Magazine - My Epicure
Magazine - My Epicure
Magazine - My Epicure
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EPICURE SELECTIONS®<br />
October 2012<br />
President, CEO & our Top Directors*<br />
EpicurE<br />
MAGAZINE<br />
Exclusively for you: your dreams, your business, your success.<br />
Conference 2012<br />
A Celebration of your Epic Success
2 * OCTOBER 2012<br />
Highlights<br />
ConferenCe 2012<br />
AnnUAL reCognition<br />
Your achievements from 2011 & 2012<br />
Caring & Sharing award<br />
– Executive Director Sylvie Cousineau (full story p.24)<br />
rookie of the Year for SaleS<br />
– Leader Lynn Prud-Homme (watch for her interview on<br />
YouTube.com/Watch<strong>Epicure</strong>!)<br />
rookie of the Year for SponSoring<br />
– Leader Amanda O’Brien (full story p.22)<br />
ConSiStenCY Club<br />
elite<br />
Val Aebig<br />
Val Anaka<br />
Charlaine Chapdelaine<br />
Allison Delaurier<br />
Tricia Friedenberg<br />
Debbie Greenwood<br />
Dianne Hounslow<br />
Julia Loft<br />
Helen Johnson<br />
Pauleen Kerkhof<br />
Kim Magnusson<br />
Dorothy Maxwell<br />
Joelle Rheault-Baron<br />
Brigitte Schneider<br />
Cheryl Shea<br />
Stella Slywka<br />
Tricia Sturgeon<br />
Sandy Traverse<br />
paCeSetter elite<br />
Carrie Barfoot<br />
Margaret Mandryk<br />
Colette Owens<br />
April Pritchard<br />
leaderShip<br />
developMent<br />
Val Aebig<br />
Sylvie Cousineau<br />
Jacinthe Frenette<br />
Dana Kayal<br />
Tracey McBeth-Kachor<br />
Valérie Pilon<br />
Cheryl Shea<br />
Melanie Sicard<br />
CongratulationS to everYone for an<br />
inCredible Year of growth and SuCCeSS!<br />
Watch for the full list of Annual recognitions<br />
– coming soon to an inbox near you!<br />
*President & Founder Sylvie Rochette, CEO Amelia Warren and<br />
<strong>Epicure</strong>'s National and Executive Directors.
contents<br />
October 2012<br />
The World<br />
According to...<br />
4 Amelia Warren<br />
A glimpse into the life of <strong>Epicure</strong>’s<br />
dynamic CEO<br />
recognition<br />
5 Conference 2012 Recap<br />
9 The Right Ingredients<br />
Kudos! Be amazed by the stories<br />
of fellow Canadian entrepreneurs<br />
22 Consultants on Conference<br />
recipes<br />
14 Maple Bacon Sea Salt Pretzels<br />
Homemade pretzels never tasted so good!<br />
19 Hallowe'en<br />
Anti-Vampire Aioli bites<br />
21 Octoberfest!<br />
Sausage ‘n Sauerkraut Bake<br />
25 Turkey Talk<br />
Hints for selecting and preparing the<br />
perfect bird this Thanksgiving<br />
3 Ways with<br />
roasted Garlic Aioli<br />
p.14<br />
Party Pull-out Section<br />
15 Crystal’s & Heather’s Gift-giving<br />
Favourites, October Specials<br />
education &<br />
Development<br />
26 Cheryl’s 101<br />
Become a Leader in 2012<br />
27 Business 101<br />
Tips from Conference experts<br />
28 Roasted Garlic Aioli<br />
October Party Demo<br />
29 Tech Corner<br />
Fun with Facebook Photos<br />
Consultant news<br />
30 The Water Cooler<br />
Your source for this month’s news<br />
A Year to Remember<br />
What an amazing year we’ve had and it's not<br />
over yet. As we enter into this busy time of<br />
year, take the time to fill your own cup on a<br />
regular basis. We encourage you to remember<br />
what it’s all about: savouring meals and<br />
moments with the people we care about<br />
most, and helping others do the same.<br />
As you book holiday Parties and other business<br />
events, think outside the box. You have so<br />
much to offer Hostesses, guests, families,<br />
businesses, and charities in your community.<br />
COnFEREnCE 2012 RECAP<br />
p.5<br />
Take a look at your calendar for the next few<br />
months and make sure you have at least two<br />
business events scheduled per week.<br />
This is truly the best time of year to share<br />
<strong>Epicure</strong>. Lots of people you know are probably<br />
looking for a way to have a debt-free holiday<br />
season, so don’t be shy! Share your love of<br />
the Business Opportunity as you share our<br />
incredible products.<br />
Sylvie Rochette<br />
president and Founder<br />
Amelia Warren,<br />
cEO<br />
OCTOBER 2012 * 3
Feature<br />
Amelia<br />
tHe WorLD<br />
ACCorDing to...<br />
A glimpse into the life of epicure’s dynamic Ceo, Amelia Warren<br />
4 * OCTOBER 2012<br />
MY FAVOuRITE DISH: ON MY BEDSIDE TABLE:<br />
Fresh pasta sauce made with tomatoes<br />
from my garden with any of <strong>Epicure</strong>’s<br />
Pasta Sauce Mixes.<br />
DREAM TRAVEL DESTINATION:<br />
I spent six months backpacking in India<br />
in 2006 and would love to go back<br />
and visit some of my favourite places<br />
– Varanasi, Madurai, Dharamsala – and<br />
some of the places I didn’t get to, like<br />
the Kerala backwaters. I would love to<br />
do the drive down the<br />
Oregon coast. I have<br />
fond memories<br />
of a trip we<br />
went on when I<br />
was young.<br />
STAYING FIT:<br />
1. Walk daily<br />
2. Swim a few times each week<br />
3. Rock out in my living room!<br />
WHERE I RECHARGE:<br />
I feel so lucky to live in the most<br />
beautiful place on the planet ever!<br />
(Okay, I’m biased...) When I have some<br />
time, places I go to recharge on the<br />
Island include Sooke and Parksville.<br />
During the week, in the summer,<br />
I try to swim in the ocean a few<br />
times a week. I find it tremendously<br />
grounding and nourishing.<br />
I’m an avid reader – about a book a<br />
week. I am on a fiction kick right now!<br />
What I read and loved last month:<br />
• The Story of Beautiful Girl by Rachel Simon<br />
• When God was a Rabbit by Sarah Winman<br />
• The Woefield Poultry Collective by<br />
Susan Juby<br />
• The Time in Between by Maria Duenas<br />
• The Idea of Perfection by Kate Grenville<br />
FAVOuRITE BOOKS OF ALL TIME:<br />
• Linchpin: Are You Indispensable? by<br />
Seth Godin<br />
• The Portable Coach by Thomas J. Leonard<br />
• A Whole New Mind by Daniel H. Pink<br />
• The Invitation by Oriah<br />
• Women Food and God by Geneen Roth<br />
• Change by Design by Tim Brown<br />
<strong>My</strong> favourite furniture in my house are<br />
my bookshelves. I love looking at them<br />
and marking times in my life by the<br />
books I was reading, what I was learning<br />
or curious about.<br />
ON MY iPhone:<br />
"Tell Me Later" app. You can set great<br />
affirmations for yourself or reminders of<br />
your goals and it will ping you every few<br />
hours. For example, I have one every day<br />
that reminds me that “only good lies in<br />
front of me.”
