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Culinary Theatrics: How To Get the Most Action Out of Your Station

Jason Sutton  (Director of Operations, Footers Catering)

Jay Varga  (Executive Chef, JDK Group)

Andy Krause  (Executive Chef, Frederik Meijer Gardens & Sculpture Park)

Pass Type: All Access, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass

Track : CS-Culinary Arts, CS-Trends & Design

Associations & Accreditations: CMP

Vault Recording: TBD

Audience Level: All

Chef attended action stations have been a key part of what make a catered event feel interactive and fun. Learn from some of the most innovative chefs in the game today, as each of the presenters not only will explain how they build their menus but also how they build their action stations. From a gourmet 16-foot-long Charcuterie board built on a rustic farmhouse table with butchers' paper and porcelain menu signs to a children's slide that actually delivers sliders, come see what's possible when you let your culinary mind explore outside of the box.