The idea was to give four perspectives on designing menus - the event designer (me!), an Executive Chef on foood, a the nutrition and its importance, along with allergies and special needs, and pairing wine, as Chef LeCrom said, that is just about love. There were some really fun perspectives, and some tangible tips for participants, on working with Chefs, and making the (oft dreaded based on the group's comments) break menus even more imaginative for our guests. I shared some of my favorite ways we have presented food and beverage through a series of pictures (ok, about 70!)
This reminded me just how much I LOVE food and beverage - one of the most impactful parts of your events, and one that keeps people talking - the more positive food and beverage experience you can create, the better. Doing my small part of this session has seriously made me want to delve even deeper into its importance and to create some tools to inspire the Chefs and catering teams, including the CSMs to continue to push the bar on fresh, delicious and nutritious.
|MPI WEC the Ultimate Backyard Grapevine!|
|Blue Mountain, Networking in a Tennis Dome - with pub style food to impress!|