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Sweet Salt Lake: Page 4 of 7

A recap of the Art of Catering Food

Tuesday: a full day!

The next morning, attendees hit the learning hard with a full day of seminars on both the learning and culinary stages, along with the premier lunch event: The Great Plate Up Race.


Chef Ashley Santo Domingo showed a unique idea for a chef action station.


During seminar breaks, attendees gathered around sponsor tables to learn about the various available products.


Backstage, the production line for seminar food sampling was always busy.


The team at Daniel et Daniel, Bonnie Kravitz (left) and Hillary Brown (right), discussed Beyond Crème Brulee, a fascinating discussion regarding how “old desserts are new again,” and how to update these desserts for a new clientele.


The Great Plate Up Race began with a crude drawing scribbled and taped to a concrete pillar inside the open air second floor of Rice Eccles Stadium.


Sea bass, broccolini, roasted potatoes, and a lovely fresh garnish were on tap for the lunch with Roy Porter and Elgin Woodman as team captains.


The plates began to stack up.