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Who's News in Catering for May 22, 2021

Hot Off the Presses

Two cereal-dispensing robots recently launched as part of a joint pilot program between Kellogg’s Away from Home and Chowbotics, the makers of Sally, the fresh food robot owned by the nation’s leading last-mile logistics platform DoorDash. The first robot debuted at Florida State University (FSU) and the second at the University of Wisconsin-Madison (UW-Madison). Students at these universities can now enjoy custom creations of their favorite cereal brands, fresh fruit, and more from the Kellogg’s Bowl Bot. The Kellogg’s Bowl Bot works alongside campus foodservice providers to expand dining options to new times and places through robotics.  


The Convention Center Authority has voted to confirm a brand new contract with Centerplate – food and beverage partner for the Music City Center and leading hospitality partner to North America's premier convention centers and meetings venues. The new, multi-year agreement will still encompass hospitality, catering, and culinary services in at the convention center that highlight local Nashville purveyors and Diverse Business Enterprises (DBEs).   

Centerplate first took over the food service for the Music City Center as the inaugural provider shortly before the venue opened in May 2013. Led by General Manager Doug Zimmerman and Executive Chef Max Knoepfel, the onsite team curates a program rooted in delicious menu items, community inclusion, industry-leading sustainability and extraordinary customer service. It is supported by a broader network of subject matter experts from Centerplate and its parent company Sodexo, ranging from emerging payments to design infrastructure to sustainability best practices and more.

People on the Move

Lone Star Court, a Valencia Hotel Group property, is excited to announce James Wilson as executive chef of the retro-inspired boutique hotel and on-site bar and restaurant, The Water Trough.

Originally from North Carolina, Wilson fine-tuned his craft at Le Cordon Bleu College of Culinary Arts in Austin. His career has taken him across the country to dining establishments including the Sheraton Austin Hotel at the Capitol, Morrison Management Specialists and ATX FIT CHEF. Wilson comes to Lone Star Court from the University of Texas Southwestern where he served as executive chef. During his time there, Wilson oversaw all kitchen functions, managed a team of more than 250 people and elevated the banquet and catering functions across the brand.

Products on the Market

Bel Brands USA introduces three unique Boursin® products developed for today’s innovative chefs. Cheese purveyors for more than 150 years, Bel is proud to bring to market these smart solutions for modern menus—each offering the storied flavor and texture of its legacy cheese brand, Boursin Garlic & Herbs Cheese. With roots in Normandy, France, chefs have long relied on this fresh herbaceous cheese that carries that signature punch of savory flavor. “Boursin is a versatile and impactful ingredient that chefs trust—it’s why chefs continue to reach for it,” says Katie Driscoll, Senior Brand Manager with Bel Brands USA. “Each of these new Boursin products was developed to provide chefs with solutions and give them inspiration.”

  • Boursin® Dairy Free Garlic & Herbs Cheese Spread Alternative—a creamy and delicious plant-based product ideal for spreads, dips, sauces and more. Boursin teamed up with market leader Follow Your Heart® to deliver a truly indulgent and versatile product.
  • Boursin® Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs—at 3 grams each, they’re ideally portioned for quick hits of that iconic Boursin flavor and creamy texture wherever you need it
  • Boursin® Professional Gournay Cheese Garlic & Fine Herbs, 2.2lb tub—the classic flavor of Boursin’s original recipe now available in foodservice sizing with resealable packaging 



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