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.
Jimmy Olang, Corporate Chef, 24 Carrots Catering
24 Carrots’ Chef Jimmy Olang is an honorary graduate of the Le Cordon Blue Culinary Institute and has an extensive background that includes catering, restaurant experience, and a role as a private chef. Having worked for Joachin Splichal’s Patina Restaurant Group, Chef Olang gained a broad understanding of what it takes to lead diverse crews that ranged from two to 100 people. In addition to his years at Patina, Chef Olang also catered backstage to musical legends such as Morrissey, The Dave Matthews Band, BB King, Aretha Franklin, and Paul Oakenfold, to name a few. He also worked as a private chef on a Wyoming ranch where he raised cattle and grew his own green house vegetables and herbs. Jimmy is responsible for overseeing all kitchen staff and scheduling at 24 Carrots. He ensures that the food is of high quality, and encourages and disciplines staff who have not prepared a course to proper specifications. He also pays close attention to the cost standards associated with each menu item, manages inventory, and ensures the kitchen operates according to safety and sanitation standards. With the Executive Chef, he assists in menu planning and the creation of new dishes.