View, browse, and sort the ever-growing list of sessions by pass type, track, and format.
If you are seeing varied colors of session titles, here is your guide:
Dark teal = Catersource education sessions
Dark orange = TSE education sessions
Black = those sessions or events that can be attended by anyone with a Catersource or TSE pass, or requires a separate ticket.
Find your best experience by first choosing the pass type you have purchased. This will weed out all other extraneous sessions.
Sessions do fill up and seating is first come, first served. Note: Individual presentations may also be on this website shortly before the published show dates. They may or may not be the final presentation.
Earn CMP credits!
ALL education sessions at this year's conference are approved by The Events Industry Council to count toward your CMP certification. Keep your professional status up-to-date while enjoying and learning from this incredible lineup of speakers.
Mark Lopez is the CFO/Chef/Farmer/Owner of Crave Catering and Gather and Feast Farm. He is a big picture kind of guy with a diverse pallet and huge vision. Mark grew up meal planning, shopping, and cooking for his family with his brother before getting his first job in the industry when at age 14 working for a mom and pop owned delicatessen.
Over time, he's been fortunate enough to learn from many incredible chefs, from family members to two James Beard Award-winning chefs, Mark Miller and Mark Kiffin. He's worked for everything from humble restaurants in southern California to flashy fine dining restaurants in Las Vegas. At the age of 25, he moved to the Pacific Northwest to open his own restaurant, a small taqueria which gained popularity quickly and started catering just one month after opening.
In 2008, Mark re-branded the company as Crave Catering and continued to build his team. He focused on creating a very diverse and well-rounded culinary team. Together with a great collaborative spirit, they've have been able to expand in many ways. Over time, he was fortunate enough to start his own organic farm. This small two acre farm would go on to produce vegetables, fruits, and herbs and become home to over 60 laying hens.
In 2017, Mark purchased a 20 acre farm 30 minutes north of Portland to expand on the fruit and vegetable production, as well as start a livestock program. In the face of difficulty, Mark has made an intentional choice during challenging times to dig his heels in and keep pushing. And that's what he will continue to do!