{"id":10197,"date":"2014-04-24T08:00:07","date_gmt":"2014-04-24T08:00:07","guid":{"rendered":"http:\/\/www.nutritionknowhow.org\/blog\/?p=10197"},"modified":"2014-04-24T15:04:52","modified_gmt":"2014-04-24T15:04:52","slug":"behind-the-scenes-at-a-taste-of-home-cooking-school","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/i\/behind-the-scenes-at-a-taste-of-home-cooking-school\/","title":{"rendered":"Behind the Scenes at a Taste of Home Cooking School"},"content":{"rendered":"

 <\/p>\n

Recently, I was lucky enough to be invited to help behind the scenes at a Taste of Home Cooking School.\u00a0 I have done this once before, and it was incredible!\u00a0 Five women and\u00a0Guy Klingzing, Taste of Home’s Culinary Chef met at the convention center at 8 AM the day of the show.<\/p>\n

\"Behind<\/a>

Behind the curtains!<\/p><\/div>\n

We spent a short period of time unloading all of the items we would be using for the show.\u00a0 The sponsors brought all of the food, and Guy brought all of the cooking equipment.\u00a0 He also does his own sound and videos.\u00a0 It is really quite something to see!\u00a0 He has this down to a science.\u00a0 He trucks around the United States in his van with exactly what he needs for the show.\u00a0 He has the exact amount of forks, spatulas, etc…\u00a0 And no more!<\/p>\n

\"Now<\/a>

Now we’re cook-in!<\/p><\/div>\n

Once everything is set up, we all take two recipes to prep for the evenings show.\u00a0 Once a dish is prepared during the show, it becomes a delicious door prize.\u00a0 It usually goes with a sponsors package.\u00a0 For example, the torte that was made went with a cool cake plate\/dip bowl\/punch bowl!<\/p>\n

\"Yummy<\/a>

Yummy chicken!<\/p><\/div>\n

Food safety and hand washing are VERY important, as these are gifts for the audience!\u00a0 The chicken that was made was cooked over orange halves with a plum glaze on the top.\u00a0 It smelled heavenly!<\/p>\n

\"The<\/a>

The audience<\/p><\/div>\n

We finished all of our prep work about 12:30 PM, and did not have to return until 5:30 PM.\u00a0 The show started at 7 PM.\u00a0 The audience started arriving at 3:30 PM!\u00a0 So many groupies!\u00a0 Some came in matching aprons or t-shirts.\u00a0 It was a very festive group!<\/p>\n

\"Last<\/a>

Last minute preparation.<\/p><\/div>\n

We all had last minute things we needed to prep before the show began.\u00a0 This was the steak that we used in the bread salad.\u00a0 It was done to perfection on a nifty grill pan.\u00a0 I\u00a0 think I need one of these!<\/p>\n

\"My<\/a>

My version of a selfie!<\/p><\/div>\n

We all were taking pictures of each other before hand in our hot looking aprons!<\/p>\n

\"Audience<\/a>

Audience view<\/p><\/div>\n

Finally the show started. It lasted a good two hours, and so many people went home with tasty foods we had made, and great culinary gifts!<\/p>\n

\"The<\/a>

The Omaha crew.<\/p><\/div>\n

The women I worked with were incredible, and fun, and it was an experience I will soon not forget.\u00a0 One of the women made all of us a dish towel to remember this experience by.\u00a0 Mine was perfect!\u00a0 It had a picture of a red Kitchen aid mixer on it!\u00a0 Looks just like mine!<\/p>\n

\"And<\/a>

And it’s red!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

  Recently, I was lucky enough to be invited to help behind the scenes at a Taste of Home Cooking School.\u00a0 I have done this once before, and it was incredible!\u00a0 Five women and\u00a0Guy Klingzing, Taste of Home’s Culinary Chef met at the convention center at 8 AM the day of the show. We spent a short period of time Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":10198,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[790],"tags":[928,927,929,59,505,925,311,930,926,159,924],"class_list":["post-10197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i","tag-aprons","tag-chef","tag-classes","tag-cooking","tag-cooking-classes","tag-cooking-school","tag-food","tag-guy-klingzing","tag-magazines","tag-recipes","tag-taste-of-home","cat-790-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2014\/04\/Taste-of-Home-172.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10197"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=10197"}],"version-history":[{"count":6,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10197\/revisions"}],"predecessor-version":[{"id":10218,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10197\/revisions\/10218"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/10198"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=10197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=10197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=10197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}