Art of Catering Food 2018 Revealed Food Trends, Prep Techniques & Team Building for Catering Chefs

From Southern style to sorghum, plating techniques to pastry, the 2018 Art of Catering Food offered boutique sessions for catering chefs, and a gallery for interested Catersource attendees to vet this special show within a show.

Here’s a look.

Trend Watch: Team Building

Chef Heather Carr

“Start with structure, establish the pace, set ‘SMART’ goals, gear your employees to grow by emphasizing performance evaluations and one-on-ones, and provide leadership,” advised Footers Catering Executive Chef Heather Carr, in her “From Stage to Superstar: Developing the Culinary Intern,” session, which kicked off the Art of Catering Food on Sunday, February 18, 2018 in Las Vegas at Caesars Palace.

With staffing being an ongoing and pressing concern across the industry, Carr provided her thought process on how to fill culinary slots with open-minded culinary students and young, eager cooks, but then groom them through an extensive, supportive training program that makes them company superstars.

Trend watch: Food stations

Chefs Keith Lord (The Wild Thyme Company) and Greg Shapiro (Tastebuds Custom Catering) dug into the trend of open fire and avant garde food stations with spirited banter as they demo’d and showed examples onscreen for carving cheese, tapas “on the 20”, yakatori and satay skewers, street tacos, churro sundaes with edible glitter, fish-ham-swam, and a ramin station, among others.

Trend watch: American Lamb

Chef Sam Woodfill

When Denver catering chef Sam Woodfill, Catering by Design, hit the stage to demo his Lamb Bulgogi Banh Mi Eggrolls, the audience sat up in anticipation…because yes, there were samples! Combined with fresh ginger root, garlic, green onion, mirin and more, Woodfill fed the audience’s adventurous side as well as discussed sustainability and affordable cuts.

Come back to catersource.com later this year when we publish the sampled recipe, plus two others that celebrate delicious American Lamb.

Trend watch: The new BBQ

Director of Culinary Duce Raymond

Director of Culinary and Managing Partner Duce Raymond of Sweet Baby Ray’s Catering discussed the future and evolution of BBQ including cooking methods such pit, smokers, and fire, as well as spices and flavors, and various proteins. Additionally, a tasting of four sauces and two meats were made available for all AOCF attendees.

Top 2018 trend: Sorghum and other gluten-less grain solutions capitalize on high margins, provide delicious gluten-less solutions, gain incredible holding capabilities, and deliver on-trend recipes with bold flavors. InHarvest chefs Michael Holleman and Jason Ziobrowski discussed the trend and also offered ideas for applications beyond the menus of the Southern states, including sorghum porridge, flatbread, pilaf, risottos, and more. Come back to catersource.com later this year when we publish the sampled recipe, plus a few others that embrace this trend-forward ancient grain.

Chef Rachanee Teipen discussed playing with food to marry beautiful plating with beautiful tastes such as her “Floating Island”: liquid nitrogen floating meringue on crème Anglaise, poached apples and pears, pomegranates and edible micro flowers; or (below) her apple or pumpkin pie popsicle.

Chef Todd Annis discussed taking a traditional southern dish and upgrading it to a plated catered meal in Today’s Southern Style (recipe will be provided later this year on catersource.com) and provided a tasting for AOCF attendees;

Samples of Chef Todd Annis' Southern style were supplied to audience members

Chefs Joanne Purnell and Jennie Cook brightened up the morning of Day 2 with, “Your Clients Will Want to Eat Your Veggies!”;

Jennie Cook, (left) and Joanne Purnell (right)

Chef Eric LeVine brought his popular Fire It Up! aesthetic to “New Ideas for Caterers: Fire It Up Ideas from Hors d’oeuvres to Dessert”; and a Round Robin featuring Persian cuisine, pasta hold times, edible tablescapes, and chicken wrapped up the event.

Thank you to our sponsors

Sponsors of AOCF were situated around the room for attendees to speak with, take a closer look at—and even taste test certain products—in between sessions. Please note: the Art of Catering Food would not be possible without the support of our terrific sponsors: American Lamb Board; Bamboo Studio; Barilla; Chef Rubber; Chef Works; EMI Yoshi; Fresh Origins; Front of the House; InHarvest, Inc; Perdue Foods; Roland Foods; Superior Farms; and Sterno Products.

Art of Catering Food 2019

Interested in attending the Art of Catering Food in New Orleans in 2019? Presenting? Click here for information on the Call for Sessions process and here for a look at the full AOCF 2018 conference.