Sunday, August 8, 2010

Food and Beverage and Event Design

At the recent MPI WEC10 I was invited by a former colleague Karen Massicotte, to join her panel speaking on "Putting Character into your F & B events". Along with the Executive Chef at the Vancouver Convention Centre  Chef Blair Rasmussen, nutritionist Ali Chernenkoff and the Executive Chef of the Fairmont Hotel Vancouver Chef Robert LeCrom

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.

Caesar Shooter

MPI WEC the Ultimate Backyard Grapevine!

Blue Mountain, Networking in a Tennis Dome - with pub style food to impress!

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