Special Feature<br />
You Don’t Want to Miss This!<br />
CONFERENCE 2012 RECAP<br />
Day 1:<br />
Leader’s Day<br />
Wednesday was our day for Leaders only.<br />
After registering and having new photos<br />
taken, attending Leaders got right to it.<br />
CEO Amelia Warren welcomed everyone<br />
and launched into the yearly company<br />
update. Next, Leaders were treated to<br />
presentations and lunch hosted by<br />
Nicki Keohohou of the Direct Selling<br />
Women's Alliance.<br />
The day finished with the invitation only<br />
Wine & Dine event at The Atrium, Victoria’s<br />
newest (and classiest!) business centre.<br />
Invitees included all new Leaders and<br />
their upline Leaders. Those were some<br />
GORGEOuS little black dresses, ladies!<br />
OCTOBER 2012 * 5
Special Feature<br />
Day 2<br />
Thursday morning, 190 achievers were welcomed<br />
by the Home Team for the Home Office Tour. This<br />
was the first visit for 150 of them.<br />
Opening ceremonies was the largest to date,<br />
with nearly 1,000 Consultants and 150 Home<br />
Team Members in attendance. President and<br />
Founder Sylvie Rochette talked about our first<br />
fifteen years and from there we stepped back<br />
even further in time to an Austin Powers, 60’s<br />
themed recognition rally. No one will ever forget<br />
Darren in a lime green leisure suit or<br />
CEO Amelia as a union Jack wearing<br />
Go-Go dancer!<br />
Don Jonas, National Director Dana Nicholson,<br />
Executive Director Dana Kayal, and the Smart<br />
Cookies presented on money – how to earn it,<br />
how to make it work for you, and how to stay<br />
out of debt.<br />
That evening, we held the <strong>My</strong>stical Night of<br />
Celebration and, as usual, Conference Attendees<br />
did not disappoint with their creative costumes<br />
and amazing outfits.<br />
6 * OCTOBER 2012<br />
“I think Conference is the<br />
best investment I made in my<br />
<strong>Epicure</strong> career. I was told it<br />
would give me a huge boost.<br />
I can’t wait to go back home<br />
to find new Consultants!”<br />
Marie-Ève Bouchard, Senior Leader<br />
Full story p.20<br />
Smart Cookies
nicki Keohohou<br />
President, CEO, Executive Directors and national Directors<br />
Don Jonas<br />
“The Caring & Sharing<br />
Award is probably the most<br />
beautiful love testimony I<br />
could have received from<br />
my fellow Consultants.”<br />
Sylvie Cousineau, Executive Director<br />
Full story p.24<br />
Day 3<br />
Special Feature<br />
Friday was a day for training and<br />
recognition. We began with the SQS and<br />
QSS achievers breakfast before jumping into<br />
breakout training sessions highlighting time<br />
management, promoting aspiring Leaders<br />
and creating sustainable success.<br />
In the main hall, Nicki Keohohou was back<br />
with transformational team-building.<br />
Friday evening, we held the muchanticipated<br />
Champagne Reception and<br />
Awards Gala. The entertainment was<br />
fantastic, but not as amazing as the<br />
Consultants being recognized on stage!<br />
Congratulations to our Caring and Sharing<br />
award winner, Executive Director, Sylvie<br />
Cousineau!<br />
OCTOBER 2012 * 7
Special Feature<br />
Day 4<br />
Saturday’s highlights were many. The<br />
day started with 360 Consultants taking<br />
part in the <strong>Epicure</strong> Foundation Walk,<br />
raising a whopping $25,000 that was then<br />
matched by the company. Vice President<br />
of Operations, Sandi Vincent gave her<br />
Company update. President and Founder<br />
Sylvie Rochette spoke to the food & retail<br />
trends we’ll be seeing in the coming<br />
year and attendees got a look at the new<br />
products with our favourite nutritionist (and<br />
TV personality!) Crystal MacGregor, National<br />
Director Terra Larsen and the rest of our<br />
Innovation, Research & Development team.<br />
Lunch was another huge highlight of<br />
Conference! We had nearly 1,000 Consultants<br />
picnicking on the front lawn of the Empress,<br />
trying out our new products in recipes<br />
specially created for the event!<br />
After an afternoon of training workshops<br />
and exciting announcements, Christine<br />
Cashen gave us a laugh. Then, sadly, we had<br />
to say farewell all our A ttendees. See you all<br />
(and more!) in Toronto next year!<br />
8 * OCTOBER 2012<br />
“Getting to go on stage<br />
for Rookie of the Year<br />
was amazing. I wasn't<br />
expecting it!”<br />
Amanda O’Brien, Leader<br />
Full story p.22<br />
Christine Cashen
The Right<br />
Ingredients<br />
See p.31 for<br />
<strong>Epicure</strong>'s Maple<br />
Bacon Sea Salt<br />
Chocolate Bark<br />
recipe<br />
Recognition<br />
Consultants across Canada share many amazing traits. You’re all independent and creative people<br />
who aspire to inspire. You connect with others to make your communities better and share <strong>Epicure</strong><br />
with Canadians. Check out the extraordinary Consultants featured in our July Kudos.<br />
OCTOBER 2012 * 9
JuLY 2012<br />
Recognition<br />
O<br />
I GNP<br />
10 * OCTOBER 2012<br />
MOVING ON uP<br />
WHO PROMOTED THIS JuLY!<br />
BuSInESS DEvELOPMEnT<br />
LEADER<br />
val Aebig<br />
LEADER<br />
Perdita Chivers<br />
Leanne Lewis<br />
Melanie MacFarlane<br />
Tony Moura<br />
SEnIOR MAnAGER<br />
Elizabeth Matschke<br />
MAnAGER<br />
Amanda Allaby<br />
Kelly Amboe<br />
Jenny Bailey<br />
Elly Charette<br />
Melissa Colombe<br />
Bernice Ellis<br />
Heidi Laurin<br />
Pat Macoretta<br />
Renee Marr<br />
Stephanie Schan<br />
Teri Smith<br />
France Thivierge<br />
Erin Waluk<br />
SEnIOR COnSuLTAnT<br />
Cheryl-Ann Sten<br />
Jennifer Augustine<br />
April Bauer<br />
Cindy Bedard<br />
Lorna Behlow<br />
Cynthia Blank<br />
Barbara Bowman<br />
Katrina Broek<br />
Shelley Clark<br />
Deirdre Coneghan<br />
Terri Curtis<br />
Jacqui Dannenberg<br />
Cheryl Drake<br />
Lucy Draude<br />
Amy Dubé<br />
Kristin Duval<br />
Ruth Fast<br />
Joanne Forbes<br />
Shayla Fraser<br />
Andrea Ganchar<br />
Danielle Garratt<br />
Alanna Geldart<br />
valeria Greenwood<br />
Lisa Griffin<br />
Heather Hall<br />
Rhonda Halter<br />
Bonnie Hart<br />
Debbie Hodgkinson<br />
Meaghan Hunter<br />
Bonnie James<br />
Amanda Jaques<br />
Janine Jordison<br />
France Juneau<br />
Catherine Kennedy<br />
Aurilee Klassen<br />
Janice Klesitz<br />
Destinee Knelsen<br />
