Congress may have been on break, but some of the top caterers in the nation were hard at work (and play) in Washington DC, learning about the latest trends, tricks, and techniques in catering, August 15–17.
Catersource, in conjunction with the International Caterers Association (ICA) presented The Art of Catering Food, three days of intensive culinary-focused education by way of traditional seminars, round robins, lunch+learn, and off-site tours. Sponsored by AllSeated, American Metalcraft, Inc., Bamboo Studio, CAMBRO, Certified Angus Beef, Chef Rubber, Edibles by Jack, EMIYoshi, Foods from Spain, Fresh Origins, PERDUE Foodservice, RATIONAL USA, Sterno Products, Total Party Planner, and Whole Fresh Foods, the conference broke attendance records, selling out every seat.
Executive Chef & Director Daniel Laboudiere, with Executive Chef Roby Tannenbaum looking on, displays his plated veggie forward entree
Here are some highlights of this very food-focused conference.
Hands-On Intensive
One of the results from the appetizers hands on session
Prior to the start of the full conference, Catersource and the ICA offered a mini taste of things to come: a Culinary Hands-on full day intensive. Bringing over 80 chef-students to Stratford University in Virginia for four sessions covering topics such as hors d’oeuvres, vegetable-forward entrées, a classic dessert with a twist (called My Fantasy Candy Bar), and menu inspiration from the Silk Road, the intensive was presented round robin-style with chef/students split into four groups. Two chefs from the University, Lenora Lawson and Ryan Westover, along with ICA chefs Roy Porter and Karen O’Connor, taught separate classes, with groups rotating through their tricked out kitchens.
Monday
Monday morning marked the beginning of the official AOCF2016 conference, with remarks from ICA president Robin Selden, Catersource Brand Director Ron Bigley, and ICAEF president Richard Chenoweth, among others, welcoming attendees and introducing culinary council members. Then, the seminars began with Brittney and Anil Melnick (B with a Twist Catering) teaching non-traditional breakfast ideas, referencing some of the breakfast goodies attendees had consumed prior to the class.
The ballroom at the Renaissance Washington DC Downtown was packed for opening day - a sell out!
Your Patriotic Duty: A Capitol Fare
Produced by Occasions Caterers, AOCF2016 took over Dock Five, an industrial chic warehouse connected to DC’s Union Market for a high-energy party showcasing local favors coupled with the fare of our nation’s capital. Fresh seafood, interactive chef stations, innovative presentation, and buffet ideas were accompanied by presidential mascots from the Washington Nationals.
Chef John Walsh, The Classic Catering People, gives pizza an enthusiastic approval
Afternoon Tours: Bon Appetit!
On Monday afternoon, participants could select from two separate tours that took them outside downtown Washington DC and into some of the most efficient and interesting catering kitchens in the area, including Susan Gage, Occasions Caterers, Purple Onion, and the Ronald
Reagan Building & International Trade Center. Additionally, a walking tour through downtown DC brought attendees to the Smithsonian to view the 14'x20' kitchen from Julia Child’s Massachusetts home exactly as it appeared in November 2001, when she donated it.
Facility tours are a hallmark of AOCF, allowing attendees to gain insight and view, behind the scenes, how others run their establishments
Terrific Tuesday
Tuesday offered tuna poke, ideas for small plate stations, retro desserts, rice bowls, innovative plate garnishes, and upcycling, among others. A family style lunch and learn offered delicious repast and super charged attendees for their afternoon sessions.
Chef Jeff McClure showcased healthful cooking
Wednesday, The Last Day
Chef Eric LeVine discussed sustainable seafood, Chef Todd Gray offered a presentation on vegan cuisine, and the always popular round robins kept attendees moving—and well fed. Delicious chocolates supplied a burst of energy in the afternoon and a closing cocktail party allowed friends both old and new to say goodbye before heading home, loaded with new ideas, techniques, and recipes. Catersource and the ICA would like to thank all who attended, as well as the sponsors who made this event overflow with the best products and services ever.
Mark Baldwin, chef/owner of Blue Ridge Catering, taught a Round Robin class focusing on grits in various applications
Thank you to all of our sponsors!
