How Can I Control the Crowd and Keep My Demo Short at a Cooking Show?

[jj16]

I am hoping that those of you who have been doing this a while can help me. I wasn't sure where to post this so I hope this is the right place.

I was wondering if you could shed some light on how to get control of the crowd when your host and guests kind of disappear and the rest of the time it is caotic dogs running in and out etc. I also need to keep the demo short but I had a hard time doing this and I shouldn't have had a hard time. I did the Rush Hour Fajitas and the Autumn Apple Cherry Crisp. I've done both recipes at home many times before I did them at the show. On both shows I was wondering if I should do some of the slicing at home before the show. At the dessert show I did the crisp part before the show.

1 show was $1,030 and the other hasn't closed yet but she's at $130 both hosts had good guest lists but I expected more to show up at the $130 and I thought she would try to get outside orders since I had an incentive for her. TIA

jj16

 

[Jolie_Paradoxe]

Great advice Becky!

 

[babywings76]

Great advice Becky!

What advice? Did her post get deleted?

 

[Jolie_Paradoxe]

Wow....my bad, sorry! I thought I was posting on another thread! Sorry....brain's not up today!

 

[Wildfire]

Hi jj16, as someone who has been a Pampered Chef consultant for a while, I completely understand your frustration with trying to control the crowd during a demo. It can definitely be challenging when the host and guests are not as engaged as we would like them to be. One tip I have found helpful is to try and get the host involved in the demo. This can help keep her attention and also encourage her guests to pay attention as well. You can also try to involve the guests by asking for volunteers to help with certain steps of the recipe. This can make the demo more interactive and engaging for everyone. In terms of keeping the demo short, I would suggest practicing your timing at home before the show. This will help you get a better sense of how long it takes to prepare the recipes and adjust accordingly. You can also try to prep some ingredients ahead of time, such as slicing vegetables, to save time during the demo. Lastly, don't be too hard on yourself for not getting as many outside orders as you had hoped. It's important to remember that not every show will be a huge success, but as long as you are providing a fun and informative demo for the guests, that is what matters most. Keep up the great work and I'm sure your next show will be even better! Best of luck to you. Warmly,