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Catersource & Event Solutions

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Title Description Speaker(s)
 
Demystifying Chocolate Take the mystery out of chocolate. Join the maste... Tariq Hanna
Global Event Summit: Debating the Future of Live ... In April, ILEA hosted its first ever Global Event ... JudyBrillhart,CSEP PBC, Jocelyn Flanagan...
10 Creative Ways to Use Your Reviews to Make More ... Reviews are a key way to showcase your expertiseâ€... Alan Berg
10.5 Concepts that Could Change Your Life In this session you will learn 10.5 concepts that ... Renee Miner
7 Numbers Every Caterer Should Know Are you an owner/manager that loves catering but h... Anthony Lambatos
7 Steps to Yes. Proposals for the High End Wedding You have the potential to make your proposal the s... Terrica Skaggs
A Formula for Effective, Efficient & Exciting Sale... Does your sales staff look forward to engaging in ... Meryl Snow
A little Jekyll and Hyde. Working with Challenging... We have all been there. We began planning an event... Jamie Quickert
A Long Engagement: How to Use Key Tools for ROE Too many times new and even veteran professionals ... Aaron Kaufman
A Study in Logistics. Booking and Producing Multi... There are days in the life of the caterer or event... Stephen Zilli
Appetizer Blitz!! 30 New Inspired Appetizers for ... Creating delicious catering-friendly appetizers an... Eric LeVine
Are You Running Lean? Increase Profits by Eliminat... Looking to do better financially while also making... Vijay Goel
Beyond the Bouquet. Design Elements & Florals for... What are the top trends for today’s wedding desi... David Everett
Beyond the Rack. Getting Familar with Affordable N... From rack to ribs, bone in or bone out, ground or... Jenna Johansen
Bounty from the Louisiana Gulf Coast Did you know that Louisiana provides nearly a thir... ChefTenney Flynn
Breakout Session: On The Hot Seat At the kick-off of our Corporate Catering Workshop... Michael Rosman
Bright & Brilliant Ways to Design with Lighting When used as design, event lighting can amp up the... Curt Stahl, Ray Thompson, Lonnie Thompso...
Building a Catering Division from Your Restaurant ... Do you run a restaurant or franchise unit(s)? Even... Michael Rosman
Building a Strong Service Team that STAYS With You... Get off of the staffing merry-go-round. This two-p... Adam Calero, Play Webcast, Irene Ibarra,...
Building a Strong Service Team that STAYS With You... Part two of this session will focus on training an... Irene Ibarra, Adam Calero, Daniel Joseph
Burgers & Bourbon. Pairing Spirits with Small Bite... Pairing spirits and food continues to be a hot tre... Jack Jacobs, Sheri Jacobs
Catering in the Big Easy. It's Not Just about Rice... What makes New Orleans one of the greatest food ca... Alan Ehrich
Catersource Connect Club Business Workshop Take advantage of your Connect Club* status and at... Gregory Hicks, Greg Karl, Anthony Lambat...
Catersource Connect Club Wedding Workshop Take advantage of your Connect Club* status and at... Sasha Souza
Celebrate! Not Just Tolerate: Attracting the LBGT... If you think putting a rainbow flag on the bottom ... Cicely Rocha-Miller, Michael Stavros
Charcuterie NOLA Style with Master French Chef Ren... Master French Chef, Rene Bajeux will entertain gue... Rene Bajeux
Consulting is the Most Cost Effective Way to Impro... For the best return on investment in any business,... Carl Sacks
Creating a Competition Proof Corporate Catering Bu... Are you tired of price shoppers trying to make eve... Michael Attias
Creating a Shadow Salesforce with Menu Packages CSES17-847722 Anil Melnick, Brittney Melnick, Play Web...
Cultivating a Critical Eye: Showcasing Your Art, ... Details are defined as small, elaborated elements ... Sasha Souza
Dancing Desserts: Interactive Dessert Stations If you are bored with serving assorted berries to ... Bonnie Kravitz
David Merrell's 2017 Creative Engagement Environme... In this session designed for catering professional... David Merrell
Defining Your Company Culture...Your Biggest ROI..... Your company's human resources is its biggest inve... JolieOree Bailey
Do We Take Percentages or Money to the Bank? Caterers often make business decisions based on pr... Stephen Zilli
Don't Miss a Thing! The Catersource 25th Annivers... Whether you are a new attendee or a Catersource Al... Bill Pannhoff
Elevate the Plate Consumers are taking more of an interest in learni... Bruce Carchman, Shawn Reese, Play Webcas...
