Love Food Hate Waste
Cookery Demonstrations
With the client endorsement of the Deffra-run “Love Food Hate Waste” campaign behind us, The Love Food Road Show has put together an all-encompassing package to become market leaders in delivering the Love Food Hate Waste Message in an inspirational, informative and entertaining way. The package combines our be-spoke Food theatre, food surgery, chef campaigner along with a direct media co-ordinated strategy.
Demonstration Content
Demonstrations can take the form of half hour sessions that are repeated throughout the day, or a continuous series of punchy ten minute demos designed for locations with a more transient passing trade, such as supermarket frontages. The important factor is that we have the experience to adapt instantly to changing circumstances, and to individual client requirements.
Each demonstration begins with a lively, punchy and eloquent introduction by the compere incorporating sound-bite one-liners and statistics regarding the food wastage problem - followed by an introduction to the demonstration chef. Chef then takes over an entertaining and inspirational style with the actual cooking of the dishes. This is accompanied by banter between chef and compere as well as invited audience participation in terms of questions and answers and recipe challenges.
The demonstration dishes are based around standard ‘dry store’ or cupboard ingredients such as tinned fish, tinned beans, flour, dried herbs and other condiments, while refrigerated items include left-over salad leaves and vegetables – cooked and otherwise, fish fingers and left-over roast dinner ingredients. These items are transformed simply and effectively into new, re-vitalised delicious dishes which would not look out of place in a restaurant situation. Chefs punctuate all demonstrations with cooking tips, alternative ingredient suggestions as well as top tips on making food last longer and keeping it in better condition.
Each demonstration is concluded with an invitation to come and engage with any questions on a one-to-one basis, as well as food tasting where permitted.
Each demonstration begins with a lively, punchy and eloquent introduction by the compere incorporating sound-bite one-liners and statistics regarding the food wastage problem - followed by an introduction to the demonstration chef. Chef then takes over an entertaining and inspirational style with the actual cooking of the dishes. This is accompanied by banter between chef and compere as well as invited audience participation in terms of questions and answers and recipe challenges.
The demonstration dishes are based around standard ‘dry store’ or cupboard ingredients such as tinned fish, tinned beans, flour, dried herbs and other condiments, while refrigerated items include left-over salad leaves and vegetables – cooked and otherwise, fish fingers and left-over roast dinner ingredients. These items are transformed simply and effectively into new, re-vitalised delicious dishes which would not look out of place in a restaurant situation. Chefs punctuate all demonstrations with cooking tips, alternative ingredient suggestions as well as top tips on making food last longer and keeping it in better condition.
Each demonstration is concluded with an invitation to come and engage with any questions on a one-to-one basis, as well as food tasting where permitted.
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