Vegas, Baby!

It's billed as the the most extensive catering educational conference offered anywhere in the industry, with over eight thousand catering and event professionals, industry leaders and suppliers in attendance. And this was my fifth year. The first year, 2007, I charged every penny and didn't completely pay off the debt until 2008. It's the single most energizing, educational, inspiring and professionally mind-expanding thing I do for myself and my company.



Classes on presentation




Classes on Leadership



Classes on food



More classes on food



Parties and food



 More ...







More...







More...

 

But it's Vegas, Baby!

 A Night at The Marquee, produced by Cade and Ingrid Nagy, Catering By Design, Denver, CO

Leadership slide provided by Warren Dietel, President, Puff n'Stuff Catering, Orlando, FL

First appetizer slide provided by Jonathan Chovancek, Chef de Cuisine,

Culinary Capers Catering, Vancouver, BC, Canada

Second appetizer slide provided by Chef Eric Levine, from his book:

Stick it, Spoon it, Put it in a Glass: Recipes for Small Bites

Pub: Catersource, 2010

 

Ahhhh... Truffles!

It was so cold that my

gloveless right (camera) hand

looked the same color as my

red suede glove protected left

hand! But we were there,

at 8:38 AM, in front of the

Hotel de Ville of Carpentras,

France, awaiting the beginning

of the Friday Truffle Market.

Some, like me, were there for
the show, but others carried
lumpy bags of all shapes and
sizes. The air was almost too
cold to smell but every once
in a while, a pungent, earthy
wisp of truffle went by.
Like a tease.

Just inside the Hotel de Ville

gates, a number of

enterprising truffle retailers

displayed their precious baskets.

           Yours truly was found with

           her nose in one of them!

At 8:45, the whistle blew and

the people moved slowly into

the courtyard, where an open

rectangle of wooden tables had

been assembled. On the inside

stood the buyers and around

the perimeter, waited the sellers.

The buyers moved around

slowly, examining the bumpy

little sacks and baskets. They

then huddled briefly in the

center. The price was set,

truffles exchanged hands,

the crowd dissolved.

 

I then shuffled as fast as
my numb feet would take me
to the closest cafe. Inside,
I ordered a croissant and
a Cafe Crème. It was as
I was bringing the hot cup
to my lips that the truffle
perfume drifted toward me
from a distant table and
distracted me from my
coffee. Who knew the
transactions would continue
inside?