Jan Stephens Multi-County Specialist Kansas State Research & Extension Kansas Nutrition Council April 16, 2009
Know what you want to accomplish Research Demonstrate to reinforce the objective Organize and practice
Be sure everyone can see Introduce the topic Involve the audience Review objective(s) Make it your own
Educate ◦ Awareness ◦ Knowledge ◦ Action Teach nutrition and health Promote your organization Learn for yourself
Education Level Experience, knowledge Age, gender How to get them there ◦ Promotion ◦ Location ◦ signage
Topic ◦ Information accurate & current ◦ Usable by audience ◦ Not already known ◦ Builds on past meetings ◦ Narrowed to fit audience & time
Type of setting ◦ Formal or relaxed How far away ◦ May impact food safety Get directions Audience ◦ Hear and see presenter FoodDemoToday
Presentation help ◦ Will they need training Help to unload ◦ Before ◦ After
What is available &/or usable on site ◦ Water, refrigeration, electricity, gas, table, oven, etc. ◦ Audio Visual ◦ Presentation Easels Microphone Demonstration mirror
Reinforce key points ◦ Choose techniques & recipes to get point across (Ex: Don’t premeasure when teaching measuring is the goal) Keep it simple
Smile Catchy title & intro Put audience at ease No more than 2 – 3 minutes Give information about yourself and your organization
Outline main ideas List steps in order. Expand and explain Include information about nutrition, costs, techniques
Use visuals, posters and examples Offer ideas for additional options Add bits of trivia, personal information for extra things to say
Sum up the main ideas End with a cleared table and show a finished product Remind audience why they should try this Ask for questions Thank audience
Should smell great Should taste wonderful Try to let participants sample Be colorful & garnished Show finished product
Safe food handling behavior Good nutrition choices Good posture Speak clearly & slowly Use good grammar Avoid nervous twitches & habits How you eat
Look professional Comfortable, neat, & clean Finger nails clean & natural Light makeup Little or no jewelry Gloves (Disposable) Aprons (pressed & clean)
Select recipes & techniques to demonstrate ◦ Done ahead ◦ In stages ◦ All at once Make lists of items needed ◦ Equipment and supplies ◦ Notes and handouts ◦ Food
Buy food day before the training Consider the food safety factors
Know how to use it Use appropriate equipment Clean and in good repair Will audience have access to same equipment at home? ◦ Suggest substitutions 20
Potholders Timer Spoons/knives Cutting board Serving equipment Extension cord and adapters Appliance cords Sampling utensils/plates/ cups Tablecloth Trays Paper towels
Use correct equipment for each task Use clear bowls & pans when possible Use trays ◦ Notes on tray include: Recipes Talking points Cover table
Scrape bowls & pans clean with rubber scrapper Remove any extra pieces of equipment & food Put dirty equipment on a tray Keep table clean and clear 23
Wooden spoons are quieter than metal A damp cloth under bowls holds them steady & cuts noise Tip bowls & pans for viewing ◦ Hold bowls from bottom ◦ Be careful not to spill Don’t talk while using noisy equipment Spill it? Don’t use it
Tilt pan lids away from face Place lids upside down on table Have waste basket beneath demonstration table End with finished product
Make eye contact Smile Talk while working Ask questions Answer questions Use humor Ask for help: ◦ With timing ◦ Following recipes ◦ Distributing handouts
During practice Before you leave Before the demonstration
Frees mind to do 2 things at once Posture Grammar Vocabulary Facial expressions
As often as you can: ◦ With food & equipment ◦ Before a mirror ◦ Get critiqued
Tilted bowls & pans Small groups up close Posters Video camera connected to monitor Pictures on PowerPoint Other ideas?
Be prepared Be flexible Enjoy the experience Learn from each demonstration Let your personality show through
Know your goals Know your topic, audience, location, equipment, techniques Have a neat look and table Practice, practice, practice