Look Back at the 2017 Schedule

Stay Tuned for More Info on CS2018!

View the CS2017 itinerary and check back often because the CS2018 schedule will be updated as information becomes available!

Catersource Conference Schedule

Sunday, February 18, 2018

7:00am - 6:00pm          Registration

8:00am - 11:30am        Education sessions

11:30am - 12:45pm      Lunch Break

12:45pm - 5:30pm        Education sessions

6:00pm - 7:00pm          Network Reception

Monday, February 19, 2018

8:00am - 6:00pm         Registration

8:30am - 5:30pm         Education sessions

8:00pm - Midnight       Monday Night Party (optional event)

Tuesday, February 20, 2018

7:30am - 5:00pm         Registration

9:15am - 11:45am       Education sessions

11:00am - 5:00pm       Tradeshow Open

Wednesday, February 21, 2018

7:30am - 3:00pm         Registration

9:30am - 3:00pm         Tradeshow Open

3:15pm - 4:30pm         Closing Session


Catersource and Event Solutions Conference & Tradeshow | Session Scheduler | Shawn Reese

Session Scheduler

View, browse and sort the 2017 Catersource sessions by package type, track, and format. With the CS2017 session scheduler, you can build your education schedule in advance, share it with your team, and access it during the show by exporting your selections.

PLEASE NOTE: Using this schedule builder is for convenience only and does not register you or guarantee a seat in the sessions. Pre-registation through the registration system is required for Workshops and optional events, but all other sessions are first come, first served onsite.

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  • Shawn ReeseSr. Corporate Chef Research & DesignPerdue Foods

    Chef Shawn Reese's culinary passion came from growing up in the restaurant industry; Working his way through every position in professional kitchens since the age of 13. After majoring in Biology from James Madison University, he went back to his roots and attended the International Culinary Institute in Washington D.C.

    After creating a well rounded background based in science and classical cuisine, he began honing his skills in fine dining establishments throughout the Mid-Atlantic. By 24 he was managing a large foodservice operation in the resort town of Ocean City, Md. As Executive Chef over multiple foodservice outlets he was responsible for managing over $3 million in annual sales, and a kitchen staff of over 25 employees.
    Since 2010 Chef Shawn has been with Perdue Foods in multiple culinary roles, based on the East and West coast. Now as a Senior Corporate Chef his responsibilities incorporate all aspects of culinary throughout the company. Most notably, dealing with customer assistance, creating R&D gold standards, researching emerging trends, and presenting Perdue products at food shows around the country.