How Can a Disastrous Chocolate Show Turn Into a Hilarious Disaster?

Click For Summary

Discussion Overview

This thread revolves around a challenging experience during a chocolate-themed show, where participants share their personal anecdotes about mishaps related to expired ingredients and difficult guests. The conversation highlights the humorous side of culinary disasters and the unexpected challenges faced by consultants during events.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, recounts a show where the host's peanut butter was rancid and the Cool Whip was still frozen, leading to a chaotic experience.
  • Another participant shares their experience of a show where mini chocolate chips wouldn't melt, resulting in a chunky sauce instead.
  • Several users express disbelief at the idea of having such old peanut butter and question how it could go unnoticed.
  • One participant mentions that they have started buying ingredients themselves to avoid similar issues in the future.
  • Another participant reflects on the importance of checking ingredient freshness and shares tips for thawing frozen Cool Whip quickly.
  • Some participants find humor in the situation, suggesting that looking back on the experience can be amusing.
  • One participant notes that despite the challenges, they managed to achieve decent sales and received one booking from the show.

Areas of Agreement / Disagreement

Views differ on the handling of expired ingredients and the overall experience of the show. While some participants empathize with the original poster's situation, others express disbelief and share their own similar experiences. No clear consensus emerges regarding the best practices for managing such situations.

Contextual Notes

The discussion reflects the varied experiences of Pampered Chef consultants during cooking shows, particularly focusing on ingredient management and guest interactions. Participants share personal anecdotes rather than formal guidance.

Who May Find This Useful

Consultants who have faced similar challenges during cooking shows may find the shared experiences and tips relevant and relatable.

dannyzmom
dannyzmom
Gold Member
Messages
9,271
The chocolate hostesses...oy vey.
Recipe called for Cool Whip THAWED. It was still in the freezer when I arrived.
After baking the Peanutty Chocolate cake and making the peanut sauce etc...find out the host's peanut butter expired back in like '03 and was RANCID!!!
Guests were complainey, loud, rude...
I am so glad it's over.
 
At least it is over- eww pretty gross about peanut butter that old! Don't you love it when hosts can't follow simple directions?
 
SOOOOO Sorry to heat that Carolyn! (((((((HUGS)))))))
 
How do you have 3 year old pb and not ever notice???
 
  • Thread starter
  • #5
Gina M said:
At least it is over- eww pretty gross about peanut butter that old! Don't you love it when hosts can't follow simple directions?
Click to expand...

And at firsts the guests were all muttering "The cake she made is disgusting" and the host was letting me take the heat. NO WAY. I picked up the tub of PB and pointed out to the guests that it was WAY expired and it was not MY fault!!
 
Sorry to hear that Carolyn. Last night my host had mini chocolate chips to melt for the Turtle Fudge Skillet Cake. They wouldn't melt in the microwave. So we had chunky caramel/chocolate sauce. I don't want to know how old the chips were. I really don't know if that was the problem, anyway. Tonight we made the Double Chocolate Cinnamon Dip. Very good but a little tedious to demo IMO.
 
Sometimes we just have to look back and laugh.
 
Nasty, nasty!! :eek: Yuck! Sounds like a bummer of a show. I'm glad for you that it's over too! Hope your next one is MUCh better!!
 
Oh, that sounds horrible! Ick. Rancid peanut butter!

My aunt, a depression-era child, buys way too much stuff in bulk "because it's on sale" and has given me rancid flour, peanut butter, flat soda, and much more. I still love her dearly, and throw it away when she's not looking.

If you could do over again, would you not make the recipe? Put the show on hold, until fresh peanut butter was found?

This person must not make many PB&Js, is all I can say.
 
Oh, if the Cool Whip is frozen, run a sink of hot water and let it float in it.

But there is nothing to be done about rancid or spoiled ingredients, sadly.
 
I am so sorry Carolyn that really is horrible......yuck about the PB!!
 
Hey Carolyn - did you get any bookings?:D

Did you even ask?:balloon: LOL!

I am sure you'd just like to be done with this crowd! But I'm with Ellen - who had 4 yr old peanut butter sitting around? YUCK!
 
That's what I was going to ask; how many bookings did you get?:p
At least it's over!
 
I'm guessing this show isn't adding too many points towards DC? :) Sorry it went so badly. I hope your next show blesses you so greatly that this one is just a faint (bad) memory!
 
Well shoot... let's go for a completely forgotten show ... other than the fact that ALL of us will now be checking our hosts Peanut Butter jar dates! :)
 
Another tip is to stick the handle of the Ice Cream Dipper in the middle of the frozen cool whip... that will thaw the entire container in about 10 minutes. Got that tip from a guest and it's saved my butt at shows!!!!
 
THAT is GENUIS!!!!!!!!! Thanks for sharing!
 
My director does that (with the Ice Cream Dipper) in sherbet to soften it for trifles, too. :)
<end hijack>
 
finley1991 said:
Another tip is to stick the handle of the Ice Cream Dipper in the middle of the frozen cool whip... that will thaw the entire container in about 10 minutes. Got that tip from a guest and it's saved my butt at shows!!!!
Click to expand...

