CHEF’S CORNER (CONTINUED)
the most underrated, underutilized conference in our industry, and that needs to change. What happens in that room is invaluable. It’s not just the demos, the tips, or the trends; it’s the connections, the conversations, and the camaraderie that make it truly special. Every year, I see young chefs have those priceless “a-ha” moments. The kind that can redefine their career paths. This year was no different. Several newcomers approached me, glowing with inspiration, saying they’d never miss AOCF again. They left energized, brimming with ideas, and deeply grateful for the insights shared by both the speakers and their peers, and that’s the beauty of this conference: you leave with more than just new recipes and presentation ideas. You leave with friends, mentors, and a renewed sense of purpose. The folks in that room aren’t just colleagues; they become your tribe. The people who truly understand what it means to pour your heart and soul into creating unforgettable experiences. Last year, after Catersource + The Special Event (turn to page 26 for a look at the top trends from this year’s conference, as well as from AOCF), I wrote an article urging every catering company to invest in sending their team to that conference. I feel just as passionate, if not more, about the Art of Catering Food. There’s simply no substitute for being in that room, with those people, learning those lessons and could not personally feel more gratitude to be on that stage doing what I love as your emcee! So, mark your calendar for March 1-2, 2026. Start planning now. Send your team, send yourself, and experience first-hand what makes AOCF the ultimate destination for catering professionals who want to grow, thrive, and ignite their creativity. Because there’s nothing quite like being in the room where it happens! All photos courtesy Dana Gibbons Photography/Ivan Pieda Photography/ AGNYC Productions Inc.
(Top) AOCF keynote Chef Eric LeVine sampled a Hoisin Duck Quesadilla with a Plum & Pear Slaw topped with Chipotle Aioli during his session; (Above) Chef Nettie Frank presented Let Them Eat Cake: 10 New Sweet & Savory Dessert Ideas.
Robin Selden is the Managing Partner & Executive Chef of Marcia Selden Catering & Events and Naked Fig Catering, where she oversees the culinary and marketing operations for her family’s multimillion-dollar company. Selden is in the President’s Council as a past President of the International Caterers Association and won their Chef of the Year award. She’s a past Innovative Chef of the Year and a current Ambassador Chef for the Greenwich Wine & Food Festival.
38
SPRING 2025 ■ CATERSOURCE
Powered by FlippingBook