Cater+Event Schedule 2027

Most catering menus treat spices as seasoning. This session treats them as a system. Chef Ankish Shetty — Michelin-trained, now overseeing high-volume corporate catering in New York City — will demonstrate the core principles of South Asian spice technique and show exactly how they translate to a catering kitchen: blooming whole spices in fat to unlock oil-soluble flavor compounds, adding ground spices at specific heat points to control bitterness and depth, reading spice readiness by aroma and color rather than time alone, and scaling spice blends in bulk without losing consistency. Attendees will leave with a practical framework, including the "spice passport" concept for building repeatable flavor profiles across regional cuisines, that applies to any catering operation, regardless of menu style. Live demo included.