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How to Create Grazing Boards that will Dazzle Your Clients & Their Guests!

Roy Porter  (Activities Director, Engage Works Inc.)

Lee Anderson  (Owner/ Exec Chef, Sugar Beach Events)

Julia Conway  (Owner, Assaggiare Mendocino)

Jennie Cook  (Founder, Jennie Cooks Catering Co/Plant Based Parties)

Michael Stavros  (Partner | BizDev, M Culinary Concepts)

Location: Culinary & Keynote Stage

Date: Wednesday, May 4

Time: 3:00 pm - 4:00 pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass

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

Associations & Accreditations: CMP

Vault Recording: TBD

Audience Level: All

US Foods
Cambro

Ever cracked a wheel of Parmagiano Reggiano in front of your guests? Know the best method for crafting charcuterie, cheese, or vegetable boards for different types of service?
Attend this unique workshop and you will learn how to create dazzling, scalable grazing boards for individual service, intimate gatherings, COVID compliant drop off, and to-go boxes and boards. Plus, see enticing boards as luxurious self-service stations or for elaborate family-style service.
Learn how to incorporate layers, height, texture, color, and contrast including diverse accoutrements that are crunchy, sweet, spicy, and savory, as well as how signage helps to tell the story!
You will see stunning boards created right before your eyes with several accomplished off-premise catering chefs building, offering comments, and answering your questions plus receive reading references and resources to take home.