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(CS) Innovative & Interactive Culinary Guest Experiences

Rich Rosendale  (Certified Master Chef and Owner, Rosendale Events)

Millie Phillips  (Director of Catering Sales, Southern Exchange Ballrooms)

Location: South Pacific E Culinary Experience

Date: Wednesday, March 11

Time: 1:15pm - 2:15pm

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

Track: CS-Culinary, CS-On-Premise Catering

Vault Recording: TBD

Audience Level: Intermediate

How do you modernize catering to appeal to today's market and audience, creating an experience with food that they've never before been exposed too? Certified Master Chef Rich Rosendale, Rosendale Events, will help you understand station design that encourages guest participation and involvement in the creation of their food. You will learn how to create stations that encourage chef interaction with guests, well beyond the standard chef-attended carving station. See demonstration stations that give guests a preview into what goes on behind the scenes in the catering kitchen.
Creating stations that transport guests to another time or place, using innovative vessels, equipment, and modern technology to assist in the guests' experiences is paramount in today’s catering climate. Chef Rosendale’s presentation will detail how to make your food more of an interactive experience and truly give your clients something to talk about during—and after—their event.

Session Sponsored by: American Metalcraft

Culinary Experience Stage Sponsored by:

American Lamb Board / Superior Farms

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