10 Simple Steps To Cooking Demo Success Judy

10 Simple Steps To Cooking Demo Success Judy Doherty, BS, PC II

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What is a cooking demo? Magic, entertainment, inspiration?

1. Pick the RIGHT Recipe • Balance of 3 things: 1. Audience 2. Facility 3. Lesson • Number one and two are the most important • 2 or 3 recipes are often better than one

2. Consider Your Equipment • Find out what is in the kitchen – either see it in person or ask for photos • BEST BETS: what the audience has at home – this is not a time to show off or to use items with excessive cost • BUT sometimes they want new ideas that help them do everything faster – Microwave! – Ricepots and Instant. Pots – Japanese mandolin and food processors very helpful • No equipment – focus on items that can be assembled and served raw like salads or fresh fruit dishes • Mirror or cameras and screens help large audiences see you otherwise plan to hold items up or let attendees gather around you

3. Follow The 3 Ps for Success • Plan • Practice • Prepare

Plan • Plan WHAT • Plan HOW • For example: – 3 steps to demonstrate a pie: 1. rolling dough and inserting into pan 2. making filling and topping 3. show a baked pie • Eliminate the WAIT (boring!): – Premeasured ingredients – Finished products

Practice • Visit the kitchen or ask for a photo so you know exactly what equipment you have and how much room you have • Cook everything a few times in advance using similar equipment • Practice your demo • Practice staying clean and cleaning as you go • Practice the presentation

Prepare • • Print handouts Shop for food and equipment Prepare and measure ingredients Prepare finished items Assemble tasting supplies Presentation plates and vessels Aprons for volunteers Food safety supplies

4. Adhere To Food Safety Rules • Clean – Wash hands before and during the demo as needed – Don’t cross contaminate - have enough equipment so raw and cooked are not mixed – This becomes more challenging on a stage kitchen versus a real kitchen • Temperature 40 -140 F – – Hot food hot – bain marie or burner Cold food cold – ice chest or refrigerator Be aware of time at room temperature never to exceed 2 hours Cook to proper temperature • Include food safety tips as you teach: – – – Serve right away Refrigerate in shallow pans immediately Defrost safely Heat and reheat quickly Clean cutting board Care with raw poultry and protein items https: //www. fsis. usda. gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-foodhandling/danger-zone-40 -f-140 -f/CT_Index

5. Mis En Place • “Everything in its place” – Premeasured ingredients – Organize everything in the order it will go into a recipe – Plates, finished items, and sampling equipment ready – Equipment ready and organized

6. Clean As You Go • Clean is more professional – Talking and working at the same time requires order – Stand away from table to stay clean – Extra aprons and paper towels – Good oven/stove mitts – Trash and receptacles for soiled items

7. Make It Engaging and Fun: Get Volunteers • Ask for Audience Volunteers – It’s easy, anyone can do it – It’s really easier for you – It’s more entertaining – (They should wash their hands, too!)

8. Show and Tell Show the containers of packaged foods Show whole produce Show ingredients as you go Show the equipment This also helps fill time when waiting for something to cook • Tell funny stories about bloopers • • •

9. Final Presentation: Plate It Beautifully! • Show a final plate presentation of what you are cooking • Should look gorgeous: – Large white plate – Sauce painting – Garnishes – Color – Style – Height – Elements of taste

Presentation Tip: Large White Plate

Presentation Tip: Sauce Painting

Presentation Tip: Garnishes • Can eat them, go with food, appetizing

Presentation Tip: Color

Presentation Tip: Elegant Plates

Presentation Tip: Crunchy, Creamy, 5 Flavors

Presentation Tip: Height

10. Takeaways: Samples If possible pass out samples It is best to have staff or volunteers to help you Trays, cups, spoons, napkins If you are with a small audience it is great to allow them to serve themselves • Serve it family style and include drinks • • What do you do if you don’t have enough samples?

10. Takeaways: Handouts and Photos • Handouts should have your contact information • Encourage them to take photos of finished dishes, processes, and selfies with you so they post all about you and your demo on their social media • Poster on easel about demo with your contact info is helpful

How To Avoid Disasters • SEE it: Visit the facility or get a photo don’t accept what is said or written • Control - It is better for you to shop for food and bring small wares so you have what you need • TEST it – get there early and test everything: – Lavalier microphone batteries – All equipment on and all equipment on at the same time together – Turn electric stoves on ahead of time if necessary • Set up time – is it easier to do at home or do it there? Double check the recipe – always do recipe calculations on paper! • Questions at end • Expect the unexpected and go with the flow! Can get equipment or food from a real kitchen in a hotel or nearby restaurant! • If you are out of town and shopping, are there stores near the demo area? Are they in a good area? Uber goes round trip!

REMEMBER: It is NOT Your Kitchen • • There is no where to wash anything (usually) The stove might take a long time to heat up When you turn everything on you might blow the circuit breaker They might have promised you an oven and now you have a microwave The burner is tilted Someone might say oh yes we will bring these tools and then they forgot There is no trash can or sink (usually) It is hard to work and talk so plan to do less work and more magic

Blooper Solutions • • • Recipe math Timer More people, not enough samples Back to back Multinational or high level Younger audiences Food desert Equipment Allergens

Thank you! For questions: • Judy Doherty: judydoherty@foodandhealth. com • www. foodandhealth. com - click contact • Nutritioneducationstore. com – for cookbooks and cooking demo resources.