class size is limited

Our annual conference offocused culinary training

will set your company apartfrom the competition.

Learn from world-classcaterers in a unique and

intimate setting and sample,taste and experience food at

every step along the way!

MONDAY • TUESDAY • WEDNESDAY

CLASS SIZE IS LIMITEDRegister early to guarantee your spot.

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Turn Your Menus into Works of Art

Your kitchen is the heart and soul of your cateringoperation, a place of skill, spirit and craftsmanship.This August, give it an extra jolt of innovation—and transform your menu offerings intomasterpieces.

Catersource and the International CaterersAssociation are bringing the Art of Catering Foodconference to Atlanta, GA. Developed with thehelp of the ICA Culinary Council, this deliciousconference will inspire your menus, teach chefsand kitchen staff new techniques, create newtrends and improve your kitchen overall.

Almost all Art of Catering Food educationalsessions will let you sample high-quality recipesso you get a taste of these menu items forhigh-volume and culinary-focused kitchens.

build your craft through educationEach day will be packed with courses anddemonstrations. You’ll participate in all theeducational courses, so there’s no need to pickand choose between them. The learning willalso include interactive Lunch + Learn events,facility tours and the optional Tuesday nightparty that will have you composingsymphonies in your kitchen.


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educationBlending the Science and the Art of Flavor. Techniques For Mind-Blowing Food PairingsLarrain Gillespie MD, Culinary Science Investigations, Los Angeles, CALooking to create a unique experience that will make your companystand out from all others? Food pairing is a new field of culinaryinvestigation focusing on combining dominant matched flavorcompounds to intensify the taste experienced by the consumer. Itallows the chef or food engineer the ability to recreate and echo aflavor by combining chemical elements similar to that flavor. Unlockthe mystery of taste and flavor using chemistry and scientific methodsto learn how to hit the food pairing “g” spot and make palatesexplode every time.

The Master of the AppetizerPaul Larson, Executive Chef, Blue Plate, Chicago, ILThe goal of the passed appetizer is to tease the taste buds with a burstof a full flavored bite-size tidbit and whet the appetite for more.Whether served in a spoon, on a pick, in a pastry vessel, or just pickedup, the passed appetizer makes the first impression on guests at yourevents. Paul will share new recipes for unique appetizers in this idea-packed, recipe supported session.

Are You Transporting Food Into the Danger Zone?Victoria Griffith, CP-FS, Griffith Safety Group, Washington, DC andCatherine Vu, Marketing Manager, Cambro, Huntington Beach, CAFood safety should be every caterer’s No. 1 concern, from the timeraw ingredients arrive at your door to the prepping, cooking, holding,serving and storing of food. Join us as we bring awareness to teammembers at every level of the organization, every step of the way.Find potential pitfalls to be vigilant about and bring back tips to trainthe entire staff to ensure HACCP compliance in your operation.

Smokin’ Hot TablesideAshley Santo Domingo, Executive Chef, 24 carrots, Irvine, CASeason 9 Top Chef contestant Ashley Santo Domingo takes theAOCF stage to bring the best outdoor real smoke flavored foodsfrom the backyard into the dining room. Sharing a unique concept oftableside smoking, she will teach all the details from prep to pack outto execution of this station concept. Learn about the types ofsmoking, the flavors of wood chips and the aromas to use, as well asthe costs and benefits of tableside smoking. This is the perfect classfor chefs seeking four-alarm sizzle with a smoky taste and a new funconcept for your next event.

Sweet Meet Savory, Savory Meet SweetAdam Gooch, Executive Chef, Purple Onion Catering Company, Vienna, VABlending traditional sweets and traditional savory items into tastycombinations is a hot trend in fine dining, food trucks, catering, andeverything in between. From apps to mains, learn some new andunique concepts, tips for blending sweet and savory elements, andcreative presentations for these over the top recipes.

Shades of Green Lon Lane, Owner, and Stewart Lane, Catering R & D Chef, Lon Lane’s InspiredOccasions, Kansas City, MOLife after kale. What is the next trendy and healthy, dark, leafy greenthat will be appearing on your menus? Look into the wild greenyonder and learn about beet tops, dinosaur kale, kohlrabi and more.

