Planning a Short & Sweet Pampered Chef Show: Tips for Keeping It Moving!

[Intrepid_Chef]

I work another job in addition to PC and I almost never have my job job and my fun job on the same day. When I have, it's been a show after work.

Well now ... I have a hostess who wants to have a show at 3 p.m. on a Sunday. Last time I did a show for this woman's family, it started at 3 and I was driving home after 6. Of course, that was my own fault ... I tried to do too many recipes, was late getting started, did a short game, did the "move to another room" thing ala the interactive shows, and did the full-service check out ...

The host is already concerned about people getting out in time to go to church and now ... I am concerned about getting out in time to go to WORK! That's right .. I work one Sunday evening a month, and this is it.

I am trying to trade Sundays with a co-worker (the only viable alternative is the Sunday after Relay for Life) but don't want to change this show again. The host has already changed it twice! I now refer to it as my "early June traveling show" because the woman's name has appeared on my calendar so many times.

Any CONCRETE IDEAS on how to keep the show short ... quick recipes, ideas, etc.?

I have done very few live shows and the last one was 2 months ago ... I need all the input I can get!

 

[cathyskitchen]

The Jerk Chicken Nachos is a really quick recipe if the host has cooked the chicken beforehand (or bought the quick cuts). Either demo it yourself or do it interactive (both are quick) and then do a brief run-through of the specials (this month, next month, any other month you want to book). Show a couple of new S/S products, then pass out drawing slips, give out your freebie, and take orders. Throw all of your dirties in a plastic bag or tub and after orders are taken, throw everything in your car and go! HTH! My shows are SO much shorter lately since I've been doing the interactive format - it's all about practice and being "intentional" about it. When you feel yourself veering off course, just straighten out and move forward. Good luck!

 

[stacywhitlow]

I love the interactive shows. Mine are so much quicker now. The guests seem to enjoy it as well.

 

[krzymomof4]

All of my Sunday shows are Express shows. I need to be out quickly to get to church myself. Keep it simple, do a catty walk through, highlight great products, let them eat, take orders get out

 

[vwpamperedchef]

I would say skip the demo and have the recipe ready to eat. I am sure this group already knows the drill...so Go over the new products etc, and then check out!

 

[Intrepid_Chef]

What are some good recipes to have ready to eat?I actually was thinking about the velvet chocolate cake and having the cake mix prepared and in the microwave before the guests arrive. Also hull the strawberries in advance and maybe just have 1 or 2 to demonstrate and practice. Then it wouldn't be very much time just glazing the cake and demonstrating it.The thing is, the prior show was my huge one, which was hosted by this current host's niece, and her best friend. So I can't assume the new crowd knows the drill ... I DO want to highlight the host program by having the prior host read a list of the $265 in products they earned ... and gave away!

 

[Intrepid_Chef]

Also ... shouldn't I use a recipe that demonstrates the Mandline and/or the chopper?I was thinking of simply making lemonade in the quick-stir and just slicing a few lemons to put on the outside of the glass ... to demonstrate my new recruiting mantra, "When life hands you lemons, make lemonade .. in a quick-stir pitcher!"

 

[cathyskitchen]

Jerk Chicken Nachos demonstrates both the chopper and the Mandoline - it's a perfect recipe to just bring the "New Consultant Kit", the specials you want to highlight, and some new products. I personally don't consider it a "show" unless a recipe is demonstrated - all they do is stare at you if you don't make something. Anyway, I did that recipe SUPER quick last week - started the show at 7:30, was home by 10, and I live 30 min. away, so it only took 2 hrs. from beginning to end - oh, and I got there at 7 to set up - super easy since I didn't have a ton of stuff.

 

[stefani2]

I AGREE!

Do the recipe up ahead of time and just do a catty walkthrough show. I have been doing this (because Hosts are requesting it) and I think I am going to pick 3-5 new S/S products to show, plus the big 4 (stoneware, SA, cookware, and Forged). As it was said in an earlier post - hilight Host, the opportunity, and upcoming specials. Eat, orders, and home

 

[PamperedDor]

Well, here is my two cents -

Have the recipe ready to go in the oven - On a Sunday - I do the Spinach articoke ring - all prepped before guests arrive - the host helps me by chopping the articokes, shredding the mozz etc. Go over monthly special, go over recipe quickly - ask... who has the garlic press (if all are familiar or have it - move on) broccoli to demo the chopper, talk about the products fast (especially if they are familiar with PC, let the customers sell them) food in oven - do next months specials and demo if you can - go to cookware, stoneware, and knives... fav products.... food is out ( I let my host serve!) door prize slips, start your pack up - and check out - in and out in plenty of time - 1 1/2 - 2 hours....

