schedule details notes - Catersource · Event Planning, San Diego, CA; and the ICA Culinary Council...
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august 4-6, 2014 schedule details notes Atlanta Convention Center at AmericasMart Atlanta, Georgia
Transcript of schedule details notes - Catersource · Event Planning, San Diego, CA; and the ICA Culinary Council...
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august 4-6, 2014
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Atlanta Convention Center at AmericasMartAtlanta, Georgia
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2 the art of catering food
Welcome to the Art of Catering Food! Catersource magazine and the International Caterers
Association are pleased to welcome you to this
intimate culinary event that will connect you with
catering chefs from around the world. For three full
days, you will be immersed in education covering
techniques, pricing, new ingredients, recipes, and all the
information you will need to turn your menus into
works of art.
This program contains your jam-packed schedule and
a wealth of other details -– information about the
facilities we will tour, our terrific sponsors and the
optional A la cARTe event. Are you ready? Is your
stomach empty? Well then, let’s get started!
Join the conversation Contribute, follow along and share your photos with
colleagues and friends back home by using the hashtag
#AOCF2014 on Twitter, Facebook and Instagram.
Cover photo: Zest Cozinha Creativacozinhacreativa.co.br
general informationMATERIALS AND HANDOUTSIn lieu of a totebag and CD with handouts we’ve created theArt of Catering Food attendee website that contains allthe presentation materials, recipes, sponsorresources and more. You can access the site now atcatersource.conferencespot.org.
Log in at any time during and after theconference to view, download and savepresentation materials. Simply use yourfirst initial and your last name, and yourregistration ID number for thepassword.
Example:John Smith = jsmith
REGISTRATIONMonday 7:00am–2:00pm
Tuesday 7:30am–6:00pm
Wednesday 8:00am–5:30pm
Welcome! At registration on Monday morning you will pick upyour badge and this program that will be your guide to allsessions and activities scheduled for the week.
If you did not purchase tickets to the optional A la cARTe: AnExclusive Showing event, please check at registration. Ticketsmay still be available!
If you have any questions during the conference, please don’thesitate to ask at registration – we’re here to help!
BREAKFASTOpens with registration and available until 8:30am each day.
Mornings will be the perfect opportunity to make newconnections with your fellow chefs. Enjoy coffee and pastrieswhile sitting at roundtables with targeted topics based on thesize and scope of your catering company. Share ideas, learnfrom your peers, and make life-long industry connections.
ON-DEMAND WEBCAST LIBRARYGet online access to the full education program from the Art of Catering Food with our On-Demand Webcast Library.You can access each session’s audio, synced with thePowerPoint or video presentation as seen from the screens atthe sessions so you’ll hear and see everything just as if you were there!
Purchase the audio sessions at the CatersourceStore during theconference for just $49 ($99 after Wednesday, August 6).
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BUS SCHEDULEBuses will take you to and from the FacilityTours on Monday. Please note the schedule andpick up/drop off locations below:
Monday Facility ToursFacility tour buses will start and end at the Atlanta Convention Center.Buses load: 1:00pm Tour ends/buses drop off: 6:00pm
Please note: Buses will not be provided to or from the A la cARTeoptional event located at 200 Peachtree as the location is just a shortwalk from the Convention Center.
INTERNATIONAL CATERERS ASSOCIATIONINSPIRATION ZONEMonday 7:00am–2:00pm
Tuesday 7:30am–6:00pm
Wednesday 8:00am–5:30pm
You’ll have the opportunity to browse themarketing materials of caterers from all over the country in theICA Inspiration Zone. Review and pick up new ideas forbrochures, theme menus, presentations and proposals, mediakits, seasonal collateral, stationary and more!
For motivated caterers, the International Caterers Association isa resource that provides education, encourages peer-to-peerrelationships and inspires creativity while embracing allsegments of the catering industry.
Membership in the ICA will enhance your professionalism andgarner respect from your clients. Stop by the Inspiration Zoneand join the ICA today and begin to reap the benefits that theICA offers your company. Art of Catering Food Event Special:Save $50 off the regular $340 membership.
CATERSOURCESTOREMonday 7:00am–2:00pm
Tuesday 7:30am–6:00pm
Wednesday 8:00am–5:30pm
Visit the CatersourceStore duringthe Art of Catering Food to findspecial on-site discounts on someof our books, DVDs, apparel andother merchandise. Takeadvantage of these special offersby shopping now!