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MONDAY

bring an empty stomach!Almost all Art of Catering Food educational sessions will sample high-quality recipes, letting youindulge in the full spectrum of what our presenting caterers have to offer. You’ll also have accessto our attendee website with dozens of catering-tested recipes that you can add to your menus.

“The food presented as samples during each class was fabulous and it gave us tremendous inspiration!”Jeanne ConnerConner Catering, Inc., Haverford, PA

8:3Oam-6:45pm

The Art of Catering FoodAugust 4–6, 2014, Atlanta

www.catersource.com/art-of-catering-food



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monday afternoon facility toursGet an up-close look at how successful caterers stay on top, organizetheir operations and run a completely inspired business. Enjoy thehospitality of three Atlant caterers with samples of food, beveragesand behind-the-scenes secrets at each location.

A Legendary EventHeadquartered in a 55,000 sq ft. facility, complete with five loadingdocks, several conference rooms, a floral studio, design workshop,paint facility and client presentation rooms, the team at A LegendaryEvent will show you how your catering business can incorporatedesign services into your offerings for a well-rounded serviceapproach.

Bold American EventsEstablished in 1996 by Fifth Group Restaurants, Bold AmericanCatering began as a restaurant on wheels. The catering establishmentis housed in King Plow Arts Center, an antiquated plow factory thathas been transformed into an arts, community and center forcommercial, performing and visual arts. In 1990, the owners of KingPlow designed a plan to build affordable artist studios for theperforming and culinary arts with event areas within the buildingswhile preserving their historic and architectural significance. Whatstarted as a kitchen to support a $4 million operation now averages$7 million annually. You will see all the nooks, crannies, additionsand creative solutions necessitated by this growth.

Proof of the PuddingLocated adjacent to Hartsfield-Jackson Atlanta International Airport,Georgia International Convention Center contains 400,000 sq. tft. ofmeeting spaces to accommodate every event need, from trade showsto corporate events and meetings. From all-American to internationalcuisine, CulinAero by Proof of the Pudding produces fine-qualityconcessions and unforgettable culinary menus out of their 9,800 sq ft.Culinary Arts Center. On this tour, you will take a look at Georgia’slargest ballroom, the state-of-the-art Culinary Arts Center and theextensive exhibit halls housed by this beautiful facility.

educationNitty Gritty Down and Dirty Details. Food Costing and InventoryControl SystemsBill Pannhoff, Consultant, Catersource Consulting Unit, Spring Lake, NCCreative menus beautifully presented are great for marketing, but tobe profitable you need kitchen systems and procedures to ensure youare selling at the right price and not losing raw materials to waste andtheft. This panel of successful catering chefs representing companiesfrom both small and large markets will share the details forimplementing successful inventory and food costing systems.

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 CollaborativeFocusing on recipes from his newly published book, Preserving WildFoods, Matthew will demonstrate how to have seasonal ingredientsavailable year round by curing, canning, smoking, preserving, andpickling. Whether you forage in the wild or at the farmers’ market,you will delight in learning how to preserve seasonal ingredients andmake them available for your clients’ special menus.

Red or Yellow. Using Watermelon for Apps and First CoursesJamie Keating, CEC, Chef/CEO, JK Culinary INC, LaGrange, GAIt’s an Old South tradition: sitting on the back porch eating chilledslices of watermelon. But today’s chefs have taken a different twistwith this cool, crisp, sweet and refreshing fruit. Learn ideas usingcompressed watermelon in apps and salads and then use the leftoverpieces to make a unique watermelon consommé or gazpacho.

Looking Into the Culinary Crystal BallMichael Robbins, CMC, Research Chefs Association, Atlanta, GAIt is a continual challenge to meet the expectations of your food savvycustomers. In this session, Globally Certified Master Chef MichaelRobbins explores the caterers’ ever-changing challenges of keeping upwith consumer trends in eating. This session will include marketinginsights and hands-on culinary demonstration.

What the Chef Wants Now - What the Sales Team Wants NowKaren O’Connor, Executive Chef, Daniel et Daniel, Toronto, Ontario, CANAt Daniel et Daniel, there is a Team Menu Building Council thatdevelops the menus that the culinary team wants to make and thesales team wants to sell. Learn how this Council, consisting of bothchefs and sales team members, design new seasonal menus that makeeveryone happy and keep the company current and fresh.

