...


Naughty, naughty Rae! Ann yesterday and you today! :)
 

Frequently Asked Questions

What is a pantry sampling style show?

A pantry sampling style show is a unique direct sales event where guests are invited to sample various products from the Pampered Chef pantry line. This format allows attendees to taste and experience the products in a casual, interactive setting, often leading to increased engagement and sales.

How does a pantry sampling style show work?

During a pantry sampling style show, the host prepares a selection of recipes using Pampered Chef pantry products. Guests can taste the dishes, learn about the ingredients, and receive tips on how to use the products in their own cooking. The host may also provide information about the benefits and features of the products available for purchase.

What are the benefits of hosting a pantry sampling style show?

Hosting a pantry sampling style show offers several benefits, including the opportunity to earn free and discounted products, create a fun and interactive experience for guests, and introduce friends and family to the Pampered Chef brand. Additionally, it can help build a sense of community among attendees who share a love for cooking.

Do I need to provide all the ingredients for a pantry sampling style show?

Typically, the host will provide the main ingredients for the recipes being sampled, while guests may be encouraged to bring additional items or sides to share. The Pampered Chef consultant can assist in planning the menu and provide a list of necessary ingredients to ensure a successful event.

How can I promote my pantry sampling style show to get more attendees?

To promote your pantry sampling style show, consider using social media, email invitations, and word-of-mouth to invite friends and family. Highlight the unique tasting experience, any special promotions, and the chance to learn new cooking tips. Creating an event page or group can also help generate excitement and encourage RSVPs.

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