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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.
Track:
CS-Business & Operations, CS-Staff Development & Enrichment
Associations & Accrediting:
CMP
Vault Recording: TBD
Audience Level: All
Chefs are incredibly talented and passionate people. They are people destined to help create a catering experience that results in convenience, pleasure and lasting memories. Many great chefs end up in a lead position in the kitchen spreading this passion to their team. But too many chefs think their only job is to make food taste good and look pretty. The truth is the higher the position a person has in a kitchen, the less he or she will cook. In a well-run catering company or division, the title of chef is less about creativity and more about management. In this session, David Scott Peters, restaurant expert and coach, will teach clear cut, succinct steps to take to cultivate chefs to be great managers.