Cooking Demo Ideas from Advisors - Food and Health Communications

Make an Artful Display

When you’re giving a cooking demonstration, the way you present your ingredients can really make a difference in audience engagement. If you have things haphazardly tossed into bowls and plates, or even just zip lock bags, the instructions won’t be as clear and you won’t look as professional as you could.

Gather pretty prep bowls and other items that will make your presentation ingredients look more appealing. Be sure that all your tools and ingredients are ready to go before your class arrives to view the demonstration.

Linda L. Rankin, PhD, RD, LD, FADA, Professor and Assistant Dean at Idaho State University’s Division of Health Sciences and the Department of Health and Nutrition Sciences, uses gorgeous glass containers for her cooking classes. Her favorites are called Prodyne Spice Towers. She told Food and Health, “I bought three and am going to use them in my Healthful Cooking class - 1 for legumes, 1 for rice, and 1 for grains. They will also be great for presentations, TV spots, and individual counseling.”

We loved these towers so much that we even pinned them to our list of favorite kitchen equipment on Pinterest. Check us out at http://pinterest.com/foodandhealth!

Just for You

We love creating new presentation ideas, and many of them are made by client request. We love talking about ways to make nutrition education more fun! Are you dying for some new ideas about one of your projects? Contact us today and we’ll get right on it!

Judy Doherty

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.