We are All One Tribe: A Recap of CSES2016

We are all one tribe.

What does that mean to our industry, one that is built on bringing groups of people together for the purpose (primarily) of celebration? In this application, it is the overarching theme that author and speaker Meryl Snow set into place at the opening session on a sunny March morning in Las Vegas. Having recently read Seth Godin’s book, Tribes: We Need You to Lead Us, in which he argues that modern technology can help rekindle the ancient ways for humans to positively support one another, Snow looked out upon the capacity crowd and made a strong case for pulling together, leaning upon one another, creating a sense of purpose and community, and connecting through common interests and goals as professionals in the catering and events industries.

“Over the next few days,” she predicted, “you will meet new people, you will learn—and you will teach. You will even share your mistakes.”

But best, over the four days of the Catersource and Event Solutions Conference & Tradeshow, attendees, exhibitors, speakers, staff—everyone shared so much more than stories and lessons. We also shared in the experience of being a tribe together, of being many versus one. Finding new information and new products is paramount to your businesses, and making new friends, networking, and learning from one another—is what makes this Conference & Tradeshow unique.

Throughout the week, social media exploded with the hashtag #CSES2016 announcing new trends, seminar starts, photos of friends and colleagues rekindling or those meeting for the first time, and exhibitors on the Tradeshow floor, so enthusiastic about the products and services being offered by their companies.

Over the next few pages, we will give a shot at showing you the very powerful and team building four days that ignited and inspired over 6,500 people.

Next year, be a part of our celebration as we move back to the city that started it all. As Catersource celebrates its 25th anniversary, we will return to the location of our very first conference: the beautiful city of New Orleans, LA on March 12–15, 2017. Laissez les bons temps rouler!

Keynote speaker Doug Lipp delivered an inspiring speech, “Snow White Never Has a Bad Day – 7 Lessons from Disney U”

Kendall Collier was the 2016 recipient of the Michael Roman Lifetime Achievement Award

King Dahl was inducted into the Event Solutions Hall of Fame by colleague Lynnann Martin and 2015 Hall of Fame Inductee Liese Gardner

Meryl Snow addresses the opening session crowd with her inspirational words

Four days of education

Seminars began on Sunday morning at The Mirage hotel for two full days, then moved over to the Tradeshow floor at the Las Vegas Convention Center for two more days of learning. Beyond session rooms, certain stages focused in-depth on various topics. The Ignite stage, for example, covered business operations and processes, while the Interact stage offered limited capacity sessions for true hands-on experiences. In addition, the Inspire, Wedding & Celebrations, The Art of Catering Culinary, and Showcase stage rounded out the offerings.

Adam Moore and David Everett presented Dinner at Eight. A Culinary and Design Collaboration in which Moore showcased menus while Everett created the design for three dinner party concepts.

In this hands-on session limited to 50 people, Roy Porter taught Table Wizardry 101. Basic Elements of Perfect Table Service

The team at Culinary Crafts taught Rolling out the Dough. Savory Breads and Sweet Desserts Just Right for Catering

In another hands on session, Chef Elgin Woodman taught the stacked plate method for seated dinners, a better option than the traditional plating line

Don’t say buffet—say Action Station, say Tuscan Table—anything but buffet! The Modern Food Presentations with Design Elements seminar discussed evolving solutions to upscale and simplified buffet design elements

Brainfood

Two featured seminars allowed attendees to pair a delicious meal with great information.

On Monday, many attendees took a break from the first full day of sessions and, instead of running off willy-nilly to find a bite to eat within the property, sat down and enjoyed a tasty Leadership Lunch while beloved New York designer David Beahm discussed his best practices for running a company focused on events, as well as revealed strategies for maintaining a personal life. (And that’s not all he revealed, but if you weren’t there…you will never know what we are referring to.)

David Beahm

David Beahm filled the Grand Ballroom during his Leadership Lunch presentation

On Tuesday, you can bet that tech-savvy attendees of CSES2016 set their Apple watches the night before for an early morning wake up, in order to be on time for speaker Scott Frankel, president of Animatic Media, LLC. A lush breakfast buffet awaited with a host of delicious offerings to attend to any kind of breakfast craving, and then Frankel entertained the crowd with video clips and insight into new technologies, apps, and software that is crucial to know in order to stay ahead of competition.

Attendees of the Taste of Technology breakfast were encouraged to snap selfies with one another, to build community.

