If you hope to expand your culinary operations in 2022 and beyond, there is a terrific line up of chef-forward classes available on the Culinary Experience stage at Catersource and Culinary & Keynote stage on the tradeshow floor. Chefs will not just talk about their concepts, they’ll demonstrate them, too. You can also participate in hands on classes that will help boost your skills in a variety of areas. Plus, some of the recipes produced on the Culinary Experience stage will be available for sampling in the second floor networking lounge.
Gain access to trending recipes, learn the basics of breakfast, get insight into how to shake up your bar program, get inspired with uncovential serving styles, and discover superstar short plates and late night noshes—these are just a few of the culinary classes you will experience.
Last year, Chef Joseph Pina presented “Toasts, Sandwiches & Sliders: The Perfect Serve.” This year, he will deliver "Breakfast! It's Not Just for Breakfast Anymore!" Photo courtesy WTA Photos via SpotMyPhotos
Breakfast! It's Not Just For Breakfast Anymore!
8:30 a.m. Tuesday, May 3
Location: Culinary Experience Stage
Presented by Joseph Pina (Campus Executive Chef, Sodexo)
Breakfast has always been the staple first meal of the day. But now, the art of breakfast is now spilling over to daily lunch and has just as much as much impact for dinner! Whether it be the creation of an amazing breakfast sandwich; which is no longer just your breakfast meat, egg & cheese. No friends, its evolved into upscale gourmet sandwiches, from standard, to eggless to vegan; the new trend speaks to fun fixins' blending fresh ingredients and cultural background. No longer is plain pancakes, waffles and French toast! Fillings, toppings and add-on's are ruling the demand for consumers. Breakfast has now turned into a full days meal more than ever sparking culinary wars over creativity and premium offerings. Join me in celebrating the thought that dinner can now celebrate the first meal being the ending meal!
Hands On: Up Your Basic Bar Service
2:45 p.m. Thursday, May 5
Location: Culinary & Keynote Stage
Presented by Roy Porter (Activities Director, Engage Works Inc.)
Designed for the aspiring bartender, bar manager, and owner to be better informed. Hands-on session on the trade show floor.
Taught by several members of the OC Chapter of the USBG, attendees will pass thru several hands-on stations; to review and practice the basic techniques of:
- Pouring free hand
- Pour freehand with a jigger,
- Stirring cocktails
- Shaking styles, to strain or not.
Techniques to know for fast efficient, profitable, and personal service!
Mimics & Mishaps: Churros a la Mickey & Other Catering Magic
2:30 p.m. Thursday, May 5
Location: Culinary Experience Stage
Presented by Nettie Frank (Chef, Silver Whisk)
Join Chef Nettie as she teaches you how to recreate the classic Disney churro into a churro bowl as a new favorite dessert item for buffets or single plated meals. The churros can be filled with seasonal toppings ranging from fresh fruit to caramel apple pie. Chef Nettie will be demonstrating her Strawberry Mint Compote filling inspired by Walt Disney. Along with these delicious recipes, Chef Nettie will show how mishaps in catering can lead to the next “it” item on your menu.
Late Night Noshes
1:00 p.m. Thursday, May 5
Location: Culinary Experience Stage
Presented by Jason Sutton (Director of Operations, Footers Catering at Social Capitol) and Jay Varga (Executive Chef, The JDK Group)
The apps have been passed, the salad course served, the entrees plated, and the desserts devoured but the culinary indulgence doesn't end just there! Executive Sous Chef Shelby Anderson and Director of Operations Jason Sutton will showcase 30 flavorful and filling Late Night Snacks menu ideas ranging from an Artisan Pretzel Wall to a Liquid Nitrogen Ice Cream Station. Your clients will love having the extra touch of service of a warm Birria Taco being made as guests hit the dance floor for the final few songs or churros being fried as they leave the venue to head home. Either way, you will want to attend this culinary creative class to maximize your menu prices and offerings.
Creating Catering Experiences
4:00 p.m. Wednessday, May 4
Location: Culinary Experience Stage
Presented by Leilani Baugh (Executive Chef | Owner, Roux and Vine Catering; Magnolia Street Wine Lounge & Kitchen)
Location: Culinary Experience Stage
What kind of caterer are you? What kind of caterer do you desire to be? The difference between "just" catering and creating an unforgettable experience for your clients can make a marked difference not just on their experience, but also on your bottom line. How do you retain clients as return customers for their social and corporate events? Join Chef Leilani Baugh as she breaks down the emotional aspect of memorable catered events, the ROI on your time and effort, and offers some "before" and "after" ideas to elevate your next event.
How to Create Grazing Boards that will Dazzle Your Clients & Their Guests!
3:00 p.m. Wednesday, May 4
Location: Culinary & Keynote Stage
Presented by: Roy Porter (Activities Director, Engage Works Inc.); Lee Anderson (Executive Chef/Owner, Sugar Beach Events); Julia Conway (Owner, Assaggiare Mendocino); and Jennie Cook (Founder, Jennie Cooks Catering Co/Plant Based Parties)
Ever cracked a wheel of Parmagiano Reggiano in front of your guests? Know the best method for crafting charcuterie, cheese, or vegetable boards for different types of service?
