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.
A talented young chef “worth watching” in the Greater Boston food scene, Paul Acosta credits his passion for cooking to home and family. He was raised by his grandparents, and says they inspired that passion as far back as he can remember: “Some of my earliest memories are from helping out in my grandmothers’ kitchens, where I fell in love with cooking, and what a good meal can do for people’s spirits.”
Chef Acosta’s passion for cooking may have started at home, but he’s carried it halfway around the globe since his childhood days in the Philippines. He brought it with him when he moved to America. It began to bloom beyond the family kitchen when he was in high school, during which time he participated in his school’s annual cooking competition all four years, finishing with three titles.
Chef’s professional cooking career began at Mare Oyster Bar in Boston’s famous North End, where he worked with Chef Greg Jordan and learned how to be a professional. That first professional experience was all it took. He enrolled in culinary school, and earned his degree in Culinary Arts in 2010, and was ready to keep learning from some of Boston’s most-gifted culinary minds.
First up were chefs Tiffany Faison and Dan Raia at Rocca in Boston’s South End, who provided mentorship in the subtlety and nuance of flavors, the value of presentation and the critical importance of professionalism. Under Chefs Scott Herrit and Barnett Harper at Marliave in downtown Boston, he learned classical French and Italian cuisines on his way to being promoted to Sous Chef. A transfer to Marliave’s sister restaurant, Kitchen Boston, gave Chef Paul his first chance to run a restaurant, which he did effectively for two years.
Chef Acosta joined the Four Points by Sheraton Norwood’s One Bistro team in 2015, where his talents helped were quickly noticed. In 2016, he was promoted to the One Bistro Chef de Cuisine, where he made a name for himself with his innovative and flavorful dishes.
In 2017, Chef Acosta had the opportunity to showcase his talents along with two colleagues on the Food Network's Guys’ Grocery Games, where he impressed the judges with his culinary skills and creativity, ultimately winning the competition.
Following his victory, Chef Acosta was promoted to hotel executive chef in 2021, where he now oversees culinary operations for the entire hotel, including the Tiffany Ballroom, Norwood Conference Center as well as the One Bistro restaurant. Despite the challenges of serving large groups, Chef Acosta maintains the same level of quality and attention to detail in his dishes, often serving over 1,000 people a day. His passion for cooking and dedication to his craft have earned him a reputation as one of the most talented chefs in the industry.