Selections from the breakfast buffet included breakfast tacos, a bacon and egg Caesar salad, pancake trio, chicken apple sausage, maple bacon cupcakes, and a host of other delights.

Seminars on the Tradeshow floor

A variety of stages presenting everything from cooking demos, to product giveaways, to tastings were a wonderful new addition to the Tradeshow floor.

One of the most successful and fun-filled events we will “simply remember” was the Wednesday morning opener, My Favorite Things, which joined Sasha Souza, Jack Milan, and Emily Ellyn together on stage showcasing some of the unique, not-to-miss product finds being displayed by vendors. A swag bag for the first 400 people filled with products and coupons, plus over $10,000 in giveaways capped a well-attended and high energy showcase. My Favorite Things is bound to become an annual event!

In addition, on the headliner stage Simon Majumdar offered an across the world culinary demonstration; David Beahm brought his Design Experience Live; and the Too Hot Tamales captivated attendees recounting some hot, haute times.

The Ignite Stage helped to deepen an understanding of business operations and processes, including the “Let’s Talk” series featuring a round robin of presenters discussing everything from business exit plans to social media, event staffing to campus catering.

The Inspire Stage, a more design-focused arena, showed food as décor, new innovations for fire and ice buffets, and tech apps for wedding companies.

Finally, the Tasting Bar encouraged attendees to sit down, listen to the speaker of the moment, and then also taste the featured products, including tea, microgreens, chocolate, grains, beer cocktails, and other delightful flavors.

Simon Majumdar

Jack Milan, Sasha Souza, Emily Ellyn on stage at My Favorite Things, the ultimate product showcase on the Tradeshow floor

Swag bags were distributed to the first 400 people who showed up for My Favorite Things

Jeff Selden’s beer cocktails class at the Tasting Bar was a rousing success

The Too Hot Tamales cooked for attendees on the Headliner stage to close the show

Parties & receptions

After a full day of learning, the thousands gathered on Sunday night to kick off the conference with entertainment and drinks in the CORT Powered Attendee Lounge and surrounding area to network and celebrate a good day of learning. Delicious nibbles and great entertainment kept partygoers fueled.

The CORT Welcome Reception theme was Havana Nights

Mini Chicken Picadillo Taquitos were just one of the many delicious Cuban-style nibbles available to feast on during the event

Cort's Derek Argo chatted with colleagues

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The 5 @ Tao Monday night party

“Of all of the stations we have set up at Tao,” said chef David Rooney of Catering Creations, Omaha, NE, prior to the opening of the event, “I think we are most excited about the ‘Fun-Gi’ station.” And yes, it was spectacular, but we think most partygoers would be hard pressed to choose their personal favorite.

The path to catering enlightenment began with the Yin and Yang collaboration of producers Cade Nagy, owner, Catering by Design, Denver, CO and Jeff Snow, owner, Catering Creations, along with Dan Smith Chavira, Creative Director, Catering by Design, and MJ Potter, Director of Operations, Catering Creations. With a philosophy reflecting the five elements of nature, the teams filled each room at Tao Restaurant and Nightclub at the Venetian with new food and station concepts that dazzled the well over 1,600 people who attended this event.

At the entrance, guests were greeted with a choice of refreshing beverages; then could wind their way through various rooms, each with a different focus and end up on the rooftop of the nightclub to enjoy a spectacular view of the city.

From Earth to Buddha: Smoked Buffalo Bento | Stuffed carpaccio, farro, pickled black mustard seed, micro orchid, crystal fennel

From Fun-Gi, great signage for the Coconut Mushroom Kaffir Broth with Enoki and straw mushrooms

From Fun-Gi: Crispy Lamb Tongue Salad | Grilled oyster and king trumpet mushrooms, leeks, micro green salad, seeded brittle, creamy goat cheese dressing, yellow rosemary catsup

From Purple Pig: Crispy Pork Trio | Shoulder and belly, sweet chile aioli, smoked Tillamook cheddar grits, mustard greens

From The Fifth Element (savory): Zucchini Noodle Salad | Ahi tuna salad, orange sambol dressing and caper popcorn

From The Fifth Element (savory): Craft Corn | Vibrant popcorn in five ways

Shown: Peanut butter and jelly; Loaded popcorn; Pineapple habanero; Pepperoni pizza; New Orleans gumbo

