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:
Cranberry = Catersource education sessions
Bright pink = TSE education sessions
Dark blue = those sessions or events that can be attended by anyone with a Catersource or TSE pass, or requires a separate ticket.
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 credits!
ALL education sessions at this year's conference are approved by The Events Industry Council to count toward your CMP certification. Keep your professional status up-to-date while enjoying and learning from this incredible lineup of speakers.
Bonnie Kravitz (Executive Pastry Chef, Daniel et Daniel)
Laura Mattiussi (Senior Catering and Event Planner, Daniel et Daniel)
Location: Floridian D
Date: Tuesday, February 25
Time: 4:00 pm - 5:00 pm
Pass Type: All Access, CS Conference Pass, CS Premium Pass, Combined CS/TSE Conference Pass
Track: CS-Culinary Arts, CS-Events
Vault Recording: TBD
Audience Level: All
With the increasing prevalence of allergies and the importance of accommodating them in menus, as well as the significance of nutrition in today's event culture—now is the time to explore how you can accommodate your clients in the best possible way. Learn how to include items catering to common allergens such as gluten, nuts, dairy, and soy in our menus while staying on theme, as well as how nutrition plays a role in events like all-day conferences and gatherings where creating menus that provide sustained energy for attendees is essential.
Chef Bonnie Kravitz and event planner Laura Mattiussi will be sharing some tried and true allergy-friendly recipes and nutritionally balanced meals and how to put systems into place to effectively communicate allergies and dietary needs to production and service teams.