 

[ChefBeckyD]

Jerk Chicken Nachos demonstrates both the chopper and the Mandoline - it's a perfect recipe to just bring the "New Consultant Kit", the specials you want to highlight, and some new products. I personally don't consider it a "show" unless a recipe is demonstrated - all they do is stare at you if you don't make something. Anyway, I did that recipe SUPER quick last week - started the show at 7:30, was home by 10, and I live 30 min. away, so it only took 2 hrs. from beginning to end - oh, and I got there at 7 to set up - super easy since I didn't have a ton of stuff.

Personally, I agree with this. I know some have had good luck with no-demo shows, but for me, having a demo (and not just a presentation) is what sets me apart from other home party plans. The Cooking Show is my favorite part of my job.
The key to a short show, whether you are doing an interactive show, or a regular demo show, is to do lots of prep work! I have everything prepped before hand, so even when the guests are helping with the demo, they only have to do a little of the slicing, dicing, mixing, chopping, shredding, measuring.....most of it has already been done. So - with the Nachos, I would have the chicken cooked, and mostly chopped, and have a guest finish it, and the peppers would be washed, seeded and partly sliced, etc......

Another great recipe that comes together quickly this way is the Deluxe Cheeseburger Salad. I have the host or someone who comes early do the hamburger, while I am prepping everything else. Then, to begin the demo, a couple people slice buns, and we put those in the oven, and in the 10-12 minutes those are toasting, we put together the rest of the salad. It's FAST, but uses tools from every category - and uses the products that people book to get for 1/2 off and free! (stoneware, cookware, UM, Chopper, and SA!)

Another short demo is the 30 Minute Chicken with Biscuit Bites. Start by talking about stoneware, use a prep bowl with oil and the silicone basting brush to coat the chicken, sprinkle on the seasoning (pre-made), rub in, pop in the micro, and then demo making parmesan garlic biscuit bites. (uses cookware, cutting board, knife, microplane, garlic press, seasoning, measuring spoon, silicone scraper) then you also can use hot pads, cooling rack, knives and scissors to cut the chicken, SA for the chicken and biscuits, small serving tongs with the biscuits. The whole demo takes 40 minutes from beginning to end. While the biscuits are baking, and the chicken is finishing in the micro., I do the wrap-up and talk about bookings, other products, etc.....

 

[pampered2007]

You could have the recipe already prepared and coming out of the oven when the guests are arriving. Have a little display set up to show off the monthly specials. The guests can be eating while you are doing your show-in-tell! Do you have someone that can go to the show with you to help? My daughters will go with me and they start cleaning up and putting things away for me while I am taking customers orders and payments. It works out great! Good luck!

 

[Intrepid_Chef]

What about full service checkout? I'd really like to keep this ...

 

[jbdowd0798]

I still do a full service checkout, no matter if ppl are buying or not. Some just want to book shows and if you don't talk to them they may not or if they are a maybe you may not have a chance to turn it into a YES that night.

I like doing trifles. We take the time to have someone do each step to try out the products. if say they have a container of strawberries to cut up, its a great time to talk about the UM because you can use it for other fruits and veggies. I learned a new trick and considering it a ski slope and that the skis have to be lined up right or else your food won't come out right. It worked great last night. Just hope tonight is a good night too!

Oh I've done shows, which I call express shows, there really isn't a demo, food is made, and we get to talk more candidly about the products, play a game, eat, etc. more than we do with an interactive show.

Good luck all.

 

[ChefBeckyD]

What about full service checkout? I'd really like to keep this ...

I think this is one part you can't skimp on! Definitely keep a full service checkout!

 

[Intrepid_Chef]

OK, re-read some of the posts that I missed last time ...

I do not have any simple additions, and no bowls besides the batter bowl. Oh, and the collapsable bowl, which we're not supposed to use for the cheeseburger salad. So I'd need to borrow some stuff to make that work.

I was kind of hoping to do the power cooking, because this host is so busy with kids in sports and activities that I think she'd benefit from something that would get dinner on the table in a hurry. But now I don't know if it's fast enough.

Jerk Chicken Nachos looks good ... I've done this one at home lots of times ... I think with some prep, this could work.

Ditto for the velvet cake ... but I'm not sure it demonstrates the tools people use for bookings.

The 30 minute chicken could work ... if I get the chicken for the host and bring it pre-seasoned ... then all I have to do is put it in the microwave and have it ready to pull out .. would bamboo tongs work for the garlic bites? I don't have the other ones ...

I'm having a hard time just reaching the host to coach her ... she is nice but very busy ... so I want to show her how these things could make her life easier ...