No one in the industry brings you more relevant education than Catersource! The educational program at the 2013 Catersource Conference includes more than 100 sessions, demos and presentations. From entry level to experienced, you'll find a wide array of topics and subject matter that will fit your area of interest. From culinary to operations, from sales and marketing to management, presentation, from design and decor to weddings specifically – our educational program has you covered!
Our 2013 education program featured Chef Scott Conant, Dina Manzo, Colin Cowie and many more exciting, relevant and engaging industry leaders:
Catersource’s Freshman Class!
Learn How To Get the Most Value from Your First Catersource Conference
Bill Pannhoff, Catersource Newbie Ambassador
Haute Food Trends for 2013
Ken Barrett, Director of Events, Broadway Gourmet, Boston, MA;
Karen O’Connor, Executive Chef, Daniel et Daniel, Toronto, ON;
Adam Gooch, Executive Chef, Purple Onion Catering Company, Vienna, VA
Meet the European Party Caterers Association
Moderated by Warren Dietel, CEO, Puff ‘n Stuff, Orlando, FL
Peter Visscher, President, EPCAS and member panelists
Toine Manders, Noud van den Boer, Richard Groves, Maarten Poels, Tom Steffen and Georg Brioch
Business and Dining Etiquette Skills to Outclass Your Competition
Bob Pacanovsky, Owner and Founder, Robert J. Events and Catering, Akron, OH
Five Star Service for Large Seated Dinners
Roy Porter, Owner, Be Ready for Service, Los Alamitos, CA
Hiring, Inspiring, Training, Motivating and Retaining Rock Star Staff
Robin Selden, Executive Chef and Managing Partner, and Jeffrey Selden, Managing Partner, Marcia Selden Catering & Event Planning, Stamford, CT
Weddings Through the Decades
Hillary Harris, Executive Director of Special Events, Warner Bros. Entertainment Group, Burbank, CA
Taking Your Pasta Seriously
Chef Luciano Pellegrini, Executive Chef and Partner, Valentino Las Vegas at the Venetian, Las Vegas, NV
Don’t Leave Dollars on the Table:
A Sales Strategy for Upselling and Cross-selling for More Profit
Meryl Snow, Owner, Feastivities Events, Philadelphia, PA
We Want Action! Conversion Is the Key to Your Success
Alan Berg, Small Business Marketing Expert, Author, AlanBerg.com, Kendall Park, NJ
The Perfect Fit: Leading Your Company from Good to Great
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL;
Bill Pannhoff, Owner, B&B Catering and Events, Spring Lake, NC
The Right Formula: Understanding and Succeeding
in the Unique University Catering Marketplace
Matt Cochran, Assistant Director, Cornell Catering, Cornell University, Ithaca, NY
Cultural Infusion: Creating Unique Wedding Designs
with Ideas from the Global Diaspora
Therese Cole-Hubbs, Creative Designer and CEO, Electric Karma International, Houston, TX
FEATURED€ˆSESSION with Dina Manzo
Remember, Catersource registration includes access to all Event Solutions sessions including this exciting featured session where returning favorite David Tutera introduces party and event planner Dina Manzo to the stage. Dina will share some of her experiences and best ideas in party décor, event planning and so much more. Don’t miss this fun-filled session!