BEST THING I ATE SELFIE CHALLENGEGet your cameras ready! We’re challenging you tosnap selfies of yourself nibbling, sipping, dippingor devouring some of your favorite AOCFcreations with colleagues and new friendsthroughout the week. Then post your best shots to Facebook,Twitter or Instagram and tag them #AOCF2014 for a chance towin an iPad mini, and other great prizes! We’ll browse andshare your photos throughout the conference, searching for our favorite shots of you enjoying all the exciting elementsof the conference.
Winners will be selected and announced during the final wrapup on Wednesday. You can win great recognition, an iPad mini,and your photos could be published in Catersource magazine,on the website and through our social media channels.
Photos must be posted to social media by 2:00pm onWednesday to be considered. All photos posted to Facebook,Twitter and Instagram with #AOCF2014 will be eligible.
DINING IN ATLANTA#AOCF2014 closing speaker, Top Chef Kevin Gillespie ofGunshow and A la cARTe’s producer, Kendall Collier, owner ofA Divine Event, have swoon-worthy recommendations fordining in Atlanta. Here is where they think you should go aftereach day’s events:
BoccaLupo, Italian American cuisineboccalupoatl.com | 404.577.2332
Home Grown, Southern/soul classichomegrownga.com | 404.222.0455
JCT. Kitchen & Bar, Southern farmsteadstyle cuisinejctkitchen.com | 405.355.2252
Restaurant Eugene, Award-winning fine diningrestauranteugene.com | 404.355.0321
Gunshow, A bold take on traditional dininggunshowatl.com | 404.380.1886
Local Three, Contemporary southern cuisinelocalthree.com | 404.968.2700
Bocado, Contemporary American cuisine; get the Bocado burger stack!bocadoatlanta.com | 404.815.1399
South City Kitchen, Get the buttermilk fried chickenmidtown.southcitykitchen.com | 404.873.7358
#AOCF2014
#AOCF2014
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morning schedule
7:00am-8:30am Networking Roundtables with Coffee and Pastries
8:20am–8:45am Technology Ingredients for Perfect RecipesSandy Hammer, CMO, AllSeated, New York City, NY
8:45am–9:30am Blending the Science and the Art of Flavor. Techniques for Mind-Blowing Food PairingsLarrian Gillespie, MD, CEO, Culinary Science Investigations, Los Angeles, CA
9:35am–10:15am The Master of the AppetizerPaul Larson, Executive Chef, Blue Plate, Chicago, IL
10:20am–11:00am Are You Transporting Food Into the Danger ZoneVictoria Griffith, CP-FS, Griffith Safety Group, Washington, DC and Catherine Vu, Marketing Manager, Cambro, Huntington Beach, CA
11:10am–11:55am Smokin’ Hot TablesideAshley Santo Domingo, Executive Chef, 24 Carrots,Irvine, CA
Noon–12:30pm Sweet Meet Savory, Savory Meet SweetAdam Gooch, Executive Chef, Purple Onion Catering Company, Vienna, VA
facility tours1:00pm–6:00pm Grab your provided boxed lunch and hop on the bus for
a personal behind-the-scenes tour of these local cateringoperations:
1380 West Marietta Street, Atlanta, GA 30318
887 West Marietta Street NW, Atlanta, GA 30318
2033 Monroe Drive NE, Atlanta, GA 30324
Buses for facility tours will load and drop off at theConvention Center.
Bring your camera or smartphone and start snappingphotos of your favorite foods. Post your photos to socialmedia and use #AOCF2014 to enter the Best Thing IAte Selfie Challenge. See page 3 for details.
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morning schedule
7:00am-8:30am Networking Roundtables with Coffee and Pastries
8:30am–9:15am Nitty Gritty Down and Dirty Details. Food Costing and Inventory Control SystemsBill Pannhoff, Moderator/Consultant, Catersource Consulting Unit, Spring Lake, NC
9:15am–9:45am Wild, Seasonal, From the Sea and From the FarmMatthew Weingarten, Chef/Author/Culinary Director, Setting by Sodexo, New York, NY and National Board Director, Chef's Collaborative
9:45am–10:15am Looking Into the Culinary Crystal BallMichael Robbins, CMC, Research Chefs Association, Atlanta, GA
10:15am–10:30am Break
10:30am–11:00am Red or Yellow. Using Watermelon for Apps andFirst CoursesJamie Keating, CEC, Chef/CEO, JK Culinary INC,LaGrange, GA
11:05am–11:35am Scallops. The OTHER ShellfishTodd Annis, Executive Chef, Bold American Events, Atlanta, GA
11:40am–12:15am What the Chef Wants Now – What the Sales Team Wants NowKaren O’Connor, Executive Chef, Daniel et Daniel, Toronto, Ontario, CAN
lunch+learn12:15am–1:15pm Corporate Catering Lunch Buffet
Add spark and creativity to your corporate cateringmenus with these cold lunch ideas created by the chefs ofthe ICA Culinary Council. Whether it's creative boxedlunches or new ideas for buffet platters, you will leave thistasty lunch not only with a full stomach, but a bunch ofgreat new recipes to add to your company’s corporatecatering selections.
