The July/August CommuniCater, a benefit available only to ICA members, is now out!

There is no denying that we are in the midst of difficult times. Each day I can’t help but keep the saying “What doesn’t kill us makes us stronger,” In the forefront of my thoughts…and my actions.

Chances are you’ve heard something about social media lately. Twitter, Facebook, LinkedIn and others — wherever you go, it’s hard to avoid these days. Should you pay attention? I say it’s the smartest thing a business owner can do right now. Here’s why.

These two great books and dvd were released by ICA members this year at the las vegas conference. each one is a treasure trove of information you will put to use immediately. for more information on them, please visit www.catersource.com and click on “store.”

Culinary Capers Catering in Vancouver has become an industry leader and mentor to many thanks to a combination of open leadership by President and CEO Debra Lykkemark and innovative catering ideas. It continues to lead the way into new markets with the opening of Culinary Capers Beijing and Culinary Cakes.

Did you know that your company’s membership to ICA automatically includes a membership for the Executive Chef? And that your membership makes you a part of the ICA Culinary Council? You will have the ability to weigh in on all sorts of matters that affect seminars and upcoming ICA events as well as the chance to network with top international catering chefs.

The ICA’s series of Regional Educational Days are in full swing. These one-day sessions offer an unprecedented opportunity for top-quality education and networking. Each one is coordinated by a different member of ICA’s Board of Directors making every RED an experience unique to that market and jam-packed with resources and information designed to make your catering business more successful.

The latest caterers and vendors to join the ICA!

To find out what’s new in terms of mixology, let’s take a look back. Caterers are rethinking, restirring, reshaking the concept cocktail ofyesterday, from the classic (mojitos and margaritas) to the infamous (Jell-O shooters and absinthe bars).

This year, the film The End of The Line has made many more consumers aware of the danger of overfishing. It’s important that caterers are aware of what they can do to help battle the damage that this is doing to our oceans. It’s an issue that Andrew Spurgin, Executive Chef of Waters Fine Catering in San Diego has been educating caterers, restaurant chefs and consumers on since he began passionfish.org in 2000 with two friends. Here, we give you his Top Best and Worst fish to serve now.