Want to know how to upgrade your chef attended station to an amazing level? Look no further than this session during Catersource + The Special Event, Seven CRAZY Creative Stations (March 28 at 2:30 p.m.).
Hear from CRU Catering's Chef Todd Annis, who will show you ideas such as:
- Build your own poke bar
- Living herb and vegetable wall with hummus
- Handmade pulled mozzarella to order with bruschetta bar
- Seared duck, soba noodles and ginger broth in Japanese syphon makers
- Bacon and biscuit wall with house made jams and jellies
- “Wok” this way station
- Sauces gone wild
- Chef Annis will demo one of his ideas live as well!
Speakers
Todd Annis, Vice President of Culinary Operations, CRU Catering
Alicia Smith, Executive Chef, Cru Catering
Chester, Philadelphia native, Alicia Smith, was first attracted to the hospitality industry at 17 when she worked as a server after school. She was a natural when it came to the ins-and-outs of food and beverage – interacting with patrons, creating memorable experiences for clients, the fast-paced nature – and she’s been hooked ever since.
Alicia was promoted to First Sous Chef 5 short years after beginning her hospitality turned culinary career. Soon thereafter, her career took off: she was invited to cook at the James Beard House in NYC, she participated in multiple American Culinary Federation competitions, and embarked on a 3-week Culinary Food Tour through Italy, all before settling into the Executive Chef position with Cru Catering.
Alicia is a self-proclaimed, level-headed leader in the kitchen who works well under pressure. She keeps an organized work station and is able to easily adapt to any situation that is thrown her way, which is exceedingly crucial to the catering world. Smith particularly enjoys managing a fleet of people all while successfully producing delicious and beautiful food.
In her free time, you can find Alicia enjoying the great outdoors, exploring the culinary scene of new cities or trying new restaurants in and around Charleston.
Ross Bock, Chef de Cuisine, Cru Catering
Originally from Clinton Township, Michigan, Chef de Cuisine Ross Bock grew up in a matriarchal culinary-focused family, where food was always the focus when it came to togetherness. Over the last 20 years, Bock has been committed to employing new food trends, all while staying true to a “Modern Comfort” cooking style.
Receiving his Associate’s Degree in Culinary Arts and Hospitality from Michigan Culinary Institute, Ross set high goals of becoming Executive Chef before the age of 30, a feat he successfully accomplished by age 28. One of Bock’s favorite memories is running Key West’s largest offsite Catering Company and cooking for multiple Presidential Campaigns.
Bock runs a hands-on, communication-forward kitchen and practices patience with his staff. “I know that every employee learns differently, therefore communication skills are my largest asset.” says Bock.
Ross is currently engaged and has a stubborn French Bulldog named Linus. When he’s not in the kitchen, you can find Ross traveling and surrounded by family.