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TUESDAYMonday continued

“Attending these conferences inspires us to continue to grow in our field...not to become stale.”Debra MillerIncredible Edibles Bakery and North End CateringVirginia Beach, VA

8:3Oam-5:45pm





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lunch + learnBuffet Lunch • ICA Culinary Council

Add spark and creativity to your corporate catering menus with thesecold lunch ideas created by the chefs of the ICA Culinary Council.Whether it’s creative boxed lunches or new ideas for buffet platters,you will leave this tasty lunch not only with a full stomach, but abunch of great new recipes to add to your company’s corporatecatering selections.

educationTwo Sides of the Same FishVagn Nielsen, Corporate Executive Chef, Proof of the Pudding, Atlanta, GALearn about the less commonly served sustainable fish, such asbarramundi, see recipes using fish in different applications, and learnhow to adapt your fish recipes to work for high-end platedpresentations or for more simple presentations appropriate forserving thousands of guests.

Charcuterie. A Top Trend for AppetizersTim Lundy, Executive Chef/Owner, Rosewood Market, Highlands, NCThe definition of charcuterie is the art of making sausages and othercured, smoked and preserved meats. In addition to sausages, classiccharcuterie items include pâtés, terrines, galantines, ballotines, andconfit. The art of in-house charcuterie is making its way into cateringkitchens and onto catering menus. Join Tim as he demonstrates a fewrecipes from the highly touted kitchens of the Rosewood Market inHighlands, NC.

On Stage. Lights, Camera and YouKen Barrett, Executive Director, Broadway Gourmet, Boston, MATaking the stage, whether at a conference, on local or national media,in a YouTube video or at a store demo, can cause stress and distress ifyou are not prepared. Learn the basics of good preparation, how torecover when something goes wrong, and how to make the most ofthese opportunities to grow your personal and corporate brand.

Scallops. The OTHER ShellfishTodd Annis, Executive Chef, Bold American Events, Atlanta, GAScallops are often overlooked in catering, but are really a very goodchoice for your seafood menus. Served chilled, at room temperature orhot from the sauté pan, tender succulent scallops are a great choice forpassed appetizers, first courses or entrees. During this session, Todd willshare some of his favorite, flavor-packed scallop recipes.

optional event

7:30pm – 10:30pmA la cARTe: An Exclusive Showing, will give you a new perspectiveon buffets. Bring a sense of humor and ponder the possibilities.Sharing a certain je ne sais quoi with an artistic slant, this uniquecollection of food stations goes from art-in-the-park to a museumsetting. It’s interactive, engaging, and oh so Wickedly Delicious!

This is an optional event. Ticket purchase is required to participate.

Produced by

“The AOCF concept was phenomenal and all ofthe presenters did an outstanding job.”Kevin LacassinGood Food Catering Company, Tampa, FL



Tuesday continued



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educationDessert Circus for CateringRachanee Keovorabouth, Executive Chef, Thomas Caterers of Distinction,Indianapolis, INDesserts should be one of the best parts of an event, so why not makethem whimsical and fun! Take away a variety of dessert ideas to addto your miniature desserts, plated desserts or dessert station menus.Learn new techniques and playful presentations to amuse any guest.

Tools of the Trade. The Art of Knife SharpeningTyler Stone, Chef Tyler Stone, Sacramento, CAPerfectly honed knives are essential tools in catering kitchens. TopChef Season 9 contestant Tyler Stone has studied with a thirdgeneration master sharpener in Japan and is skilled in the art ofsharpening, both single bevel and Western style knives. Learn the finerpoints of sharpening your knives with whetstones in the traditionalmanner during this “cutting edge” session.

lunch + learnFood Trend Round Robin

Tune in to the latest food trends and learn new recipes and conceptsyou can add to your repertoire. Walk away with money-making ideasthat will keep your company’s menus fresh and trendy while addingdollars to your bottom line.

Food Trends presented by:Broadway Gourmet, Boston MATEP Catering, Atlanta, GALoaves and Fishes Catering Company, Atlanta, GADaniel et Daniel, Toronto, Ontario, CANEpting Events, Athens, GA

Crafted Menus for Craft BeerGreg Shapiro, Chef/Owner, Tastebuds Custom Catering, Naples, FLSmall batch crafted beer is the top trend in beverages for 2014. Learnabout the flavor notes and characteristics of craft beers and how topair recipes with specific beers for a top taste experience.

