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And that's a wrap!

Planning a conference is a lot like planning a wedding: Making sure that everything runs smoothly without a hitch, while making it a spectacular experience for everyone who attends. And its over in a blink of an eye. 

Call for sessions for the 2021 Catersource Conference and Tradeshow are now open. Click here for more details!

The 2020 Catersourcre Conference sand Tradeshow brought together catering and event professionals under one roof for three days of networking, education, inspiration, and of course fun. It's nearly impossible to simplify everything that Catersource is into just a few words, so please enjoy some of these photos from some of this year's conference highlights. 

Thank you to everyone who attended and who helped make Catersource 2020 such a success! See you next year in Miami Beach, March 8 to 11, 2021.when we partner again with The Special Event!

A Seafood Tower from Curated Catering was featured during the Event Experience party, hekd at the Industrial. The tower included baked salmon, sauteed shrimp, seared scallops, and lobster ceviche. 


Chef Kathy Casey presented a session entitled "Thinking Outside of the Glass: Upping Your Game with an Inspired Beverage Program."

Twinkle Trees and elegant seating were set up during the Event Experience party, held at the Industrial. 

The conference featured two pop up sessions related to the Coronavirus and its effect on the industry. The session featured  different perspectives from panelists, including Vijay Goel, who is a former doctor.

The Opening Night Party, which was held at Area15, featured edibled balloons from Fun 4 Events. 

Many of the education sessions featured demonstrations and food samples, such as lamb risotto from Chef Shaun O'Neal during his Infused Cooking session. 

Living World Entertainment were part of the Event Experience at the Industrial. 

Chef Heaher Carr from Footers Catering was one-half of the winning Diced competition team. She and Chef Jason Siutton walked away with the top prize after preparing a plant-based dish in 20 minutes with mystery ingredients, which included kabocha squash, seaweed, orzo and bok choy. 


All of the evening parties featured a variety of appetizers and butler-passed bites, including these cupcakes at the Event Experience, held at ther Industrial. 

During the Swizzle competition,n competitors were asked to create three different cocktails, a vodka cocktail, a whiskey cocktail, and a non alcoholic temperance cocktail. Pictured here is Chef Shannon Boudreau's beet-based temperance cocktail. 

Amber Kispert

Content Producer

Amber is the Content Producer for Catersource. Amber previously worked as a Communications Specialist for LeClair Group and a reporter for the Woodbury Bulletin, both located in Woodbury, Minn.  As a self-described "foodie," Amber loves to experience the world of food and beverages, and is excited to help share the stories of Catersource and the world's caterers.