Putting Character into Food and Beverage Menus

Description

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.

Speaker(s):

• Ali Chernenkoff
• Tahira Endean, CMP, CITP, CED, DES, Head of Program, IMEX
• Chef Robert LeCrom
• Chef Blair Rasmussen