THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Friday, April 5, 1996 TAG: 9604040138
SECTION: VIRGINIA BEACH BEACON PAGE: 04 EDITION: FINAL
SOURCE: BY PAM STARR, STAFF WRITER
LENGTH: Long : 144 lines
When the timer went off in Nancy Francis' kitchen the other day, a tantalizing aroma of freshly cooked apples and pecans wafted through her Kings Grant house.
The local executive director of The Pampered Chef quickly donned an oven mitt and withdrew a steaming tray of Apple Pecan Tart. A golden brown puff pastry was smothered with a layer of apricot preserves and topped with sliced apples, chopped pecans, brown sugar and cinnamon.
Francis was testing a new recipe for the home demonstration, direct sales company of kitchen equipment. Judging from a visitor's enthusiastic reaction, it was a winner.
``Mmmm, this IS good,'' Francis agreed. ``And it was so easy to make - you just use Pillsbury Puff Pastry and put it in the oven for 25 minutes. This company makes recipes fast and easy so anyone can follow them.''
Part of that recipe includes giving back to the community by helping feed the homeless and needy.
The Pampered Chef is one of the fastest-growing privately held companies in America, according to Inc. magazine. Founded in 1980 by Doris Christopher, a home economist and stay-at-home mom in the Chicago area, its mission is to provide professional-quality kitchen tools to make cooking fun. About 25,000 ``kitchen consultants'' demonstrate the tools with food during shows in customers' homes.
``Doris thought that if she could teach people how to make cooking fast and easy, they'd cook more and spend more time with their families,'' said Francis, a slim brunette with an engaging smile.
Francis introduced The Pampered Chef to Hampton Roads five years ago.
``(Doris) is really dedicated to family life,'' Francis said. ``This has been the ultimate perfect job - it has allowed me to stay home with my two daughters.''
In 1991, Christopher decided that her company should give something back to the community and founded the ``Round Up From the Heart'' program. Customers can round up their order to the nearest dollar (say from $55.45 to $56) and that extra money will be given to Second Harvest food banks.
The 185 food banks of Second Harvest supply donated food to more than 41,500 food pantries, soup kitchens, homeless shelters and other facilities across the nation, including the Foodbank of Southeastern Virginia in Norfolk. Nearly 26 million people are helped this way.
The Pampered Chef also donates $1 to Second Harvest for every kitchen show held during a certain period of time. The program has been phenomenally successful: last year more than $500,000 was raised nationwide, up from $22,000 the first year. The company has raised more than $1 million since its inception in 1991, Francis said. Locally, The Pampered Chef raised $930 last year for Second Harvest.
``Most people do round up their order to the nearest dollar,'' she said. ``It's not much money. The real benefit is we have all these people understanding what the food banks do.''
She and consultant Jenny Lewis even visited the local food bank to cook and give out samples of food, just to show folks ``what they do,'' and not to sell products.
``This Round Up From the Heart is just a real nice way of helping the hungry from your own home,'' Francis said. ************************ When the timer went off in Nancy Francis' kitchen the other day, a tantalizing aroma of freshly cooked apples and pecans wafted through her Kings Grant house.
The local executive director of The Pampered Chef quickly donned an oven mitt and withdrew a steaming tray of Apple Pecan Tart. A golden brown puff pastry was smothered with a layer of apricot preserves and topped with sliced apples, chopped pecans, brown sugar and cinnamon.
Francis was testing a new recipe for the home demonstration, direct sales company of kitchen equipment. Judging from a visitor's enthusiastic reaction, it was a winner.
``Mmmm, this IS good,'' Francis agreed. ``And it was so easy to make - you just use Pillsbury Puff Pastry and put it in the oven for 25 minutes. This company makes recipes fast and easy so anyone can follow them.''
Part of that recipe includes giving back to the community by helping feed the homeless and needy.
The Pampered Chef is one of the fastest-growing privately held companies in America, according to Inc. magazine. Founded in 1980 by Doris Christopher, a home economist and stay-at-home mom in the Chicago area, its mission is to provide professional-quality kitchen tools to make cooking fun. About 25,000 ``kitchen consultants'' demonstrate the tools with food during shows in customers' homes.
``Doris thought that if she could teach people how to make cooking fast and easy, they'd cook more and spend more time with their families,'' said Francis, a slim brunette with an engaging smile.
Francis introduced The Pampered Chef to Hampton Roads five years ago.
``(Doris) is really dedicated to family life,'' Francis said. ``This has been the ultimate perfect job - it has allowed me to stay home with my two daughters.''
In 1991, Christopher decided that her company should give something back to the community and founded the ``Round Up From the Heart'' program. Customers can round up their order to the nearest dollar (say from $55.45 to $56) and that extra money will be given to Second Harvest food banks.
The 185 food banks of Second Harvest supply donated food to more than 41,500 food pantries, soup kitchens, homeless shelters and other facilities across the nation, including the Foodbank of Southeastern Virginia in Norfolk. Nearly 26 million people are helped this way.
The Pampered Chef also donates $1 to Second Harvest for every kitchen show held during a certain period of time. The program has been phenomenally successful: last year more than $500,000 was raised nationwide, up from $22,000 the first year. The company has raised more than $1 million since its inception in 1991, Francis said. Locally, The Pampered Chef raised $930 last year for Second Harvest.
``Most people do round up their order to the nearest dollar,'' she said. ``It's not much money. The real benefit is we have all these people understanding what the food banks do.''
She and consultant Jenny Lewis even visited the local food bank to cook and give out samples of food, just to show folks ``what they do,'' and not to sell products.
``This Round Up From the Heart is just a real nice way of helping the hungry from your own home,'' Francis said. MEMO: If you would like more information about The Pampered Chef, either
being a kitchen consultant or hosting a show, call Nancy Francis at
498-6483.If you would like more information about The Pampered Chef,
either being a kitchen consultant or hosting a show, call Nancy Francis
at 498-6483.
APPLE PECAN TART
Makes 12 servings About 168 calories and 11 grams of fat per serving.
1 sheet frozen puff pastry
2 Granny Smith apples, peeled, cored and sliced
2 T. apricot preserves, or your favorite flavored preserves
1/2 cup pecans, chopped
2 T. packed brown sugar
1/4 t. cinnamon
Preheat oven to 400 degrees.
Roll dough out into an 11-by-14-inch rectangle on a baking stone or
cookie sheet. Roll edges up to form a lip.
Brush preserves over bottom of pastry and arrange apples over top.
Combine pecans, brown sugar and cinnamon and sprinkle over apples.
Bake for 25 to 30 minutes or until golden brown. ILLUSTRATION: Staff photo by STEVE EARLEY
Nancy Francis, who introduced The Pampered Chef to Hampton Roads
five years ago, said the company's ``Round Up From the Heart''
program raised $930 locally last year for Second Harvest food
banks.
by CNB