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
