Customize Your #Catersource Experience

Education. Networking. Events. Products. Inspiration.

Multiple package options are available, from Conference & Tradeshow access to daily visitor passes. View all our options and choose what's right for you. 

Reasons to Attend

Ambassador Program

Catersource ambassadors know the ins and outs of Catersource. They’ll be available to answer your questions pre- and on-site, provide tips for getting the most out of your experience and help you find the most relevant products for your needs at the tradeshow. 

Award-Winning Tradeshow

The tradeshow, located at the Las Vegas Convention Center, is filled with 400+ trendsetting exhibitors and sponsors, culinary competitions, happy hours, world-class education, and delicious tastings. 

Cutting-Edge Education

The catering and events industry is constantly evolving. Our redesigned education program will give you the latest trends and takeaways. 

Lasting Connections

Catersource attracts over 5,500 attendees from around the globe in all aspects of the catering and events community. We listened to your feedback in our survey, and designed enhanced networking opportunities to connect with other attendees and exhibitors. 

Join Us At Catersource 2017

Caterer to Caterer

"I credit Catersource for building our business. A couple years ago we attended the conference...it was a game changer. You're never too old to be open-minded, learn more, be humble enough to ask the right questions and follow up with the why nots."
-Andrew Minor, Pistachios Catering

Exec to Exec

"Each year we attend Catersource, we come back with renewed vision, excitement, and direction to grow our business. The incredible resources have helped us tremendously in taking the next steps in our own succession planning. We consider this and so much more that Catersource offers to be a huge return on investment!"
-Emily Simpson, Cartewheels Catering

Chef to Chef

"You always learn something at these conferences, even if it's not exactly what they are teaching – you apply it for yourself. For example, the chicken skins presented were delicious, but I'm going to try it with salmon skin for a completely different flavor."
-Andrew Alexander-Crossan, Caterbuzz

Art of Catering Food 2016 | Kevin Alexandroni

Education Schedule

All SessionsSpeakersMy Schedule
View Sessions As:
  
