This thread explores various opinions and experiences regarding the different totes used by Pampered Chef consultants for their shows. Participants share their preferences, packing strategies, and the practicality of different tote options.
While many participants express a preference for the rolling tote, views differ on the necessity and practicality of various totes, with no clear consensus on the best option for all users.
Participants share personal experiences and preferences regarding the use of totes for their Pampered Chef shows, reflecting a range of packing strategies and individual needs.
Consultants considering different tote options for their shows may find the shared experiences and insights helpful in making their own decisions.
ChefBeckyD said:
Sandy, Specifically, this month, I have been doing the Salsa recipe from the catalog, along with gaucamole, and then Cool & Creamy Chocolate Fondue w/ strawberries and cinnamon tortilla chips. So what I bring to shows is the following:My TTA tote with lots of stuff in it, including all utensils needed for the demo - and my chopper in the top of it. The Salad chopper, Garlic Press, Knives, Scrapers, scissors, Core n More, etc.....all in there.In the first Show to Go tote, I have catalogs, order forms, pen caddy, computer, Franklin Planner, dishtowels & Microfiber Towels, apron, Book to Look Boxes, wrapped gifts for door prize/bring a friend gifts, spices, and cookbooks.In the second STG tote - Stainless Bowl set, Microplane Grater, UM, HWC stuff, Easy Read Measuring cups, Trivet, Rectangle Chillzanne, Batter Bowl, 8" Saute pan, and a small assortment of new products (mostly colored products) In my Dirty Dishes tote - I have the TTA tote, and my Stoneware tote - which has 2 small round dots bowls, the rectangle SA platter, and the med. bar pan in it. Along with that, I put whatever food I am taking with me in that tote - this month it has been just baked cinnamon tortilla chips and a couple of avocados. It does take me 2 trips to get it all in, because I have a tricky back and can't carry alot of weight at one time.I know some people take even less - but I'm happy with this amount - and believe it or not - it's way less than I used to take!MomToEli said:Ok, I realize I'm hijacking this thread ... but ... what DO you take to your shows? I've been taking everything in my starter kit, some of the stuff from my kitchen, and whatever piece I happen to be borrowing from my director at the moment
rebeccastt said:
Essential totes for a Pampered Chef consultant include the large utility tote for carrying products to parties, the small utility tote for organizing smaller items, and the thermal tote for keeping food items hot or cold. These totes help in efficiently managing products during demonstrations and events.
Yes, the thermal tote is highly recommended for food storage during events. It is designed to keep hot foods hot and cold foods cold, ensuring that your dishes maintain their intended temperature until serving.
Choosing the right size tote depends on the type of events you attend and the amount of product you typically carry. For larger parties or events, a large utility tote is ideal, while a small utility tote works well for smaller gatherings or when you need to carry fewer items.
Absolutely! Pampered Chef totes are versatile and can be used for various purposes beyond direct sales. They are great for grocery shopping, beach trips, picnics, or even as everyday bags for work or school.
When selecting a tote, look for features such as durability, insulation (for food storage), pockets for organization, and comfortable handles. Waterproof materials can also be beneficial for protecting contents from spills or weather conditions.
AND I have a health fair tomorrow... so wish I could use it!!! I do use the TTA one and the carry-all for every show though!