That is a great idea. I am usually the one who forgets to get the cool whip out and thaw it.
 
Ewww! Sorry this happened to you, Carolyn. The whole frozen Cool Whip thing is why I started buying the ingredients myself. Of course, that was before I started doing mostly Walk through the Catalog shows. Look at it this way--you have your bad show for fall 2007 out of the way. Now the rest of them will be smooooooooth sailin'.
 
UHHHMMM can anyone say salmonella???

my 17 yo son was sick for 3 weeks before the pb scare. he was losing lots of weight & was constantly in the bathroom. the only thing he wanted to eat was PB sandwiches all day. we couldn't get him well, finally we forced him to quit eating pb and eat what I was cooking he got better. when the lot # was released both my 3 pound tubs from Sams were the icky ones.....
 
Carolyn~

Eeeewwwww!!

What a PITA...glad that show is over for you!

I would have been RUNNING packing my truck up after all the crap you have had to deal with with these hosts!

How are your sales?
I'm not asking about bookings...I have had crappy shows like that where I honestly didn't really ask for bookings, just wanted to be DONE with them!
 
Oh wow- this sounds terrible. I did have a bag of sugar full of moths once... and I thought THAT was bad... ouch!!
 
  • Thread starter
  • #24
finley1991 said:
Another tip is to stick the handle of the Ice Cream Dipper in the middle of the frozen cool whip... that will thaw the entire container in about 10 minutes. Got that tip from a guest and it's saved my butt at shows!!!!
Click to expand...

Colleen!! THat's awesome - thanks for sharing!!!
 
  • Thread starter
  • #25
SAles were pretty decent actually, about $660. I got one booking...for January. Maybe she'll forget my name & number by then - LOL The booking girl was the one bright light of the show - she was enthusiastic, interested, positive, excited, etc...But still...this crowd is her friends, they are who she'll be inviting :P
 
Hopefully she has other friends, too. :)
 
dannyzmom said:
SAles were pretty decent actually, about $660. I got one booking...for January. Maybe she'll forget my name & number by then - LOL The booking girl was the one bright light of the show - she was enthusiastic, interested, positive, excited, etc...But still...this crowd is her friends, they are who she'll be inviting :P
Click to expand...

Maybe you could recruit her and she could do their shows then!:D
 
Ooh- that's an even better idea.
 
recruit, Recruit, RECRUIT. Then, SHE can deal with them...lol

Seriously, sorry your show ended on a "sour" note, but glad the sales were decent!
 
Christ Follower said:
How do you have 3 year old pb and not ever notice???
Click to expand...
It was definitely older than 3 yrs. I just bought a jar & the exp date is Aug 2009. She bought that jar in 2001. :yuck: :eek: :yuck: :yuck:
 

Frequently Asked Questions

What is a "disastrous chocolate show" in the context of Pampered Chef?

A disastrous chocolate show refers to a cooking demonstration where things don't go as planned, often resulting in humorous or unexpected outcomes. This can include chocolate melting at the wrong time, ingredients being mixed up, or even kitchen mishaps that lead to laughter instead of the intended presentation.

How can a disastrous chocolate show become a hilarious disaster?

A disastrous chocolate show can turn into a hilarious disaster when the unexpected events lead to funny moments. For example, if a chocolate fountain malfunctions and sprays chocolate everywhere, it can create a lighthearted atmosphere where everyone laughs together. The key is to embrace the chaos and keep the mood fun and engaging.

What are some common mishaps that can happen during a chocolate show?

Common mishaps during a chocolate show include chocolate seizing up, incorrect measurements leading to a failed recipe, or even kitchen tools breaking. Other funny moments could involve participants getting chocolate on themselves or each other, creating a playful and memorable experience for everyone involved.

How can a consultant turn a mishap into a positive experience for guests?

A consultant can turn a mishap into a positive experience by maintaining a sense of humor and engaging with guests about what went wrong. They can share funny anecdotes, involve guests in the solution, or even turn the mishap into a new recipe idea. This approach helps to create a relaxed atmosphere where everyone feels included and entertained.

What should a consultant keep in mind to prevent disasters during a chocolate show?

To prevent disasters, a consultant should prepare thoroughly by testing recipes beforehand, having backup ingredients ready, and ensuring all equipment is in good working order. Additionally, they should be flexible and ready to adapt if things go awry, focusing on creating a fun experience rather than striving for perfection.

You must log in or register to reply here.

Similar Pampered Chef Threads

How can I turn candy canes into a delicious trifle?
  • janezapchef
    • Recipes and Tips
Replies
12
Views
6K
scottcooks
What are Some Unique Recipes and Fun Activities for a Death by Chocolate Show?
  • DebPC
    • Pampered Chef Shows
Replies
2
Views
6K
Admin Greg
I am wondering: How do you host a successful brunch show with Pampered Chef?
  • DebPC
    • Pampered Chef Shows
Replies
10
Views
5K
Cindycooks
Ice Cream Social & Mad-Hatter's Tea Party: Demo Tips & Banana Poem
  • DebPC
    • Pampered Chef Shows
Replies
2
Views
5K
Windy City Pampered Chef
Back
Top