Attend this unique workshop and you will learn how to create dazzling, scalable grazing boards for individual service, intimate gatherings, COVID compliant drop off, and to-go boxes and boards. Plus, see enticing boards as luxurious self-service stations or for elaborate family-style service.
Learn how to incorporate layers, height, texture, color, and contrast including diverse accoutrements that are crunchy, sweet, spicy, and savory, as well as how signage helps to tell the story!
You will see stunning boards created right before your eyes with several accomplished off-premise catering chefs building, offering comments, and answering your questions plus receive reading references and resources to take home.
Elevating Flavors Through Presentation
2:30 p.m. Wednesday, May 4
Location: Culinary Experience Stage
Presented by Cristian Hernandez (Director of Operations, Rosendale Events) and Rich Rosendale (Master Chef, Rosendale Events)
Gone are the days of labor-intensive presentations and over manipulated food. The Rosendale Events team will demonstrate simple techniques that can enhance your buffet, action, and plate presentations without compromising food and labor cost. Use simplicity, flavor, and craveable menus to inspire your staff and guests with refreshing presentations and ideas that wow.
The Butcher Shop
1:30 p.m. Wednesday, May 4
Location: Culinary & Keynote Stage
Presented by Pam Schwartz (Operations Manager, Ranch 45 Local Provisions) and Aron Schwartz (Chef, Ranch 45 Local Provisions)
Chef Aron Schwartz will demonstrate how to select and prepare select cuts, featuring locally sourced natural Brandt Beef.
Brandt Beef is a Southern California single family owned all-natural beef program, committed to three generations of source-verified, sustainable practices.
Veg-"Abilities": Curating Plant-forward & Plant-based Menu Items that are Cravable, Flexible & Forgivable
1:00 p.m. Wednesday, May 4
Location: Culinary Experience Stage
Presented by Pam Smith, RDN (Registered Dietitian Nutritionist, PamSmith.com)
Registered dietitian nutritionist Pam Smith will demo ideas of doing easy to execute (even at large volume!) plant forward and plant-based dishes that are built on the pillars of 1) Cravable, 2) Flexible/Versatile and 3) Forgivable (meaning hold well!).
Shake Things Up!
4:00 p.m. Tuesday, May 3
Location: Culinary Experience Stage
Presented by Jeffrey Selden (Managing Partner, Marcia Selden Catering) and Justin Pasha (CEO and Founder, The Cup Bearer)
Justin Pasha of the award winning The Cup Bearer (also seen in Michael Cerbelli's™: The Hot List 2021), along with Jeffrey Selden, Managing Partner and cocktail creative behind Marcia Selden Catering’s Liquid Kitchen will help you to shake up your bar program.
- Learn how to incorporate flair bartending techniques into your current offerings
- Learn how to sell and upsell craft and specialty bars and bartending services that will have your clients craving for more!
- This dynamic duo will demo their top selling cocktails and provide takeaway recipes.
No Pastry Chef? No Problem.
2:30 p.m. Tuesday, May 3
Location: Culinary Experience Stage
Presented by Robert Mitchell (Executive Chef, Bold Catering & Design) and Deanna Johnson (Executive Pastry Chef, Bold Events)
So you say you don’t have a pastry chef? And that’s the reason you outsource all things sweet for your events? Join Bold Catering & Design’s Executive Pastry Chef Deanna Johnson and Executive Chef Robert Mitchell as they share a few tips, tricks and recipes that can help you to make a few things in house that will generate a larger profit for you, than outsourcing everything. This will make it seem like you have an army of pastry chefs hiding somewhere in the basement. We will share 6 basic recipes that are easy to manipulate, giving the illusion of carrying dozens of options on your catering menus. We will share samples of some of the selections and do a demo on our “Smashed Alaska” dessert station, our updated take on the classic baked Alaska, again no pastry chef or formal training needed here.
Unique & Unconventional Serving Styles for Caterers
1:15 p.m. Tuesday. May 3
Location: Culinary Experience Stage
Presented by Michael Zmidgrodski (Executive Sous Chef, Choctaw Casino & Resort) and Jeanelle Powery (Banquet Chef, Choctaw Casino & Resort)
Focus: Unique Culinary Experiences with Choctaw Chefs:
- Innovative food & beverage offerings
- Experiential dining with unconventional styles of food service
- Connection of the banquet meal to the city your are in
- Interactive Kitchen Experiences
- Presentation, Plating, Gastronomy
- Innovative Cocktails with Choctaw Mixology
Infuse Your Business Profits with CBD
11:15 a.m. Tuesday. May 3
Location: Culinary Experience Stage
Presented by Nettie Frank (Chef, Silver Whisk)
Chef Nettie will demonstrate 3 dishes: Vinaigrette for salads or marinades; Cucumber cups; and a drool worthy hot chocolate glaze.
Superstar Short Plates
10:00 a.m. Tuesday, May 3
Location: Culinary Experience Stage
Presented by Karen O'Connor (Executive Chef, Daniel et Daniel Catering and Event Planning) and Joanne Purnell (President, Good Grac!ous Events)
Join 3 Fab Female Chefs as they do a deep dive on caterings newest trend. Joanne, Elgin and Karen will demo innovative short plates for every event from breakfast/brunch to late night. We will show you how to evolve and adapt those short plates to suit every season. We will cover all aspects of the short plate, design, presentation and service styles. And to top it off you will get to taste our favorite short plates for yourself.
