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As Seen In...Portland!

The Leading Caterers of America Executive Summit in Portland was awash in everything from break-time nibbles, chef station bites, full meals, libations, and many a siren-song trip to the venerable Voodoo Donut for ridiculously decorated confections.
 

Doughnut Rainbow at Voodoo Doughnuts in Portland, OR | Left to right top center: The Loop, Grape Ape, Miami Vice, Voodoo Bubble

 

A Trip of the Tongue

ICA Culinary Learning Journey Opens New Frontiers for Members


 

Bright Lights, Big City

Jenna Johansen on cooking at the James Beard House

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There are few honors more coveted by professional chefs than the opportunity to cook at the James Beard House in New York City’s West Village. The culinary lion’s home remains much as it was when Beard lived and cooked there, save for some modern equipment upgrades in the small kitchen. This is Yankee Stadium for gastronomes.

Break a Leg

In catering, as in the theater, the show must go on… sometimes with an understudy.
 

While there is no good time for a catering company to lose a principal to injury or illness; November and December may be the cruelest months to endure short handed. That’s precisely the dilemma a pair of prominent ICA-affiliated catering outfits have had to negotiate recently when their executive chefs were sidelined without warning.

In the Church of Catering and Fine Dining

At Vibiana, Former Restaurant Chef Neal Fraser Converts to Cater-ism
 

Steal This: Breakfast Ideas

Don't skip breakfast!

In the November/December issue of Catersource, we will be talking about a three-course breakfast, Italian-style … which of course made us hungry for breakfast of all kinds. Enjoy this look at mini breakfast items from our 2014 ACE winner, By Word of Mouth, Sandton, South Africa, from the International up to $2 million category. These breakfast items might be mini, but it’s flavor to the max.

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