Session Scheduler

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

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.

Open Fire & Avant Garde Carving Stations

Keith Lord (Director of Culinary & Operations, The Wild Thyme Company)

Greg Shapiro (Executive Chef/Owner, Tastebuds Custom Catering, Inc)

Location: Augustus 1

Date: Sunday, February 18

Time: 10:50am - 11:45am

Track: Art of Catering Food, Food & Beverage

Company Role: Catering Professionals: Operations, Sales, Marketing and Staff, Culinary Professionals

Vault Recording: TBD

Audience Level: All

Chefs Keith Lord & Greg Shapiro are leaving the heat lamp and carving board behind to showcase new and innovative event stations. Meats aren't the only ingredient that can be carved at a station! This session will be jam-packed full of amazing ideas you can take back to your kitchens and use right away to wow guests. In keeping with the #nowastechef movement, these chefs will show you ways to use 100% of your chosen ingredients to make your stations not only delicious but sustainable too.
There's more to carving stations than beef! Empowering your sales and culinary teams with new ideas and innovative approaches will only help increase sales. We all are trendsetters if we let ourselves think outside the box!