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.
Chef Jonathan Pye began his culinary career in 1986 as an apprentice in a 16th-century hotel in England, later gaining experience at various restaurants before moving to Kansas City in 1997. At Arcadian in Overland Park, he won the Pitch Iron Fork competition twice.
After returning to England, he opened Ruby’s Restaurant, focusing on locally sourced fresh fish. He then joined Culinaire International as a traveling Chef, leading events at cultural institutions across the U.S., earning the Executive Chef of the Year award in 2008.
Pye continued his career at the Nelson-Atkins Museum of Art in Kansas City, refining his skills while leading the museum’s culinary team through over 800 annual events, including a 10-course dinner for Ferran Adrià and the James Beard Taste America event.
Six years ago, Pye became Corporate Chef for the West region at American Dining Creations. A year ago, he was promoted to Vice President of Culinary, overseeing the company’s culinary operations nationwide.