Credit: Catersource 2017
Catersource celebrated its 25th anniversary this year by returning to its roots of New Orleans, Louisiana, a city widely known for its stamp on American gastronomy and culinary influence. As THE industry conference to attend, Catersource is an event we at Blue Plate look forward to every year. Outside of inspiration, it allows us to reconnect with colleagues and peers and the many creative and talented individuals that make this business of hospitality something we truly love.
The Art of Catering Food, the renowned culinary training program, also joined the conference for the first time this year with a three-day culinary immersion school directed by Blue Plate’s Executive Chef Paul Larson, with help from several of our field chefs.
This year we brought five members of our team representing our cross-section of experience across culinary, sales, service and even human resources. Each member participated in several educational sessions addressing topics on human resources, building a strong service team and managing a sales team for peak performance. We also facilitated the show’s first ever education program called “Gather Around the Campfire” that invited participants to a more intimate, speaker-in-the-round setting. Pastry Chef Ashley Harriger’s Fruit Salad Chiboust also received a nomination for Best Dessert.
Below are ten things our team took away. Stay tuned for Catersource 2018 in Vegas!