Meet the speakers of Catersource + The Special Event!
All throughout January and February we'll be highlighting some of this year's speakers leading up to Catersource + The Special Event, happening February 12-15 in Austin, TX.
Phuoc Vo, Executive Chef, CBK Catering & Events
Phuoc was born and raised in Orange County, California and grew up with family gatherings always around food. His passion for cooking started at a young age while watching Julia Child and Jacques Pepin on PBS and helping his mom and dad cook these elaborate feasts. Throughout high school and college, Phuoc worked at Disneyland Resort, Anaheim, working up the ranks into fine dining and becoming a Chef. Phuoc attended the University of California, Santa Barbara, preparing for Pharmacy School but he decided he couldn't see himself counting pills for the rest of his life. Instead, he turned to his passion and switched to Culinary as a career and is looking forward to sharing what he's learned through his career with others. Phuoc moved onto working for Marriott International, helping open T&T Innovation kitchen at the JW Marriott Desert Springs Resort & Spa, a one of a kind chef’s table experience with an ever changing menu. One of his proudest achievements was making the finals of Marriott's Master of the Craft in 2019 and then being personally invited as 1 of only 4 chefs, nationally, to cook for Mr. Marriott and Arne Sorenson in Miami! Phuoc went on to The Ritz-Carlton Bacara, Santa Barbara, where he was the Sous Chef creating memorable experiences for all of his guests. When Phuoc steps away from the kitchen, he loves to spend time outdoors, hiking, fishing, and hanging out with friends and family. One of his favorite meals is Pho (a Vietnamese rice noodle soup). He thrives on the instant satisfaction that comes when making an epicurean delight to please loved ones and friends. Phuoc’s cuisine is fun, edgy, and pays homage to his Vietnamese heritage. Being a 1st generation American, it’s important to Phuoc to carry on the Vietnamese culture and flavors through his traditional French training and modern touch, using fresh locally sourced ingredients.
Liquid Nitrogen: How To WOW The Crowd
1:45 p.m. Tuesday, February 13
Liquid Nitrogen has become very popular and eye-catching when it comes to preparing cocktails, frozen snacks, and now, creeping over into the savory side as well. With that, there's the questionable side of safety practices. Here you will learn about how to safely use liquid nitrogen to create these fun trendy treats, while offering something truly unique to your guests.
Eric Centeno, Owner / Executive Chef, INHC, CRFC, Exquisite Delites Catering Company
Executive Chef G. Eric Centeno’s creativity and culinary skills have brought him international recognition. His artistic style and his infectious passion for food have thrilled the palates of presidents, kings, queens, and famous personalities from around the world. With more than 30 years of experience, he orchestrates culinary feats, including superb banquets served in luxurious surroundings with undeniable panache. Hailing from The Bronx, NY, he was exposed to culturally diverse surroundings in his Puerto Rican household. Chef G. Eric began cooking at his mother’s side at an early age and used this upbringing to develop a love for the culinary arts. He received formal training from Baltimore International Culinary and worked alongside world-renowned chefs including Tom Chin, Joel Antunes, Gunter Seeger, and Celebrity Chefs Martin Yan and Wolfgang Puck. Adapting his training and technique in the creative inquisitive manner of a master and visionary, Chef G. Eric was sought and employed by the nation’s most up-scale hotels, and restaurants. He has traveled around the world to experience real-world cuisine and has incorporated it into his creative dishes to create New American World Cuisine, a culinary masterpiece. Besides his strong passion for food, Chef G. Eric also shares the desire to improve today's health standards by preparing heart-healthy meals. Earning the title of Certified Raw Chef and Certified Health and Nutrition Counselor from the Institute for Integrative Nutrition - Columbia University, he studied under leading medical doctors from various countries and with dietary-conscious chefs. Now standing by his “Food is love; Eat well!” motto, Chef G. Eric not only believes flavor does not have to be compromised in order to be healthy, but he also holds seminars and speaking engagements to further encourage people of all ages to enjoy food that is beneficial to their vitality.
Avantgarden! Vegan & Vegetarian Cuisine
1:00 p.m. Thursday, February 15
This class is designed for caterers and chefs who want to learn how to create delicious and nutritious vegan and vegetarian dishes for their clients. The class will cover a variety of topics, including:
- The basics of vegan and vegetarian cooking
- How to create flavorful and satisfying dishes without meat or dairy
- How to use plant-based ingredients in a variety of cuisines
- The class will be taught by a Certified Raw Vegan Chef, and Certified Nutritional Health Coach who will share his knowledge and expertise with the participants.
At the end of the class, participants will be able to:
- Create a variety of vegan and vegetarian dishes using plant-based products
- Plan and execute a vegan or vegetarian catering event
- Meet the dietary needs of their clients
This class is a valuable resource for caterers and chefs who want to expand their culinary skills and offer vegan and vegetarian options to their clients.
Keith Sarasin, Executive Chef/Owner, Aatma; From the Field Catering
Chef Keith Sarasin, a distinguished author, chef, speaker, and restaurateur, embarked on a culinary journey in 2012 with the establishment of The Farmers Dinner. This venture orchestrates upscale pop-up dinners set against the backdrop of local New England Farms. Over the years, The Farmers Dinner has curated and executed more than 100 farm-to-table events across New England, serving over 20,000 patrons and contributing over $230,000 to support local farms.
In tandem with his role at The Farmers Dinner, Keith serves as the co-owner of From The Field Catering and assumes the position of Chef/Owner at Aatma: An Exploration of Indian Cuisine.
From The Field Catering is devoted to the procurement of fresh, locally grown ingredients, seamlessly connecting farms to plates. Specializing in catering weddings and other special events, the company upholds a steadfast commitment to supporting local farms. Employing a meticulous farm-to-table approach, patrons can be assured that each bite is an embodiment of the natural flavors inherent in the ingredients. From The Field actively endeavors to establish a profound connection between customers and the origin of their sustenance, thereby celebrating the artistry of farm-to-table dining.
Aatma represents a distinctive pop-up dining experience that delves into the intricacies of regional Indian cuisine. Fueled by a profound passion for the culinary and cultural nuances of the Indian subcontinent, Keith has honed his skills through extensive research and collaboration with esteemed figures such as Dr. Kurush Dalal and celebrity chefs like Maneet Chauhan and James Beard Award Winner Chintan Pandya. The result is an unparalleled and highly sought-after pop-up dining experience that showcases Keith's expanded knowledge and culinary prowess.
Culinary Influencer: Unleashing the Flavorful Potential of Social Media for Chefs
3:00 p.m. Tuesday, February 13
You may be too busy in the kitchen, but your social media presence can be highly impactful for building your business. Join Executive Chef Keith Sarasin as he discusses social media from a chef's perspective: the benefits, strategies, best practices and tips, and managing the challenges and risks—all while allowing yourself what you really want: the time to be creative in the kitchen.
Fanning the Flames: A Culinary Journey into the Art of Fire Cooking
11:15 a.m. Tuesday, February 13
Join Executive Chef Keith Sarasin as he explores cooking with fire from a chef's perspective: heat management, essential tools and equipment, flavors and aromas, methods, tips and tricks. Get some new recipes and most importantly, learn safety considerations for yourself—and your guests.
You can see Phuoc, Eric, and Keith LIVE at Catersource + The Special Event in Austin from February 12-15.
