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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 purple = Catersource education sessions; bright pink = TSE education sessions; and bright blue = those sessions or events that can be attended by anyone. You can sort your experience by pass type, as well as track. 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 and CEH credits!
ALL education sessions at this year's conference are approved by The Events Industry Council to count toward your CMP certification. A variety of chef-forward classes have been approved by American Culinary Federation. Keep your professional status up-to-date while having a blast and seeing this incredible lineup of speakers.
Labor and food cost are constant challenges combined with keeping a food service menu creative and fresh. Integrating vegan cuisine into a menu further challenges chefs and operators to make the menus and numbers work, especially in catering. Essential to succeed is a strategic culinary approach based on operational capabilities. This session will address the core principles of plant based menu development and demonstrate how to seamlessly build vegan plant-based and flexitarian menu items into existing menus while minimizing inventory, food, and labor cost.
Sustainable plant based protein options are essential component of menu development. While all plant proteins are generally more sustainable than meat there is a plant protein sustainability variability and have blended meat (Flexitarian) capability. Plant based menu items, while addressing vegan menus, can also work as substitutes in non-vegetarian menu items.