View, browse and sort the 2018 Catersource sessions by track and session. With the CS2018 session scheduler, you can build your education schedule in advance from your laptop, desk top or the mobile app. Access your schedule during the show via export or with the Catersource conference mobile app. You may download the CS2018 mobile app now from your iTunes App Store if you have an iPhone or Google Play App Store if you have an Android smart phone.
If you have any difficulties contact Catersource Customer Service at 218-740-6881 / 800-932-3632 Monday-Friday, 8am-6pm CST or you may email customer service at email@example.com
PLEASE NOTE: Using this schedule builder is for your convenience and doesn't register you or guarantee you a seat in the sessions. You must purchase a conference and/or tradeshow pass or tickets for optional events in order to gain access. A friendly reminder that seating is first come, first served and it is possible that some classes or events may be sold out or filled. Don't miss out, be on time to sessions and purchase your tickets early to fully enjoy the Catersource experience.
From Stage to Superstar: Developing the Culinary Intern
Heather Carr (Executive Chef, Footers Catering)
Location: Augustus 1
Date: Sunday, February 18
Time: 8:30am - 9:15am
Track: Art of Catering Food, Staff Development
Company Role: Catering Professionals: Operations, Sales, Marketing and Staff, Owners & Executives, Culinary Professionals
Vault Recording: TBD
Audience Level: Advanced
Each year, the hiring pool for culinary talent is getting more competitive and less qualified for the positions we need to fill in our kitchens and on events. While all of our eyes are peeled for the next catering "superstar," we usually end up filling our slots with culinary interns and like-skilled individuals. Instead of turning away those young, eager cooks in search of a more experienced staff, Footers Catering embraces the open-minded culinary students and ushers them through an extensive training program. Join Chopped star Heather Carr as she discusses how the company develops cooks from Day 1 to 90 with SMART goals, performance evaluations, and most importantly—a leadership style that keeps cooks around for more than just one busy season.