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The Art of Catering Food 2014 Digital Library The entire conference on your desktop, tablet or s... $99.00

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Title Description Speaker(s)
 
Are You Transporting Food Into the Danger Zone? Food safety should be every caterer’s no. 1 concer... Catherine Vu, Victoria Griffith, CP-FS
Blending the Science and the Art of Flavor. Techni... Looking to create a unique experience that will ma... Larrian Gillespie
Charcuterie. A Top Trend for Appetizers The definition of charcuterie is the art of making... Tim Lundy
Crafted Menus For Craft Beer Small batch crafted beer is the top trend in bever... Greg Shapiro
Dessert Circus for Catering Desserts should be one of the best parts of an eve... Rachanee Keovorabouth
Embracing the Past to Enhance Today’s Cuisine. The... Knock the dust off of the cast iron Dutch oven and... Daniel Epting, Lee Epting
FEATURED SPEAKER. Telling a Story with Food Nationally acclaimed chef Kevin Gillespie joins us... Kevin Gillespie
It's a Small World After All. Ethnic Influenced Br... Spice up your breakfast menu selections with recip... Joanne Purnell
Looking Into the Culinary Crystal Ball It is a continual challenge to meet the expectatio... Michael Robbins
Nitty Gritty Down and Dirty Details. Food Costing ... Creative menus beautifully presented are great for... Bill Pannhoff
On Stage. Lights, Camera and You Taking the stage, whether at a conference, on loca... Ken Barrett
Red or Yellow. Using Watermelon for Apps and First... It’s an Old South tradition: sitting on the back p... Jamie Keating
Scallops. The OTHER Shellfish Scallops are often overlooked in catering, but are... Todd Annis
Shades of Green Life after kale. What is the next trendy and healt... Lon Lane
Simple Molecular, Superb Results Incorporating modern cooking techniques should add... Tyler Stone
Smokin’ Hot Tableside Season 9 Top Chef contestant Ashley Santo Domingo ... Ashley Santodomingo
Sweet Meet Savory, Savory Meet Sweet Blending traditional sweets and traditional savory... Adam Gooch
Technology Ingredients for Perfect Recipes ACF14-0001 Sandy Hammer
The Master of the Appetizer The goal of the passed appetizer is to tease the t... Paul Larson
Tools of the Trade. The Art of Knife Sharpening Perfectly honed knives are essential tools in cate... Speaker Unavailable
Two Sides of the Same Fish Learn about the less commonly served sustainable f... Vagn Nielsen
What the Chef Wants Now - What the Sales Team Want... At Daniel et Daniel, there is a Team Menu Building... Karen O'Connor
Wild, Seasonal, From the Sea and From the Farm Focusing on recipes from his newly published book,... Matthew Weingarten

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