This year has been an interesting learning year. I was hired to coordinate stage demos for a new food and wine show in town. It was so different than doing a 2.5-3 hour class or doing a cooking demo at the farmer's market. Each has it's own timing and mise.... I've had the priviledge to work with Sarah Moulton, Judy Rodgers, Deborah Madison, Ann Cooper, Page and Shinn, Danny Meyer, and the mydrid of local chefs that come through for me in many ways. SOOO....those of you that have done any of the above how did you prepare? If you've done demos/classes/open air demos on the fly....which did you like and why?