To better understand how The Breakers creates an employee-centric culture for its culinary staff, CFE News recently sat down with Jeff Simms, The Breakers’ executive chef of banquet culinary. Simms oversees more than 100 banquet and pastry culinarians while helping to deliver cuisine for up to 25,000 guests each month.
By Alexus Medina, senior director of product management, Sabert Spring is packed with several catering touchpoints, from holidays like Easter
This past year, Nick Klug was named Proof of the Pudding’s Chef of the Year at the company’s annual Senior Leadership Conference. The award was presented by Klug’s son (who, he’s proud to note, has taken an interest in a culinary career), and the recognition carries a personal meaning. At its core, the award reflects his leadership.
Since joining Proof of the Pudding in 2017 as executive sous chef, Klug has risen to senior vice president of culinary, shaping experiences across the country—from PGA Tour and Formula 1 events to major venue openings. His path reflects both range and scale, but more importantly, perspective.
Spring has sprung, which means it’s time for the yearly question: Peeps, love ’em or hate ’em?
According to consumer research firm Curion, opinions on the iconic marshmallow chick reflect a nation divided (what else is new?).
At the 2026 New York Restaurant Show, CFE News Editor-in-Chief Sara Perez Webber moderated a candid catering panel featuring four of most respected names in New York catering: Robin Selden and Jeffrey Selden, managing partners of Marcia Selden Catering and Naked Fig Catering; Carla Ruben, founder and CEO of Creative Edge Parties; and Danielle Shapiro, regional director of sales for Elior North America.
Caramelized Pear & Gorgonzola Pizza with Tricolore Salad is the winning recipe of the 2025 Pacific Northwest Canned Pear Service’s CAN DO Challenge.
Atlanta-based Fifth Group Restaurants’ events division, Bold Catering & Design, launched Bold Flowers, a premier floral atelier specializing in refined weekly, seasonal, and bespoke floral design and installation.
Across the industry, catering professionals are rethinking how advanced cooking and holding technologies can work together to create more resilient, lower-stress kitchens without sacrificing creativity or consistency.
Caviar is taking on new life as an event experience.
From weddings to luxury brand activations, caviar bumps and caviar bump bars are gaining traction as high-end hosts look for culinary moments that are both elevated and memorable. Among recent examples: Golden Goat Caviar’s Caviar Bump Bar at Venus Williams’ wedding, where guests indulged in the delicacy by licking it from the “bump” placed on the back of the hand.
