protocol on guest presentations

[JeanneCake]

One of my restaurant clients has asked me to make an appearance at one of their quarterly cooking demos. It's a Saturday from 10 to 2 pm. They described it as talking/demo from 10 to noon and then the break for lunch (which they will serve, and we'll have the desserts for lunch) and Q&A (there's no hands on). It isn't in the kitchen- it is in a room they use for meetings so it is limited to about 8 or 10 and the meeting room restricts the type of things that can be done. I met with them to learn more about what they're looking for and based on the room restrictions, we are going to show a lemon tart (making the curd on hot plate); angel food cake (to demo how to beat egg whites) and to talk about cheesecake. They have asked me to provide the recipes.

I've never done something like this as a "guest" and I don't want to make any serious faux pas. If I were on my own at a presentation, I would expect to supply everything, but here I'm not sure and they haven't said so I thought I'd ask for your input. Who provides the mis en place? I would be bringing a finished tart, cake and cheesecake to show the final result, but based on the fact that they have the recipe and are providing the space, would you think they are providing all the ingredients and equipment (ok, maybe not the pans, they don't do a lot in house)for the demo, too?

[Pan]

What you're doing is of course way outside my profession, but my thought was, why don't you ask them these questions? Is that a naive question on my part?

[JeanneCake]

During the discussion, I said I'd make up a list of the equipment needed and send it to them along with the recipes (which I did and they said was ok - and that's when they said they didn't have the pans). I had been thinking everything would be supplied for me to just walk in with some finished product and start.

But now I'm wondering, and I'd rather ask here to find out whether anyone else has done something similar! And, I'm a little embarrassed to ask the obvious question ("Of course we provide all your ingredients and you just have to walk in the room") because while I have lots of experience teaching, it's always been me putting on the class so I provide everything. Where the restaurant is asking me, I'm wondering if that means they automatically provide everything. I haven't found the right opening with the chef or the GM to ask the question, though.

[ladyyoung98]

i think it would be much better to get past any embarrasment you feel right now and ask yourself how you would feel in a room full of people if it wound up that you should have provided the things you needed and wound up not having all you needed simply becuse you were too embarrased to ask the question.....ive always lived with the principal that there is no such thing as a stupid question other than the one that didnt get asked when it needed to be asked.....

the most they can say is..no...they dont provide it and at best yes they do...but until you ask you wont know for sure until u walk into that room...and wouldnt it be better if you were already prepared and ready to go when you do?

Edited November 24, 2004 by ladyyoung98 (log)

[Pan]

I have to agree with Lady Young. And I'll give you an analogy from my line of work. The first time I performed on a regular recital series at a church in New Jersey that pays a respectable fee to the performers, I assumed there was no reason for me to bring a music stand. It turned out they had one stand, which would have been OK except that it was all the way down around my waist and I couldn't get it to come up closer to eye level. The church organist who's head of the series told me just to pull harder, whereupon I got it to come up - and hit my mouth, hard. I was bleeding from my lower gums and had a somewhat tender lip and had to play 1 hour's worth of music. So now, I check these things in advance or simply bring the music stand, just in case.

[nightscotsman]

I would bring all my own stuff - both equipment and all ingredients pre-scaled in separate, labeled containters (get some cheap deli or Glad containers with lids), including separating eggs and squeezing and zesting lemons. If they are able to supply you with a set up, it will be tools you've never used before and may not give you predictable results. And you don't want to waste time (or make a mess) scaling ingredients as you go. Keep as many aspects of this presentation within your control and there will be fewer surprises and you'll be much more comfortable and able to charm your audience. Oh, and if you can scare up an assistant, they can be a big help in handing you tools and cleaning up as you go along.

[Wendy DeBord]

From what you wrote you definately need more details. You write "to make an appearance" well just exactly what does that entail? An 'appearance' to my way of thinking is not more then a 1/2 hour.

I agree that you need to find out more details, it's a MUST. If they are unorganized not telling you all the details-don't expect them to be more prepared on the day of the event.

If there was no compensation or comp.ed dinner I'd hand them a list of what you needed exactly spelled out and let them provide it. Include helpers to get you in the door, find things for you and help you clean-up and repack your car.

EDIT: I see Neil snuck a post in while I was typing..........so I wanted to respond quickly. His approach is the professional way. You cover all your own bases, period. Come in organized, work organized, make a unconfusing clean presentation. The only thing is, Neil is coming from a totally professional background. Chances are you won't encounter that level of professionalism at this restaurant. If your not being rewarded in anyway, you have no idea how many people will show up, you need to assert yourself and make them jump thru your hoops to some extent.........otherwise you may leave this experience feeling used.