Ultimate Catering Workshop Draws Guest from Around the Country

From New York to Nebraska, members of the International Caterers Association (ICA) gathered for an Ultimate Catering Workshop earlier this month. The day’s events were hosted at Larkin Hall, Blue Plate’s headquarters in the West Loop neighborhood of Chicago.

With prominent guest speakers from the catering and hospitality industry, coupled with the modern-industrial setting at Larkin Hall, and a dipped, ice-cream-bar station to top off the day, guests had very good reasons to be in attendance.

Blue Plate CEO, Jim Horan, welcomed guests and kicked off the sessions and panels, which included:

• The Evolution of Off-Premise Catering, Jennifer Perna, Fulton Market Consulting
• Free & Easy Event-Planning Tools, Dina de la Vega, AllSeated
• ICA Group Purchasing Program, Clint Elkins, Dir. of Business Development at SB Value
• Larkin Hall Facility Tour, Former Executive Chef Paul Larson, Blue Plate
• Blue Plate Action Stations, Former Executive Chef Paul Larson, Blue Plate
• Networking Lunch provided by Blue Plate
• American Metalcraft presentation, VP of Sales Lee Ann Kelly
• Understanding Brand Image, Co-Founder and COO Jamie Pritscher and Co-Founder and CEO Erin Walter, Nuphoriq
• Bridging the Gap Between Your Culinary & Sales Teams, Jennifer Perna, Fulton Market Consulting
• Interactive Dessert Action Station, Former Executive Chef Paul Larson, Blue Plate
• Tastings … Time to Start Loving Them!, Jennifer Perna, Fulton Market Consulting, and Former Executive Chef Paul Larson, Blue Plate

During the Evolution of Off-Premise Catering session, Jennifer Perna pointed out that companies have less interest in bars and alcohol than they do in experimental entertainment, such as “axe throwing.” Perna also emphasized the power of human touch in hospitality. The reason she continuously goes back to the same coffee shop is not necessarily because they offer the best cappuccino she has ever had, it’s simply because “… they have mastered the art of true hospitality through the human touch.”

Guests received a full tour of Larkin Hall, Blue Plate’s facility and headquarters, from Former Blue Plate Executive Chef Paul Larson. The behind-the-scenes tour included a visit to the production and pastry kitchens, demonstration and tasting kitchen, tasting rooms, venue spaces, administrative offices, and the warehouse and dock. And, of course, the guests were able to see and enjoy some of Blue Plate’s newest and most delicious action stations, featuring bao, unwrapped tamales, spring rolls, soup siphons, a guacamole cart, immersion circulators, and the fan favorite–the dipped ice-cream-bar station.Yum!

Want to learn more about Blue Plate’s action stations and other customized catering for your meeting or event? Please contact us at info@blueplatechicago.com or 312.421.6666, or share your event info with us.