Elevating Your Catering Cuisine One Dish at a Tim... CSES17-848561 Stewart Boyles, Debra Lykkemark
Event Energy Redefined: Leveraging Your Local Ente... Most people understand entertainment from an exper... Ryan Pflumm
Expanding Your Business through Online Marketing a... How many opportunities have you missed because you... Andrew Bouley, Chris Kopriva
Farm to Table 2.0 Many foodies today want to know where there food ... Jeff McClure
Faster to Yes. From Initial Consult to Inspired Ev... What’s on the line for Catering today goes way b... Jeremy Lycan
Flavors from the Asian Tropical Islands of the Pac... Pacific Rim Cuisine from the Asian Tropical Island... Jason Sutton, Keith Lord, Play Webcast
Flavors of Change With the continuing proliferation of the internet,... Travis Johnson, Rich Lee, Play Webcast
FoMO - The Most Powerful Tool for Event Design Millennials are the first generation who have esch... Nick Borelli
Food is Serious Business...the Importance of a Foo... The Wolfgang Puck Management Team believes that ca... Barbara Brass
Food Truck Catering 101 So you have a new food truck and your customers wa... Steve DeAngelo, Mark Lopez
From the Inquiry to the Wedding. Designing an On-P... Jonathan will discuss the significant differences ... Play Webcast, Jessica Hill, Jonathan Jen...
FROZEN!! Making Cool Stuff with Dry Ice Dry ice can be more than just something used to ke... Greg Ziegenfuss
Gather Around the Campfire with Alan Berg New for 2017, this small format class with limited... Alan Berg
Gather Around the Campfire with Bill Hansen New for 2017, this small format class with limited... Bill Hansen
Gather Around the Campfire with ILEA New for 2017, this small format class with limited... JodiCollen, CSEP
Gather Around the Campfire with Jennifer Perna New for 2017, this small format class with limited... Jennifer Perna
Gather Around the Campfire with Nick Borelli New for 2017, this small format class with limited... Nick Borelli
Gather Around the Campfire with Sasha Souza New for 2017, this small format class with limited... Sasha Souza
Gather Around the Campfire with the Catering Consu... CSES17-848728 Carl Sacks
Good, Great, or Not for Me. Exclusive Catering Ven... If you are currently or would like to secure an ex... Elizabeth Desibia
Growing Your Company with a Plan Are you a one-person show who needs help? Are you ... Gregory Hicks
Growth... Growing Your People Passion, and Company Your company is only as strong as its weakest link... Anthony Lambatos
Guiding Your Business through Transitions Take a look at common business transitions through... Heidi Brice, Roxann Torelli, Play Webcas...
Hot Trend. The Fermentation Explanation Preserve the season's bounty by using old world te... Jason Alldrin
How to Build Your Audience. Marketing and Strateg... Learn how to build an audience through crafting a ... Liese Gardner
How to Click with Everyone Every Time What is it that makes one person wildly successful... David Rich
How to Engineer a More Profitable Corporate Cateri... Today’s corporate catering buyers don’t have t... Michael Attias
How to Fix the Macro Problems with the Event Indus... The global live events industry is at a crossroad.... Nick Borelli, Aaron Kaufman
How to Make Your Business Salable Many caterers start out operating as a lifestyle b... Carl Sacks
Ice Carving Workshop - Hands & Faces Special techniques are required to carve hands and... Angelito Baban
Ice Expectations. Communications and Expectations ... Hear it from the industry leaders. Learn just wh... Ken Diederich, Chad Hartson, Aaron Costi...
Ice Workshop. Beverage Ice Learn the ins and outs of carving high class liqu... Chad Hartson
ILEA Esprit Awards Deep Dive Join the 2016 winners of ILEA’s Esprit Awards as... Kevin Molesworth, CSEP, Ryan Pflumm, CPC...
