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CaterArts

Here is a sample of the exciting education offered at the 2010 CaterArts

 Events  Instructional Sessions  Hands on Education
 The Art of the Party
Opening Night Extravaganza featuring several companies and their creative cuisines in a restaurant style event.		  Throw A Party!
Three sessions with hands on help in designing a complete event around the cuisine including costing and execution plans		  Pasta 101
New ideas for making your own pasta and innovative fillings 
 Breakfast and Learn
A new concept for the tired old breakfast that we all dread!		  Hot New Vegan
Nouvelle cuisine approaches including dietary restrictions and new entrée ideas		  Mixology
An interactive cocktail hour with trends of new liquors, and pairing with foods
 Daniel et Daniel Catering provides lunch and learn   Pump It Out
Tips on efficient plating and labor issues when doing plated dinners of all sizes		  Frozen Desserts
New ideas using frozen treats to end your meals
 North Carolina  caterers La Te Da’s and  Mitchell’s Catering  provides lunch and learn   Why always swim in the mainstream?
Sustainable sea foods and big tastes for big profits		  Charcuterie & Cheese
How to increase variety in your menu with age old classics 
 Lunch and learn   featuring wine and food pairing   The Green Thing
Successes of green caters and how to sell green to your clients		  Modern Cooking  Techniques for  Dummies 
A molecular gastronomy how to
A fabulous Closing Night Party
Featuring the creative chef team of Sullivan University in conjunction with their students 		  Miracle Fruit
An explanation of its uses and a the implementation of the fruit.  You will enjoy this “trip” 		  Mystery Basket
 Hors d’ oeuvres
With a small budget and unknown ingredients, students will work in teams to create innovative hors d’ oeuvres

 

We have amassed a collect of chefs from around the US to share their ideas and inspirations; here are some of our featured instructors.

Michael Purpura(Elegant Affairs)                                 

Elgin Woodman(A Joy Wallace)              

Kathleen Hoffman(Checkers Catering)              

Keith Lords(Feastivities)            

Ron Rando(Thomas Pereti Catering                      

Jason Mezrano(Kathy G and Company)

Mark Baldwin(Blue Ridge Catering)                   

Joanne Purnell(Good Gracious! Events)               

Ken Barrett(Different Tastes)                                

David Casteel(Mitchell’s Catering)           

Janet Woodson(La Tea Da’s)                     

Locke Johnson(Feast Your Eyes)

Karen O’Connor(Daniel et Daniel)                      

Kimberley Jones(Sullivan University)           

Andrew Craig(Castle Hill)                             

James Plocharsky(Michael’s On East)                      

Cade Nagy(Catering By Design)                                

Andrew Spurgin(Waters Fine Catering)

Dan Smith(Good Gracious! Events)

Sunday August 8 through Wednesday August 11, 2010, in Louisville, Kentucky

 

Highlights:

CaterArts 2010

Chefs and Culinary Staff should plan to attend this intense hands-on educational catering symposium. There’s nothing else like it within our industry.

The syllabus will feature hands-on culinary classes in which all attendees participate, demos and seminars designed for the catering chef, round table discussions, networking, and educational special events.

Education and Motivation = a wise business investment. Don’t miss this chance for your Chefs to network with their peers and fellow catering professionals.

CaterArts attendee comments:

“David and Steve have not stopped talking about the whole experience!
They felt it was a unique learning experience that they could not have received anywhere else.
The curriculum, format, topics, off-site events, cuisine, ideas, fellow foodies, and energy were superb and well-rounded.
Thanks for making the Premier Cater Arts a smashing success!!”
Craig Mitchell, Raleigh, NC
~
“What a great time was had by all and the learning experience was so worthwhile.  Sullivan University was the perfect spot!”
Janet Woodson
La-tea-da’s Catering & Events, Charlotte, NC
~
“What a great time I had at CaterArts. I am still very much a “rookie” in this business as I have only been a catering chef for just over a year now. I found myself going in to Kentucky picturing everyone being so much more above me. I almost felt intimidated, especially knowing I would be in the kitchen with so many great chefs. I must say that I have never felt so at ease as I did with everyone there. There was no sense at all of people being better than anyone else. As Chef Eric had mentioned in one of his talks, it felt like a big family atmosphere and there seemed to be a lot of clicking between people.
I sincerely want to thank everyone I met for answering all my questions (and I had a lot of them) and offering so many great thoughts and ideas.  I look forward to being able to attend another program soon and to see all of you again.”
Scott Yates,
Waterloo, Ontario, Canada
~
“Congratulations on the excellent symposium that you organized, I do believe that it is probably the best one that I have been to for many years and I would jump at any more that you would consider organizing again.  Sally, Lorraine and I have managed to meet some of the best people in our business and feel very fortunate to have done so.”
Tom Rodgers,
Vancouver Community College, Vancouver, Canada