From Rubber Ducky (savory): Lasagna | Layered pasta, duck sausage, roasted grape, soy

From Rubber Ducky (savory): Spaghetti-O’s | Basil duck meatball, pasta O’s, roasted tomato, crispy duck prosciutto

Well, that’s one way to sell lasagna successfully. Rubber Ducky, you’re the one…

From Beach Club Delivery Service (savory): Modern Day Cheese Ball Trio | Smoked curry cashew Cotija poblano cheese ball; Mascarpone and melon with crushed prosciutto; Huitlacoche-infused white cheddar rolled in cilantro crystals

From Beach Club Delivery Service (savory): Faux Sushi | Compressed watermelon, Nori sushi rice, water chestnut salad, Togarashi

From Beach Club Delivery Service (savory): Winter Squash Salad | Foie gras blue cheese, quenelle, apple nectar vinaigrette

Tiki Tao | Zyr Vodka, mango, coconut, pineapple

Rachanee Keovorabouth and Dee Haddad

The 5 @ Tao gets a Thumbs Up!

It was a beautiful evening outside on the rooftop, overlooking the city.

Inside, the party was hopping.

Good times, good friends

Interesting costumed characters kept the party lively

Executives at American Metalcraft greeted featured speakers David Beahm and Simon Majumdar

Thank you to the sponsors of The 5 @ Tao Monday night party

Accent Décor, American Metalcraft, Backdrops Beautiful, Cambro Manufacturing, Champagne Creative Group, Chef Rubber, EMI Yoshi, Finest Call Premium Cocktail Mixes, Fresh Origins, Laura Chenel’s Pure Goat Milk Cheese, Lucky Buddha Beer, Mayesh Wholesale Florists, Mercer Culinary, Nova Artist Group-PTE Productions, Sterno Products, The Original Butt Sketch, Tillamook Cheese, Tyson Food Service, US FOODS, Vita Craft Corporation, VerTerra, William Hill Winery, and Zyr Vodka

POPalooza Industry Awards celebration

Leadership and innovation in catering and events was celebrated with the presentation of the industry’s most prestigious awards: The Catersource ACE (Achievement in Catering Excellence), the ICA CATIE (International Caterers Association Catered Arts Through Innovative Excellence), and the Event Solutions Spotlight. Hosted by America’s Sassiest Lifestyle Guru, Steve Kemble, the lively crowd celebrated with a delicious champagne brunch (we will never forget you, Wonut bar) and celebratory cheers. For a full list of the winners, refer to the March/April issue of Catersource magazine.

All finalists took the stage for the opening of the awards ceremony

Thank you to the sponsors of the POPalooza Industry Awards

about entertainment, Backdrops Beautiful, Champagne Creative Group Las Vegas, CORT, Creative Coverings, iep, MGM Resorts, Quick Decor, re:Voiced, Shimshi, Social Tables, Sterno Products, and WNA. Special thanks to Lenny Talarico, CSEP, MGM Resorts Events Production and Meryl Snow, Associate Producer.

The Tradeshow floor

The Tradeshow floor was buzzing for two days as vendors displayed a wide swath of goods and services. Over 400 top industry vendors showed new and enduring products and services, including a wide variety of compostable and green products, products for buffets and tablesets; new event and catering software updates; heating and cooling products; beautiful new furniture; delicious premium food stuffs; exceptional vessels of all kinds; a variety of event and event space enhancers; linens, luminaries, and cookware; florals, chefwear, and roasters. Here’s a very brief look at the excitement of the two days.

Tasty treats on the showfloor from Minor's

Tables set on the showfloor offered a unique means of seeing trends and products together

Interested buyers

Sampling was plentiful on the showfloor

Competitions on the Tradeshow floor

A variety of culinary and design competitions kept the Tradeshow floor vibrant throughout the last two days of the show. Here’s a look:

DICED Culinary Competition

Six teams of two, 15 minutes to plan, 30 minutes to cook, and a mystery box of ingredients that must be used to create a hot appetizer that pleases four discerning judges. What else could it be but DICED?

Inside the Mystery Box: Barramundi from Australis Aquaculture, Pure Lemon Extract from Neilsen-Massey, Honey Citrus Pepper Shelf Stable Sauce from Minor’s, Tiny Veggies Crudité Mix from Fresh Origins, dandelion greens, cauliflower, popcorn, and miso paste. Behind each chef team was a pantry of staples. What would happen next?

