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Beyond Banquet Buffets

Nick Calias, CEC, CCA (Director of F&B Operations, Corporate Executive Chef, The Colonnade Hotel & Brasserie Jo)

Location: Great Hall B - AOCF

Date: Monday, February 25

Time: 1:30pm - 2:05pm

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

Track: Art of Catering Food, Hotels, Restaurants & On-Prem

Vault Recording: TBD

Transform your banquet style to restaurant style in a catering setting! Chef Nick Calias of The Colonnade Hotel in Boston will share his inspiration of how he transforms traditional catering fare into the imaginative guest interaction that has made him famous. You will learn to take restaurant ideas and service methods and translate them to your catering clients. Chef's class includes recipes, photos, and techniques that will help you raise the bar on your food stations.