Let's Brainstorm What We Are Going to Demo Without the Baker

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The thread discusses the impact of the absence of the Deep Covered Baker (DCB) on cooking demonstrations and recipe selections for upcoming shows. Participants express concern about how to adapt their shows, with suggestions to focus on July host specials and utilize versatile cookware like the 12” skillets and grill pans, which can be used without turning on an oven. Ideas include offering a package of Weekday Dinner Done recipe cards with skillet purchases and emphasizing the 12” skillet as a “try me” item due to its functionality. There is a consensus on continuing to showcase the DCB as a booking tool despite its unavailability, with participants planning to incorporate salads and other recipes that still highlight various products. Additionally, there is a focus on summer-friendly recipes that keep the kitchen cool. Some participants share success stories of selling the DCB at full price and booking shows, indicating a continued demand for it even as alternatives are explored. Overall, the thread emphasizes adaptability and creativity in maintaining cooking demonstrations and product promotions during this transition.
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PCJenni
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My whole show is based around the baker. What are you going to be demoing without the baker?
 
Thanks for starting this thread! I have it featured in many of the recipes I offer as well. Guess that will change.

With the July specials coming up, maybe my recipes will revolve around the July host specials. Until they can get the DCB back.:cry:
 
Braids and rings were my $1000-show guarantees for YEARS up until the DCB.
 
Maybe some awesome salads for the summer?
 
This came from another loop... thought it was good...

Let’s dust off those 12” skillets and Stir Fry Skillets and Grill pans – and we still don’t have to turn on an oven! I agree that giving away a package of Weekday Dinner Done recipe cards with the purchase of a 12” skillet is a GREAT idea – I’m pretty sure that EVERY recipe in that packet can be made in the 12”. I, for one, believe the 12” skillet should be our “try me” piece – as you can do virtually anything it it! Several times I’ve shared that at my shows, and have sold a 12” skillet! I suggest they keep the box, and use it for two weeks for EVERYTHING they do – and if they don’t love it, tape it shut and call me to arrange a pick up. Haven’t had one of those calls yet!!

And I agree with Carolyn... we can never go wrong doing Braid or Ring!
 
finley1991 said:
This came from another loop... thought it was good...

Let’s dust off those 12” skillets and Stir Fry Skillets and Grill pans – and we still don’t have to turn on an oven! I agree that giving away a package of Weekday Dinner Done recipe cards with the purchase of a 12” skillet is a GREAT idea – I’m pretty sure that EVERY recipe in that packet can be made in the 12”. I, for one, believe the 12” skillet should be our “try me” piece – as you can do virtually anything it it! Several times I’ve shared that at my shows, and have sold a 12” skillet! I suggest they keep the box, and use it for two weeks for EVERYTHING they do – and if they don’t love it, tape it shut and call me to arrange a pick up. Haven’t had one of those calls yet!!

And I agree with Carolyn... we can never go wrong doing Braid or Ring!
Click to expand...

What looop? I am not on ALL the loops???
 
I'm still going to use the DCB with my main recipe. I ALWAYS use it at shows, even if just to make a lava cake. I personally don't think I'll change a ton how much I use it and talk about it. I'll just stress that hosting a show is a very easy way to get it and you won't be paying full price. But I think I will maybe try to offer more salads and things and use the DBC to cook up the chicken breasts or something. I have to say that when I used it to make the mini BBQ pork tenderloin sandwiches, I thought I wouldn't be highlighting a bunch of other products, but I found ways to work it in.

But I do like the idea of dusting off the 12" skillet. I mostly only use that for the Turtle Fudge Skillet cake!
 
Thai Chicken Stir-fry recipe is a great demo recipe and can be made as a salad and with a side of rice. I will be offering that and the Mandarine Chicken Salad at my shows for the next two months. I think we should still be showing off the Deep Covered Baker as a way to get more shows booked.

I have a couple of the white ones on backorder from some shows I turned in last month. Now I'm wondering how long that backorder really is.
 
Why change? Keep demoing the DCB and keep booking parties!! Of course the 12" skillet recipes are a great choice right now, too.
 
I use my grill pan a lot...in fact I used it tonight for dinner! I will be looking at recipes that will keep the kitchen cool first but I too like the idea of still using the DCB as a tool to keep the bookings more attractive as well!
 
I have made the Warm Lemon Pepper Chicken Salad....1st recipe in the catalog. I used the DCB to make the chicken (since I don't have the Grill Pan), starting the microwave as soon as the 1st guest arrives. Then proceed with recipe as stated.

SUPER Yummy, allows you to feature the DCB or grill pan, the mandoline, the micro cooker and the bamboo collection.
 
I am also going to continue to use it -- it's going to be in MORE demand than ever since it is an EXCLUSIVE Host Item.

I have also been incorporating many of the items that have helped me to lose the 35 pounds I have dropped these last 3 months -- the salad spinner, food chopper, salad choppers, stainless steel bowls and colander set (yes, they ARE a set, you need both and they work together in the kitchen). And of course, we have the new Cool and Serve Tray -- awesome op for summer sales!

So with a few adjustments, the show must go on! :D
 
I am going to keep using it as well. I think it will be a great booking tool. Although... I have sold 5 or 6 at full price this week, and 4 of those people booked shows for July.
You know what other recipe people have LOVED at my shows? The zesty ravioli skillet. It highlights the 12 " skillet, so I may use that and do the lava cake as a supplement. Either way.. I don't think this will change the way I do my shows.
How long do you think this will last?
 

Frequently Asked Questions

What is the purpose of the "Let's Brainstorm What We Are Going to Demo Without the Baker" session?

The purpose of this session is to collaboratively generate ideas for product demonstrations that can be conducted without the presence of a baker. This allows consultants to explore creative ways to showcase Pampered Chef products and engage customers effectively, even in the absence of a traditional cooking demonstration.

Who can participate in the brainstorming session?

Anyone involved in Pampered Chef direct sales can participate in the brainstorming session. This includes consultants, team members, and even potential recruits who are interested in learning more about effective demonstration techniques and product usage.

What types of products can be featured in the demos?

During the brainstorming session, participants can suggest a wide range of Pampered Chef products, including kitchen tools, cookware, and food items. The focus should be on items that can be easily demonstrated through simple techniques or recipes that do not require extensive cooking or baking.

How can I prepare for the brainstorming session?

To prepare for the brainstorming session, participants should come with a list of Pampered Chef products they are familiar with and ideas for simple recipes or techniques that can be showcased. It may also be helpful to think about customer preferences and popular trends in cooking to inspire creative demonstrations.

What are some examples of demos that can be done without a baker?

Examples of demos that can be done without a baker include quick meal prep techniques, using kitchen tools for food prep, showcasing no-bake recipes, or demonstrating how to use various products for meal assembly. These types of demonstrations can effectively highlight the versatility and functionality of Pampered Chef products.

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