Denyne Krahn<br />
Gail Krohn<br />
Monique Kruk<br />
Gaetan Laforge-Leduc<br />
Kim Laird-utley<br />
Sheri Lasure<br />
Laurie Laverdure<br />
Lucie Legault<br />
Elysa Loree<br />
Kate Marchbank<br />
natasha Mark<br />
Jaime Marshall<br />
Tania McCaslin<br />
Andrew McIver<br />
Leanne McLaren<br />
Marie McLean<br />
Paula Mise<br />
Laura Moench<br />
Jenny Moerkerken<br />
Mélanie Moreau<br />
Lina Morin<br />
Chantal Morneau<br />
Michelle Murtha-Weir<br />
Sandy nunes<br />
Sheila O'neill<br />
Terry Paull<br />
Mary Pelz<br />
Amy Savoie<br />
June Schweitzer<br />
Alyssa Schweyer<br />
Cheryl Sears<br />
Dot Serre<br />
Leanna Shore<br />
Janet Smith<br />
Kim Smith<br />
nikki Smith<br />
Kimberly Smuk<br />
Shannon Spallin<br />
Dione Suchodolski<br />
Jacquelyn Symonds<br />
Gail Thevarge<br />
Paula Trombley<br />
Dannielle van der Molen<br />
A BIG ROuND OF APPLAuSE<br />
TO EVERYONE WHO MOVED uP!<br />
“You are not responsible for others,<br />
but you do have responsibilities<br />
as a Leader. Invest in yourself,<br />
invest in your education.<br />
Be a Leader of Leaders!”<br />
NICKI KEOHOHOu,<br />
CEO AND FOuNDER DSWA<br />
Sharon van Essen<br />
RuthAnn vanAlstine<br />
Jan Ward<br />
Cheryl Warden<br />
Kristy Webb<br />
Brandie Wheatley<br />
Karen Wieringa<br />
Pamela Ann Wilchak<br />
Melissa Wilson-Bouffard
Who’s Succeeding<br />
with QSS<br />
QSS MOnTH 1<br />
SALES ACHIEvERS<br />
Sarah Adlam<br />
Jennifer Augustine<br />
Michelle Barr<br />
Shawna Bouchie<br />
David Clark<br />
Lyne Corriveau<br />
Dania Desrochers<br />
vicki Dufresne<br />
Tammy Fairley<br />
Marie-Josée Frigon<br />
Danielle Garratt<br />
Daphne Garrett<br />
Franca Giordani<br />
nicole Haché<br />
nicole Hope<br />
Evelyne Jeansonne<br />
Dalene Koch<br />
Lanette Kym<br />
Heather Mathewson<br />
Alicia Morin Daoust<br />
Jessica nunes<br />
Lynn Phillips<br />
HOT OFF THE MARK<br />
WHO’S HAD A QuICK START TO SuCCESS<br />
Lucie Poulin-Mackey<br />
Jodie Schilbe<br />
Kyla Smith<br />
Joanne Turnbull<br />
Michelle van De vliert<br />
Tanis Wasilka<br />
Tamara Younger<br />
QSS MOnTH 2<br />
SALES ACHIEvERS<br />
David Clark<br />
Stacey Hicks<br />
Stephanie Lambert<br />
Tiffany Mercer<br />
Leslie Pakish<br />
Ashley Rowe<br />
Jodie Schilbe<br />
Angie Smith<br />
Stephanie Wilcox<br />
QSS MOnTH 3<br />
SALES ACHIEvERS<br />
Jessie Dyke<br />
Jenny Day<br />
Mélanie Haineault<br />
Tammy MacKay<br />
Melissa Scales<br />
Amanda Maltais<br />
Katee Rodrigue<br />
Cavell Penton<br />
Melissa Wilson-Bouffard<br />
QSS MOnTH 1<br />
SPOnSORInG ACHIEvER<br />
Kristy Brown<br />
QSS MOnTH 2<br />
SPOnSORInG ACHIEvER<br />
Katee Rodrigue<br />
QSS MOnTH 3<br />
SPOnSORInG ACHIEvERS<br />
Isabelle Dumont<br />
Katee Rodrigue<br />
Recognition<br />
JuLY 2012<br />
JuLY 2012<br />
HOT<br />
OFF<br />
THE<br />
MA<br />
RK!<br />
OCTOBER 2012 * 11
JuLY 2012<br />
U ES<br />
A S<br />
Recognition<br />
12 * OCTOBER 2012<br />
TOP In TEAM SALES<br />
WHO’S AT THE TOP<br />
OF THEIR GAME?<br />
EPICuRE HONOuRS THE TOP CONSuLTANTS OR LEADERS<br />
WITH THE HIGHEST SALES AND SPONSORING IN EACH<br />
CATEGORY FOR THE MONTH<br />
Top Directors and Above<br />
Dana nicholson ($52,765.46)<br />
Dana Kayal ($41,035.37)<br />
Denise Thibodeau ($35,315.19)<br />
Top Senior Leaders and Business<br />
Development Leaders<br />
Sandy Savage ($27,537.98)<br />
Carrie Barfoot ($24,134.32)<br />
Candace Tropeau ($23,875.59)<br />
Top Leaders<br />
Allison Delaurier ($17,969.97)<br />
Charlaine Chapdelaine ($17,749.93)<br />
Jen Laurie ($17,431.74)<br />
Helen Johnson ($15,344.08)<br />
Anita Fengstad ($14,930.93)<br />
TOP In TEAM SPOnSORInG<br />
Top Directors and Above<br />
Christine George (5)<br />
Denise Thibodeau (5)<br />
Jacqueline McGrath (4)<br />
Top Senior Leaders and Business<br />
Development Leaders<br />
Sandy Savage (5)<br />
Kelly Derbyshire (3)<br />
Kimberley Giroux (3)<br />
Stephanie Janelle (3)<br />
Top Leaders<br />
Charlaine Chapdelaine (5)<br />
Allison Delaurier (5)<br />
Helen Johnson (5)<br />
Jen Laurie (4)<br />
Jeanette Macnaughtan (3)<br />
TOP In PERSOnAL SALES<br />
Top Leaders and Above<br />
Stella Slywka ($5,080.26)<br />
Colette Owens ($4,435.66)<br />
Cheryl Shea ($4,348.13)<br />
Renee neill ($4,114.63)<br />
Pauleen Kerkhof ($4,013.77)<br />
Top consultants to<br />
Senior Manager<br />
Tony Moura ($3,839.83)<br />
Julie Wiebe ($3,515.00)<br />
Selby Dzemalovic ($3,472.02)<br />
Leanne Lewis ($3,468.13)<br />
Kim Dechamplain ($3,398.90)<br />
Jenny Day ($3,183.01)<br />
Mélanie Haineault ($3,092.72)<br />
Margaret Wambeke ($2,874.10)<br />
May Marchio ($2,757.71)<br />
Jennifer Geigel ($2,669.27)<br />
TOP In PERSOnAL<br />
SPOnSORInG<br />
Top Leaders and Above<br />
Jen Laurie (4)<br />
Allison Delaurier (3)<br />
Helen Johnson (3)<br />
Carrie Barfoot (2)<br />
Donalda Davidson (2)<br />
Stephanie Janelle (2)<br />
Béatrice Marco (2)<br />
Sandy Savage (2)<br />
Brigitte Schneider (2)<br />
Top consultants to<br />
Senior Manager<br />
Kristi-Anna Beaudry (2)<br />
Leanne Lewis (2)<br />
TOP In TASTInG<br />
PARTY SALES<br />
Top consultants to<br />
Senior Manager<br />
Tony Moura<br />
($3,839.83) 6 Parties<br />
Julie Wiebe<br />
($3,515.00) 6 Parties<br />
Leanne Lewis<br />
($3,468.13) 4 Parties<br />
Selby Dzemalovic<br />
($3,445.05) 5 Parties<br />
Kim Dechamplain<br />
($3,128.23) 8 Parties<br />
Mélanie Haineault<br />
($3,092.72) 4 Parties<br />
May Marchio<br />
($2,711.77) 4 Parties<br />
Jennifer Geigel<br />
($2,669.27) 5 Parties<br />
Margaret Wambeke<br />
($2,514.10) 4 Parties<br />
David Clark<br />
($2,503.00) 5 Parties
SALES SuPERSTARS<br />
WHO’S GOING FOR EPICuRE GOLD?<br />
EPICuRE HONOuRS CONSuLTANTS WHO EARN THE<br />
REGuLAR 25% COMMISSION PLuS 3% BONuS WHEN<br />
MONTHLY PERSONAL COMMISSIONABLE SALES ExCEED $2,000<br />
SALES OvER $5,000.00<br />
Stella Slywka<br />
SALES OvER $4,000.00<br />
Pauleen Kerkhof<br />
Renee neill<br />
Colette Owens<br />
Cheryl Shea<br />
SALES OvER $3,000.00<br />
Jenny Day<br />
Kim Dechamplain<br />
Allison Delaurier<br />
Joanne Donohue<br />
Selby Dzemalovic<br />
Mélanie Haineault<br />
Dianne Hounslow<br />
Jen Laurie<br />
Leanne Lewis<br />
Julia Loft<br />
Dorothy Maxwell<br />
Tony Moura<br />
Candace Tropeau<br />
Julie Wiebe<br />
SALES OvER $2,000.00<br />
Jennine Alderson<br />
Janet Antonishyn<br />
Kelsey Badger<br />
