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Pampered Chef: I had a table at a

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  1. jdavis

    jdavis Veteran Member

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    I had a table at a "Women's Night Out" thing sponsored by the local hospital, I think this is the most positive thing that I have done so far, and not to mention the cheapest since it was free and all I had to pay for was the food that I wanted people to try, I made 2 batches of the truffles and 2 batches of the very yummy low fat fruit dip in the desserts cookbook. People paid $5 in advance to get in or $6 at the door and they got to go thru all the booths and get soup, sandwich, fruit, cake, and water (and whatever they sampled at each individual booth if there was something to sample, I hear there was a chocolate fountain :( and I didn't get to go check it out).
    Anyway I got 33 names put into the pot and 4 of them marked more information on becoming a consultant, hopefully they didn't just mark to be marking like the last one did. I am not sure yet if I am going to draw a couple of names or try them all to 'give away a free show'. I am pretty broke right now with my summer months being null and the gas prices skyrocketing so if I do a bunch it will have to be something cheap and easy, lol. hmmm, i'm thinking micro cake in fluted pan and maybe some other finger food, not sure yet.
    I am excited to get that many leads, and I also took a few orders and had quite a few people who didn't want to book a show or sign up but wanted to order and took my card and said they were going to call very soon. I really have to start making the phone my friend now since I am not much of an extrovert except around people I know pretty well, how did I ever talk myself into this business, lol.
    Just had to express my excitement, now I am very tired, have been up since 3:30 had to go to work then hurry home and shower and pack everything in and out and in and out :rolleyes:
     
    Sep 14, 2005
    #1
  2. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

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    Congrats on a great day!!! thats a lot of names to get out! If money was tight for me I would either do like you said and do one recipe or a couple dips and leave it at that or call the ones that marked yes or maybe on the slips for some info. you never know...they might want to book later in the year!! congrats again on a success!!
     
  3. pamperedbecky

    pamperedbecky Legacy Member

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    Good for you! That's so exciting!
     
    Sep 14, 2005
    #3
  4. MichelleT

    MichelleT Member

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    Can I get the recipe for the fruit dip? I think I'd like to try it at my show.

    TIA
     
    Sep 14, 2005
    #4
  5. jdavis

    jdavis Veteran Member

    1,446
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    Here it is, it's out of the Delightful Desserts Cookbook pg 112 called 'Summer Fruit Sampler'

    1 Orange
    1/2 cup reduced fat sour cream
    1/4 cup light sugar free strawberry preserves
    1 1/2 cups thawed, frozen light whipped topping

    Zest orange, I would recommend the new microplaner, which I don't have yet, to measure 2 teaspoons. Combine Sour Cream, Preserves, and Zest. Fold in Whipped Topping until combined. Cover and refrigerate until ready to use.

    hmmm, my guess of the products you could showcase would be the microplaner ($26.50), small mis n scraper ($11), small batter bowl ($10), adjustable measuring spoon ($7), adjustable measuring cup ($9), measure-all cup ($9) = $72.50 just for the dip.

    for the fruit:
    strawberries- cook's corer ($4) or egg slicer ($10.25)
    kiwi- cut ends off with the utility knife ($18.75) and peel with a spoon, then use the egg slicer or crinkle cutter ($9.75)
    peaches or nectarines- utility knife
    bananas- crinkle cutter or egg slicer
    melons- utility knife, coook's corer, crinkle cutter, or small scoop ($9.25)
    apples or pears- apple wedger ($11.50)
    large grooved cutting board ($25)
    = $88.50

    serving you could either use the chillzanne rectangular server ($30) or some of the simple additions pieces which would amount to even more depending on how long it is going to sit out, I used the sa's and chillzanne mini bowl.
     
    Sep 15, 2005
    #5
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