Oct Host Wants the Artichoke Bread Bowl Dip

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Discussion Overview

This thread centers around the use of different types of Pampered Chef stones, particularly the round stone with handles, in cooking demonstrations and shows. Participants share their personal experiences with these products, including concerns about breakage and preferences for certain stones.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses concern about using the round stone with handles due to reports of breakage and wonders how to address this with customers.
  • Another participant shares their positive experience using the round stone with handles, stating they have had no issues and their guests enjoy the dishes prepared with it.
  • Several users mention using their regular round stones or bar pans for recipes, indicating that these alternatives work well for them.
  • One participant notes they have old round stones that are rarely used and questions the appropriateness of using them for shows.
  • Another participant emphasizes the importance of staying positive when discussing product concerns and suggests focusing on the benefits of the stones.
  • One participant recounts a situation where they shared concerns about breakage at an open house and reflects on the impact of that disclosure on a potential customer.

Areas of Agreement / Disagreement

Views differ regarding the use of the round stone with handles, with some participants expressing concerns about breakage while others report positive experiences. No clear consensus emerges on whether to discuss breakage history with customers.

Contextual Notes

Participants share their personal experiences and preferences regarding the use of various Pampered Chef stones in cooking demonstrations, highlighting the subjective nature of product usage and customer interactions.

Who May Find This Useful

Consultants looking for insights on how to approach discussions about product concerns and preferences during cooking shows may find this thread relevant.

babywings76
babywings76
Gold Member
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7,266
I only have the regular round stone. I don't have a stone w/ handles. After hearing all the bad experiences with them, I'm scared to get one and use it at a show and risk it breaking on me. Any thoughts? Do you warn the people who buy them about the breakage history so that they aren't mad if it happens and just inform them about the return policy for breakage? I always try to be real and upfront with people, but I don't want to shoot myself in the foot. ya know?!
 
I use my round stone with handles all the time. I make the brie recipe with the apricot jam (I skip the hot peppers) and people practically lick the stone. My guests and my family love it. I have had no issues with my stone. Hope this helps.:)
 
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  • #3
It certainly is a beautiful stone. I would like one, but I have 2 old round stones that are hardly ever used...I primarily use my bar pan for pizzas. If I got one, it would be for show benefits. Just wasn't sure if it was bad to use the old stones for shows.
 
That is up to you. I got the round stone with handles and the woven round basket. I make the brie using the kitchen spritzer and then serve the brie with the small bamboo knife. Looks great and I have sold a few so for me, I have gotten my money's worth. Don't bring it all the time. I sell the large bar pan more because I make the pizza in it a lot.
 
babywings76 said:
I only have the regular round stone. I don't have a stone w/ handles. After hearing all the bad experiences with them, I'm scared to get one and use it at a show and risk it breaking on me. Any thoughts? Do you warn the people who buy them about the breakage history so that they aren't mad if it happens and just inform them about the return policy for breakage? I always try to be real and upfront with people, but I don't want to shoot myself in the foot. ya know?!
Click to expand...

Only if they ask. Stick to the positive!! And the breakage thing may be resolved by now. There has to be a new lot by now.
If you don't have the round stone, do the dip on the bar pan. Or even a round deep dish baker.

How do you let your host choose the recipe?
 
I didn't even know there was a history of this! Hmm! At any rate, I've made this on my regular round stone and on the bar pan. Both work fine!
 
babywings76 said:
It certainly is a beautiful stone. I would like one, but I have 2 old round stones that are hardly ever used...I primarily use my bar pan for pizzas. If I got one, it would be for show benefits. Just wasn't sure if it was bad to use the old stones for shows.
Click to expand...

Amanda, I would use the large round stone that you have as it is still available in our catalog. (the Canadian one, not sure about the US catalog) I use products that have been restyled and let my guests know that The Pampered Chef has updated this product and it is even better. (just make sure you point out the changes...refer them to the catalog so they can see the difference.)
 
i LOVE my round stone with handles. its one of the only ones i use on a regular basis at my house. ive never had a breaking problem with that stone - just my large bar pan. which i only broke because i picked up the box that it was in from the wrong side & it fell out of the bottom :(
 
I would use the round stone or use the Large bar pan.
 