Carrie Barfoot<br />
Sylvie Boucher<br />
Kim Bowles<br />
Lisa Brayshaw<br />
<strong>My</strong>riam Cabana<br />
Lori Chant<br />
Charlaine Chapdelaine<br />
David Clark<br />
Sylvie Cousineau<br />
Debra Dillabough<br />
vivian Donaldson<br />
Jennifer Downey<br />
Jessie Dyke<br />
Dina Entz<br />
Loretta Ford<br />
Jacinthe Frenette<br />
Tricia Friedenberg<br />
Jennifer Geigel<br />
Kimberley Giroux<br />
Julie Gorman<br />
Rosemary Gregoire<br />
Diane Harding<br />
Lynne Jenkerson<br />
Helen Johnson<br />
Kim Knapp<br />
Lanette Kym<br />
Terra Larsen<br />
Sheri Lasure<br />
Linda Latulippe<br />
Isabelle Leblanc<br />
Jeanette Macnaughtan<br />
Kim Magnusson<br />
May Marchio<br />
Leanne Martens<br />
Chantal Massicotte<br />
Laurie McBride<br />
Jacqueline McGrath<br />
nicole Miller<br />
Sheena Millette<br />
Pascale nadeau<br />
Julie noel<br />
Leanne Olson<br />
Glendine Osborne<br />
Mae Pears<br />
Bev Penner<br />
Dawn Penton<br />
April Pritchard<br />
Jacquie Rougeau<br />
Doreen Saunders<br />
Sandy Savage<br />
Sandy Schaloske<br />
Jodie Schilbe<br />
Brigitte Schneider<br />
Shelley Schorno<br />
Patricia Schultz<br />
Melanie Sicard<br />
Sharon Statham<br />
Tricia Sturgeon<br />
Stephanie Templeton<br />
Sandy Traverse<br />
Susan Turnbull<br />
Sherry Tweedie<br />
Rosanna ulvstal<br />
Margaret Wambeke<br />
Cathy Wankel<br />
Juanita Wells<br />
Sherry Lynn Wilson<br />
Lucie Zettel<br />
CONGRATuLATIONS<br />
ON YOuR<br />
SuPERSTAR SALES!<br />
With the sun shining and kids out of school,<br />
summer is historically a difficult time of year<br />
for many businesses –<br />
YOu SHOWED THEM WHO CAN ROCK<br />
THE BuSINESS WORLD!<br />
Recognition<br />
JuLY 2012<br />
who’s<br />
at the<br />
top of<br />
their<br />
game<br />
OCTOBER 2012 * 13
October Recipes<br />
epicure’s MbSS Soft pretzels<br />
Make a batch of <strong>Epicure</strong>'s Basic Pizza Dough<br />
or save time and start with store-bought pizza<br />
dough. Both make big, fluffy, chubby pretzels.<br />
They’re best eaten straight out of oven (and<br />
washed down with an Oktoberfest beer, of<br />
course! OR apple juice for the little ones).<br />
prep time: 1½ hours Cook time: 15 minutes Makes: 6 servings<br />
1 lb (500 g) prepared pizza dough<br />
1 Tbsp (15 ml) your favourite <strong>Epicure</strong> Dip Mix, to taste – optional<br />
1 egg + 1 Tbsp (15 ml) water or milk, lightly beaten – for egg wash<br />
<strong>Epicure</strong>’s Maple Bacon Sea Salt, to taste<br />
14 * OCTOBER 2012<br />
1. Preheat oven to 425° F (220° C)<br />
2. Cut pizza dough into 6 pieces and roll each one into a rectangle.<br />
3. Sprinkle with 1 tsp (5 ml) Dip Mix, if using.<br />
4. Starting with one long edge, roll up dough to form a log. using both<br />
hands, roll log into a long rope at least 16" (40 cm) long.<br />
5. Form each rope into the shape of a pretzel, then place on <strong>Epicure</strong>’s<br />
Baking Sheet lined with <strong>Epicure</strong>’s Silicone Baking Mat. Generously<br />
brush tops with egg wash, then liberally sprinkle with Maple Bacon Sea<br />
Salt. Bake until golden, 15–17 minutes.<br />
Homemade<br />
pretzels never<br />
tasted so good!<br />
per serving: Calories 200, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 40 mg,<br />
Sodium 250 mg, Carbohydrate 34 g (Fibre 4 g, Sugars 1 g), Protein 7 g<br />
Get <strong>Epicure</strong>'s Basic pizza Dough recipe at epicureselections.com.<br />
How to shape pretzels:<br />
1. Shape rope into an upside<br />
down “u.”<br />
2. Bring ends up towards top<br />
middle of “u.”<br />
3. Flip ends over top of “u” so<br />
that the “knot” is in the centre.
EPICURE SELECTIONS®<br />
OCTOBER 2012<br />
Crystal Macgregor, rd<br />
nutrition & Product Training Specialist<br />
PARTY Pull-out Section<br />
Crystal’s & Heather’s<br />
GiFT-GivinG FAvOuriTES<br />
chipster<br />
Snacking continues to be a trend with<br />
consumers – we're grazing more than<br />
ever before. Some research suggests<br />
that only 5% of people are actually<br />
sitting down to three square meals a<br />
day. If you know someone who can’t<br />
eat just one chip, our chip collection is a<br />
must-have for those who love to snack!<br />
Make chips easily at home in your<br />
microwave. In each homemade<br />
handful, you'll save yourself 3–4 pats of<br />
butter and you’ll be glad to know that<br />
one whole potato has fewer calories<br />
and less sodium than one<br />
handful of store-bought<br />
potato chips.<br />
poutine Seasoning for chips<br />
Be hipper with our Chipster. You’ll<br />
need the Chipster, Ceramic Slicer, your<br />
favourite seasoning like Poutine (all the<br />
flavour without the added sodium and<br />
fat), and a classic dip (try Roasted Garlic<br />
Aioli)! Another winning combination<br />
to try is sweet potato chips and Mango<br />
Curry Dip – delish! All foods can fit<br />
into a healthy diet and, with <strong>Epicure</strong>’s<br />
Chipster, potato chips just got a little<br />
healthier.<br />
In October, I start prepping my pantry<br />
for November baking. I always purchase<br />
more dry goods than I think I will need<br />
and spend a few minutes shopping, well,<br />
at Home Office! Products like our Baking<br />
Powder, Baking Sheets, Vanilla, and<br />
Sugar Grinders are must-haves for the<br />
holiday season.<br />
heather Mcguire<br />
Research & Development Chef and Product Developer<br />
Dark Belgian chocolate<br />
I love the nib size of our chocolates.<br />
They melt beautifully and hold their<br />
shape well in cookies and bars. Perfect<br />
balance of bitter and sweet – our dark<br />
chocolate is my favourite with over<br />
60% cocoa solids. The 4-cup Prep Bowl<br />
works perfectly for making <strong>Epicure</strong>’s<br />
Maple Bacon Sea Salt Chocolate Bark.<br />
Simply pop in the microwave to melt<br />
chocolate and easily pour out onto the<br />
Silicone Baking Mat. See page 31 for<br />
the full recipe.<br />
Silicone Baking Mat<br />
I used to be a big fan of parchment paper, but the<br />
Silicone Baking Mat has replaced it completely. It<br />
simplifies clean up as well as being reusable and<br />
sustainable. Our Baking Mat also helps keep the<br />
calories down – no more oiling the Baking Sheet<br />
to cook chicken wings or other items that tend<br />
to stick. I have two – it makes baking cookies so<br />
much faster!
