View, browse, and sort the ever-growing list of sessions by pass type, track, and format.
If you are seeing varied colors of session titles, here is your guide:
Dark teal = Catersource education sessions
Dark orange = TSE education sessions
Black = those sessions or events that can be attended by anyone with a Catersource or TSE pass, or requires a separate ticket.
Find your best experience by first choosing the pass type you have purchased. This will weed out all other extraneous sessions.
Sessions do fill up and seating is first come, first served. Note: Individual presentations may also be on this website shortly before the published show dates. They may or may not be the final presentation.
Earn CMP credits!
ALL education sessions at this year's conference are approved by The Events Industry Council to count toward your CMP certification. Keep your professional status up-to-date while enjoying and learning from this incredible lineup of speakers.
From serving Steak Diane to her sisters and parents at the age of twelve to the day she founded eat well celebrations and feasts, Chef Renee Schuler's passion has always been in the kitchen. The Northern Kentucky native first acquired a psychology degree from DePauw University. But her love of theater, food and cooking inspired a move to New York City and the heart of the American food and wine industry, and a second education, this time from the Institute for Culinary Education followed. She spent five years working, learning and eating in Manhattan, and is proud to have worked in restaurants for Danny Meyer and Terrance Brennan, for food writer Karen Page and for caterers Andrew Dornenberg, Bobby Flay's Mesa Grill catering, Food in Motion, and Mood Food catering. Upon her return to the Cincinnati area she accepted the position of Executive Chef at the Murphin Ridge Inn. While there, Renee contributed to owner Sherry McKinney's Taste of the Murphin Ridge Inn Cookbook, and enjoyed cooking for guests from places as near as Dayton, OH to catering for guests from Beijing, China. In 2005, Chef Schuler established eat well celebrations and feasts so she could devote her energy to entertaining and catering with fantastic clients throughout the Greater Cincinnati and Northern Kentucky area. Her cooking is grounded in seasonal fresh ingredients and is prepared with a light hand and global influences. The company is committed to serving interesting and delicious food no matter how remote the event site. Renee and the entire team at eat well strive to bring each event to a higher level with creative, delicious food, dynamic presentation ideas, and hospitable, professional service.