Last year’s Art of Catering Food conference in Denver was almost a full year ago — it’s hard to believe. And, as the editor of Catersource, I’m still finding a wealth of information from last year’s conference that we haven’t been able to cover in the pages of the magazine or even in our social media content. There were just so many ideasthat I’m still digging through and finding great ones. I wanted to highlight and revisit these six showstoppers that really made our tastebuds tingle and our eye pop with admiration in 2012.
Torched meat station from Culinary Crafts
1. What better to add to the heat of a summer barbecue than a little bit of fire? The Culinary Crafts team broke out the butane torches and set to a phenomenal presentation that had attendees gasping with delight. Although the torched meats were finished before the event, the finishing “torches,” if you’ll pardon the pun, gave ordinary barbecue a nice crisp exterior and created a huge draw for event guests. This photo from their presentation was accompanied live at the show by a demonstration and step-by-step instructions on how they put this station together. What chef doesn’t love to play with fire in front of an audience? It’s a chef station that doesn’t require too much convincing to sell.
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.
If I could write spontaneous sonnets, I’d write one about the deep fried poached egg we ate at yesterday’s Breakfast & Learn. After a night of Skin & Bones, it was the perfect cap to a cloudy morning, the bright sun in the sky that marked the beginning of a busy day. I have no photos because, let’s be honest, most of the best-tasting food really isn’t that photogenic (especially if you’re only using an iPhone), but I’m pretty sure you can picture a poached egg, covered in a light bit of breading, exploding onto a plate filled with other breakfast goodies.
Right now, nearly 400 catering chefs are sitting in an otherwise empty stadium, with a Rocky Mountain skyline in the distance, absorbing all kinds of incredible information just about their day-to-day work. Some of it is totally outrageous and will take some in-depth culinary brainstorming sessions to even think about using on a day-to-day basis. Most of the info at today’s conference attendees can take home and start using the second they get back into their kitchens. All of it is totally designed just for caterers — and extraordinarily delicious to boot.
Check us out! The Art of Catering Food was in Times Square! This photo shows our AOCF logo on the Reuters building at 3 Times Square — very cool.
We’re super excited for our Art of Catering Food culinary conference in Denver, which is only eleven days away. All the best catering chefs in the country will converge onto Denver, hungry for new ideas. The excitement is palpable here in the office as we’re wrapping up a lot of the planning, shipping our materials out for the store and finalizing the last little details for Sports Authority Field. We just received a shipment of programs, and they look absolutely lovely (kudos to our awesome VP of Marketing, Nan)!