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The Art of Catering Food Digital Library Review the conference presentations like you are t... $99.00

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Title Description Speaker(s)
 
All Things Stuffed: Savory Traveling Food for Ever... From Britain to Argentina and India to China, almo... Ken Barrett
Building a Solid Sous Vide HACCP Plan for Better C... Becoming HACCP certified is on the front burner fo... Jason Wilson
Everything Is Coming Up Smoked Smoking, one of this year’s top culinary trends, i... Andres Barrientos, Brian Aaron
Flavor Dynamics of the 33rd Parallel Unlock your senses and embark on a culinary quest ... Keith Lord
From Restaurateur to Caterer: Restaurant Quality F... Today’s catering customer is more demanding than e... Adam DeLosso
I Need That Now! Catering Tricks and Tips For High... Are you a small caterer growing quickly? This clas... Adam Gooch
Invite to Take a Bite: Unique Presentations, Compe... Staying on the cutting edge of design and cuisine ... Eddie Dopkin, Terri Young, Bryan Davis
Kitchen Business: It’s Not Just About the Food This lively panel of chefs, owners and managers wi... Bill Pannhoff
Large or Small: Sous Vide is a Method that Works f... Would you like to be able to serve meat that is do... Greg Shapiro
Mega Mixology: Bulk Bar Recipes for Profitable Cat... Dan Smith, Catering by Design’s CATIE award–winnin... Cade Nagy, Dan Smith
Plated or Passed: Irresistible Chocolate Desserts Dessert is the last bite of every memorable meal. ... Robin Selden
Plug and Produce Again... 20 New Savory and Sweet ... Back by popular demand, this class will provide pr... Bonnie Kravitz, Hillary Brown, Rachanee...
Prop Room Organization, Packing and Design The chef’s job is not over when the food leaves th... Lon Lane, Stewart Lane
Romancing the Entrée: Tasty Side Dishes that Enhan... Side dishes have become an important element to th... Karen O'Connor
So Happy Together: Savory and Pastry Blend in Perf... Sometimes it seems the savory and the sweet sides ... Martin Howard, Julian Alonzo
Social Media for Chefs Showcasing the culinary team is an easy way to get... Steve Sanchez
Spice Up Your Menus with Latin Inspired Dishes Join this talented duo for a contemporary view of ... Elgin Woodman
Sponsor Spotlight AOCF13-0017
The Art of Shooting Food While we would all love in-house professional phot... Cade Nagy
The Crostini: Dead or Alive? Do you want to step out of the box and find some n... Paul Larson
The Magic of Salt Crust Cooking Man, women, and civilizations have been cooking in... Andrew Spurgin
Using Price Point Navigators to Engineer Your Menu... Stop designing every menu for each event from scra... Stewart Lane, Lon Lane

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