• Home

Caterer Profiles

Backstage with a Top Chef

About an hour before Chef Kevin Gillespie stepped onstage as the featured speaker at Art of Catering Food on August 6 in Atlanta, he was backstage with Catersource’s Kathleen Stoehr, as well as Chef Jack Milan, chatting about upcoming projects and kitchen woes.

Chef Gillespie captivated the crowd with his talk of connecting through food, as well as a few anecdotes about his time on Top Chef.

Oh, Canada!

Gala dinner for the new U.S. Ambassador to Canada

In June, Ontario, Canada-based caterer Tulips and Maple was honored to have earned the opportunity to greet the new United States Ambassador to Canada, Bruce A. Heyman, as he began his service as President Obama’s personal representative to Canada. The creative team at Tulips and Maple welcomed the new ambassador through a gala dinner for 250 guests at the prestigious Grand Hall of the National Gallery of Canada in the nation’s capital, Ottawa, Ontario.

Vicky Crease's Winning Recipe

May 10, 2014

Want to add more industry awards to your portfolio? Follow these tips from a winner...

You might think catering superstar and TV host Vicky Crease would be accustomed to winning awards by now. This past March at Catersource, the owner of Johannesburg, South Africa’s Vicky Crease Catering + Events pulled off a hat trick by adding three CATIE awards to her already impressive collection of laudatory hardware: Signature Caterer for Best Event, Best Plated Menu, and Best Buffet Presentation and Menu categories.

Let the Games Begin: Catering the Winter Olympics

January 2, 2014

Catering an event like the Olympics can be a tough sport. Here's how to win.

Pictured: Crisafulli (front center) with BTS Events staff


The first-ever Winter Olympics took place in 1924, in a small resort town in France. The event drew some 10,000 spectators in person, in total. Back then, a global TV broadcast and live internet stream were the stuff of science fiction.

Message on a Plate

October 14, 2013
Dispatch from a pop-up restaurant

While restaurant chefs continue to use pop-up dinners to make guests feel part of a special experience, caterers do the same. Some open them to the public and charge for them, others use them as philanthropic opportunities to give back to clients and communities, as Catering by Framboise recently did.

The Life of Mike Roman

July 9, 2013
In his own words

The catering industry lost a friend and a mentor on June 24, 2013. In addition to being the founder of Catersource, Mike Roman was an advocate for all caterers and devoted his life to raising the profile of our business. The following is an excerpt from Mike's 2010 book, Secrets of Catering Management, which tells his life story in his own words.

Read our obituary for Mike Roman here.

Sign up for our e-newsletter GET FRESH