Catersource + The Special Event Schedule 2026

You’ve seen the Bloody Mary bar. The taco bar. We’ve built events around visuals, curated moments meant for Instagram. But what if the next unforgettable experience wasn’t something guests saw… but something they smelled?

Let’s make smoke the star of the show.

Imagine a prime rib station, but this time, it’s cloaked in aroma. That whisper of hickory. The curl of cherrywood smoke. It’s primal. It’s theatrical. And it’s the one sense we too often neglect in catering: smell, the emotional memory-maker.

This isn’t just about being great. This is about being extraordinary—hitting every one of the senses to create a moment that lingers long after dessert. Because the truth is: Where there’s smoke, there’s fire… and where there’s fire, there’s flavor.

In this demo, Chef Schlissel will teach how to create that “fire effect” even when the fire marshal says "no," with techniques rooted in the most primal cooking traditions, adapted for modern venues. He will show how to layer in smoke safely, visually, and memorably, whether for plated dinners, action stations, or even cocktail garnishes.

This is more than a technique. It’s a mindset shift. Let’s teach caterers how to transform their events from visually stunning… to multi-sensory, and emotionally unforgettable.