From the Mouths of Attendees

The Art of Catering Food is over… and it was so much fun! We’ve heard such great feedback from attendees, though, and I hope to see everyone again next year– plus some new faces– in Philadelphia.

If you weren’t able to make it, you will be able to purchase the audio and presentations from the entire show on Catersource.com by the end of the month. Trust me, they’ll all be well worth it, and will give hundreds of ideas to your kitchen.

Now, let’s hear from you what you thought about the whole experience.

Mary Crafts talks about Action Stations on Tuesday at the Art of Catering Food conference

Mary Crafts talks about Action Stations on Tuesday at the Art of Catering Food conference

“I really loved the facility tours. Seeing the different facilities and the scale of what each business does and how their business plan fits is really valuable for me.”
Kelly Cater, Executive Chef, Pride of Maui, Maui, HI

Gunnar Hencemann's workspace at Catering by Design

Gunnar Hencemann’s workspace at Catering by Design

“We’ve had a great conference. The session on managing the differences between the chef and sales was one of out favorites. It was eye-opening and helped us maximize our working relationships. The Skin & Bones event was one of the best we’ve ever been to. Every detail was perfect. ”
Steven Burrow, Executive Chef, and Paige Thurmond, Catering Manager at the Clinton Foundation, Little Rock, AR

Servers & Signage at the Skin & Bones party by Epicurean Catering

Servers & Signage at the Skin & Bones party by Epicurean Catering

“My favorite session was the Plug and Produce: Twenty Passed Appetizers session. They were all ideas you can walk away with, something for everybody in every financial market.”
Mike Foley, GCR Catering, San Luis Obispo, CA

Paul Larson, Executive Chef of Chicago's Blue Plate Catering, teaches a session on Vietnamese street food

Paul Larson, Executive Chef of Chicago’s Blue Plate Catering, teaches a session on Vietnamese street food.

“I like that there’s so much to learn, and the 45-minute-long sessions really keep it moving. You don’t have time to get bored. What I bring back is really going to change how my operations work.”
Teri Oddo, Catering Coordinator, Cincinnati COOKS! Catering

At Wednesday's Culinary Round Robin

At Wednesday’s Culinary Round Robin

And, finally, here’s a write-up of the Skin & Bones party from the Denver post. We’re pretty glad that you’re all VIPs at the Art of Catering Food
Thank you all for coming –  and we’ll see you next year!

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