How Many Recipe Options Does a PC Consultant Offer?

[DebbieJ]

DEB! Baked Brie?? Tell me more! I'm all about super easy. What do you serve with it?? Crackers? Bread?? I've made brie but years ago!

Go to CC. The F/W Season's Best is still available there. It's the Tangy Pepper Pecan Brie, but like I said, I make the Brown Sugar Dijon variation, which is listed at the end of the recipe. You bake the sliced bread with it.

 

[chefann]

Do you make the mojitos before the show or during??

I've been making them during the show, but I do a LOT of prep so they only take a couple of minutes. I zest all but one piece of fruit myself and chop the mint. I put all the zest and mint into the 4-cup Easy-Read measuring cup with the water and sugar. After a guest zests the last piece of fruit, I add that zest, and microwave the sugar mixture to dissolve the sugar and infuse the syrup with the citrus and mint flavors. While that's in the microwave, everyone gets a turn with the citrus press, juicing the fruit right into the pitcher. (I usually juice the orange with the juicer beforehand, since that one's a little messy.) Then I pour the syrup into the pitcher through the strainer, add the soda and rum.

I've found that giving the guests a tasty beverage near the beginning of the show helps keep them quiet during the rest of the demo.

 

[BethCooks4U]

Not usually, unless the host suggests a recipe that she wants or there is a food allergy problem.

I say something like this during host coaching--"I've been making the ____________ a lot at my shows recently and everyone seems to love it. How does that sound to you?" Most of the time they say yes. (I got this idea from Ann P., our coffee shop guru).

I also try to feature the upcoming host special items, so I work those in one way or another. I've been making mostly trifles lately, so I just bring a potato to show the mandoline.

This is exactly what I do now too.

It took me a long time to get to this - I did two recipes for the longest time and I let hosts pick any recipe that took 30 minutes or less to cook. Now I have much more control and the shows are much shorter which guests love. When a host wants more I remind them that people don't want to watch me mix and chop for more than 30 minutes or so and I give them recipes to use if they want to make other recipes ahead of time.

On the rare occasion that a host talks me into more than one recipe I find that people start getting restless and I get less bookings.

 

[ChefBeckyD]

I don't offer recipe choices - I offer themes. So, the host picks a Real Foods Real Fast theme(30 Minute chicken), or a 6 O'Clock Salads theme (Deluxe Cheeseburger Salad), etc....and then I tell them what recipe goes with that theme.

I also guide them towards a theme I want to do - I will do a Chocolate Bliss theme also, but only if they just absolutely do not want to do one of the main themes I offer.

Yes, everyone loves chocolate, but for me, I have found that doing a main dish theme seems to garner more bookings and higher sales. Maybe it's because I am a cook at heart, not a baker, so I get into it more and have more tips and ideas for cooking than for baking....although I can usually drum up interest for the 12" skillet if I do a Turtle Fudge Skillet cake!

I control my demo choices - and if a host asks about doing something different, I just tell her that the recipes I use are ones that are proven crowd pleasers, and that also show off the most tools in the least amount of time, so that she can get more bang for her buck! I go at it from the perspective of how much more she will get in sales and bookings if we use the recipe I have chosen. That always seems to work!

 

[erinyourpclady]

I don't offer anything! LOL!! During one of my first calls, I usually get a feel for what they want to do and make recommendations based off that. But basically, I am game for whatever! My next show is a Tuesday morning show and the hosts wanted to do a trifle and something savory. I suggested a sandwich ring......both of which are super easy interactive recipes. So i will try the interactive thing agian but totally my style........

 

[DebbieJ]

I've been making them during the show, but I do a LOT of prep so they only take a couple of minutes. I zest all but one piece of fruit myself and chop the mint. I put all the zest and mint into the 4-cup Easy-Read measuring cup with the water and sugar. After a guest zests the last piece of fruit, I add that zest, and microwave the sugar mixture to dissolve the sugar and infuse the syrup with the citrus and mint flavors. While that's in the microwave, everyone gets a turn with the citrus press, juicing the fruit right into the pitcher. (I usually juice the orange with the juicer beforehand, since that one's a little messy.) Then I pour the syrup into the pitcher through the strainer, add the soda and rum. I've found that giving the guests a tasty beverage near the beginning of the show helps keep them quiet during the rest of the demo.

Thanks for sharing this, Ann! BRILLIANT! I love using the Easy Read vs. the Small Batter Bowl. And the idea of doing more prep is a no-brainer. I made this at one show where we did interactive in two teams, so one team did the Mojitos while the other made a Trifle. After walking them through it, I was a little apprehensive about doing it again at a show because of how much work it was. I wasn't offering it because of that. Now I'll do all that prep and it will ROCK!!!THEY ARE SO YUMMY!!

 

[stefani2]

chefbecky - i LOVE the idea of doing only Theme Shows!!!! You have such amazing ideas :love:

 

[ChefBeckyD]

chefbecky - i LOVE the idea of doing only Theme Shows!!!! You have such amazing ideas :love:

Just remember any recipe you want to demo can be turned into a theme!

 

[jbdowd0798]

Sorry its taken me a day to get back to everyone. THANK YOU for all your help. The mojitos are YUMMO!!!

 

[baychef]

Sorry its taken me a day to get back to everyone. THANK YOU for all your help. The mojitos are YUMMO!!!

Oh goodness you are soooo right!

And Ann, love your idea...will be suggesting that one! Also, the mojitos get just a little rum in the belly for a happy crowd too!

 

[pamperedthorpe]

I usually offer three dessert recipes to choose one from, and if they say there's going to be more than 20 guests at the last host coaching call I offer to do Yorkshire Puddings or a savoury muffin recipe in the muffin pan as well.Alex

 

[jrstephens]

I normally offer 2 - 3 for them to choose one.But when I was pregnant I offered one choice and only something different if they did not like that one.

 

[KellyTheChef]

I only demo ONE recipe. Ever. I started my business doing two and made myself crazy. I am a much happier and calmer PC consultant only doing one. If it's a no-cook recipe, I am even HAPPIER!!lol

I also offer theme shows now...Mexican Margaritas, Death by Chocolate, Power Cooking, 30 minute Meals, Triffle Desserts...etc.

Like was said before, you can turn almost any recipe you want to demo into a theme show and create more excitement! You are doing the same show...but the invites get people excited about attending when you do a theme show!