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30 Hors D'oeuvres in 30 Minutes

Jimmy Olang (Corporate Executive Chef, 24 Carrots)

Jay Varga (Executive Chef, The JDK Group)

Paul Larson (Executive Chef, Blue Plate Catering)

Location: Great Hall B - AOCF

Date: Sunday, February 24

Time: 3:50pm - 4:20pm

Pass Type: Art of Catering Food, Art of Catering Food Connect - Get your pass now!

Track: Art of Catering Food

Vault Recording: TBD

Leading Caterers of America

This fast-moving class will expose you to three renewed and creative chefs, each featuring 10 of their favorite passed hors d' oeuvres. Each chef will share their philosophy about hors d'oeuvre shapes, sizes, flavors, and textures. They will also discuss advanced prep work, transportation, and on site execution of each hors d' oeuvre. Take back to your kitchen 30 new tried, true, and tested items including corn arepa, octopus toast, and more! Three tastings provided.

Presentation File