Now That’s Strange:
Thinking Outside the Box for Catering Is In
Brian Strange, CEO, Tom Green, General Manager, Di-Anna Arias, Director of Sales,
Don Strange of Texas, San Antonio, TX
The Future is Yesterday: Creating a New Revenue Stream Through Vintage Cocktails
Dan Smith and Steve McDonagh, co-owners The Hearty Boys Caterers, Hearty Consulting Group, Hearty Restaurant, Chicago, IL
The Power of Presence, Permission and Personalization
Donna Hansbury, President, and Peter Steve Jr., Managing Partner, ideaworks Food Marketing, Plymouth, PA
Roman Report 2013
Mike Roman, Catersource, Chicago, IL
Upscale On Sale: Taking a Lesson from Savvy Retail Marketers
Susan Baker, Vice President of Sales and Marketing and Matthew Mazzone, CFO, Mazzone Hospitality, Scotia, NY
Working On Your Business, Not In It
Jim Zilli, CEO, Zilli Hospitality Group, Waukesha, WI
Gluten Free Solutions for Caterers
Anne Roland Lee, MSEd, RD, LD, Director of Nutritional Services, Schar USA, Lyndhurst, NJ
Culinary Globetrotting: A Virtual Tour of Cutting Edge Catering, Event, and Top Dessert Trends (Level 2, 3)
Arjan de Boer, Founder and Managing Director, Shoot My Food, Bennekom, The Netherlands;
Hans Steenbergen, Co-founder and Editor in Chief, Food Inspiration Magazine, Bennekom, The Netherlands
Russ Thayer, Assistant Pastry Chef, PreGel America, Charlotte, NC
Growing Your Business At Any Level
presented by International Caterers Association
Roxann Torelli, Owner, Gourmet Delights Catering, Hamilton, MA
Anthony Lambatos, Owner, Footers Catering, Denver, CO
Pat Christofolo, Owner, Santa Barbara Catering, Tempe, AZ
Debra Lykkemark, CEO, Culinary Capers Catering and Special Events, Vancouver, BC
25 Ways to Cut Costs Without Sacrificing Quality
John Lombardo, Senior Consultant, Catersource Consulting Unit and Managing Partner, Branches Catering, West Long Branch, NJ
The Perfect Fit: Cutting Edge and Traditional Catering Trends from Around the World
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL;
Bill Pannhoff, Owner, B&B Catering and Events, Spring Lake, NC
Top Ten 2013 Trends Every Caterer Must Know
Laura Cave, Director of Marketing, The Knot, New York, NY
Bridezilla Revisited: Dealing Tactfully With Difficult Brides and Clients
presented by Wedding Industry Professionals Association
J.P. Reynolds, Owner, JPR Weddings, Sherman Oaks, CA
caterBuzz Live 24/7
Lisa Teiger, Queen Bee and Culinary Fashionista, caterBuzz, Forest Hills, NY
Cathy Desroches, Maestro, Wicked Catering, Boston, MA
Julia Kendrick Conway, Chef/Owner, Assaggiare Mendocino, Fort Bragg, CA
Brian Machay, Executive Chef / Owner, Polina Catering, Makena, IL
Tweet, Pin, Blog:
Learn about Today’s Most Popular Social Media Apps
Steve Sanchez, Marketing Director, The JDK Group, Camp Hill, PA;
Ken Barrett, Director of Events, Broadway Gourmet, Boston, MA;
Kristina Raines, Marketing and Creative Director, Epicurean Culinary Group, Denver, CO
The Perfect Fit: Sure-fire Sales and Marketing Strategies to Grow Your Top Lines
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL;
Bill Pannhoff, Owner, B & B Catering and Events, Spring Lake, NC
Virtual Facility Tours
Jennifer Perna, Vice President of Sales, and Paul Larson, Corporate Chef, Blue Plate, Chicago, IL;
Margot Jones, Owner and Sales Manager, and Adam Gooch, Executive Chef, Purple Onion Catering Company, Vienna, VA
The Luxury Bride, Demystified
presented by Wedding Industry Professionals Association
Wendy Dahl, Wedding Coordinator, Chic Productions, Huntington Beach, CA
GENERAL SESSION with Scott Conant
Join fellow caterers and event planners as we kick off the 2013 Conference in our General Session. We’ll present the winners of the 2013 Catersource ACE€ˆAwards before chef, restaurateur and caterer Scott Conant takes the stage. Scott will tell you why he admires caterers and catering companies, share some of his own catering experiences and talk about what he sees as upcoming trends in the foodservice world.