October 2012 Specials<br />
OCTOBER CuSTOMER SPECIALS<br />
Party & Save NEW and exciting offers!<br />
Holiday<br />
Seasoning<br />
A B C D<br />
$2<br />
OFF<br />
retail value: $5.99<br />
Sale price: $3.99<br />
Spend $60 and choose:<br />
Spend $75 and choose:<br />
PARTY Pull-out Section<br />
$5<br />
OFF<br />
Stainless Steel<br />
portion Scoop<br />
retail value: $14.99<br />
Sale price: $9.99<br />
carving Set –<br />
EXcLuSivE<br />
retail value: $120.00<br />
Sale price: $39.99<br />
A OR B<br />
SAvE<br />
OvER<br />
$80<br />
A OR B C OR + D<br />
October 1–31, 2012<br />
OvER<br />
25%<br />
OFF<br />
Eclipse® coated<br />
cheesecake pan<br />
retail value: $24.99<br />
Sale price: $17.99
LET'S TALK HOLIDAY CHEER!<br />
CuSTOMER SPECIALS<br />
Perfect Baker Collection<br />
Get in the holiday baking spirit! Includes our<br />
NEW Silicone Baking Mat.<br />
Silicone Baking Mat<br />
Gingerbread Spices<br />
Baking Sheet<br />
retail value: $38.97<br />
Sale price: $29.99<br />
Code: 5404<br />
60%<br />
OFF!<br />
OvER<br />
20%<br />
OFF!<br />
October 1–31, 2012<br />
OCTOBER HOSTESS SPECIALS October 1–31, 2012<br />
Host a Party in October and choose from TWO Hostess Specials to jump-start your holiday season!<br />
Eclipse® Coated<br />
Roasting Pan<br />
retail value: $89.99<br />
Sale price: $35.99<br />
OR<br />
Turkey Essentials<br />
Collection<br />
Turkey Rub<br />
Turkey Gravy Mix<br />
Sage & Apple Stuffing Seasoning<br />
retail value : $29.97<br />
Sale price: $11.99<br />
60%<br />
OFF!<br />
PARTY Pull-out Section OCTOBER 2012 * 17
October Recipes<br />
3 Ways with <strong>Epicure</strong>’s roasted Garlic Aioli<br />
Whether you are using up leftover Aioli or looking for a reason to make some more,<br />
these quick fixes help you get your garlic ON!<br />
Beef Dip<br />
Lightly toast baguette halves. Spread with<br />
prepared roasted garlic aioli and layer<br />
with slices of cooked beef (use leftovers<br />
or try deli roast beef ). Scatter sprouts or<br />
spinach leaves overtop. Thin prepared<br />
roasted garlic aioli with hot water and<br />
drizzle on sandwich. Serve with extra Aioli<br />
for dunking.<br />
NOVEMBER HOSTESS SPECIAL<br />
18 * OCTOBER 2012<br />
paris Mash<br />
Boil four chopped Yukon Gold potatoes<br />
(skin on) until tender. Drain, then mash<br />
with 1/3 cup (80 ml) prepared roasted<br />
garlic aioli. Add milk, a little at a time,<br />
and mash until creamy.<br />
Elevated Eggs<br />
Toast two English muffins. Spread each<br />
piece with prepared roasted garlic<br />
aioli. Top each with a tomato slice, and<br />
a poached egg.<br />
Host a Party in November and choose from TWO Hostess Specials – great for gifts<br />
and for yourself too!<br />
Entertaining Essentials<br />
Collection<br />
SAvE<br />
60%<br />
Collection price: $34.99<br />
Hostess price: $13.99<br />
For complete details, see individual flyers available online.<br />
PARTY Pull-out Section<br />
Mini Appetizer Plates (6)<br />
Appetizer Knives (6)<br />
Mocha Cheese Ball Seasoning<br />
Botanical Gift Bag – Cranberry<br />
OR<br />
november 1–30, 2012<br />
Exclusive – Santoku Knife<br />
Keep sharp with this spectacular knife. Ideal for the cook<br />
on your holiday gift list. The scalloped blade pattern helps<br />
release thinly sliced and sticky food.<br />
retail value: $69.99<br />
Hostess price: $19.99 Santoku Knife – 5" (12.5 cm)
<strong>Epicure</strong>’s Garlic Lover’s<br />
Hallowe’en Treats<br />
Anti-vampire Fangs<br />
Stir ½ cup (125 ml) prepared roasted<br />
garlic aioli with ¼ cup (60 ml)<br />
spreadable cream cheese. Spread<br />
on three slices of dark pumpernickel<br />
bread. Cut into triangle "fang" shapes.<br />
Aioli Eye Ball Tarts<br />
Whisk ½ cup (125 ml) prepared<br />
roasted garlic aioli with 1 egg<br />
and 3 Tbsp (45 ml) cream. Divide<br />
between twelve defrosted frozen<br />
mini tart shells. Bake at 325° F (160° C)<br />
for 8 minutes, then place two black<br />
olive rings in centre of each tart.<br />
Continue to bake until filling is set,<br />
3–5 more minutes.<br />
October Recipe<br />
Aioli to delight<br />
your palate and scare<br />
away the creatures.<br />
OCTOBER 2012 * 19
Recognition<br />
A COnTAGIOuS<br />
PASSIOn<br />
According to Marie-Ève Bouchard, the reasons behind her fast<br />
track to success with <strong>Epicure</strong> are very simple: "I love to laugh, I<br />
love people, and my enthusiasm about <strong>Epicure</strong> is contagious!"<br />
This young mother's passion is indeed<br />
communicative: in barely 9 months, Marie-Ève<br />
became a Senior Leader, and she is never short<br />
on ideas and projects to grow her business.<br />
"First and foremost, it's the social aspect that<br />
attracted me. It's also thanks to <strong>Epicure</strong> that I<br />
met my very good friend – and cosmic twin<br />
– Martine Larose, who now leads her own<br />
Team! I love to meet people and I love to see<br />
their eyes twinkle when I share the many<br />
advantages of an <strong>Epicure</strong> business: a schedule<br />
that integrates well with family life, an income,<br />
and the chance to sell products that are<br />
simply irresistible."<br />
Marie-Ève is lucky to have an amazing "Home<br />
Team" by her side. "<strong>My</strong> little Juliette likes to<br />
help me out when I prepare my Parties. We<br />
'play shop' and we have lots of fun! Mathieu,<br />
20 * OCTOBER 2012<br />
my 8-year-old son, is my official taster: he<br />
loves to test my recipes, and he is not afraid<br />
of anything. As for my husband, his support is<br />
priceless to me. He gives me a lot of support…<br />
and he carries all these big boxes! I often<br />
say, just for laughs, that Parties give me the<br />
perfect opportunity to escape from my family<br />
responsibilities. But I know very well that<br />
without the love and support of my family, I<br />
would never be where I am today."<br />
One of Marie-Ève's main goals is to spread<br />
the word about <strong>Epicure</strong> in rural areas. "There<br />
are many little towns around here which are<br />
far away from big centers and grocery stores,<br />
and <strong>Epicure</strong> Parties offer the perfect excuse<br />
to get together, share recipe ideas, and make<br />
new friends."<br />
Marie-Ève Bouchard, Senior Leader,<br />
Rouyn-Noranda, QC<br />
In addition to managing her own catering<br />
service and her <strong>Epicure</strong> business, she already<br />
has many ideas for fall, including fundraisings<br />
for her local school and sport teams, and<br />
holding corporate <strong>Epicure</strong> Parties for happy<br />
hour. "All you need is the chance to have<br />
people taste the products. And that's when<br />
the magic happens…"
<strong>Epicure</strong>’s Oktoberfest<br />
Sausage ‘n Sauerkraut Bake<br />
Celebrate a German Tradition!<br />
prep time: 8 minutes Cook time: 20 minutes Makes: 4 servings<br />
4 sausages<br />
2 sweet peppers, sliced<br />
1 red onion, sliced<br />
1 tsp (5 ml) olive oil<br />
2 cups (500 ml) sauerkraut, drained<br />
3 Tbsp (45 ml) cider vinegar<br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s Herb & Garlic Dip Mix<br />
1 Tbsp (15 ml) maple syrup or honey<br />
October Recipe<br />
use your favourite<br />
Oktoberfest sausages<br />
and pair with a robust<br />
German beer.<br />
1. Preheat oven to 400° F (200° C).<br />
2. Place sausages on <strong>Epicure</strong>'s Baking Sheet lined with <strong>Epicure</strong>'s<br />
Baking Mat and roast for 10 minutes.<br />
3. Toss peppers and onion with oil and then place on Baking Sheet with<br />
sausages. In <strong>Epicure</strong>’s Aubergine Baker, stir sauerkraut with vinegar,<br />
Herb & Garlic Dip Mix, and maple syrup. Cover and place in oven on<br />
rack below sausages.<br />
4. Roast until sausages are cooked through and peppers are soft,<br />
10 – 15 more minutes.<br />
per serving: Calories 240 , Fat 16 g (Saturated 3.5 g, Trans 0 g), Cholesterol 45 mg,<br />
Sodium 750 mg, Carbohydrate 15 g (Fibre 4 g, Sugars 8 g), Protein 9 g<br />
Serving Suggestion: Dish up with thick slices of pumpernickel bread.<br />
SEPTEMBER OCTOBER 2012 2012 * 21
Recognition<br />
ROOKIE OF THE<br />
YEAR, AnD READY<br />
FOR MORE<br />
Amanda O'Brien's first year<br />
with <strong>Epicure</strong> has been lifechanging,<br />
in so many ways.<br />
She became a Consultant in September, 2011<br />
so she could stay at home with her children,<br />
now 2 and 5 years old. When her husband was<br />
laid off this year, her <strong>Epicure</strong> income helped<br />
keep the family moving forward.<br />
By the time August rolled around, her efforts<br />
were really paying off for her family – and<br />
earning her some remarkable recognition at<br />
her first Conference. Amanda achieved the<br />
Wine & Dine event, the Home Office tour, and<br />
Rookie of the Year for sponsoring.<br />
“I think the Home Office Tour was what I was<br />
most excited about,” she said. “It makes you<br />
really appreciate who you work for. And then,<br />
getting to go on stage for Rookie of the Year<br />
22 * OCTOBER 2012<br />
was amazing. I wasn't expecting it! I got a<br />
little emotional when I went back to the table<br />
and spoke to [Executive Director] Dana Kayal.<br />
She said, 'I really see something in you.' That<br />
moment was amazing. I don't even know how<br />
to describe it.” Back home, Amanda's family<br />
enthusiastically supports her efforts – and<br />
her <strong>Epicure</strong>-infused dishes!<br />
“The food is very easy to prepare. <strong>My</strong> husband<br />
absolutely loves everything,” she said. “He's<br />
one of my biggest supporters; he's helped me<br />
to get here. In August, I was thinking about<br />
getting another part-time job and my husband<br />
said, 'No, you're going to Conference. You're<br />
doing amazing, and you need to work that.'<br />
That's what's going to keep me motivated –<br />
any time we need a little more money, I can<br />
just work a little harder with <strong>Epicure</strong>.”<br />
Amanda O'Brien, Leader,<br />
Shubenacadie, NS<br />
Amanda O'Brien, right, featured<br />
with CEO Amelia Warren (centre)<br />
and fellow Rookie of the Year<br />
(sales) Lynn Prud-homme.<br />
Amanda is already looking ahead to her<br />
ultimate goal: becoming a Director as soon as<br />
possible. With her Team and her supportive<br />
family behind her, we know she'll get there soon!
