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 teal = Catersource education sessions
Dark orange = TSE education sessions
Black = 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.
Dean Mistretta has 30 + years of experience and expertise in the hospitality industry. He is an Associate Professor at Johnson & Wales University's College of Hospitality in the Department of Food & Beverage Management.
He earned an associate degree from Northern Virginia Community College, a bachelor’s degree from Curry College, and a Master's of Business Administration from Johnson & Wales University.
He is a Certified Hospitality Educator and a regular presenter at the annual Catersource Conference & Special Events comprising industry peers where he speaks to catering trends & hospitality best practices.
In addition, he is a member of the International Caterers Association (ICA), the Rhode Island Hospitality Association (RIHA), and the National Restaurant Association (NRA).
His career started in the promotions and marketing department of Kent Management, a large hospitality company with an extensive portfolio of restaurants, bars, and nightclubs along the eastern seaboard. He then became a nightclub promoter and owner of Twist Nightclub in Providence, Rhode Island. In this role, he managed marketing and day-to-day operations and oversaw club design.
In 1998, Mistretta spearheaded the creation of Decadent Catering for Stock Food Group, a privately owned hospitality group, and was instrumental in the development of its on-site and off-site catering divisions. In this role, his responsibilities included concept & design, staffing, training, menu planning, marketing and promotions, and setting up internal controls of the day-to-day operations.
He remains the active Director of Catering at Decadent Catering while teaching