Fifteen Fabulous Dinner Entrees That Work for Caterers
Karl Elliott, Executive Chef, Rollins College, Winter Park, FL
Lon Lane, CEO and Owner, Lon Lane’s Inspired Occasions, Kansas City, MO
Stewart Lane, Research and Development Chef, Lon Lane’s Inspired Occasions, Kansas City, MO
Jamie Keating, CEC, CEO, Jamie Keating Culinary Inc, Columbus, GA
Creating Clients for Life
Susan Worrell, Special Assistant to the President for Events and Conferencing, University of Mary Washington, Fredericksburg, VA
Perfect Fit: Let’s Test Your Systems and Procedures
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL;
Bill Pannhoff, Owner, B&B Catering and Events, Spring Lake, NC
Successful Strategies for Securing and Maintaining Nonprofit Venue Exclusives
Jim Lawler, Consultant, Catersource Consulting Unit, Princeton, NJ
Setting Your Table To Better Serve Same-Sex Couples
Kathryn Hamm, President, GayWeddings.com, Arlington, VA
Learn Key Insights into the Basics of Visual Design
David Price, VP of Product and Business Development, Rentals Unlimited, Stoughton, MA
Wendy Cobb, Owner, Chanterelle Boutique Catering, Middletown, RI
Paper Plates and Profit: How to Produce Picnics Profitably
Stephen Zilli, Principal, Zilli Hospitality Group, Waukesha, WI
Branding and Target Marketing that Hits the Bulls-Eye with Your Clients
Meryl Snow, Owner, Feastivities Events, Philadelphia, PA
Tactics to Combat Rising Food and Operations Costs
Warren Dietel, CEO, Puff ’n Stuff Catering, Orlando, FL;
Greg Karl, President, Epicurean Culinary Group, Denver, CO;
Jim Zilli, CEO, Zilli Hospitality Group, Waukesha, WI
Attraction Marketing:
How to Double Your Wedding Business in 12 Months
Chris Evans, Bridal Business Consultant, Evans Sales Solutions, Moorpark, CA
Culinary Kaleidoscope: Bursting with Flavors
Ernest Servantes, Executive Chef, Sodexo, Texas Luthern University, Sequin, TX
Joaquin Suarez, National Culinary Director, Sodexo, Bogata, Colombia
Jeff McClure, Director of Culinary Services, Sodexo Education Market, Gaithersburg, MD
Basic Financial Literacy for Caterers
Carl Sacks, Director, Catersource Consulting Unit, Woodland Park, NJ
Navigating the Health Care Law’s Employer Requirements
presented by Nevada Restaurant Association
Michelle Neblett, Director, Labor & Workforce Policy, National Restaurant Association, Washington, DC
Chew on This: Addressing Gluten Free, Allergies and More on Your Menus
Tracy Stuckrath, President and Chief Connecting Officer, Thrive! Meetings and Events, Atlanta, GA;
Neil Donaway, Executive Chef, LA Chef’s Catering & Events, Lethbridge, AB
Public Relations for your Business: Get Published and Get on TV
Stacie Francombe, Founder & Editor-in-Chief, Inspire Smart Success, Atlanta, GA
Kitchen Tips and Tricks for Producing Five-star Catered Meals
Margaret Chisholm, Executive Chef, Culinary Capers Catering and Special Events, Vancouver, BC
Sustainability in Action:
Moving Your Company to a More Sustainable Philosophy
Daniel Joseph, Vice President of Operations, Blue Plate, Chicago, IL
The Secrets Of Managing Smaller Sales Teams
Mike Roman, Catersource, Chicago, IL
How to Be a Small Caterer With a Large Persona
Jack Milan, President, Different Tastes, Boston, MA
Kevin Lacassin, Owner and Executive Chef, Good Food Catering Company, Tampa, FL
“Altared” Marketing for Wedding Professionals:
Custom Tailoring Your Campaign
Moderator: Liese Gardner, Mecca Communication
Panelists: Kylie Carlson, Rhonda Couchigian, Eddie Zaratsian
One Fish, Two Fish, Blue Fish, Twisted Fish
Eric LeVine, Chef and Partner, Morris Tap and Grill, Randolph, NJ
Strategies For $250,000 to $500,000 Companies
Mike Roman, Catersource, Chicago, IL
What Happens in Vegas Shouldn’t Always Stay in Vegas
Kelly Early, CSEP, Owner, Thomas Caterers of Distinction, Indianapolis, IN
Vincent Early, CSEP, Director of Sales, Thomas Caterers of Distinction, Indianapolis, IN
Tailgating: Nobody Does It Better!