Produced by Robin Selden, Executive Chef, Marcia Selden Catering & Events, Stamford, CT; Keith Lord, Director of Operations, The Wild Catering & Event Planning, San Diego, CA; and the ICA Culinary Council
Access the recipes from the Lunch + Learn any time you want on the AOCF attendee website: catersource.conferencespot.org.
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Don’t forget to watch for great photo opportunities. Postyour photos to Facebook, Twitter and Instagram using#AOCF2014 to enter the Best Thing I Ate SelfieChallenge. See page 3 for details.
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afternoon schedule1:15pm–1:45pm Embracing the Past to Enhance Today’s Cuisine.
The Art of Heritage CookingLee Epting, Founder, and Daniel Epting, COO, Epting Events, Athens, GA
1:45pm–2:15pm It's a Small World After All. Ethnic Influenced Breakfast MenusJoanne Purnell, Chef de Cuisine, Good Gracious! Events, Los Angeles, CA
2:20pm–2:50pm Two Sides of the Same FishVagn Nielsen, Corporate Executive Chef, Proof of the Pudding, Atlanta, GA
3:00pm–3:30pm Shades of GreenLon Lane, Owner and Stewart Lane, Catering R & D Chef,Lon Lane’s Inspired Occasions, Kansas City, MO
3:40pm–4:10pm Charcuterie. A Top Trend for AppetizersTim Lundy, Executive Chef/Owner, Rosewood Market, Highlands, NC
4:15pm–4:45pm Tools of the Trade. The Art of Knife SharpeningTyler Stone, Chef Tyler Stone, Sacramento, CA
4:45pm–5:30pm Accent Décor Showroom Tour and Happy Hour
evening schedule7:30pm–10:30pm A la cARTe: An Exclusive Showing
Join us at 200 Peachtree, downtown Atlanta’s premierhistoric building, for an exciting optional event. Ticketsmay still be available for purchase. See page 10 fordetails.
200 Peachtree is located just south of The Westin onPeachtree Street. Buses are not provided for this event;see the map below for walking directions.
Don’t forget your camera. There will be photoopportunities around every corner!
tues
day
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JOHN PORTMAN BLVD
WILLIA
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DoubleTreeby Hilton
Walton Spring Park
America’s MartBuilding 2
Level 4
Main Entrance
Skyway
Sky
way
The Westin, Peachtree Plaza
200 Peachtree
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tuesday evening7:30pm –10:30pm
200 Peachtree
Prepare to be blown away by this infinitely cleverpresentation of food as art. These one-of-a-kind presentationswill challenge traditional buffets by offering an exclusiveshowing of new concepts with an artistic slant. Whethercombined into a collection or showcased individually, thesepresentations offer exciting new products and ideas for yourevents. Experience them all and then pick and choose yourfavorites, a la carte, to fit your tastes.
For the cocktail hour, Art in the Park pays tribute to Atlanta'sPiedmont Park Art Festival capturing the same lively spiritfeaturing street vendors, musicians and, of course, great artwith a twist.
After having seen and been seen, guests will leave this lovelysetting and enter The Gallery for a surreal art experience.This innovative collection of small plate presentationscombines food and décor inspired by various genres of art,time periods, movements, and artsy lingo.
Like art, some of these presentations are easy to grasp (likePortrait of a Polpette) while others may a bit more heady;such as the Indonesian Rijsttafel (rice table). Combining thetastes of the remarkable Dutch Golden Age of the 17thcentury in both food and art, each presentation will offer anirresistible treat to be savored one unique bite at a time withor without contemplating its complexities.
From Pop Art to Trompe l'oeil, just come and enjoy!
