Chef Kearns
Gold Member
- 3,323
Okay, I've read the thread that spoke about these shows, but I need DETAILS!! I have one scheduled for April 8th. We are doing a grilling show. One team will be making the Teriyaki Pork Kebobs from the Casual Cooking cookbook and the other will be making the Profiterole Puffs.
I want to make sure I make it fun and make it make sense. I want to incorporate detours and pit stops, but am unsure how. Both recipes have a bit of down time; the kebobs cook for 15 minutes and the puffs have a 22 minute baking time.
Those of you who do these shows (and successfully) please give me some tips and pointers or an out and out script.
THANK YOU!!
I want to make sure I make it fun and make it make sense. I want to incorporate detours and pit stops, but am unsure how. Both recipes have a bit of down time; the kebobs cook for 15 minutes and the puffs have a 22 minute baking time.
Those of you who do these shows (and successfully) please give me some tips and pointers or an out and out script.
THANK YOU!!
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