Charcuterie, jarcuterie, chaatcuterie, single serving boxcuterie, the graze bouquet, treat jars, bars, cones, and all things grazing...the trend in cheese, grazing, and charcuterie boards hit an all time high in 2020 with no signs of abating in 2021. This year, DICED is sending chefs to "boarding school" to see who can assemble the most spot on "Serves 4" style arrangement and accompanying menu, to be judged by our panel of discriminating chefs. Emceed by Food Network darling, Chef Emily Ellyn, competitors will have a pantry to pull from, a selection of jars, boxes, boards and other interesting props, and a signature Mystery Box of items that must be used in order win the competition. Your take away? Exquisite ideas for your next event or to-go order. All final presentations will be made available for attendees to photograph! The "client theme?"...well, that will be revealed with the Mystery Boxes!
The Catersource Diced Competiton: Get on Board will take place on Wednesday, July 21 from 10:30 a.m. to 12:00 p.m. on the Main Stage.
This year's competiors are: Ron Ben-Israel, Chef, Ron Ben-Israel Cakes; Robin Selden, Managing Partner-Executive Chef, Marcia Selden Catering; Keith Lord, Chef, Strateje Fourteen; Joseph Pina, Campus Executive Chef, Sodexo; Greg Taylor, Chef, The Black Fox Co.; Chip Olszewski, Chef, Bonura Hospitality; Christopher Evan Taylor, Owner, Chris Evans Events & Catering; Robert Mitchell, Executive Chef, Bold Catering & Design; Julia Conway, Founder/CEO, Assaggiare Mendocino, Inc.