Judges included Chef Peter Sproul, Utah Valley University; Author, food writer, chef, and TV personality Simon Majumdar; Chef Brian Dragos, Minor’s; and Retro Rad chef, culinary educator, and Food Network star Emily Ellyn. Here, judge Simon Majumdar offers a critique of one of the plates.

A close up of the winning dish

The winning team of Julio Castillo and Remberto Guerrero from the Mirage Hotel (shown here) and Casino walked away with a check for $3000.

Thank you to the sponsors of the DICED competition

Australis Aquaculture, Cambro, Fresh Origins, Lowe Refrigeration, Mercer Culinary, Minor’s, Neilsen-Massey Vanillas, VitaCraft Corp., and Waring.

Rapid Recipe

Similar to DICED, Rapid Recipe featured three rounds of challenges: Appetizers, Entrees, and Desserts. Each chef was given a mystery box of ingredients and a set of staples at their disposal. Each also had to write their recipe for the judges to assess. Let the games begin!

Mystery box ingredients varied between each challenge, but included products from Australis Aquaculture, Neilsen-Massey, Minor’s, and Fresh Origins. Some real curve balls were thrown in, too. Marinated tofu chunks, anyone? The winning chef from each round received $600.

The staff of Footers Catering, Denver, CO pose with Appetizer Round 1 winner, sous chef Heather Carr and Entrée Round 2 winner food architect Jacob Sutton

Entrée Round 2 winner Jacob Sutton plates up his entrée for the judges

Dessert Round 3 winner Ashley Baughman, CPC, executive pastry chef, Catering by Sodexo

Melissa Tibben, Heidi Brice, and Linkie Marais, judges; Ken Barrett, emcee, during Round 1 of Rapid Recipe

Thank you to the sponsors of the Rapid Recipe competition

Australis Aquaculture, Cambro, Fresh Origins, Lowe Refrigeration, Mercer Culinary, Minor’s, Neilsen-Massey Vanillas, VitaCraft Corp., and Waring.

Cocktail challenge

Four bartenders from the Nevada branch of the United States Bartender Guild faced off on an elimination-style competition featuring specific products on the first two rounds (Fat Tire beer, Michelada Love mixer, and Zyr Russian Vodka), culminating in a head-to-head shake off in which bartenders could choose their best spirits to woo the judges and win a $500 check.

SeongHa Lee of the Mandarin Oriental, Las Vegas, was crowned the winner of the competition and went home with a check for $500. Here, he mixes his first round cocktail.

In the second round of the competition, bartenders were instructed to use either Michelada Love mixer or Fat Tire Beer in their cocktails

The winning cocktail, named Welcome to Las Vegas, had a Zyr Vodka base, a Fat Tire rinse, two kinds of vermouth, St. Germain liqueur, Scrappy’s Orange Bitters, demerara syrup, and fresh lime juice. It was crowned with a blueberry nestled inside a raspberry with a microgreen garnish.

DesignSPARK LIVE!

Two design masterminds, David Caruso and Bob Russo, went design-wild in an action-packed live display of “design-on-the-fly” to help spur ideas for attendees to take back for use in their own event execution, by styling an event space from scratch. Sponsored by AFR, the teams took to the stage and a blur of color and action ensued, to great finish!

The two competitors share a friendly embrace

Bob Russo gets down to business during the competition

David Everett, eventual victor!

Out of the Box Lunch competition

Anchor Packaging presented the Out of the Box Lunch Contest LIVE!—showcasing unique presentations for lunch delivery. Three contestants sliced, diced, and packaged their best toteable design, with the winner taking a check for $1000!

Judges and chefs Peter Sproul and Emily Ellyn assessed the knife skills of an Out of the Box Lunch competitor

Chef Ro Solano won the competition with this beautiful presentation

Networking central

Products and information are paramount, but when networking and friends are added—this show becomes very special. Here’s a look at some of our favorite networking moments from the conference.

Two vets with two newer conference attendees. We'll let you guess which is which...

Relaxing in the CORT lounge

Interaction with classmates before and after class was a great way to build new networks

Speakers broadened their networks, too! Shown: David Beahm and Simon Majumdar connect at their joint Meet & Greet early Monday evening.

Thank you to all of the sponsors of Catersource and Event Solutions Conference & Tradeshow!