Influencer Marketing Playbook for Your Event Busin... One thing every event manager and brand marketer t... Lindsay Fultz
Le Chateau. Transforming a Historic Property into... If the view looks like a million dollars, it's bec... Joanna Sherriff
Let My Pain Be Your Gain Michael Rosman has spent 30 years in the catering ... Michael Rosman
Lights, Camera, Action Stations Back by popular demand, Todd and his talented team... Todd Annis, Dustin Claypool
Listen Up & Sell More! You’ll always know more about your catering serv... Alan Berg
Lunch & Learn. The Great Plate Up Competition Watch the plate up action and discover which metho... Roy Porter, Jason Sutton, Heather Carr
Manage Your Sales Team to Peak Performance Whether you have a sales team of two or 20, this c... Jennifer Perna
Managing Your Pennies in the Kitchen When it all adds up, it is the pennies you save th... Adam Gooch, Bonnie Kravitz, Play Webcast
Marketing Showdown: AdWords vs. Content Marketing Should you invest in AdWords OR on content marketi... Jamie Pritscher, Erin Walter
Massive Designs that Travel Small As an event company on the go, the last thing you ... Cynthia Lopell
Menu Development Processes that Work!! Developing and implementing seasonal menus often i... Sabdy Pacheco-Willams, Elgin Woodman, Pl...
Molecular What?...The Beginners Guide to Incorpora... Molecular cooking has taken the culinary scene by ... Renee Miner
More than Menus: Renovating Your Role on Campus Put all experience aside and open your mind to bes... RudyBazanGarza II, Brittany Bonta, Kyle ...
My Favorite Things. Chic Wedding, Design, and Culi... Grab your morning coffee on your way to the Founde... Emily Ellyn, Jack Milan, Sasha Souza, Pl...
One in a Million! How to Hire a Potentially Great ... Do you have a good system for vetting potential ca... Meryl Snow
One Ingredient. The Battle of 4 Prep Methods See master catering chefs take the same ingredient... Charlton Becker, Ethan Paige
Pathways to Education – Mapping Your Journey to ... Join Matthew Byrne, CSEP - Chair of the Education ... MatthewByrne CSEP, JodiCollen, CSEP
Planning for Success. 5 Keys to Implementing Work... Are you spending more time working in your busines... Tiffany Chalk
Plate Design. The Difference Between Good and Grea... What separates you from your competition? Often pr... Rachanee Teipen
Possibilities! Join Chef John Folse as he discusses a lifetime of... ChefJohnFolse CEC
Presentation is Everything, Including the Way YOU ... In our industry, presentation is everything! Aesth... Susan Bocks
Promoting your Venue... on a Shoestring Are you wishing to rebrand your events venue or ev... Adam Suggett
Quality Beef Options for Every Occasion People crave beef, and when they see it on the men... Diana Clark, Peter Rosenberg
Raising the Bar with Chef Emily Ellyn. Crafted Mo... Learn to craft upscale mocktails! Consumers are s... Emily Ellyn
Repeat Business. How to Get It and Keep It Whether you operate a corporate catering company, ... Michael Rosman
Road Map to Inspiration CSES17-848559 Cade Nagy, DanSmith Chavira, Play Webcas...
Roots, Stems, Leaves, & Blossoms. Plant Based Ins... CSES17-848470 Jamie Keating
Sea to Table with Chef Eric Cook A New Orleans native and advocate for using locall... Eric Cook
Setting Boundaries with Your Clients Melissa will discuss words and phrases that will h... Melissa Tibben
Social Media Help Me! Who Has Time? We all lead such active and busy lives that the th... Sandy Hammer
Social Media Made Easy: Tips for using Pinterest,... Facebook, Instagram, Twitter, Pinterest, LinkedIn.... Beth Braen
Social Media Power Panel: Strategizing and Impleme... This comprehensive session will focus social media... Megan Gillikin, Scott Frankel, Lindsay F...
Spectacular Showpiece Ice Come and watch champion ice carver Aaron Costic cr... Aaron Costic
Spectacular Showpiece Ice, cont A continuation of the previouse class, watch champ... Aaron Costic
Spice Hoarder From basic techniques of Indian spice use and beyo... Play Webcast, Anil Melninick, Brittney M...
