January 2010

January 2010

Titles link back to full stories in our online Library!

FEATURES

Trends for 2010
From black garlic to “precision flambé” to the color purple, the trends for the coming year are full of exciting and interesting flavors, textures, hues and ideas. Get creative in 2010, with 10 great ideas you can try.

 SPECIAL FOCUS

Green Products | Green Ingenuity
New products help you take care of the environment and your customers

Stations & Buffets | Show Off Your Menu
Style, elegance and Wow! at the center of catered events

DEPARTMENTS

Forum | A Buffet without Chafers
Caterers share new ideas for presenting food at events

Conference News | The 2010 Conference is a Smart Investment
Addressing the trend toward more ROI

On the Menu | Chasing Winter's Blah
Fresh fruit adds a touch of summer to the menu, any time of year

Spotlight | Mark of Accomplishment
Certification by the American Culinary Federation

Starters
Wild Hibiscus Flowers in Syrup, Custom Lights in an Instant, Corporate Breaks, S.T.O.P Foodborne Illness, Vegetable Rainbow, Catersource Test Kitchen

CATERSOURCE VOICES

Business outlook | Carl Sacks

Marketing | Meryl Snow

Publisher's Letter | Nan Hildebrandt

Roman's Opinion | Michael Roman

IN EVERY ISSUE

ICA Dish
From the International Caterers Association

NACE pages
From the National Association of Catering Executives

ACE Award Winners
2009 Achievement in Catering Excellence

Advisory Board
Catersource Advisory Board Member List

ON THE COVER

Caterer: Legendary Events
Photographer: Atlanta Photograph,
Laura Stone, www.artstarphotography.com