Donalda Davidson can't get enough of Conference. Since<br />
joining <strong>Epicure</strong> in 2007, she's attended three and each<br />
time she learns something that makes her business even<br />
more successful.<br />
“2012 was my third Conference, and I find I get<br />
more enthusiastic each time. There were way<br />
more people this time, it really brings up the<br />
energy! Your first one, you miss a lot because<br />
you're so caught up in the excitement.”<br />
This year especially, Donalda found herself<br />
engaged by the educational aspects of<br />
Conference. The empowering messages<br />
from Nicki Keohohou from the Direct Selling<br />
Women's Alliance and Executive Director Dana<br />
Kayal truly inspired her.<br />
“I loved the talk about taxes and that kind<br />
of practical education about the business –<br />
because you need to be disciplined, you need<br />
to be a business woman, and you need to<br />
know how to do that.”<br />
AFTER<br />
THREE<br />
COnFEREnCES,<br />
SHE'S STILL<br />
LEARnInG<br />
Donalda Davidson, Leader,<br />
Antigonish, NS<br />
Donalda wasn't always so dedicated to her<br />
<strong>Epicure</strong> Business. In 2007, after a friend invited<br />
her to a Party, Donalda decided to become a<br />
Consultant. However, she was already working<br />
as a secretary at an optician's office and didn't<br />
have a lot of extra time to devote to <strong>Epicure</strong>.<br />
“I was working part time at the optical business<br />
and 'very' part time with <strong>Epicure</strong>,” she laughs.<br />
Everything changed in 2008 when Donalda<br />
met Ernie, her number one supporter.<br />
“I resigned from my other job to work my<br />
<strong>Epicure</strong> Business full time, enabling me to set<br />
the hours I wanted to work and allowing us to<br />
travel and enjoy our time together.”<br />
Donalda began giving her all to her <strong>Epicure</strong><br />
Business, and promoted to Leader this March!<br />
Recognition<br />
Now, her entire outlook has changed. She's<br />
motivated and excited about her business<br />
and has her sights set on her next big goal.<br />
“It's given me a desire to do something for<br />
myself. <strong>My</strong> goal for 2013 is to move up to<br />
Business Development Leader. Our next<br />
incentive trip will encourage me to do it!”<br />
OCTOBER 2012 * 23
Recognition<br />
Q: Congratulations Sylvie, you received<br />
the Caring and Sharing award! how do<br />
you feel?<br />
A: It probably is the most beautiful love<br />
testimony I could have received from<br />
my fellow Consultants. This award is not<br />
performance-driven, so it’s a wonderful gift. I<br />
feel so good, surrounded by love. I think I am<br />
going to cry again. I am so happy.<br />
Q: when you started, did you imagine you<br />
would become Quebec’s star?<br />
A: Soon after I started, at the beginning of<br />
2009, I went to my first <strong>Epicure</strong> Selections<br />
Conference, in Toronto. The Conference was<br />
crucial for me at that moment: was I staying<br />
or leaving? It was such an inspiration to see all<br />
these women saying “hello” to each other, even<br />
if they didn’t know each other. I really loved<br />
the team spirit, even between organizations, it<br />
really surprised me. There was no competitive<br />
spirit. So I decided – and I was in my 2 nd month<br />
of a leadership program – to stay, to reach for<br />
the highest levels.<br />
24 * OCTOBER 2012<br />
Q: talking about highest levels, when do<br />
you plan to become national director?<br />
A: I would say in two or three years.<br />
Q: not before?<br />
A: <strong>My</strong> philosophy has always been to be<br />
there to support Leaders. I don’t require that<br />
my Leaders follow my cruising speed. So if I<br />
receive the title before, I’ll be really pleased to<br />
accept it.<br />
Q: why did you join epicure; for the<br />
products, the business opportunity?<br />
how did you start?<br />
A: I was looking for a direct selling company<br />
because I wanted to start my business without<br />
having to jeopardize my assets, to keep an<br />
inventory, to have a store, and to wait for<br />
clients. Direct selling gave me the opportunity<br />
to start my business at a low cost. I don’t wait<br />
for clients; I go to their place. I found <strong>Epicure</strong><br />
Selections on the internet, but I didn’t know<br />
the company then. As I didn’t want to sell<br />
Sylvie Cousineau,<br />
Executive Director, Mirabel, QC<br />
Caring and Sharing Award<br />
Recipient 2012<br />
products I didn’t know, I ordered the kit. That’s<br />
how the adventure started! I tasted a few<br />
products and knew at once I could represent<br />
a company selling affordable products for<br />
the whole family, and not only for a specific<br />
category of people.
