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Catering in the Field. Literally. A How-To.

Emily Malaya (General Manager, The RK Group)

William Ragsdale (Executive Chef / VP Culinary, The RK Group)

Location: C-D South Pacific

Date: Tuesday, March 10

Time: 9:15am - 10:15am

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!

Track: Off-Premise Catering , Culinary

Vault Recording: TBD

Audience Level: Intermediate

Have you ever been asked to cater somewhere more than an hour from your kitchen, without anything: no power, no water, no roof? As caterers, we're accustomed to setting up shop in some weird spaces, but what do you do when your best client wants you to fly across the country to a place without any utilities or rent-able commissary kitchens to pop-up an event? We've catered some of the largest sporting events across the nation, including private parties at the Super Bowl, Breeder's Cup, and Formula 1 Grand Prix from our Austin, Texas base of operations. Hear about how we create mobile kitchens and travel with a team nationwide in a deep dive of dos and don'ts when you're on the road catering high-end VIP parties.