coopersgirl
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coopersgirl said:I was exhausted last night, the kitchen was wierd, the table facing the guest had my PC on it and I had to do the demo where I could not be seen well. I forgot to add the almonds and had to take the pastry out of the oven,and add them. I forgot to add the orange rind. On the other recipe I forgot the red pepper. It was just to much to do. I felt disjointed all night. I think I am going to switch to one recipe per show. (sigh)
heat123 said:Yeah, that's the cheap and easy recipe I was talking about the micro cakes! And I do them as soon as I get to the hosts house so it's ready when they eat.
chefkristin said:I only do ONE!!!! I would be there all night otherwise!
coopersgirl said:I forgot to add the almonds and had to take the pastry out of the oven,and add them. I forgot to add the orange rind. On the other recipe I forgot the red pepper. It was just to much to do. I felt disjointed all night. I think I am going to switch to one recipe per show. (sigh)
ChefBeckyD said:It's all the gabbing that goes on before, during, and afterwards that makes my shows long.....
ChefBeckyD said:See, I LIKE doing 2 recipes. My demos are never long and drawn out, and I don't have a problem with bookings. So, sometimes it bothers me when I keep being told I should only do one recipe. (or that anyone else NEEDS to only do one recipe.) My demo presentation is entertaining and informative, and NEVER goes beyond 20-30 minutes - the whole show is about 1 hr - but part of that is just chatting and talking about our favorite products. It's all the gabbing that goes on before, during, and afterwards that makes my shows long.....
I think if someone is just starting out, it is good to concentrate on one recipe, and get comfortable with presenting and cooking at the same time - and there is nothing wrong with doing just one recipe for all of your shows. HOWEVER - there is also nothing wrong with doing 2 recipes, if you are comfortable with doing 2 recipes. I am very much used to cooking and talking at the same time, and I am very quick, and I also know how to choose recipes that demo a maximum amount of products in a minimum amount of time.
Ruthie, that sounds like a show I would do! Last night,my host didn't want a lot of food (?) so I had easy caramel biscuit bites in the oven when guests arrived, and they all walked in commenting on how good it smelled in the house. I served them the biscuits as they sat down, and showed them how easy the pan wiped clean with a paper towel. Then I showed them the chicken in the DCB, popped it in the microwave, and made garlic/cheese biscuit bites.....able to demo the microplane, garlic press, cutting board and forged cutlery, along with again using the pan. We talked about our favorite products for the remaining 15 minutes while the biscuits baked and the chicken finished, and I went over host specials for Oct & Nov.......and then I served the chicken and the biscuits on SA pieces.....the whole show was 45 minutes from start to finish. But then again, it was an hour AFTER my presentation before I could pack up and go home! I hate to rush people when they are eating and having a good time!ETA: I'm glad I demoed the Caramel Sprinkles too - sold 3 bottles of them, and one bottle was to a lady who came "Just for the fun and food" - she wasn't going to buy anything - she doesn't cook and she lives alone.......she also bought an ice-cream scoop - so she can have ice cream with caramel sprinkles!chefruthie said:I also do 2 recipes at my shows. I have for many years and I too enjoy this. I don't do the full recipe in front of them though. I have ALOT of stuff prepped. My shows are between 45 mins-1 hour. My show average is around $800 and I average 3 bookings per show. Tomorrow at my show I will have the Turtle Fudge SKillet Cake completed, with the help of my Host when the guests arrive. I'll tell them about the cookware and show them the skillet that I turned the cake out of. I'll take a paper towel and wipe out the crumbs from the cake. I'll have 3 chicken breasts already cooked in the DCB in the microwave and show them the steam that comes out and I'll use them to make the Jerk Chicken Nachos, with most of the items prepped. While these bake I'll pass around the Salad Chopper Salsa and they will make that themselves. Sounds like alot, but there will be 20 people there and everyone will get to eat some of each recipe. I think each consultant needs to find the most comfortable way to do their presentation and go with it!Ruthie
At each Pampered Chef show, we typically make 3-4 recipes. This allows us to showcase a variety of our products and give attendees a taste of what Pampered Chef has to offer.
Absolutely! We want to make your Pampered Chef experience personalized and enjoyable. If there are specific recipes you would like us to make at your show, please let us know ahead of time and we will do our best to accommodate your request.
No, our recipes are designed to be easy and accessible for home cooks of all levels. Our consultants will provide step-by-step instructions and tips to ensure that you can easily recreate the recipes at home.
Yes, the cost of the ingredients for the recipes is included in the show price. This allows attendees to try the recipes and see the products in action without any additional cost.
Yes, all of the products used in the recipes are available for purchase at the show. Our consultants will have them on hand for you to see and test out, and you can place an order to have them delivered to your home.