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 A Tale of Sweet Success
What started as a website to keep track of her own baking experiments has turned into a successful adventure for Bakerella. Her creative cake pops have been sweeping the country and inspiring cake decorators everywhere.
From Hello Kitty to Rudolph the Red-Nosed Reindeer, Bakerella finds ingenious ways to do it all. Find out how she does it and see more of her creative treats. MORE >
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A D V E R T I S E M E N T
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 Seafood's Finest From Across the Ocean
To some of us, preparing and eating King Crab, Salmon, and Oysters is the exciting part, but for others it's the Fisherman's process of catching these delicacies that matters. In some countries this process is a way of life for many citizens, which allows them to perfect the processes of treating our aquatic dishes. Cade Nagy brings you along on his journey to New Zealand to discover their unique Greenshell Mussels, a special treat that has captured the attention of culinary experts from around the world. MORE > |
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 "Anthropologie" Weddings - A New Look at Going Green
For caterers who spend the better part of their careers making everything look flawlessly beautiful, the trend towards rustic weddings can be a bit discerning, yet many are embracing this new look given the culinary trends toward seasonal eating and slow cooking. Emily's Catering Group in Forestville, Connecticut recently catered a DIY wedding and created a menu that was fun, delicious and DIY. MORE > |
 17 Feet of Delicious Holiday Treats!What can you make with 600 pounds of chocolate, 35 pounds of spices, 5,000 Gingerbread shingles, and 1,050 pounds of honey? Chefs at Disney's Contemporary Resort in Orlando, Florida have created a monstrous gingerbread treat to cure anyone's sweet tooth. MORE > |
 In Search of the Holy Grail
It is often said that all advertising is marketing, but not all marketing is advertising. Nearly every caterer has at some point faced the challenge of deciding on the best way to bring in new leads to create incremental business. Catersource Director of Consulting, Carl Sacks, discusses the ways to develop and acquire leads for the various types of caterers. MORE > |
 A Blast from the Past
Like you know, catering an event is very often similar to a performance. You must become a part of the event and act out your role in front of the audience. Larry Barrett, chef/owner of Simply Gourmet Caterers in Sarasota, FL, knows this all too well. His specialty is to cater events that reflect famous dinners, such as Ronald Reagan's presidential dinners, the last dinner on the Titanic, and the Governor's Ball dinner. MORE > |
 NACE to Offer CPCE Certification
Are you looking for that extra edge to put your business ahead of the competition? At the 2011 Catersource Conference & Tradeshow, NACE will be hosting an exam for the Certified Professional Catering Executive (CPCE). Learn more about this certification and its requirements. Plus find out about what else is offered at this year's Conference. MORE > |
 South Florida's Best Kept Secret
Take a look at the impressive young man taking the catering world by storm. Brian Aaron, a chef in south Florida, has put his intense creativity to use to create some of the trendiest visual displays for Florida's elite clientele. Aaron's unique attention to detail and use of foreign objects has allowed him to create a name for himself as a rising star in the industry. MORE > |
|  Holiday Fusion - A Flavorful Surprise!
As caterers, we are always looking for new and exciting cocktails to spice up our drink menus. Using fresh seasonal ingredients is a great way to liven up any event menu.
This holiday season, try these infused liquor recipes by Dan Smith of Good Gracious! Events in Los Angeles, CA for a special treat! MORE > |
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What style of service is gaining popularity in your market? Come to catersource.com and take our Weekly Catering Poll. You'll cast an anonymous vote that will provide an instant picture of where the catering industry stands on a multitude of issues. VOTE > |
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