TuRKEY TALK<br />
It’s that time of year again. Big holidays, harvest celebrations, and a<br />
whole lot of turkey loom large. Let’s talk turkey and the nitty gritty<br />
of what you need to pull it off with aplomb! Here are our best tips<br />
for choosing, prepping, and cooking the big bird.<br />
WHAT TO cHOOSE<br />
Whether you buy your turkey from the grocery store, the butcher, or<br />
the farm gate, there are a variety of turkey types with subtle differences.<br />
Here’s what’s out there and what it means.<br />
Fresh turkeys are untreated with solutions<br />
and have never been chilled below 26° F (-3° C).<br />
Since they’ve never been frozen, the texture of<br />
the meat stays firm, yet moist and tender.<br />
kosher turkeys are allowed to roam freely<br />
and are usually grain-fed. Birds are processed<br />
under rabbinical supervision and often treated<br />
with salt brine, keeping the meat moist during<br />
roasting.<br />
HOW BiG A BirD?<br />
A good rule of thumb is to allow 1½ lbs (680 g)<br />
per person. Sounds like a lot, but don’t forget<br />
that includes the bones, plus we all want<br />
plenty of leftovers for next day sammies, soup,<br />
and other goodies to feast on.<br />
Heritage turkeys are purebred birds<br />
with a stronger, gamier flavour. They are<br />
smaller in size and leaner than regular<br />
farm-raised turkeys.<br />
Organic turkeys are hormone-free and<br />
raised on organic feed that doesn’t contain<br />
animal by-products. Available fresh and frozen.<br />
Frozen turkeys are fresh turkeys (kosher and<br />
organic ones are available) that have been flash<br />
frozen and chilled below 0° F (-18° C). Keep<br />
frozen until ready to thaw before cooking.<br />
Stuffing and gravy are also essential to a turkey<br />
feast. The rule of thumb is ½ cup (125 ml) of<br />
stuffing and ¼ cup (60 ml) gravy per person.<br />
Make it easy on yourself and use epicure's<br />
Sage & apple Stuffing Seasoning and<br />
epicure's turkey gravy Mix to ensure perfect<br />
turkey accompaniments each and every time!<br />
Special Feature<br />
HOW TO TuRKEY...<br />
Defrosting<br />
If your turkey is frozen, thaw before<br />
roasting. Do not cook from frozen,<br />
unless specified on the label. Defrost<br />
turkey in the refrigerator, allowing<br />
about 1 day per every 5 pounds.<br />
Or submerge in cold water for 30<br />
minutes per pound, changing water<br />
every 30 minutes.<br />
Stuffing<br />
Never stuff the bird with warm stuffing<br />
or stuff a turkey the night before to<br />
save time. It is best to stuff the bird<br />
immediately before roasting. use only<br />
cooked ingredients and don’t pack<br />
it in – keep it loose so that air can<br />
circulate properly.<br />
cooking<br />
For an extra moist bird, roast at 325°<br />
F (165° C). Roast breast side down in<br />
epicure's eclipse® Coated roasting<br />
pan for 1 hour, then turn over. If skin<br />
starts to darken too much before bird<br />
is cooked, loosely tent with foil.<br />
Basting with epicure's turkey baster<br />
keeps the meat moist and the skin<br />
golden. And don't forget to use<br />
epicure's turkey rub to help<br />
spice up your bird.<br />
To ensure your turkey is cooked, insert<br />
an instant-read thermometer in the<br />
thigh (be sure not to touch the bone).<br />
Turkey is cooked when it reaches 180° F<br />
(82° C). Also check the stuffing: insert<br />
thermometer into centre of stuffing;<br />
it should read 165° F (74° C).<br />
cOOk TiMES:<br />
if your turkey is<br />
this big…<br />
10–18 lbs<br />
18–22 lbs<br />
22–24 lbs<br />
24–30 lbs<br />
cook it for this<br />
long… (stuffed)<br />
3¾– 4½ hrs<br />
4½–5 hrs<br />
5–5½ hrs<br />
5½–6¼ hrs<br />
OCTOBER 2012 * 25
Cheryl’s 101: Become a Leader in 2012!<br />
26 * OCTOBER 2012<br />
Education & Development<br />
Cheryl Brandt<br />
Director, Sales & Leadership Development<br />
Becoming a Leader in 2012<br />
means sharpening your<br />
skills and focusing on the<br />
right things. No matter<br />
where you are today, there<br />
are steps you can take to<br />
get on-track.<br />
The sky's the limit!<br />
consider this advice as you launch<br />
into leadership:<br />
• It’s a numbers game. The more people<br />
you see, the more successful you will be.<br />
• Know that a lack of knowledge about<br />
the products or Compensation Plan<br />
has no impact on your performance.<br />
Don’t wait until you know everything<br />
to get started!<br />
• Develop a daily schedule of tasks and<br />
help your Team members do the same.<br />
• Stay focused on putting your best foot<br />
forward, regardless of the intentions of<br />
your Team members. Those who are<br />
ready to follow you, will.<br />
• Be committed to generating leads and<br />
following up until you have created a<br />
Team. When you reach this goal, create<br />
another, and continue growing.<br />
• Set a goal to get rejected every day.<br />
Those who get the most no’s get the<br />
most yes’s!<br />
• Interact with Leaders you admire.<br />
Ask questions and be a great listener.<br />
• Make some time every day to learn<br />
new things.<br />
• Improve your speaking and<br />
presentation skills.<br />
• There will be slumps. When you<br />
experience them, know that they are<br />
most likely influenced by the number<br />
of people you are interacting with.<br />
• Practice what you preach. The speed of<br />
the Leader is the speed of the Team.<br />
• Embrace technology and remember that<br />
your business is all about people. Interact<br />
and build relationships.<br />
• Live a healthy life. Take care of your body,<br />
mind, and soul. If you don’t have balance,<br />
you can’t give your best.<br />
What you need per calendar month<br />
to become a qualified Leader:<br />
• $1000 personal sales<br />
• $6000 Team sales<br />
• 6 qualified Consultants (4 personally<br />
sponsored)
usiness 101<br />
& time Management<br />
Tips from our Conference 2012 Experts<br />
Leader Jen Laurie<br />
What advice would you give<br />
consultants?<br />
• Share your passion<br />
• Stay committed<br />
• Get training and guidance from<br />
your Leader<br />
Executive Director Leanne Penney<br />
How do you get new Team Members<br />
off to a great start?<br />
• Maintain regular contact and review<br />
business basics<br />
• Provide practical support for booking<br />
practice Parties & Hostess coaching<br />
• Review Quick Start to Success, how to<br />
prep for a Party, and how to complete<br />
the order form<br />
• Support in placing the first order<br />
What is the most important thing to do to<br />
get sponsoring results? If you want to give<br />
yourself a raise, sponsoring is the best way to do<br />
it ... and the most important thing you can do to<br />
get results: talk about it!<br />
Director Jacinthe Frenette<br />
Senior Leader Tricia Friedenberg<br />
How do you stay on top of business<br />
to-dos (phone calls, Hostess<br />
coaching, sponsoring, selling, etc.)?<br />
• I write things down, carry my Agenda<br />
everywhere, and study it every day<br />
• I make lists! I keep my lists challenging<br />
yet achievable and I strive for my best<br />
each day.<br />
• Almost daily, I focus on booking,<br />
sponsoring, and personal development<br />
• I set business hours and share them<br />
with my family<br />
• I attempt to work my business at least<br />
two hours a day<br />
Leader Isabelle LeBlanc<br />
What is the first step in goal setting?<br />
Be CLEAR about what you want. Goals<br />
should be Specific, Measurable, Achievable,<br />
Realistic and Timely. In other words,<br />
SMART goals!<br />
Your<br />
Biz<br />
Are Your<br />
Thoughts<br />
Attracting<br />
Success?<br />
Education & Development<br />
positive thinking is a mental<br />
attitude that expects good and<br />
positive outcomes. a positive mind<br />
anticipates happiness, health,<br />
wealth, and successful results.<br />
whatever the mind expects –<br />
positive or negative – it finds. our<br />
thinking is contagious. how are you<br />
choosing to think?<br />
we all affect others on a subconscious<br />
level through the emotion, and<br />
body language we project. people<br />
sense our energy and react in kind.<br />
turns out, others are more likely to<br />
help us if we project positivity.<br />
Conversely, no one likes to be<br />
around a negative person. negative<br />
thoughts are evident in your body<br />
language and they ultimately<br />
lead to failure, frustration, and<br />
disappointment.<br />
ultimately, try choosing a<br />
'possibility mindset' and open<br />
yourself to all the amazing<br />
possibilities the universe has in<br />
store for you!<br />
How are you choosing to think?<br />
believe it will be great and it will!<br />
OCTOBER 2012 * 27
28 * OCTOBER 2012<br />
Education & Development<br />
Party<br />
Demo<br />
Before the party:<br />
Prepare dip. Divide between three epicure’s<br />
prep bowls or portion cups. Take one to the<br />
Party. Refrigerate (or freeze) others for your<br />
next Party.<br />
<strong>Epicure</strong>’s<br />
roasted<br />
Garlic Aioli<br />
Flavour-packed<br />
Party sensation.<br />
At the party:<br />
Microwave a handful of green beans in<br />
epicure’s rectangular Silicone Steamer<br />
until tender-crisp.<br />
Crystal MacGregor, RD<br />
Nutrition & Product Training Specialist<br />
Talk It up<br />
1. With our Steamers, 5 minutes is all<br />
you need for a fab side dish your<br />
family will love.<br />
2. roasted garlic aioli makes it easy<br />
to enjoy this French fave at home and<br />
without the roasting and chopping!<br />
Simply mix and serve.<br />
3. Everyday to gourmet: try roasted<br />
Garlic Aioli to dunk chips and fries, as<br />
a spread for sandwiches, or use on<br />
crostini topped with seasoned veggies<br />
for instant tapas.<br />
4. Market the set! Offer your Customers:<br />
Steamer + vegetable Seasoning +<br />
Roasted Garlic Aioli = endless dinner<br />
opportunities!<br />
Serving ideas:<br />
Serve straight from Steamer or show multiple<br />
products and dish up in prep bowls, epicure’s<br />
verrines, or epicure's appetizer plates.