    • Monday | 7:00am
    • Monday, 7:00am - 8:15am
      Location:  Renaissance Ballroom
      Track: Culinary
      Monday, 7:00am - 9:00am
      Location:  Grand Registration
      Track:
    • Monday | 8:00am
    • Monday, 8:00am - 2:00pm
      Location:  Grand Ballroom
      Sandy Hammer (Allseated), Eric Evert (Whole Fresh Foods), John Cohen (Total Party Planner), Thaddaeus Smith (Sterno Products), Pete Schellenbach (RATIONAL USA), Bruce Carchman (PERDUE Foodservice), David Sasuga (Fresh Origins), Merceds Lamamié de Clairac (Foods From Spain), Jack Milan (Edibles by Jack), Tasha G. (Chef Rubber), Blake Dickson (Certified Angus Beef), Catherine Vu (CAMBRO Manufacturing), Erik Allen (Bamboo Studios), Lee Ann Kelly (American Metalcraft, Inc.), Eric Elkin (EMI Yoshi)
      Track: Culinary
    • Monday | 8:15am
    • Monday, 8:15am - 8:45am
      Location:  Grand Ballroom
      Track: Culinary
    • Monday | 8:45am
    • Monday, 8:45am - 9:15am
      Location:  Grand Ballroom
      Brittney Melnick (B With A Twist Catering), Anil Melnick (B With A Twist Catering)
      Track: Culinary
    • Monday | 9:20am
    • Monday, 9:20am - 10:00am
      Location:  Grand Ballroom
      Elgin Woodman (A Joy Wallace Catering, Design & Special Events)
      Track: Culinary
    • Monday | 10:15am
    • Monday, 10:15am - 11:00am
      Location:  Grand Ballroom
      Kyle Gragasin (Purple Onion Catering)
      Track: Culinary
    • Monday | 11:00am
    • Monday, 11:00am - 11:30am
      Location:  Grand Ballroom
      Angela Callos (Catering by Design), Jesse Albertini (Catering by Design)
      Track: Culinary
    • Monday | 11:30am
    • Monday, 11:30am - 12:00pm
      Location:  Grand Ballroom
      Thomas Keslinke (Chef's Roll)
      Track: Culinary
    • Monday | 12:00pm
    • Monday, 12:00pm - 1:00pm
      Location:  Renaissance Ballroom
      Track: Culinary
    • Monday | 1:00pm
    • Monday, 1:00pm - 1:45pm
      Location:  Grand Ballroom
      Todd Annis (Bold American Catering), Michael Olivas
      Track: Culinary
    • Monday | 2:00pm
    • Monday, 2:00pm - 6:00pm
      Location:  TBD
      Track: Culinary
      Monday, 2:00pm - 6:00pm
      Location:  TBD
      Track: Culinary
    • Tuesday | 8:00am
    • Tuesday, 8:00am - 8:30am
      Location:  Grand Ballroom
      Bill Pannhoff (B&B Catering & Event Planning), Paul Larson (Blue Plate)
      Track: Culinary
    • Tuesday | 8:30am
    • Tuesday, 8:30am - 9:00am
      Location:  Grand Ballroom
      Robin Selden (Marcia Selden Catering)
      Track: Culinary
    • Tuesday | 9:00am
    • Tuesday, 9:00am - 9:30am
      Location:  Grand Ballroom
      Sandy Hammer (Allseated)
      Track: Culinary
    • Tuesday | 9:30am
    • Tuesday, 9:30am - 10:00am
      Location:  Grand Ballroom
      Phil Evans (Mitchell's Catering & Events)
      Track: Culinary
    • Tuesday | 10:00am
    • Tuesday, 10:00am - 10:30am
      Location:  Grand Ballroom
      Kevin Alexandroni (Sova Food), Adam Gooch (Common Plea Catering)
      Track: Culinary
    • Tuesday | 11:00am
    • Tuesday, 11:00am - 11:30am
      Location:  Grand Ballroom
      Bonnie Kravitz (Daniel et Daniel Catering and Event Creation), Ashley Harriger (Blue Plate Catering)
      Track: Culinary
    • Tuesday | 11:30am
    • Tuesday, 11:30am - 12:00pm
      Location:  Grand Ballroom
      Jeff McClure (Sodexo)
      Track: Culinary
    • Tuesday | 12:00pm
    • Tuesday, 12:00pm - 1:30pm
      Location:  Renaissance Ballroom
      Track: Culinary
    • Tuesday | 1:35pm
    • Tuesday, 1:35pm - 2:30pm
      Location:  Grand Ballroom
      Peter Rosenberg (Certified Angus Beef), Blake Dickson (Certified Angus Beef)
      Track: Culinary
    • Tuesday | 2:30pm
    • Tuesday, 2:30pm - 3:00pm
      Location:  Grand Ballrooom
      Ken Barrett (BG Events and Catering)
      Track: Culinary
    • Tuesday | 3:10pm
    • Tuesday, 3:10pm - 3:45pm
      Location:  Grand Ballroom
      Lynn Buono (Feast Your Eyes Catering), Chris Nguyen (Feast Your Eyes Catering)
      Track: Culinary
    • Tuesday | 3:45pm
    • Tuesday, 3:45pm - 4:15pm
      Location:  Grand Ballroom
      Rachanee Keovorabouth (Thomas Caterers of Distinction)
      Track: Culinary
    • Tuesday | 4:15pm
    • Tuesday, 4:15pm - 4:50pm
      Location:  Grand Ballroom
      Aaron Fuchs (Wagshal's group)
      Track: Culinary
    • Tuesday | 4:50pm
    • Tuesday, 4:50pm - 5:20pm
      Location:  Grand Ballroom
      Keith Lord (The Wild Thyme Company), Heather Carr (Footers Catering)
      Track: Culinary
    • Tuesday | 7:00pm
    • Tuesday, 7:00pm - 10:00pm
      Location:  Dock 5 at Union Market
      Track: Culinary
    • Wednesday | 8:00am
    • Wednesday, 8:00am - 8:30am
      Location:  Grand Ballroom
      Paul Larson (Blue Plate), Bill Pannhoff (B&B Catering & Event Planning)
      Track: Culinary
    • Wednesday | 8:30am
    • Wednesday, 8:30am - 9:20am
      Location:  Grand Ballroom
      Eric LeVine (Morris Tap and Grill)
      Track: Culinary
    • Wednesday | 9:30am
    • Wednesday, 9:30am - 12:45pm
      Location:  Meeting Room Level
      Lynn Buono (Feast Your Eyes Catering), Chris Nguyen (Feast Your Eyes Catering), John Walsh (The Classic Catering People), Bill Pannhoff (B&B Catering & Event Planning), Kyle Gragasin (Purple Onion Catering)
      Track: Culinary
    • Wednesday | 1:00pm
    • Wednesday, 1:00pm - 1:30pm
      Location:  Grand Ballroom
      Steve Sanchez (The JDK Group), Kurt Wewer (Metalaye Hospitality)
      Track: Culinary
    • Wednesday | 1:30pm
    • Wednesday, 1:30pm - 2:00pm
      Location:  Grand Ballroom
      Meena Purushothaman (Occassions Caterers), Sara Hancock (Occassions Caterers)
      Track: Culinary
    • Wednesday | 2:10pm
    • Wednesday, 2:10pm - 3:10pm
      Location:  Grand Ballroom
      Todd Gray (Equinox)
      Track: Culinary
    • Wednesday | 3:45pm
    • Wednesday, 3:45pm - 4:45pm
      Location:  Renaissance Ballroom
      Track: Culinary
    • Wednesday | 6:00pm
    • Wednesday, 6:00pm - 6:00pm
      Location:  Stratford University
      Track: Culinary
  • Kevin AlexandroniOwnerSova Food

    Kevin was born in Israel in the mountains of Jerusalem. The influences of the Mediterranean, Middle Eastern, and tradition Jewish cuisines runs deep in his culinary DNA. Growing up, food was at the center of Kevin's family life. Both parents were talented cooks. His mother owned a few successful restaurants including one of the first Glatt Kosher gourmet burger restaurants in Jerusalem. His father, a high-ranking police officer, had a passion for cooking and recreating his family's traditional Sephardic Jewish recipes. After the family moved to South Africa on a mission for three years they came back with a renewed appreciation for Haute Cuisine, and family dinners were never the same. With emphasis on discovering new ingredients sourced from local and boutique purveyors, and experimenting with new techniques, every meal was a new experience. It would only be natural that Kevin would choose to go into the Culinary Field. After attending Tadmor Culinary School on the shores of the Mediterranean and a stint in some of Israel's top restaurants, Kevin moved to the USA to attend the Culinary Institute of America. After graduation, Kevin received a fellowship position at the school. Kevin moved to West Tennessee to open a gourmet catering company for a local established grocery store company. Later, along with a friend from CIA, moved to Nashville to open his first restaurant. The restaurant Le Cou Rouge (The Redneck) was a great success. Kevin graduated from Belmont University and decided to open his own catering company. SOVA catering was dedicated to Kosher cuisine and occupied a niche market in a city with a very small Jewish population. Over time SOVA added Take Away catering, which caters to corporate and full social events. He also created and owned {PUB}licity, a gastro pub catering to the local demand for craft beers and gourmet pub food. Kevin takes pride in sharing his experiences with caterers, and feels privileged to be a member of the ICA.


    Presenting: