WHY USE A PROFESSIONAL PRESENTER?
Three words: MORE QUALIFIED LEADS. Far more qualified leads, in fact, than you’d get otherwise. And more energy, more buzz, and more attention at your booth. In short, presenters deliver all the things you came to the show to get, in spades, and do it effectively, efficiently, and enjoyably. Good presenters create large quantities of qualified leads using three key traits:
PERSONALITY: Presenters radiate all the personal qualities you want attendees to associate with your company: vitality, warmth, humor, credibility, authenticity. Since presenters make your first impression to most attendees, this is an efficient way to prime most attendees to relax, smile, listen and learn.
POLISH: Presenters deliver information with a level of polish few others can match. Their presentation scripts read cleanly and smoothly, uncluttered by extraneous words or overcooked language. They deliver these scripts loudly and enunciate clearly, so their audiences members can hear and understand them easily over the chaos of the show floor. They imbue their deliveries with just the right flavors, adding inflections and emphasis, varying volume and speed, tossing in jokes and questions, all to keep the audience engaged, learning, and eager for more.
PROFESSIONALISM: Presenters come ready to work. They have the stamina to give five, ten, twenty presentations a day without losing energy. They have the focus to start and end every presentation on time. They have the technical skills to fix common audio-visual problems that might otherwise derail a presentation. They have the insight to see which parts of your presentation are working well, and which need tweaking (and to make those tweaks on the fly).
LANGUAGE PROFICIENCY: English, Italian, Spanish
There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and his winning business perspective, Chef Walter has been and is a relentless educator, with passion and knowledge, who contributes to defeat stereotypes. His life, his career and his values are a model, an example to follow, by any chef of Italian gastronomy working outside Italy. A native of Mosciano Sant'Angelo in Abruzzo, Italy, is known as one of the most passionate and accomplished practitioners of traditional and historical Italian cooking in the nation. His fields of expertise include Terracotta Cookery, Historical Cookery from the Roman Empire to the Unification of Italy, the Cuisines of the Sephardim Italian Jewish Heritage, and the Mediterranean 21 Health & Wellness, with major emphasis on Diabetes, Celiac and the Cuisines of the 21 countries present in the MED basin.