Banqueting and Catering Continues to Grow and Evolve

November 15, 2015

When teaching a modern banquet and catering course to freshmen at The Culinary Institute of America, it’s imperative to convey the importance of the guest’s overall satisfaction. It’s critical that students learn to home in on consumer food-industry trends and to focus on the details that can make or break a customer’s perception: ingredient selection and presentation.

Currently, the farm-to-table movement is making a huge impact in the world of catering, as is the current influx of incorporating nutrient-dense ingredients that deliver great flavor and nutrition, such as grains and legumes. It’s vital to keep up with current food trends…