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05-25-2006, 09:05 AM
| | Registered User | | Join Date: Sep 2003 Location: Chicago, IL
Posts: 8
| |  Need advice on cooking demos
I just scored my first job working at a gourmet food/wine store. The owner wants me start doing food and wine pairings in the store. I have complete confidence in myself that I can do this. I've been cooking in restaurants for awhile now and I'm still currently a sous chef at a small bistro. I just need some advice on standing in front of people, cooking/talking at the same time sort of thing. I've assisted with cooking demos before at large events but never had my own show. LOL, how do I kick it up another notch? 
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Chicago line cook |
05-25-2006, 09:41 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Oct 2005
Posts: 582
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Most basic advise is to focus less on your food and more on your audience. You must engage them first and then direct their attention to your cooking/food. You'll be a showman first and a cook second.
Otherwise, they will just drift on past, regardless of the quality of your food. |
05-25-2006, 10:11 AM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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I have to agree with castI
Done many of these and still doing them. I basically give them a rundown of what we're making ands then move to them. Give a little bio, any time there is silence go right to them. People love to talk about themselves. Ask them their cooking background, why they are here? etc. I do this with a smaller group 10-50. For larger groups, I hate to say it but I just go through the motions and only gab with the front row. Most of those large ones are filled with people just wanting some free food.
good luck.
have a few war stories in your pocket, there will always be someone who wants to be a chef.
pan |
05-25-2006, 11:27 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,664
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Been doing it weekly during market season for 7 years.....
I greet them as they walkup...if I don't recognize them I ask if they are first timers.....if so then I go into alittle market speel....growers only, every Sat through Sept, breakfast available in the middle of the market, which festivals are coming up......then I mention something about what I'm cooking...last week it was kale. So, go through the basics of the dish I made....saute scallions, add kale cook about 5 minutes until tender salt then add slivered basil....easy, takes less than 10 minutes and as high in calcium as dairy products. Then I direct them to the farmers selling kale, scallions and basil...they sold out last week. Pretty cool. 
Showmanship was mentioned. It is absolutely the best advice....doesn't matter as much if you are technically proficent it's do you entertain the crowd. Hate to even bring it up, but that's the attraction for Rachel Ray....she's approachable, she makes cooking easy, she talks up a blue storm and she's cute as a button.....does not mean I don't heckle the television when she's on....I just "get" why she's so popular and it's ok.....would someone edit her alittle closer please....oh wait then heckling would not be as fun |
05-26-2006, 07:22 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: May 2006
Posts: 15
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be yourself, and also engage your audience whenever possible. makes people feel like they're part of it and will more than likely increase sales. |
05-27-2006, 12:14 AM
| | Registered User | | Join Date: Sep 2003 Location: Chicago, IL
Posts: 8
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Thanks for all the input!
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Chicago line cook |
05-27-2006, 12:20 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006 Location: Form BDA, imported local to Virginia Beach, for now
Posts: 215
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Been there, i feel the worries...like some have posted, OWN the crowd, if you are confident in what you do, you have nothing to loose....look at Emerill, or any of the T.V. entertainment chefs...put on a smile like yo mamma was watchin, and act like you are teaching a bunch of kids/teenagers. If you put out a good energy, people WILL watch or even gravitate to you.
Best of luck, you can do it.
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Like all good meals, this too shall pass |
05-27-2006, 05:52 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006 Location: In, but not from, Northeastern NC
Posts: 161
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One thing I'd like to mention, and I'm sort of embarrassed to do so, but be a Rachael Ray. Geeze, I just noticed Shroom said that too. LOL. I'm not all the keen on her show, but she commands being watched if you happen to see her.
Out of curiosity, when Food Network was doing their "Next Chef" programs, I watched one episode when Rachael Ray was talking to the contestants about 'working the audience.' You know food demo is what she did before becoming one of Food Network's most watched programs. Not bad, eh?
I used to do an omelette station when I worked along the St. Lawrence River in Upstate NY during Sunday brunches. I am NOT a people person, but I sure managed to have fun. Even though you'll be demo'ing the same thing over and over, vary your patter (speaking) so that it doesn't sound like a prerecorded message.
If insurance concerns allows, select a volunteer to help with basic things.
Ciao,
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Order In/Food Out ~ It's NOT magic.
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Last edited by Steve A; 05-27-2006 at 05:58 AM.
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