TAKEAWAYS FROM THE THIRD ANNUAL ECEP SYMPOSIUM

The Third Annual ECEP Symposium was held in Charleston March 17-21. The members-only Symposium was held at Hotel Emeline in Charleston, South Carolina, a city that was the inspiration for the event’s educational and culinary themes.

The ECEP Board (from left to right): Maggie Barton, Butler's Pantry | Brandon Maxwell, M Culinary | Susan Lacz, Ridgewells | Michael Stavros, M Culinary | Adam Noyes, Proof of the Pudding | John Crisafulli, Behind the Scenes Catering

“Charleston has a rich and diverse culinary heritage,” says ECEP President, Michael Stavros. “The ECEP board (pictured above) put together a program that celebrated this in many ways during our time there, from keynote speakers such as Jessica Harris, author of ‘High on the Hog,’ to events hosted at historic venues like the Thomas Bennett House with cuisine by local notable, Cru Catering who showcased custom menus and station builds.”

One of those station builds was “The Tomahawk Station.” Cru Catering has become known by the nation’s food professionals for its style of cooking Tomahawk steaks over live fire in a sizzling chef performance that brings the heat to an event. During the Symposium, on the final night, Cru’s Chef Todd Annis gave ECEP members a total sensorial experience.

The daily educational agenda featured sessions designed to support, encourage, and inform ECEP members on future advocacy actions that will benefit the entire hospitality industry as well as business sessions on sales, marketing, operations and more.

1.      EDUCATION

One of the key missions of ECEP is continuing education not just in the business of catering and events, but in the culinary arts. The packed schedule kept attendees busy all day. The Third Annual ECEP Symposium's featured speaker was Jessica Harris, culinary historian, author and one of 2021's Time Magazine's Most Influential People. She enthralled attendees with her stories of the cultural links that bind together this hemisphere with the African continent and how Low Country Cuisine has been impacted. Each attendee received a copy of her award-winning book, High On the Hog, which was the basis for the acclaimed Netflix series of the same name.

Special Keynote Speaker Renee Loux also talked about the impact of food on our culture by exploring the transformative power of plant-based food. She gave examples, resources and trends that are revolutionizing the food industry and catering services. And Featured Guest Speaker Dr. Iris Junglas took everyone into the not-so-far-off future of AI technologies and how the catering industry might be able to use them to transform their business. Sessions also featured outside speakers on succession and exit plans and mastering the art of media while the myriad other business workshops featured ECEP members sharing best business practices

Jessica Harris, American Culinary Historian and Author, was the keynote speaker. After her talk each attendee received a signed copy of her award-winning book, High on the Hog.

2.      FIELD WORK

The Symposium schedule made plenty of time for attendees to see local catering establishments.

No catering symposium is complete without a visit to a local caterer's commissary. ECEP attendees visited Cru Catering where they were greeted by hibiscus margaritas and a stroll around the garden, complete with bee hives, before going into the kitchen.

Details behind the scenes at Cru Catering -- the brag board and the display dish room where soothing music played (an inspiration for the design, perhaps?)

One of several evening events brought attendees to The Establishment for cocktails and appetizers. Left to right: Susan Laczs, Ridgewells and Richard Nix, Butler's Pantry, Maggie Barton, Butler's Pantry in the center, chefs from The Establishment.

3.      CULINARY EXPLORATION

While in Rome ... or rather, while in Charleston ... a low country experience has to be part of the trip. This event didn't disappoint! Attendees arrived hungry for southern cooking at Crosby's Dock, home to Crosby's Fish and Shrimp, a setting which has inspired location managers of such films as Forrest Gump and the Prince of Tides. Its low country aesthetic has been charming everyone for 50 years! ECEP attendees were treated to an oyster roast, garlic crabs and a full buffet of barbecue chicken, a crayfish boil, barbecue sides, beautiful views and a bourbon tasting.

A low country dining treat! Crosby's, that famous low-country sunset, and ECEP's Liese Gardner and Warren Dietel from Puff 'n' Stuff Catering raise a glass to ECEP in the golden light!

4. GREAT IDEAS

Final night at The Governor Thomas Bennett House featured an inspired menu by Cru Catering and what everyone wants from an ECEP Symposium -- great ideas!

The Governor Thomas Bennett House was the venue for the final night event.

The ECEP board asked two things of Cru Catering for the final night dinner: That it tell people what is happening at each station without "telling them." The allergy test tubes were a fun way to show people what ingredients were being used, and large graphic elements above each station told them what type of food.

Tell them without "telling" them. These test tubes let guests know that milk and eggs were ingredients being used at this station.

Cooking with Fire! A chef from Cru Catering fires up a Tomahawk steak in a dramatic moment during the final night event. Plus, the scenic design of the cowboy let guests know the main dish at this station.

But always, an event like this is about the people, the connections we make and the friends we have for life!

It's all about the people!

Hold onto your hats, next year the Fourth Annual ECEP Symposium will be in Napa!

The Fourth Annual ECEP Symposium is going to Napa Valley in 2025! Image: Rachid Dahnoun