Excellence in conference foodservice often combines superb culinary instincts and training with an innovative spirit and a resumé that features a varied collection of career choices. Take Jason Weaver, executive chef of La Torretta Lake Resort & Spa on Lake Conroe in Montgomery, Texas, who won last year’s Eighth Annual Copper Skillet Competition hosted by the International Association of Conference Centers (IACC). This competition allows chefs from around the world to highlight their abilities in providing a superior conference experience.
Superb conference F&B “takes a whole lot of dedication and a lot of experience in the field,” says Weaver. “At any one time, we might have a huge group and also a smaller group, and maybe some individual travelers mixed in there. So it takes good, well-rounded experience as a chef or as an F&B director. You’ve got to be ready on the same day to cook hot dogs for 300, foie gras for two, burgers for 15, and a couple of different buffets at the same time.” (click to read more)
