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 | Phil Evans

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
  • Phil EvansExecutive ChefMitchell's Catering & Events

    Chef Phil came on board with MC&E two years ago, and has brought to the table a deep knowledge and passion for superlative food, staff management, and client relations. He recently was awarded an International Caterers Association Educational Foundation (ICAEF) Scholarship to attend the Art of Catering Food™ (AOCF) Chefs' Symposium. He's now serving on AOCF Chef's Culinary Council due to his knowledge and leadership skills.

    Phil originated from upstate New York. His passion for cooking developed at the early age of five, by learning to make Gnocchi in his Italian grandmother's kitchen. Then becoming his mother's favorite sous chef amongst five siblings. Highlights came early to Evans' career, when he graduated top of his class at Paul Smith's, New York, followed by an externship at L'Esperance, Vezelay, of the Burgundy district in France where he was the first American permitted to cook in M. Marc Meneau's kitchen. On his return, he traveled west to Houston, where he won the coveted position of Executive Sous/Chef de Cuisine at the St. Regis Houston (then the Ritz Carlton) at the early age of 20 years. This was followed by his promotion to Executive Chef at the St. Regis Aspen & Olives, where at the age of 24, he was the youngest to secure such a position in the company's history.
    He left Aspen in 2006 after a nationwide search brought him south to open The Umstead Hotel and Spa in Cary, NC, as Executive Chef of the hotel and Herons Restaurant. Both hotel and restaurant received acclaim from AAA and Mobil, by winning 4 and 5 AAA diamonds (restaurant and hotel respectively) and 4 stars from Mobil, incredibly winning all awards within the first year of opening. Local food writer Gregg Cox awarded Herons 4 and a half stars after just 6 months of being open and it made Condé Nast's Hot Table List of 2007.
    Hotel & restaurant openings have been a feature of Evans' career, including Remington Grill, Houston, St. Regis Los Angeles, St. Regis Monarch Beach and The Umstead Hotel and Spa right here in the Triangle Area.

    He notes his top career highlights as being flown to Detroit by American Express to host a dinner for their Platinum Card holders; acting as the Southern Liaison at the 2007 Toronto Food Festival and working alongside acclaimed chef Todd English during his time at Olives, Aspen. The pinnacle was in September 2007 when he held his own dinner at the famed James Beard House, New York City. He is proud to have been a featured chef in Linda Long's recent publication "Great Chefs Cook Vegan", PETA's 2008 "Vegan Cookbook of the Year".


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