Presented by NACUFS
Moderator: Kristin Cann, Assistant Director, Panther Catering, Easter Illinois University, Charleston, IL
Way Beyond Wedding Food:
Irresistible New Menu and Presentation Concepts
Dan Hoch, Senior Event Producer, Feastivities Events, Philadelphia, PA
NACE CPCE Fast Track Seminar
Lisa Hopkins, CPCE, CMP, The Houstonian Hotel, Club and Spa, Houston, TX and Rey Wojdat, CPCE, MBA, Broome Community College, Binghamton, NY
Big Plate, Little Plate
Jack Milan, President, Different Tastes, Boston, MA;
Jim Messinger, Chef de Cuisine, Walt Disney World, Lake Buena Vista, FL
Collateral Damage:
Update Your Business Cards, Brochures, Mailers and More
Alan Berg, Small Business Marketing Expert, Author, AlanBerg.com, Kendall Park, NJ
American Ingredients and Modernist Cuisine: A Creative Evolution
Brad Barnes, CMC, Senior Director of Continuing Education; and Ted Russin, M.Sc., Director of Consulting, The Culinary Institute of America, Hyde Park, NY
Catering the Big Event: Learning from Stadium Strategies
presented by Association of Luxury Suite Directors
Bill Dorsey, Chairman, Association of Luxury Suite Directors, Cincinnati, OH;
Margaret M. Benson, National Catering Consultant, Sodexo, Orlando, FL;
Richard Dobransky, Founder, Visions for Venues, Omaha, NE
Stylizing Unique Weddings for Every Bride
Robin Selden, Executive Chef and Managing Partner, and Jeffrey Selden, Managing Partner, Marcia Selden Catering & Event Planning, Stamford, CT
Baking Out Loud: Fun Dessert with Big Flavors for Caterers
Hedy Goldsmith, Author and Executive Pastry Chef, Michael’s Genuine Food and Drink, Coral Gables, FL
Quick Start Training: A Successful Formula for Training Part-time and Seasonal Staff
Brian Palazzolo, President, Classé Catering, Albany, NY
The Perfect Fit: Winning Communication Strategies to Maximize Your Profits
Bill Hansen, Owner, Bill Hansen Catering, Miami, FL;
Bill Pannhoff, Owner, B&B Catering & Event Planning, Spring Lake, NC
The Right Stuff: How to Operate a Profitable Corporate Drop-off Catering Division
Debra Lykkemark, CEO; Michael Harries, Managing Partner; and Margaret Chisholm, Executive Chef,
Culinary Capers Catering and Special Events, Vancouver, BC
Conversations That Close:
Create a Signature Sales Conversation That Makes Brides Buy
presented by Wedding Industry Professionals Association
Wendy Dahl, Wedding Coordinator, Chic Productions, Huntington Beach, CA
Learn Magic Tricks for Successful Plated Dinner Service:
A Hands-on Experience Class with The Table Wizard
Roy Porter, Owner, Be Ready for Service, Los Alamitos, CA
The Dynamic Design Duo Saves the Party: Part 1
David Everett, Senior Event and Wedding Producer, The JDK Group, Camp Hill, PA;
Meryl Snow, Owner, Feastivities Events, Philadelphia, PA
Creating Harmony:
An Exclusive Insight into the 2013 Conference Event
Cade Nagy, Owner, Catering by Design, and
Dan Smith, Creative Director, By Design Event Décor, Denver, CO
Kitchen Standard Operating Procedures
to Train Staff and Keep Your Kitchen Efficient, Consistent and Happy
Eric LeVine, Chef and Partner, Morris Tap and Grill, Randolph, NJ
Suit Up and Get Ready to Play the Great Game of Business
Kevin Walter, Principal, Tasty Catering, Elk Grove Village, IL;
Steve Baker, Vice President, The Great Game of Business Inc., Springfield, MO
12 Strokes of Brilliance
presented by the International Caterers Association
Jen DeLaye, CEO, The JDK Company, Camp Hill, PA;
Mary Crafts, CEO and President, Culinary Crafts, Salt Lake City, UT;
Greg Karl, President, Epicurean Culinary Group, Denver, CO
The Power of Partnerships
Bonnie Fedchock, CAE, Executive Director, NACE, Columbia MD
Michael Testagrossa, CPCE, CHE, Associate Director of Weddings and Events at RAVELLA, Henderson, NV
The Dynamic Design Duo Saves the Party : Part 2
David Everett, Senior Event and Wedding Producer, The JDK Group, Camp Hill, PA;
Meryl Snow, Owner, Feastivities Events, Philadelphia, PA
Non-Social Media Marketing
Mike Roman, Catersource, Chicago, IL
Pump Up Your Pipeline: Six Steps for Steadily Increasing New Business
Jon Wool, President /Owner, JHW Hospitality / Finesse Cuisine, Chicago, IL
Take the Field and Learn To Play the Great Game of Business
Kevin Walter, Principal, Tasty Catering, Elk Grove Village, IL;
Steve Baker, Vice President, The Great Game of Business Inc., Springfield, MO
A Taste of the Art of Catering Food
Karen O’Connor, Executive Chef, Daniel et Daniel, Toronto, ON;
Ken Barrett, Managing Partner, Broadway Gourmet, Boston, MA;
Adam Gooch, Executive Chef, Purple Onion Catering Company, Vienna, VA
Designing for Today’s Bride
Karen Tran, principle of Karen Tran Florals and Events, San Diego, CA
CLOSING€ˆSESSION with Colin Cowie
End a great week at our Closing Session.We’ll announce the winners of our Tabletop Contest, including the Tutera’s Pick award, and the Boxed Lunch and Buffet Contest winners. Event expert Colin Cowie will take the stage and share some final shots of inspiration from some of his own over-the-top events.
XPERIENCE STAGES
Xperience even MORE education Running concurrently with the main schedule are the popular Xperience Stages: fast 30-minute presentations that allow you to xtract fresh ideas, xamine new trends and xplore many topics in a small and personal setting The CatersourceXperience Stages will feature quick, interactive presentations on small stages that will Xamine the newest culinary techniques, latest design trends and cutting-edge marketing ideas. Throughout the Conference, these live 30–minute demonstrations will let you quickly Xtract tons of new ideas and add even more learning opportunities to your educational Xperience.
Scheduled presentations include:
| SUNDAY | Culinary Stage | Design Stage | Business Stage |
| 12:30pm - 1:00pm | Chicken Little: Recipes for Small Plates that Make Chicken the Star of Your Menu | Managing Your Social Media Presence: Learn How to Get the Most Return On Investment for Your Company | Humpty Dumpty: First Survive the Flood, Then Put Your Life and Your Business Back Together Again |
| 1:15pm - 1:45pm | Breakfast of Champions: Tasty Gluten-free Options for Your Breakfast Menus | The Wow Factor: 20 Easy and Inexpensive Ideas That Will Impress Your Clients with Something Unexpected | Tips For Selling More Banquets |
| 2:00pm - 2:30pm | Tips For Selling More Banquets | Rustic Designs for Buffets and Stations: Using Natural Elements to Create Stunning Buffets, Part 1 | 300 Orders in 24 Hours: How You Can Turn Thanksgiving into a Big Profit Center |
| 2:45pm - 3:15pm | Truffles and Flourishes: Learn Unique and Easy Presentations for Passed Appetizers | Rustic Designs for Buffets and Stations: Using Natural Elements to Create Stunning Buffets, Part 2 | The Benefits and Risks of Co-marketing Your Restaurant and Catering Divisions |
| 3:30pm - 4:00pm | A Taste Of Honey: Appetizers With A Sweet Touch | Conquering the Cake: How to Build a Wedding Cake Business | Who Said That? Key Techniques You Can Teach Your Staff for Improved Performance and Fewer Mistakes |
| 4:15pm -4:45pm | New Looks for Classic Recipes: Updating Favorite Recipes From the Past to Use as New Menu Items | Buffet Themes on a Shoestring: Creative Buffets Don't Have to Be Expensive | It's a Family Affair: The Highs and Lows of Running a Family Catering Business |
| 5:00pm - 5:30pm | Out the Back Door: Five Things to Know About Catering from Your Restaurant | Packaging and Shipping Parties the Most Productive Way: Tips, Tricks and Systems for Shipping Food and Equipment to Events | The Essential Elements of a Marketing Plan: How to Create and Implement a Viable Marketing Strategy |
| MONDAY | Culinary Stage | Design Stage | Business Stage |
| 7:30am - 8:00am | Forget the Garden Salad and the Wedge: Fresh Ideas and Presentations for Salads | The Pampered Host: What You Need to Know About Catering in Private Homes | Pricing Strategies for On-Premise Caterers |
| 8:15am - 8:45am | Unravel the Mystery of Gluten-free Menus | Update Your Marketing Materials: How To Design Effective Venue and Menu Package Marketing Materials | From Banker to Buffets: How to Successfully Start a New Catering Company |
| 10:45am - 11:15am | One, Two, Three Ingredient Hors d'oeuvre: Simple, Cost-Effective Ideas for Your Menus | The Wow Factor: 20 Easy and Inexpensive Ideas That Will Impress Your Clients with Something Unexpected | Better Branding for Caterers: How to Consistently Brand Your Company in the Marketplace |
| 11:30am - Noon | Hosting Salon Dinners: A Fun Multi-Discipline Marketing Event | The ABCs of Easy Floral Design: New Décor and Centerpieces You Can Produce In-House | Culinary and Sales Playing Nice Together: How to Foster Good Relationships Between the Front and the Back of the House |
| 2:00pm - 2:30pm | Tastings: How to Get the Most Bang for Your Buck | Creativity and Event Design: Identifying Trends and Using Materials You Can Afford | Hosting an Iron Chef Team Building Competition in Your Commissary |
| 2:45pm - 3:15pm | You Want to Serve Fish for 500 People? Learn How to Produce Perfect Fish Entrees | The ABCs of Easy Floral Design: New Décor and Centerpieces You Can Produce In-House | Ten Creative and Inexpensive Ways to Market Your Company |
| 3:30pm - 4:00pm | The Last Bite: Delectable Dessert Stations for Parties | The Art of Kathy G: Create Floating Buffets and Other Unique Buffet Design Concepts | Catersource Forum Live Update: Meet Your Forum Buddies and Learn How the Catersource Forum Can Help Your Company Grow |
| 4:15pm -4:45pm | Stick It, Spoon It, Pass It Around: A New Version of Appetizers Based on Ideas from Chef Eric's Stick It, Spoon It, Put It in a Glass | Food for Thought: How to Address Negative Social Media | Food for Thought: How to Address Negative Social Media |
| 5:00pm - 5:30pm | A Blend of Flavors: Desserts with a Touch of Salt | Webinar Know How: Using Webinars for Meetings and Trainings | The Corporate Caterer: How to Win Clients with Perceived Value |
| TUESDAY | Culinary Stage | Design Stage | Business Stage |
| 8:15am - 8:45am | Simple Yet Sophisticated Garnishes for Platters and Plates: Easy Ideas to Spruce Up Your Presentations | On Stage or In A Meeting: Brush Up Your Presentation Skills | Challenges and Solutions for the Rural Market Caterer |
| 9:00am - 9:30am | The Family Table: Menu Ideas for Family-Style Service | Unique Touches for Wedding Designs and Décor | Critical IT: The Importance of Backing Up Your Data |
| 9:45am - 10:15am | From Bacon to Chops: Appetizers and Entrees Using Pork | Buffet Themes on a Shoestring: Creative Buffets Don't Have to Be Expensive | Using Forms and Systems Will Make Your Company More Profitable |
| 10:30am - 11:00am | Chew On This Again: Menu Ideas for Gluten-Free And Allergy Sensitive Guests | Enhancing the Bar Experience | You Don't Have to Be Google to Have a Fun Place to Work: Developing an Awesome Company Culture |