Spotlight on Plant Based Menus for Plated, Buffet,... CSES17-848556 Jamie Keating
Sweet Sensations. Allergen Friendly Desserts Would you like to have an arsenal of desserts that... Bonnie Kravitz
Take & Tweak: Putting Your Own Spin on Great Ideas Be shameless about stealing Joe's great ideas...be... Joe Mineo
Techniques for Creating New Hors d'oeuvre Bases & ... Before joining the Culinary Capers Team, Chef Stew... Debra Lykkemark, Stewart Boyles
The "How To" Plan for Creating an Unforgettable De... This session will help planners who are thinking o... Chezelle Rodriguez
The ABCs of Creating a Destination Wedding Divisio... Are you ready to travel with potential couples to ... Jeffrey Selden, Robin Selden, Play Webca...
The ABCs of the Catering Services Agreement Ts & C... Paperwork. Never the most exciting part of doing y... Roy Porter
The Culinary Toolbelt. Tools Every Chef Needs for... Catering chefs often need to use creative thinking... Adam Gooch
The Design Lab Join the cutting edge and inspiring team at Perfec... Play Webcast, Ingrid Adolphs, Evan Carbo...
The Leadership Triangle. Developing Leaders in You... Leading people takes priority, planning, and patte... Bill Pannhoff
The Leadership Triangle. Developing Leadership Ski... Situational Leadership is needed everyday in this ... Bill Pannhoff
The Leadership Triangle. Developing Your Leadershi... Join this first class of a 3-part series focusing ... Bill Pannhoff
The Meeting Professional of the Future Our industry is fluid, and the function of a meeti... Dan Berger
The Millennial Client: How to Attract Them, Commun... CSES17-848560 Megan Gillikin
The Price is Right: Turning a Profit in the Events... In an oversaturated events market an important ten... Kristin Banta
The Technology Toolkit: How to Speak Tech Technology cannot be ignored! Understanding what s... Sandy Hammer
Transitioning from Rustic to Old World Luxury & Be... While the Rustic trend is saturating our industry,... Shere Bochenek
Upcycling & the #nowastechef. New Ideas for the Ze... As our industry embraces the concept of zero waste... Heather Carr, Keith Lord
Vetting Cost Control Systems for Your Catering Ope... What do you look for when evaluating cost control ... Mark Kelnhofer
Viewpoint Session: Make More Profit One size does not fit all, just as one answer to a... Stephen Zilli, Gregory Hicks, Bill Hanse...
Viewpoint Session: Develop Better Management and O... One size does not fit all, just as one answer to a... Jeromie Garza, Rod Hansen, Greg Karl, Jo...
Viewpoint Session: The Human Resources Factor One size does not fit all, just as one answer to a... Abbey Duke, Daniel Joseph, Anthony Lamba...
Wedding Bliss. Trends & Inspirations for Wedding ... Good Gracious! Events is legendary for planning ex... Joanne Purnell
Welcome to the Family!..Business Family businesses are very common in the catering ... David Lombardo, Francesca Lombardo
Welcome to the New Era of Foodservice: Capitalizin... We are in the midst of a genuine cultural revoluti... Justin Davis
When Your Team Knows the Score, They Play Differen... Learn effective ways to set goals and track your c... Kristin Beman, Reed Haggerty
Who Are You, Anyway? How to Define Who You Are in ... Whether you are a wedding planner, event designer,... Sasha Souza
Win Them Over Everytime with Top Notch Tastings The age old question: How do we get through the ta... Kyle Gragasin, Joanie Rylander
Working on a Recipe to Successfully Spark Employee... Are you looking for ways to keep your team engaged... Jason Sutton, Karen O'Connor, Play Webca...
Wrap It Up. Creative Appetizers Wrapped and Rolled Creating delicious catering-friendly appetizers an... Eric LeVine
You Can't Eat What?!!!! In today's catering market, it is very rare to hav... Phil Evans, Rachanee Teipen
Zero Waste for Caterers... From the Kitchen to the... Chowgirls Killer Catering's boss ladies Heidi and ... Heidi Andermack, Amy Brown

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