Speakers

Catersource speakers represent a wide range of industry segments and bring their years of expertise to the sessions being taught at the 2010 Catersource Conference & Tradeshow. To give you a taste of what some of our experts are bringing to the table in March, a few speakers offer these tips, suggestions and insights:

“Never underestimate the number of wait staff needed or proper training for the wait staff. These are your ambassadors. Invest in them. A shortage in staff or the staff's experience is generally apparent in the set up and/or the breakdown. The customer may save money, but in the end, the caterer is always the one who looks badly.“

Carla joins us at the Catersource Opening Session to share her perspective on what inspires us, the importance of individuality and to simply celebrate a love of catering.

She will be taking part in the Ask the Experts lunch on Monday as well as making appearances in the CatersourceXperience room and the Catersource booth on the Tradeshow floor. To read more about Carla, click here.

Mike Roman
Founder and President
Catersource Magazine, Conference & Tradeshow

Caterers need to be sales driven and offer their salespeople continued training and support to insure that when a qualified shopper calls or walks into your facility they are overwhelmed with exciting information, passion, and a sense that they are in the presence of professionals! Read more

Alison Awerbuch
Owner
Abigail Kirsch Catering Relationships
Tarrytown, NY

The strategy and design of menus is critical in differentiating your proposal and consistently winning business. In order to ensure that your initial proposal is on target, create a standardized checklist of questions that you should review with every client prior to designing their menu and drafting the proposal. The added benefits are not only a more comprehensive proposal that is in keeping with what your client is looking for, but it also indicates your level of professionalism and thoroughness based on your checklist and it also showcases your keen listening skills if you have captured all their requests, nuances and needs in the proposal. Read more

Andrew Spurgin
Head Chef
Waters Fine Catering
San Diego, CA

If you are tired of the dated and wasteful buffet, come and learn how to design, sell and execute the buffet of the future, The Tasting Bar. This dynamic session will provide you all the tools needed to easily incorporate a new concept into your catering menu options and event designs. What are Club Plates? Come and find out. Read more

Andy Snow
Chef
Feastivities Events
Philadelphia, PA

When chef’s have time to play in the kitchen you never know what will happen. That is how the Feastivities Culinary Team discovered the Mozzarella Balloon, an award winning first course menu item. At Feastivities, we know tapping into the creative juices and brainstorming new ideas with the Culinary Team is how to stay on the cutting edge. Creative Culinary Brainstorming does not just happen. Here are some ideas to help your entire team contribute to the creative process. Read more

Bill Pannhoff
Owner
B&B Catering & Event Planing
Spring Lake, NC

Inter-active dinner parties are fun and add profits! To create a different spin on the same old dinner party ask your clients to have an “interactive dinner party” – a dinner party where the guest actually becomes involved in the plating, garnishing and serving of the meal, very cool in today’s culture where everyone wants to be a chef. It will be a night they will never forget! Read more

Brian Palazzolo
Owner
Classé Catering
Albany, NY

When it comes to catering and event production today, we need to think outside the box. Stay abreast of the industry by following trends while still maintaining elegance and focus. Listen to what your clients enjoy and what their interests are. Take those ideas and create an exciting menu or design element based on those notions. Use the season and venue to spark new menu elements or design details. Our Trio of Summer Gazpachos is a great example. Truly listening to your clients, incorporate their fancies, and provide world-class service: Clients will come to you time and time again. Read more

Cade Nagy
Owner/Chef
Catering by Design
Denver, CO

Learn from this award winning chef and photographer, the importance of great photos and how to take them yourself with the equipment that you have. Cade will show you the basics during this 1 hour class of: the camera’s settings, lighting, composition, and what to do with them once you’ve got the shot. In this fast paced, electronic world, you can’t afford to NOT have professional looking images. Cade makes it easy for you to understand and gives you the confidence you need.. Read more

Carl Sacks
Director of Consulting Services
Catersource

A caterer with a prominent brand in their market is often perceived as being a safe choice, rather than an adventurous choice. But in turbulent times, a safe choice might seem to be exactly what is called for. So how do you build that prominent brand? Read more

David Everett
Event Planner & Designer
The JDK Group
Camp Hill, PA

The creative process is one of the most exciting & rewarding steps in designing & planning successful events. It all begins with an IDEA. Ideas are surrounding you everywhere you go. Everyone’s eye catches different elements in our world that gives them aesthetic pleasure that fuels an idea. Nature & the seasons are a good place to start. A walk in the woods shows different textures working in harmony even though they are many different shades of green. Or watching the leaves change to fall colors blend together one of the most beautiful color pallets. In the opposite direction, urban landscapes can generate lively creations. Observing the different heights of similar geometric buildings can give you an idea for a sleek design using different heights. Different cultural traditions can also give exciting ideas. Explore your world, the creative process never ends. Read more

Chef Domenic Chiaromonte
Owner
Match Restaurant and Event Venue
Toronto, Canada

Crab has always taken a back seat to lobster. A lot of the times people associate crab meat with that mock crab meat that can be rubbery and have a lack of true flavor. In the last couple of years, with the increase in popularity of sushi, many other Japanese dishes have stepped into the spot light.  Read more

Eric LeVine
Executive Chef/Operations Manager
Encore Catering
East Hanover, NJ

Encore is an industry trendsetter, known for a unique culinary style and inspired creative presentation. Dedicated to providing clients with customized services, designed specifically to their catering and event planning needs, Encore Catering has been awarded “Best Off-Site Caterer” by the readers of the Morris County Daily Record four times. Thanks to Eric LeVine's talents as executive chef and operations manager Encore Catering has set itself apart through the use of twists on traditional catering presentations. LeVine's Fire Bowl and Hot Ice Station is an excellent example of creative techniques that entices audiences through theatrical culinary performances.  Read more

