The annual Art of Catering Food (AOCF) conference has helped thousands of catering professionals learn, inspire, mentor, grow, innovate, and mold the catering industry into the thriving, evolutionary, and exciting industry that it is today.
With attendees from all across the globe, chefs and culinary professionals are able to develop new items for every type of occasion, dig deep into ingredients, improve margins, and more. Personal learning experiences lead the way, and we expect this year’s conference to be even greater than before.
Inside The Art of Catering Food
What makes AOCF so impactful to chefs and culinary professionals of all shapes and sizes?
Citing a tour and closely looking into a larger caterer, Carlton A. Brown’s experience as an AOCF attendee gave him implementation ideas of all sizes. He specifically learned how large companies handle small details with increased productivity and minimal errors. He recently adopted some of the things he witnessed in 2014 at Atlanta’s A Legendary Event into his own operation, proving already great results.
“The AOCF introduced and helped me establish relationships that have proven to be invaluable with peers on my same level and also with others with much more experience. Now, when I have questions or am faced with dilemmas, I have go-to relationships to discuss my problems and find alternative solutions.”
—Carlton A. Brown, President/CEO, Occasional Occasions by Carlton
Sue Carlisle contributes part of her 2008-launched company Straight to the Plate Catering’s next level of success to building relationships and getting inspired by AOCF events. AOCF has given her and her team confidence and calling her time there a “priceless opportunity.” A proud AOCF attendee, she and her team have already made a name for themselves in their market.
“With AOCF’s intimate setting, you can talk to the chefs and leaders in our field, all of whom are more than willing to share their knowledge. For example, thanks to the seafood (ceviche) station that Robin [Selden] presented two years ago and last year’s charcuterie station, et al, we are now one of the go-to caterers for stations and our clients and guests love our presentations and fresh, flavorful culinary delights.” —Sue Carlisle, Owner, Straight to the Plate Catering
Going from being quite conservative when it came to trying new things to learning a completely new way to prepare pork—and then having that become one of his favorite dishes—Puleng Moshoaliba’s experience at AOCF has allowed him to grow his culinary talent and already made a large impact on his company. He also took countless other ideas, such as playing with the shapes and heights of serving platters to using a chair for presentation to making flavored oils with leftover herbs.
“As a chef, you can never stop learning, and that’s one of the things AOCF has taught me. I’ve done a lot of research since then [attending] and since my experience, I have grown so much personally and professionally. At first I was skeptical of trying new things and now I’m always ready to try. The amount of knowledge that I brought back from the conference has allowed me to achieve all of that.” —Puleng Moshoaliba, Executive Sous Chef, The Forum Company
Why attend The Art of Catering Food?
We have five reasons for you:
- Outstanding education, including immersive experiences that will help you develop your skills in the kitchen and throughout your operations.
- Limited attendance, which will provide you with greater opportunities to learn from your peers and expert speakers in the industry.
- Increased ROI, whether it’s a single recipe or an entirely new menu concept or presentation style, you will take home ideas that will improve your business.
- Exclusive learning opportunities, especially the behind-the-scenes access to some of the best catering kitchens in Utah!
- Salt Lake City is a foodie hot spot for all types of mouth-watering cuisine.
The Art of Catering Food will be held Aug. 10–12, 2015, in Salt Lake City. Get more information and REGISTER at www.catersource.com/conferences-tradeshows/art-catering-food-2015.
Occasional Occasions by Carlton, Straight to the Plate Catering, and The Forum Company are proud members of the ICA. To learn more about the ICA, visit www.internationalcaterers.org.
Get Fresh June 2015