A la cARTe: An Exclusive Showing is an optional event and ticket purchase is requiredto attend. Tickets may still be available for purchase at registration. Cost is $129.
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Presented by
GRAFFITI STATION SNEAK PEEKDeep down all of us have shared the urge to play with ourfood. Well, here’s your chance. With plate in hand,choose your sauces to partner with the Ahi Tuna andsquirt, squiggle and smear your way through the line to thechef. Jackson Pollock, aka “Jack the Dripper”, would haveapproved!
SMALL PLATE Sesame Seared Ahi TunaAsian Vegetable SaladSesame Ponzu DressingSweet & Sour Tropical FruitLotus Root Chips
SAUCE PAINTSBalsamic Teriyaki GlazeGinger Syrup Blueberry BBQ SauceSweet Chili SaucePeanut Sauce Wasabi Oil
Sponsored by
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aymorning schedule
8:00am-8:30am Networking Roundtables with Coffee and Pastries
8:30am–9:20am Simple Molecular, Superb ResultsTyler Stone, Chef Tyler Stone, Sacramento, CA
lunch+learn
9:30am–1:00pm Food Trend Round RobinTune in to the latest food trends and learn new recipesand concepts you can add to your repertoire. Walk awaywith money-making ideas that will keep your company’smenus fresh and trendy while adding dollars to yourbottom line.
Food Trend Stations include:
The Next Asian Cuisine by Ken Barrett, Executive Director,Broadway Gourmet, Boston MA
Vegan and Gluten-free Menus by Eric Wolff, Chef/Owner, TEP Catering, Atlanta, GA
From My Garden to Your Table by Gayle Greenley, Owner, Loaves and Fishes Catering Company, Atlanta, GA
Ethnic-inspired Appetizers by Bonnie Kravitz, Pastry Chef and Hillary Brown, Assistant to Executive/Sous Chef, Daniel et Daniel, Toronto, Ontario, CAN
BBQ On Your Mind...Georgia Style by Ashley Epting, CEO and Janice Witcher, Director of Banquet and Dining Services, Epting Events, Athens, GA
Last chance to post your photos to Facebook, Twitter and Instagram using #AOCF2014 to enter the Best Thing I Ate Selfie Challenge. See page 3 for details.
afternoon schedule
1:00pm–1:45pm Dessert Circus for CateringRachanee Keovorabouth, Executive Chef, Thomas Caterers of Distinction, Indianapolis, IN
1:45pm–2:15pm On Stage. Lights, Camera and YouKen Barrett, Executive Director, Broadway Gourmet, Boston, MA
2:15pm–3:45pm FEATURED SPEAKER. Telling a Story with FoodKevin Gillespie, Top Chef and Owner, Gunshow, Atlanta, GA
*Following this session, Kevin will be signing copies of hisbook, Fire in My Belly, available in the CatersourceStore!
3:45pm –5:00pm Crafted Menus For Craft Beer Kraig Torres, Chief Hop Head, Hop City Craft Beer andWine, Atlanta, GA and Greg Shapiro, Chef/Owner,Tastebuds Custom Catering, Naples, FL
#AOCF2014
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coming soon • coming soon • coming soon • coming soon • coming soon • coming soon
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Save the date for our award-winning Conference & Tradeshow in Las Vegas, March 2015!
Reach your maximum potential and make informed decisions that will positively affect your bottomline in 2015 by attending #CSES2015 in Las Vegas. Learn even more techniques in seminars anddemos, network with culinary professionals from around the world, and see the latest products on adazzling and comprehensive Tradeshow floor. Mark your calendar for this can’t-miss conference!
Watch catersource.com for details
16www.catersource.com
sponsors • sponsors • sponsors • sponsors • sponsors • sponsors • sponsors
thank you, sponsors
American MetalcraftLee Ann Kelly 800.333.9133
SternoCandleLampThaddaeus Smith
sternocandlelamp.com
Bamboo StudioErik Allen
ecobambooware.com
Total Party PlannerJohn Cohen
totalpartyplanner.com
Fresh OriginsDavid Sasuga760.822.6171
Accent DecorEva Lester
accentdecor.com
EMI Yoshi, IncLisa Pross
732.248.5533 [email protected]
emiyoshi.com
AllSeatedSandy Hammer212.683.3956
Chef Rubber702.614.9350
deZaan Belgium GourmetPhilippe Tytgat323.351.6434
Edibles by JackJack Milan
ediblesbyjack.com
CambroCathy Vu
cambro.com
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