Closing Session followed by Cocktail HourEnd these three days of culinary learning at a high-energy closingsession followed by a casual networking event where you can minglewith other attendees and speakers. Discuss what you’ve learned asyou enjoy snacks and a cash bar.

Past attendees of the Art of Catering Food havegreat things to say about this one-of-a-kind culinary conference.

“Great networking with other caterers! I had some greattakeaways from this conference and started some new friendships that I expect to last for years.”Tobe FinchHappy Day Catering, Lewiston, ID

“[AOCF] showcased things I have never seen before. It was fun and interesting. I have new ideas to capture all the senses on the plate.”Brooke FrancisSanta Barbara Catering, Tempe AZ

“Very informative and motivating. Made me want to go back to the kitchen and experiment!”Deosol Miguel AlmazanPR Creative Caterers, Toronto, ON

“I feel inspired to create and make things happen!”Guy CashmanFresh Ideas Management LLC, Columbia, MO

“All [sessions] gave me items and recipes to take back to my company.”Michelle AldredTriangle Catering, Raleigh, NC

“The classes and the demos are awesome because you can actually watch the dish being assembled. Overall it is one of the best conferences I have ever attended -- that's why I brought my sous chef last year. This year we hired an executive chef who will be attending along with my sous chef and another one of our event chefs.”Mark RyanOwner, Robert Ryan Catering & Design, Phoenixville, PA

“Truly progressive with novel new ideas!”Ashley EptingEpting Events & Entertainment, Athens, GA

WEDNESDAY

Schedule is subject to change.

Why attend?8:3Oam-5:OOpm





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Conference Ratesby July 8 $699July 9 - August 1 $749After August 1 $849

Optional Event (Tuesday night) A la cARTe add $129

what’s includedTo offer this kind of intimate and intense program, we’ve limited theattendance at this conference which will allow you:

• To taste and sample foods throughout the entire three-day program.

• Participation in all classes, Lunch+Learns, demos, roundtables,facility tours, continental breakfasts – no need to pick and choosewithin a time slot: you get it all!

• The option to attend the creative and colorful A la cARTe event foreven more culinary and presentation ideas.

• Unique networking opportunities with a small group of culinary-minded professionals.

• Year-long access to dozens of recipes, handouts and materials onour attendee website.

Register early to guarantee a spot in this excitingculinary conference that will inspire your menus for the whole year.

location and hotelArt of Catering food will take place at the Atlanta Convention Center at AmericasMart 240 Peachtree Street NW, Atlanta, GA 30303

These nearby hotels have discounted rooms available andyou can make reservations online from our website:

The Westin PeachTree Plaza210 Peachtree St NE, Atlanta, GA 30303$139/night, double occupancy (discount code UBH01A)Phone: 404.659.1400

DoubleTree by Hilton Hotel Atlanta Downtown160 Spring Street NW, Atlanta, GA 30303$99/night, double occupancy (discount code UBM)Phone: 855.243.1342

If you make reservations by phone, mention the discount code or the Art of Catering Food conference to get special room rates.

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[email protected] • 800.932.3632www.catersource.com


Follow the Art of Catering Food hashtag forinstant culinary inspiration, photo galleriesand breaking AOCF news. Share yourown culinary inspiration for a chance towin prizes!

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The Art of Catering Food is sponsored by

[email protected] • 800.932.3632

The catering kitchen is as much about creativity as it asabout technique and consistency. The Art of CateringFood program is specially developed for culinaryprofessionals and will help you build recipes that willimpress your guests, develop new items with bold flavors,manage food costs to relieve budgets and produce menuswith low cost and high volume.

The Art of Catering Food conference will be packed withcourses, demonstrations and interactive Lunch + Learns,so that you can be inspired throughout the day. You’llparticipate in all the educational courses, so there’s noneed to pick and choose between them. Afternoon eventsinclude Facility Tours, cold buffet lunch and a Food TrendRound Robin, along with the optional Tuesday nightparty that will have you creating great works of art inyour kitchen.

see what this exciting program has to offer!

www.catersource.com

“It is worth the money to attend and hashelped myself and my staff to keep pushingthe envelope in our city.”Todd AnnisBold American Events, Atlanta, GA

REGISTER NOWClass size is limited.





class size is limited

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