CHEF’S CORNER By Robin Selden
Be in the Room Where It Happens: A Culinary Recap of AOCF 2025
I f you’re a catering chef and weren’t at the Art of Catering Food in Fort Lauderdale, you missed out, big time! As the emcee, I had the privilege of guiding 300 incredible catering professionals through two days of inspiration, education, and plenty of mouthwatering moments. And while I was technically the one holding the mic, I spent just as much time soaking in the knowledge as everyone else in that buzzing ballroom. For those unfamiliar, AOCF is no ordinary conference. It’s the ultimate catering experience with an awesome blend of food demos, industry insights, networking, and of course, a whole lot of culinary creativity. The magic of AOCF lies in its unique setup: one ballroom, 300 like-minded attendees eager to be inspired, and countless opportunities to learn, taste, and connect. It’s a room filled with people who get it; the long hours, the passion, and the relentless drive to create unforgettable and delicious experiences for our clients. One of the things I love most about AOCF is the camaraderie. You’re not just watching speakers present; you’re learning with them. Talented chefs take the stage, to share their insights, methods, and delicious creations. And yes, you get to sample those masterpieces! Talk about a perk of the job. When you start to see the volunteers come around the corner from behind the stage you know you are in for something special…. A taste sensation that’s a sample of the delicious work these chefs are crafting and speaking about on that stage!
(Top) Exploring Canada’s Bounty Beyond Poutine & Beaver Tails! presented by Jeremy Langemann (Bingemans); (Above) Beautiful Stations for Catered Occasions presented by Jorden Dolan (Savory Events).
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SPRING 2025 ■ CATERSOURCE
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