1 Clock Hour | Domain A: Strategic Planning

In this presentation, you'll hear four perspectives on designing menus, from an event designer, a nutritionist and two chefs. Issues covered include the importance of serving nourishing food, accommodating allergies and preferences and wine pairings.

Learning Objectives:

Identify best practices in working with your food & beverage vendors and having them work together for you.
Understand the most common mistakes and how now to make them.
Identify new trends and how to use them effectively.

Chef Blair Rasmussen

Appearances