Catersource and the International Caterers Association (ICA) highlight some of the most exciting in-depth classes and unique culinary learning opportunities available at the upcoming Art of Catering Food conference. This intimate training event for catering industry professionals will provide chefs and staff with new techniques, menu inspiration, and ideas to improve their kitchen overall. The Art of Catering Food 2015 takes place August 10-12 at the University of Utah's Rice Eccles Stadium in Salt Lake City, UT. For more information and to register, visit: artofcateringfood.com.
The Art of Catering Food has a packed program of culinary-focused educational content, with 20 sessions around some of the hottest trends in catering. The industry's leading chefs will present new menu ideas for high-volume kitchens, featuring on-trend ingredients – and almost all sessions will let you taste the featured recipes. The program also includes a wide range of best practices for catering business operations, including training, branding, and serving budget-conscious clients.
A few featured classes and experiences at the Art of Catering Food include:
Monday, August 10 – Tiffany Taste On a Target Budget
Creative solutions are required when working with clients who need spectacular food and events but have limited budgets. This class will showcase several different vignettes that are cost-effective and easy to produce, but still put your company's best food forward. Get recipes, station ideas that don't require an onsite chef, purchasing tips, and costing for each vignette.
Instructor: Ken Barrett, Managing Partner of BG Events & Catering in Boston, MA
Tuesday, August 11 – Liquid Kitchen. A Sip of Drinks On Trend
No longer designated to the back of the room, the bar has moved to center stage. Crafted beer and cocktails are an important element on any event menu. Learn the latest beverage trends and techniques, including crafting drinks with herbs, how to make and use homemade bitters, modern jello shots, and more.
Instructor: Jeffrey Selden, Managing Partner of Marcia Selden Catering and Event Planning in Stamford, CT
Wednesday, August 12 – Brunch+Learn: Food Trend Round Robin
Passed, please! The 2015 Food Trend Round Robin is all about passed food and presentations. Each 30 minute session will present 5 recipes and 5 different presentations. Topics to include: Vegan/Gluten-free, Fish/Shellfish, Wild Game, Pork, and Desserts.
See the full program schedule for more class descriptions, as well as complimentary networking opportunities and Salt Lake City culinary tours. No sessions overlap, so you'll have access to the entire program.
"The Art of Catering Food is the ultimate training event for chefs, kitchen staff and culinary professionals who want to fine-tune their skills, while learning from some of the most inspiring chefs and business leaders in the industry," said Kathleen Stoehr, Catersource's publisher and executive editor. "The 2015 educational program presents an impressive lineup of instructors and hosts who are sure to make the experience fun, memorable and delicious."
