Chef Kearns
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heat123 said:Wow, how the heck did I miss this one! What an awesome idea and great thread Becky! Thank you soo much for sharing your ideas, success story and tips-suggestions! How fantastic for you! This sounds like something I should do this winter, instead of doing my usual host appreciation party!
ChefBeckyD said:A follow up to this - 2 of my past hosts who were at my Power Cooking Clinic are now consultants! They came with me to my clusters Fall Kickoff, and there were some other consultants there asking questions about power cooking - and they were telling them all about mine and how great it was! THAT was the best! It was fun to hear about the show from their perspective as guests at the show. One of them is a teacher/guidance counselor, and she is signing specifically because she needs quick, economical meals, and wants to teach others how to do them too!
peichef said:awesome Becky! How big is your team now??
ChefBeckyD said:2 active - but one is a recruit's recruit who has been reassigned to me.
2 inactive - but one is turning in a show sometime this month.:thumbup:
2 just signed
I'm getting so close!
heat123 said:Whoohooo, Go BECKY!:chef:
How does the recruit's recruit get "Reassigned to you", shoudln't that recruit go to your director???
ChefBeckyD said:Nope! As long as I am active, and I have a recruit who recruits, but then goes inactive - the recruit's recruit becomes part of my first line. However, they don't count towards accepting directorship...although, once I become a director, they count as part of my active first line.:thumbup: So, I treat her like a personal recruit, because one day she will be.
ChefBeckyD said:Bumping For Stacy!
ChefBeckyD said:It is absolutely amazing! Works just as well on chicken as it does on ground meat! So, if you want chopped chicken for tacos, or burritos, or even just chicken salad, you can cook and chop all at the same time! It works best if the chicken is at least partially cooked though.
I always use a 4 lb. chicken - or as close to it as I can get.For the mix n chop, I am referring to boneless/skinless chicken breast.I made mine mostly interactive. I didn't really have stations - I just had people work along side me as we went through the 3 recipes. (small kitchen/dining area - no room for stations!)babywings76 said:I know this thread is a little old, but I'm bringing it up because I've got some questions.Becky, what size chicken do you make for the 30 min. chicken? Just wondering how much chicken you get out of the small ones compared to the larger ones to show people. Which do you think is better to show people at a power cooking show?Also, are you referring here to chicken breasts or ground chicken? This Saturday is my Power Cooking Workshop. I was thinking of having appetizers set up that they could eat while I show them the power cooking. But is it better to have it interactive? Or both--some eat while others help? Or save the appetizers to a food table that I put our finished recipe on and they just eat everything at once later? Also, I liked how you incorporated the DCB into this, and so now I'm thinking instead of serving one of the 3 Power cooking recipes, to just do the chicken and give away all 3 of the recipes. Were people sad that they didn't get to taste the results of one of the power cooking recipes when you did yours?
About 80 people have been invited to the Power Cooking Clinic, including past hosts, friends, and preferred customers.
The invitations were sent via email through the Pampered Chef website. The host also followed up with invitations made on VistaPrint.
As of now, 15 people have RSVP'd for the event.
Yes, some reminder calls have been made, but not to everyone on the guest list.
If someone is unable to attend or bringing extra guests, it's important to reach out to them and confirm their RSVP. It may also be helpful to send a final reminder to all guests to confirm their attendance. Additionally, the host could prepare for potential last-minute changes by having extra supplies or food on hand.