Demo Format
Thank you so much for enquiring about my cooking demos. You may have heard from groups and organizations that have invited me that these demos are always a great success, a wonderful fund-raiser, and a real fun night out, dinner and all! I hope we do some interesting events together.
Click here for a list of where Lévana has given demos
PRESENTATION FEE: I charge a flat fee for my presentation, plus transportation costs. The flat fee starts at $1000.00 and may increase based upon number of guests, location and type of venue. In order to secure the reserved date, I request a 50% deposit. As soon as the date is secured, I get to work: we compose a menu together. Then I work on the recipes, send you shopping ingredient list, utensil list, room layout etc....
DEMO TOUR: In case of a demo tour (2 or more consecutive demos in the same out-of-town location), host organizations share transportation costs.
ASSISTANTS: We select assistants, the larger the group the more assistants. They are always taken from the guest list, and they are always delighted for the opportunity to work with a chef. We always get more than we need.
PREP WORK: I arrive 2 full hours before the demo is called for. All ingredients must be in the kitchen, assistants must arrive at the same time I do, and we start prepping for the demo.
DEMO TIMING: Demo lasts 2 hours and is followed by dinner. Every guest is handed a booklet of the recipes we are making.
BOOK SIGNING: During (or right after) dinner, we take the time to inscribe my cookbooks for guests who wish to purchase them. Most often, when the authors are present, guests are delighted to buy their books. The proceeds of this sale go to your organization. You can order the books directly from me at wholesale prices. CLICK HERE TO ORDER
SETTING: Since your setting is most often a commercial, institutional, or upscale private kitchen, I trust you have all counter space, oven, stove, refrigeration, etc... The demo takes place in the hall or room adjoining the kitchen. The guests are seated in rows of chairs facing me. I stand from an "island" of 2 8-foot tables, set up with all the ingredients I need for the demo. As soon as the demo ends, we serve dinner, either from a buffet or directly to the guests at their tables.
UTENSILS: Typically, we need the following items for any demo (this list gets refined according to the menu we choose, but these items are constant): food processor all blades, cutting boards, cutting knives, peelers, oven mitts, 2 portable burners for the demo, mixing bowls, measuring cups and spoons, disposables dishes, cutlery and platters for serving. Everything else: pots, pans, skillets, etc..., we determine after we choose a menu.
VERY LARGE EVENTS (100 guests and over): In the event the demo turns into an all-out catered affair (and it often does), the format is as follows: According to the size group, I arrive a couple days in advance, work with a whole staff and get the whole meal ready, and on party day, the demo is just a dummy for small servings, which doesn't get eaten. I have done a few events in this format (Chabad Atlanta, Chabad Caracas) which were a great success and where the headcount reached over 300! I will give you estimates for these events as the case may be.
Please do not let this list daunt you. I am a pro, I am very organized, I do this all the time in the most far-flung locations, and the evening is always a great success. I promise you a wonderful event!
Looking forward to cooking with you soon, all the best, Lévana.
