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.
The National Restaurant Association Restaurant, Hotel-Motel Show has selected 20 recipients of its 2026 Kitchen Innovations (KI) Awards, recognizing foodservice equipment and technology designed to support day-to-day foodservice execution through smarter automation, sustainability and operational resilience.
Jill Vidal-Raines’ path to the top elected role at the National Association for Catering & Events (NACE) didn’t start in a hotel ballroom or a catering kitchen. It started with rigorous sales training in the pharmaceutical industry.
On the evening of January 24, 2026, culinary storytelling took root at Ford’s Farm in South Florida, as some of Miami’s most innovative chefs joined forces with a visionary farmer for an extraordinary farm-to-table dinner experience.
For Centenary College of Louisiana’s bicentennial gala in Shreveport, Sodexo ensured the culinary experience was worthy of the historic milestone.
The Spotlight Centenary gala in late 2025 brought together donors, alumni and campus leadership to celebrate the college’s 200th anniversary. A longstanding campus partner, Sodexo—led by General Manager Shanta Chatman and District Chef Norman Hunt—worked closely with college leadership to build a menu that felt elevated without alienating a wide-ranging guest list.