| 11:15am - 11:45am | Cocktails and a Bite: Matching Craft Cocktails with a Tapas Style Menu | Taking the Indoors Out: Beautiful Events in Tents | Dollars and Cents: How to Structure and Price Catering and Event Venue Packages for Profit |
On the Tradeshow Floor
Additional Exhibition Stage presentations at the Tradeshow on Tuesday and Wednesday offer even more interactive learning opportunities:
| TUESDAY LVCC | Exhibition • Culinary Stage | Exhibition • Design Stage |
| 12:45pm - 1:15pm | Southern Pride Class | Building a Bar: How to Turn Your Bar into a Design Element and Serve a Lot of Drinks Very Fast |
| 1:30pm - 2:00pm | Scott Conant in the Catersource Kitchen | Sneak Peek: Style Me…Again |
| 2:15pm - 2:45pm | ACF Medal Presentation | Break A Leg: What’s Hot and Trendy for Corporate Event Entertainment |
| 3:00pm - 3:30pm | A Blast from the Past: Vintage Cocktails for Your Bar Menus | Work Less and Be More Efficient: Using Technology to Become More Effective |
| 3:45pm - 4:15pm | Chef Rubber | Special Event Lighting Design Tips and Tricks |
| 4:30pm - 5:00pm | Elevating the Craft of Cocktails | |
| 5:15pm - 5:45pm | The Tapas Table: Delectable Little Dishes with Robust and Varied Flavors | ACF Medal Presentation |
| WEDNESDAY LVCC | Exhibition • Culinary Stage | Exhibition • Design Stage |
| 9:30am - 10:00am | Stick It, Spoon It, Pass It Around: A New Version of Appetizers Based on Ideas from Chef Eric's Stick It, Spoon It, Put It in a Glass | Make Your Chef the Hit of the Party: Ten Ideas for Chef Action Stations |
| 10:15am - 10:45am | Fusion Chef | Unique Equipment and Design Elements for Catering Buffets |
| 11:00am - 11:30am | Using the Yield King Smoker for the Perfect Rack | 20/20 Vision: 20 Design Concepts for $20 or Less |
| 11:45am - 12:15pm | Cooking In and With Salt: It's Not just a Condiment Anymore | Wedding Design: Why Are Weddings Different? Part 1 |
| 12:30pm - 1:00pm | ACF Medal Presentation | Wedding Design: Why Are Weddings Different? Part 2 |
| 1:15pm - 1:45pm | MIXOLOGY CLASS | Caterer 2 Caterer: Love It, Live It, Learn from It (Three attendees to this class will win copies of Bill's new book.) |
Featured Speaker Series
Join us at the Featured Speaker Stage and take some time to get inside the heads of some of the most well known industry veterans, celebrity chefs and planners and experts in the field Join us at the Featured Speaker Stage and take some time to get inside the heads of some of the most well known industry veterans, celebrity chefs and planners and experts in the field. A little different from the main educational classes, these sessions will follow a more relaxed format where you can get involved and learn a little more. A Catersource host will conduct a short casual interview with each speaker then open the floor up for audience Q&A. This is your chance to pose very specific questions, bounce around new ideas and have an interactive learning experience.
Scheduled speakers include:
Dina Manzo hosted by Jack Milan
As host of Dina’s Party on HGTV, currently in its second season, Dina and her staff create magnificent and unique events that thrill not only the clients but her TV fans as well. Dina’s company, Design Affair, is known for creating events that explore new trends and update old traditions with a new twist. Join Dina for this casual conversation and learn how she transformed her love for design into a thriving special events company and popular TV program. Learn the answers to the questions:
• What special event trends are here to stay and what will be gone tomorrow?
• Where do you look to re-charge your creative juices when you are in an inspirational “funk”?
• How do you balance your public and personal life?
• What is Project Ladybug and how did it start?
