I love it when readers and Taste of Home Field Editors want to share their experiences with us. Field Editor Susan Stetzel wanted to share with you her experience in helping prep for an upcoming Cooking School show. She’s been really busy, but it looks like the show will go off without a hitch!
Take it away Susan!
I admit: I’m addicted to Taste of Home Cooking Schools. I suppose there are worse things I could be addicted to–OK, so add chocolate and coffee to my list, maybe fresh warm bread slathered in butter. Anyhoo…tomorrow is our local Taste of Home Cooking School here in Gainesville, NY! The excitement has really been building for the last couple weeks. As a Taste of Home Field Editor, I’ve been blessed to work with the back stage crew on the last 3 local shows. A very long day is typical had by all who help put the show together, but it is so much fun! My family just loves it when I work these shows; I walk away with a new found passion for cooking which means they get to enjoy their passion for eating!
Yesterday was grocery day. Taste of Home gives us a list of all the things they need us to buy to prepare the recipes on stage. In a dinky town like Gainesville, the list can totally present a problem! For instance, there are several fresh herbs on the list this year. Our store had fresh Italian parsley, but I use the term “fresh” loosely. Needless to say, I’ll be on the hunt for more fresh herbs today. Fortunately, my daughter & I both have really great herb gardens so all is not lost!
Today, Chef Barna arrives with a grand parade and entourage! (OK, he’s coming in a mini van packed to the roof with kitchen supplies and electronics, but it sounded impressive, didn’t it?) I worked two local shows with Chef Barma in the past; one in Hamburg, NY, and one in Pavilion, NY, where we became friends immediately. If you get the chance to see one of his shows, you won’t be disappointed!
This afternoon we’ll set the stage, unpack the groceries and organize for tomorrow. In the morning, we’ll put our aprons on and start cooking early.
I can’t wait!
- Susan Stetzel, Taste of Home Field Editor
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