CPR Promotional Check-Up

A Morning Show But For The Right Kind Of Restaurant Client

About a year ago one of the stations had an upscale bar/restaurant that wanted a promotion. My suggestion was a video series ala "Will It Blend" and "Hells Kitchen". A daily video for the website that showed the morning show learning to cook in the client's kitchen. Starting with the basics like making a salad, working up to garnishes, the grill, desserts and maybe even an ice sculpture. Along the way there would be cuts, burns, grease fires and the kinds of snafus that would get people coming back to see the next installment.

The whole classroom series would culminate with the morning show preparing the food for a charity event hosted at the restaurant for breast cancer.

The AE said this was too much work and sold them a Happy Hour remote which failed and they haven't been on the air since.

Savvy advertisers see the value of webisodes. Again, look at "Will It Blend".

So Radiowave in Windhoek took it, titled it Kitchen Nightmare and here is the recap.

We couldn't run with the name "Hell's Kitchen' as it is copyrighted so we chose Radiowave's Kitchen Nightmare.

From Monday 28th June until Friday 2nd July the Waking Crew did a live talk for Blue Olive - during the live talk they promoted the 4 course dinner as well as Blue Olive's menu for the day of the week and they also spoke about the Blue Olives cooking classes.

From 11am-13:30 every day during that week the Waking Crew would go for training in the Blue Olive kitchen. Janina taught them how to make every course on the menu. Please see menu below :

Menu

Starter:

Twice baked cheese soufflé with baby greens

Soup course:

Prawn, coconut milk & butternut soup with lemongrass & ginger and served with a parmesan crisp

Main course:

Individual beef Wellington with tender Namibian Fillet and Kalahari truffles and finished with a sherry cream sauce

Served with:

• Courgette ribbons with parmesan, olive oil & crushed black pepper
• Butternut sticks

Dessert:

Tasting plate trio of

• Light lemon possets with fresh cherries
• Dark chocolate mousse served on an orange wafer
• Layered fruit salad sheaths with crème anglais

N$200.00pp

The daily training sessions were no joke and both Jarret and Mossie worked their butts off. Janina did report back that through the live talks she would notice new faces every day coming in for lunch.

On Saturday 3rd July , Mossie and Jarret had to be at the restaurant at 2pm to start preparing for the dinner that night at 7pm. By the time the evening kicked off , there was a full house and people really appeared to enjoy themselves. The meal was outstanding. Mossie and Jarret took turns throughout the night to chat to the audience between each course explaining the preparation etc.

A recap video is at http://www.radiowave.com.na/main/index.php?option=com_content&view=article&id=107:kitchenchaos1