Ronnie Davis hosted by Mike Roman & Carl Sacks
Ronnie Davis is no ordinary caterer/event producer, if anything he is one of the originals. Four decades and over six thousand events have not diminished Ronnie’s unwavering dedication to his craft and clients, he is still excited to be a caterer/event producer. As innovative as ever, he never tires of demonstrating time and again, why he is recognized as a leading light in the industry. Learn the answers to the questions:
• Where do you find inspiration?
• What is the best piece of advice you’ve ever been given?
• What excited you most about the future of catering/event planning?
• What 3 tips for success he would give caterers/event producers to help them grow their business?
The Hearty Boys hosted by Anthony Lambatos
The Hearty Boys, Dan Smith and Steve McDonagh, are trend-setting Chicago caterers, authors of 2 best selling cookbooks, the original winners of The Next Food Network Star and hosts of the TV show Party Line with the Hearty Boys. Starting their business in New York as a way to pay the bills while launching acting careers, they quickly learned that food was their business. What is their secret to success? Learn the answer to that question plus:
• Where do they look for inspiration?
• What is their best advice for you?
• What do they see as upcoming trends for catering/entertaining?
• What are their favorite “foodie” blogs and websites?
Kathryn Hamm hosted by Alan Berg
Gay and lesbian wedding innovator Kathryn Hamm is president of GayWeddings.com, the leading online boutique and resource dedicated to serving same sex couples. Worldwide and especially in the US, more and more people have come to accept same sex unions. The mainstream wedding market has followed suit, embracing gay and lesbian weddings, commitment ceremonies and civil unions as a viable new market. Join Kathryn and Alan to learn a unique viewpoint on this emerging business segment. Learn the answer to the questions:
• How do you successfully market to the gay/lesbian community?
• What are some of the unique nuances of gay/lesbian weddings?
• Does catering/event planning for same sex couples fit into your company’s overall plan?
Patti Londre hosted by Linda West
Meet Patti Londre, nationally recognized food marketing specialist, president of the award-winning firm The Londre Company Marketing and PR, publisher of the food and travel blog Worth the Whisk and the inspiration behind Camp Blogaway: Bootcamp for Food and Recipe Bloggers. Patti is a popular speaker on the topics of social media and marketing and was awarded the International Association of Culinary Professionals Award of Excellence for Marketing Communicator. She loves travel and has visited all 50 of the states and all 7 continents. Join this session and learn the answer to these questions:
• Where do you find your best ideas for the content on Worth the Whisk?
• What makes some blogs successful and others not so much?
• What are the most effective tools for marketing your company in today’s marketplace?
• How do you get good PR for your company without it costing a fortune?
Stacie Francombe hosted by Warren Dietel
After a successful career as a television producer, Stacie launched Get Married in 2006, which quickly became a nationally renowned wedding planning resource utilizing online, television and magazine platforms to connect brides and potential vendors. During this time, she developed and served as the executive producer for Get Married with David Tutura, and Get Married with Colin Cowie, all while serving as editor-in-chief for Get Married magazine. After selling Get Married in 2010, she launched Inspire Smart Success, a mentoring program for wedding professionals. Join this session to hear Stacie’s thoughts on where the wedding industry is going and how you can become a successful company in the wedding marketplace. Learn the answer to the questions:
• What are some of Stacie’s smart tips to help you grow your company?
• How do you get published in local and national print magazines?
• How do you keep your life and your career in balance?
• Is a TV program in your future?
David Tutera hosted by Deborah Carver
Leading entertaining expert David Tutura is hailed as an artistic visionary whose ability, uniquely creative talents and outstanding reputation have made him a tremendous success in the lifestyle arena and one of the most sought after celebrity wedding and event planners. Star of the hit primetime show, My Fair Wedding, author of seven inspiring books and winner of numerous awards, David continues to delight his fans and clients by continuously exceeding the expected with an unmatched level of inspiration, imagination and innovation. Take this opportunity to learn from a casual conversation with David where he will share advice, gems of wisdom and just fun facts about our industry. Join this session and learn the answer to these questions:
• What will be the new catering, event and wedding trends for the next year?
• What is your best advice for the caterer/event planner that is just starting out?
• What are some unique touches for brides that don’t have big budgets?
• How will same sex marriages impact the wedding industry in the future?
