The week before last, three of The Juniper Spoon staff went to a four-day national catering conference in New Orleans sponsored by Catersource and The Art of Catering Food. There was so much to see and do! We divided up the conference activities and shared what we learned back at the kitchen when we returned. And since we were in the heart of Creole & Cajun country, we made sure to get our fill of gumbo, jambalaya, crawfish etouffee, po-boys, and muffulettas.
Juniper Spoon owner, Lali Hess, attended sessions on leadership and management. Libby Pinkerton, our office manager, focused on social media platforms and marketing. And Sous Chef Jared Slaven went to "The Art of Catering Food, " which featured an array of workshops ranging from cooking techniques & prep methods to creating innovative appetizers to setting up dazzling dessert stations.
Together, we attended an enormous tradeshow with displays of decorations, equipment, and serving platters, and we were able to see some interactive demonstrations. One of our favorites was by Chef Eric LeVine, who shared ideas presented in his book, "Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining." We returned refreshed and inspired, and we can't wait to whip up some dishes for everyone.