Gale Gand
Executive Pastry Chef/Partner
Tru
Chicago, IL

Make entertaining easier by picking a signature cocktail to serve for an event rather than having a lot of choices or an open bar format for the guests. It makes set up easier and it feels special to the guests when you explain, "Tonight I'm serving my new cocktail creation...it's a Lychee Martini with Lime Granita. Would you like to try one?" And who wouldn't! Read more

Jack Milan
Owner/President
Different Tastes
Boston, MA

Be inspired! Inspiration - we all are capable of it, we just have to learn how to think and see things differently. As caterers, we’re always trying to find the ‘latest and greatest’ in unique presentation, whether it is food or design.We look everywhere except, to the most obvious, ourselves. One example of that inspiration is the raw bar that we presented in resin trays, planters and votive candles. Read more

Jamie Keating
Owner/Chef
RiverMill Event Center/Gourmet Events
Columbus, GA

Challenge yourself to dream up a course where flavors complement each other and the presentation is unique. I came up with my own version of a savory bloody Mary.  Read more

Katherine Ferrell
Owner
Katherine’s Catering and Events
Ann Arbor, MI

Catering for large crowd, large or small, at sports events and outdoor venues
If Tailgate Catering is not in your product mix, you may be missing a huge
opportunity to increase your sales.  Marketing these events to the visiting
team as well as your home town supporters can double your money on game day. We’ll teach you how to plan menus and spec quantities for these ‘picnic’ type events, manage logistics at and market this service to national companies.  Read more

Ken Barret
Executive Chef
Different Tastes/Boston Picnic Company
Boston, MA

Do you enjoy playing with your food? Well why shouldn’t your guests? Successful events are created around fantastic foods, and we all know that fantastic foods should be innovative and exciting. There is nothing more exciting than taking something you know and re inventing it to become extraordinary. Updating a Caesar salad with all the "normal" components, highlighted in a new way,  is a great example of the future of special event cuisine. Classics with a Twist can include playing with cotton candy machines, working with organic compounds and food at a cellular level, adding a bit of flair to "good ol’ cookin’," and allowing your guests to participate in the artistry of their cuisine. These ideas go beyond thinking outside of the box into a new realm! Read more

Linda Sample
Owner
A Thyme to Cook
North Stonington, CT

Here is a refreshing twist for sweet or savory “Pops.” In the hot, muggy summer months, surprise your guests as they arrive with a frozen treat. Use your local farmers’ fresh fruit and produce to guide your flavors. In the farm country of Southeastern Connecticut, we are fortunate to have access to an abundance of local bounty. August in New England “Pops” could include endless possibilities such as Strawberry and Crushed Sarawak Black Pepper; Mixed Berries with Lemon Verbena; Coconut and Cardamom; Lime and Basil; Mango and Chili or Black Current and Tarragon. Read more

Mark Kingsdorf
Owner/Principal Designer
Queen of Hearts Wedding Consultants
Philadelphia, PA

I love this planning tip for brides - it’s one of the simplest things in the world but your brides will love you and it will make the lives of your catering managers so much easier: Early in the planning process, give your bride a stack of plain white paper plates (the cheap ones from the dollar store) and several stacks of sticky notes. Read more

Meryl Snow
Owner
Feastivities Events
Philadelphia, PA

Meryl Snow has emerged as a true leader of the catering industry. As co-founder of Feastivities Events, Meryl has spent the last twenty years creating events throughout the Philadelphia region featuring creative and well-executed menus, dramatic presentations, outstanding service and extreme attention to detail.  This attention is spotlighted through the masterful creation of Meryl's savory or sweet flowing fondue she marticuliously has crafted. Read more

Michael Vignapiano
Executive Chef/President
Fresh Flavors Catering
East Hampton, NY & New York City, NY

Every event, to Fresh Flavors, is an opportunity to create a special menu for your unforgettable affair. Michael Vignapiano combines his "old world" senses with his "new world" palate to create award winning cuisine and presentations. Michael is delighted to share his expertise as a ACF Certified Chef. Read more

Olive Chase
Owner
Casual Gourmet
Centerville, MA

We love fresh and stylish hors d’oeuvres! But it’s important to be able to execute them cleanly in the field. The Tuna Poke with Spicy Radish Salad, Wasabi & Soy is one of our favorites, both because it gets rave reviews from our clients, and because it can be produced so easily. Read more

Susan Southerland
President/Owner
Just Marry!, Inc.
Windermere, FL

Do you know if the potential bride you are approaching has a personality that is savvy, visionary, functional, or bewildered? National Wedding Expert, Susan Southerland will share her groundbreaking concept, The Susan Southerland Secret, in which she will educate vendors on the four distinct bride personalities and how to market to each of them effectively.   Because Susan's "Secrets" take a more customized approach to "everyday brides", this makes a bride's and wedding vendor's planning experience  more fun and  easy!  Read more

Warren Dietel
Owner
Puff 'n Stuff Catering
Orlando, FL

During these hard economic times when everyone is cutting back, it is more important than ever to surround yourself with employees that will go the distance. It’s easy to find great people when business is booming, but how do you retain the exceptional talent through the cuts and cutbacks?  Read more