Todd Annis (Vice President of Culinary Operations, CRU Catering)
Alicia Smith (Executive Chef, Cru Catering)
Ross Bock (Chef de Cuisine, Cru Catering)
Location: WF4 Culinary Main Stage
Date: Tuesday, March 28
Time: 2:30 pm - 3:30 pm
Pass Type: All Access, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass
Track : CS-Culinary Arts
Vault Recording: TBD
Audience Level: All
Want to know how to upgrade your chef attended station to an amazing level? Look no further than CRU Catering's Chef Todd Annis, who will show you ideas such as:
• Build your own poke bar
• Living herb and vegetable wall with hummus
• Handmade pulled mozzarella to order with bruschetta bar
• Seared duck, soba noodles and ginger broth in Japanese syphon makers
• Bacon and biscuit wall with house made jams and jellies.
• “Wok” this way station
• Sauces gone wild
Chef Annis will demo one of his ideas live as well!
Please enjoy a praline cookie sample straight from the CRU Catering kitchen during this session.