“It's like having a window to the world's flavors and trends, helping you to innovate and keep your menu fresh and exciting,” said Chef Peter McCaffrey in an article for Catersource . This method of using AI was on full display during Catersource + The Special Event when Rosendale prepared an AI-generated dish featuring sous vide pork belly, parmesan, heirloom tomato confit, crispy pork skin tuile, and micro herbs. Since the initial emergence of AI, there has been constant discussion over whether AI will result in caterers and chefs being out of a job, but many industry professionals are of the opinion today that no, AI will not replace the events industry but will enhance it. “Our industry still has not fully recovered from an employment perspective,” said Stavros, “but I predict that one of the unintended consequences of AI is that it’s going to eliminate a lot of middle and upper management and creative jobs, so there’s going to be a lot more people looking for work at some point, and that’s going to bring them back to our industry. “We have always needed human interaction in our industry. AI can help us build programs, build menus, and come up with great ideas, but AI isn’t going to serve somebody; I don’t want a robot serving me, I want another human being there because I want that interaction, but there are a lot of tools in the meantime where AI can help in our world.” As technology continues to evolve, the catering industry will see even greater integration of robotics and AI, making food service faster, more personalized, and more sustainable. These innovations not only enhance operational efficiency but also create unique, memorable dining experiences that blend convenience with cutting-edge technology. Even though AI and robotics are still quite a ways off from being fully embraced and integrated into the events industry, learning about it now and experimenting with how to use it is of the utmost importance. “It's not significant just yet, but it will be,” said Merrell. “Even though you may not be able to sell it to your clients just yet, you will, and it’ll become more prevalent, which is why it’s worth paying attention to now.” Rosendale agrees. “Whether you are open to embracing AI or not, it’s coming,” he said. “So, it’s your job to find a way to catch all the balls in the air so that you are not at a disadvantage.”
Chef Rich Rosendale (Rosendale Events) used artifiicial intelligence to develop this recipe, which he then demonstrated during his session on AI (sous vide pork belly, parmesan, heirloom tomato confit, crispy pork skin tuile, and micro herbs).
During the Closing Night Celebration, a robotic arm was ready and waiting to serve attendees cocktails.
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SPRING 2025 ■ CATERSOURCE
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