Tech Corner:<br />
fun with facebook photos<br />
a big part of creating facebook "buzz" is having interesting<br />
content that keeps readers coming back for more. good quality<br />
images make people stop and spend time on your page. images<br />
engage - especially food images! they are often liked, shared and<br />
commented on.<br />
What doesn’t work, however, is having pictures that are too big so<br />
only a portion of it appears on your timeline. If you size the photos<br />
before they are loaded to Facebook, your page will stay clean and<br />
professional looking.<br />
HErE ArE THE MAGic FAcEBOOk<br />
nuMBErS:<br />
• Cover photo (main banner) – 851<br />
pixels* wide x 315 pixels high<br />
• profile picture – 200 pixels x 200 pixels<br />
• album images rule of thumb – 404<br />
pixels x 404 pixels<br />
*Pixels are the most common<br />
measurement for images when viewed on<br />
computer monitors and TV screens.<br />
The two most important skills you can<br />
learn how to do well are "cropping" and<br />
"resizing" photos. Cropping involves either<br />
cutting out a specific area of an image or<br />
changing the ratio of height to width. An<br />
example of cropping is taking a typical<br />
image and turning it into the long, thin<br />
shape of the Facebook timeline cover<br />
photo. Resizing is making a picture larger<br />
or smaller.<br />
Most computers come with photo editing<br />
software. Macs come with iPhoto and PCs<br />
come with a variety of options. Find one<br />
that works for you, and Google "how-to"<br />
videos for that specific photo editing<br />
software.<br />
There are also dozens of online photo<br />
editing applications. Resizeyourimage.com<br />
is an easy, basic tool that does the difficult<br />
work for you. Simply upload the image and<br />
then follow the instructions found at the<br />
bottom of the page.<br />
Pixlr.com is three different online photo<br />
editing apps that can be used on<br />
your computer, your tablet and many<br />
smartphones. From fun treatments to<br />
adding text to easy cropping and resizing<br />
to making a collage, Pixlr.com is a quick<br />
and easy way to add creative visuals to<br />
your Facebook page.<br />
Taking the time to learn basic<br />
photo editing skills can help<br />
keep your page clean and<br />
interesting.<br />
Education & Development<br />
Inspiration<br />
Corner<br />
Natalie Vanicek<br />
Education & Development Manager<br />
Empower your World!<br />
You have the power to make an<br />
impact in the world each day. It<br />
doesn’t take a lot of time, money,<br />
or resources. You have what it takes<br />
inside of you. What are you waiting<br />
for? Empower your world today!<br />
Consider these things each day as<br />
you set out in the world:<br />
• Everyone makes a difference.<br />
Acknowledge others.<br />
• Nobody can prevent you from<br />
choosing to be exceptional.<br />
Don’t hold back.<br />
• Success is built on relationships.<br />
Build them!<br />
• Smile authentically, speak kind<br />
words, and radiate the energy that<br />
makes others feel special.<br />
now go forth and empower your<br />
world! there’s no better time than<br />
the present.<br />
OCTOBER 2012 * 29<br />
OCTOBER 2012 * 29
Water Cooler<br />
YOuR SOuRCE FOR THIS MOnTH'S nEWS<br />
30 * OCTOBER 2012<br />
The Consultant news<br />
A WEEk-LOnG FiESTA<br />
EpicurE-stylE!<br />
As revealed at Conference, our next incentive<br />
trip is going to be completely fabulous!<br />
We'll spend seven days at a gorgeous,<br />
all-inclusive resort in the heart of the<br />
sunny Mayan Riviera!<br />
The most indulgent part? This resort is for adults only! So<br />
make it your goal to join us for this week-long fiesta, and<br />
you'll be relaxing with your fellow grown-ups, enjoying a<br />
little sun, and basking in your well-deserved success.<br />
proMotion period: AuGuST 1, 2012–JuLY 31, 2013<br />
watch myepicure.com for more info!<br />
world<br />
food day<br />
october 16, 2012<br />
let's work together<br />
World Food Day has been observed since 1979 to help<br />
raise awareness of global poverty and hunger. This year,<br />
the celebration focuses on agricultural cooperatives. These<br />
“co-ops” have great potential to improve food security<br />
worldwide and help eradicate hunger.<br />
Co-ops just make sense, enabling farmers to work<br />
together and pool their resources. Did you know there's<br />
a co-op at <strong>Epicure</strong>'s Home Office between <strong>Epicure</strong>, a<br />
local vegetable farmer, Farmer John, and our dairy farmer<br />
neighbour? We host the cows and <strong>Epicure</strong> Home Team<br />
Members get to purchase John's veg from the co-op garden!<br />
At <strong>Epicure</strong>, we'll be celebrating World Food Day on<br />
October 16 in our own special way – hope you do too!<br />
FALL in LOvE THIS FALL!<br />
Our Fall in Love with <strong>Epicure</strong> tour is the perfect<br />
follow-up to everything you learned at Conference,<br />
with product information, team-building, and<br />
more! <strong>Epicure</strong> is coming to a city near you:<br />
October 9 – Winnipeg, MB<br />
October 10 – Edmonton, AB<br />
October 11 – Saskatoon, SK<br />
October 12 – Calgary, AB<br />
Registration: $10 (guests attend free!)<br />
Check out <strong>My</strong> epicure<br />
for information and<br />
to register for our<br />
Fall in Love with<br />
<strong>Epicure</strong> tour!<br />
EvEnT ScHEDuLE:<br />
4:00–6:30 pm<br />
Leader training, light dinner<br />
buffet provided<br />
6:30–7:00 pm<br />
Registration<br />
7:00–9:00 pm<br />
Event for Consultants & guests
<strong>Epicure</strong>’s Maple Bacon Sea<br />
Salt chocolate Bark<br />
prep time: 5 minutes Cook time: 15 minutes<br />
Makes: 12–16 servings<br />
October Recipe<br />
1 cup (250 ml) <strong>Epicure</strong>’s Dark Belgian chocolate<br />
<strong>Epicure</strong>’s Maple Bacon Sea Salt, to taste<br />
1. Melt Dark Belgian Chocolate in a mixing bowl set over<br />
hot (not boiling) water. When chocolate begins to melt,<br />
remove bowl from heat and stir until melted. You can<br />
also microwave chocolate at medium heat in <strong>Epicure</strong>’s<br />
4-cup prep Bowl. Stir every minute until melted,<br />
2–5 minutes.<br />
2. using <strong>Epicure</strong>’s Silicone Spatula, scrape mixture onto<br />
<strong>Epicure</strong>’s Baking Sheet lined with <strong>Epicure</strong>’s Silicone<br />
Baking Mat. Spread into a thin, even layer. Let stand for<br />
1 minute, then generously season with Maple Bacon<br />
Sea Salt. Let stand at room temperature until set or<br />
refrigerate for 15 minutes. Break into small pieces<br />
and serve.<br />
per serving: Calories 80, Fat 5 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg,<br />
Sodium 20 mg, Carbohydrate 8 g (Fibre 1 g, Sugars 7 g), Protein 1 g<br />
Check out our Youtube channel at Watch<strong>Epicure</strong> for a fun demo!<br />
OCTOBER 2012 * 31<br />
OCTOBER 2012 * 31
Celebrate with <strong>Epicure</strong>!<br />
ConferenCe 2013<br />
Come experience <strong>Epicure</strong>'s biggest celebration in one<br />
of Canada's spiciest cities: Toronto!<br />
This will be one of our most incredible Conferences yet,<br />
and you've got to be there. Join our President, CEO,<br />
Home Team, and your fellow Consultants in beautiful,<br />
vibrant Toronto. You'll come away from the experience<br />
inspired, better prepared, and forever changed!<br />
Leaders' Day: August 7, 2013<br />
General conference: August 8–10, 2013<br />
Held at the gorgeous Westin Harbour Castle Conference<br />
Center, an AAA Four Diamond hotel in the heart of<br />
downtown Toronto.<br />
visit epicconference2013.com for details!<br />
10555 West Saanich Road, north Saanich, BC, Canada v8L 6A8<br />
© victorian <strong>Epicure</strong> Inc. 2012. All rights reserved, worldwide.<br />
100% CAnADIAn<br />
#9438 - 10/12 En<br />
REGISTER nOW<br />
new Consultants<br />
(joined after June 30, 2012)<br />
$225<br />
general registration<br />
$275<br />
RETuRn unDELIvERABLE ITEMS TO EPICuRE SELECTIOnS®<br />
10555 West Saanich Road, north Saanich, BC, Canada v8L 6A8