SATURDAY, JUNE 23, 2018

Keeping up with the trends: Spherification

9:15AM – 10:00AM

Presented by: Johnson & Wales (Jeremy Houghton)

The age of “Modernist Cuisine” cooking, spherification is not only for the kitchen but for the bar as well.  Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium lactate gluconate to shape a liquid into spheres. Increase your skills by learning about this modern technique.

TYPE OF ATTENDEE: ALL

Bartender Competition Tips

10:00AM – 10:45AM

Presenter: Raakesh Madoo

Bartenders would be able to evaluate the criteria for designing and upselling innovative cocktails in the fierce arena of professional competition without fear of intimidation, by tapping into the secrets of success.

TYPE OF ATTENDEE: BARTENDER / MIXOLOGIST

MONDAY, JUNE 25, 2018

Menu Planning

8:45AM – 9:30AM

Presented by: Johnson & Wales (Jim Flader)

Designing a menu is one of the most important steps for any food and beverage operation. An effective menu allows you to connect with your customers and properly brand and promote your culinary offerings in the most attractive way. In this session, you will receive tools to assist you in this process so you can master these important “non-cooking” skills.
Type of attendee: Culinary

TYPE OF ATTENDEE: CULINARY

Costing and Pricing Drinks for your Beverage Menu

8:45AM – 9:30AM

Presenter: Raakesh Madoo

How do you guarantee the profitability of your beverage menu? At this session, we will explain the fundamentals of costing the contemporary beverage menu, and evaluating the strategic criteria to increase profitability, including the design of the standardized recipe as a tool of beverage cost control and the platform of designing pricing strategies and manipulating the beverage cost percentage.

TYPE OF ATTENDEE: BARTENDER / MIXOLOGIST

Whole Grains

9:30AM – 10:15AM

Presented by: Johnson & Wales (Barbara Kamp)

Consumers have become savvier about the connection between food and health demanding dishes that are at once healthful and delicious. This presentation will look at various grains that can enhance your menu in creative ways. It will cover cost effective ways to add to your menu and the many health benefits of grains beyond rice.

TYPE OF ATTENDEE: CULINARY

Innovative Meat Cuts

10:15AM – 11:00AM

Presented by: Certified Angus Beef ® and US Meat Export Federation

Join experts from CAB and USMEF as they showcase innovative cuts that can help you develop new applications and expand your offerings at your food & beverage outlet.

TYPE OF ATTENDEE: CULINARY

Current Bartending Trends

10:15AM – 11:45AM

Current bartending trends + contemporary cocktail competition demos
Presenter: Jamal Bowen & Marv Cunningham

TYPE OF ATTENDEE: BARTENDER / MIXOLOGIST

Personalize your Dessert Menu with Chocolate

11:00AM – 11:45AM

Presented by Johnson & Wales (Chef Michael Agnardo)

TYPE OF ATTENDEE: CULINARY

Bordeaux in the Caribbean

1:30PM – 2:30PM

Presented by: Johnson & Wales (Gershwin Narraidoo)

This tasting session will cover Bordeaux wine to show the ways that it matches well with flavors of Caribbean cuisine. Bordeaux wine is food friendly, affordable, fun and worth investing.

TYPE OF ATTENDEE: ALL

Bartender Masterclass

2:30PM – 4:00PM

Presenter: Angostura, Raymond Edwards (Chief Mixologist- House of Angostura®)

The session will expose attendees on the creative uses of Angostura® Bitters in their cocktail creations.  Attendees will be presented with a certificate of participation.

TYPE OF ATTENDEE: BARTENDER / MIXOLOGIST