Use what you have...and use it to recruit. Tell them if you had signed today instead of back when you did and submitted $1000 in sales in your first 30 days you can earn ANY two stones. You can tell them you'd probably pick the DCB and the large round stone with handles since the bar pan COMES IN THE KIT.Use what you have and make it positive!!!!
 
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  • #11
laurichef said:
Only if they ask. Stick to the positive!! And the breakage thing may be resolved by now. There has to be a new lot by now.
If you don't have the round stone, do the dip on the bar pan. Or even a round deep dish baker.

How do you let your host choose the recipe?
Click to expand...

She's my neighbor and came to my open house. She loved that recipe. I made several from the SB and had them vote for their favorites. She really wanted to make it and since I had it at the Open house, I didn't object. I just wanted to double check on how to handle the situation if it comes up about the handle breakage, because it came up at my open house. I was a dummy and opened my big mouth about the breakage people were experiencing (all but 2 of the people at my open house were people that I'm very close to, so I felt very open about things and just thought I'd be honest about what I knew, in case they wanted one and it broke on them. I knew as soon as it came out of my mouth that it was the wrong thing to do. This neighbor was the only one there that I don't know that well, so the fact that my comment didn't scare her away and she even is requesting that recipe makes me feel a little bit better. But now that she knows that tidbit of info, I'm wondering how to handle her show. You're right...keep it positive! (I just have a huge foot that likes to jump right into my mouth sometimes. ;))
 
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  • #12
janetupnorth said:
Use what you have...and use it to recruit. Tell them if you had signed today instead of back when you did and submitted $1000 in sales in your first 30 days you can earn ANY two stones. You can tell them you'd probably pick the DCB and the large round stone with handles since the bar pan COMES IN THE KIT.

Use what you have and make it positive!!!!
Click to expand...

oooh, I like that! Great points to bring up! :)
 
janetupnorth said:
Use what you have...and use it to recruit. Tell them if you had signed today instead of back when you did and submitted $1000 in sales in your first 30 days you can earn ANY two stones. You can tell them you'd probably pick the DCB and the large round stone with handles since the bar pan COMES IN THE KIT.

Use what you have and make it positive!!!!
Click to expand...

Love your verbage Janet. I will have to "borrow" it for my next show.:)
 

Frequently Asked Questions

What is the Artichoke Bread Bowl Dip?

The Artichoke Bread Bowl Dip is a delicious and creamy dip made with artichokes, cream cheese, and various seasonings, typically served in a hollowed-out bread bowl. It's a popular appetizer for gatherings and parties, offering a savory flavor that pairs well with fresh vegetables, crackers, or bread pieces.

How can I host a party featuring the Artichoke Bread Bowl Dip?

To host a party featuring the Artichoke Bread Bowl Dip, you can start by inviting friends and family to your home. You can prepare the dip ahead of time and serve it in a bread bowl for a fun presentation. Consider offering a variety of dippers like sliced vegetables, chips, and bread pieces to complement the dip. Additionally, you can showcase other Pampered Chef products that can enhance the cooking and serving experience.

Can I purchase the Artichoke Bread Bowl Dip mix from Pampered Chef?

Yes, Pampered Chef often offers a variety of dip mixes, including the Artichoke Bread Bowl Dip mix. You can check with your Pampered Chef consultant or visit their website to see if the mix is currently available for purchase. Keep in mind that availability may vary based on seasonal offerings and promotions.

What kitchen tools do I need to make the Artichoke Bread Bowl Dip?

To make the Artichoke Bread Bowl Dip, you will need a few basic kitchen tools, including a mixing bowl, a spatula for mixing, and a bread bowl or a hollowed-out loaf of bread for serving. Optional tools that can make the process easier include a food processor for chopping ingredients and a baking dish if you plan to bake the dip before serving.

Can I customize the Artichoke Bread Bowl Dip recipe?

Absolutely! The Artichoke Bread Bowl Dip recipe can be customized to suit your taste preferences. You can add ingredients like spinach, different cheeses, or spices to enhance the flavor. Additionally, you can adjust the creaminess by varying the amount of cream cheese or sour cream used in the recipe. Feel free to get creative and make it your own!

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