AOCF Conference Schedule 2026
Feather + Field: Modern Butchery + Catering Scalability
Jeremy Langemann (Executive Chef, C.C.C., Bingemans Hospitality Inc.)
Adam Carroll (Catering Chef, Bingemans Hospitality Inc.)
Location: Blue Plate Rooftop
Track:
Culinary Techniques, Culinary Trends
Session Includes:
Culinary Demo with Tasting
Affiliated Associations:
International Caterers Association member
Vault Recording: TBD
Audience Level: International Caterers Association member
This session explores the artistry and precision of modern butchery through a luxurious, trend-aligned dish: Pheasant and Foie Gras Ballotine.
Attendees will witness the transformation of a lean game bird into an elegant, catering-friendly roulade that balances heritage technique with modern service practicality.
The dish pairs rich pheasant and foie gras with seasonal accompaniments: sweet potato-corn pudding, a herbaceous thyme jus, and a vibrant blackberry–sage relish for a composed plate that's both comforting and sophisticated.
Learning Objectives / Key Takeaways
Butchery Mastery; Texture & Moisture Control; Catering Scalability; Flavor & Color Balance; and Zero-Waste Efficiency