Please join us in May at
The Westin Gaslamp Quarter, San Diego offers a unique location, with the exhilarating excitement of the city at our doorstep. Our 450 guest rooms with soothing color palettes and striking city and bay views provide a comfortable sanctuary from everyday life. Sleep deeply in your Heavenly Bed®, and savor the pleasant sitting area, flat-screen TV, and spa-like bath amenities. The hotel offers more than 35,000 square feet of unique meeting and event space for options that will energize and inspire any occasion. The California Ballroom is ideal for social events or business meetings of up to 700 people and The Pavilion & Terrace offer a truly distinct Southern California experience. Each venue is thoughtfully equipped with state-of-the-art amenities, comfortable seating, spacious conference tables, and a host of customized details to create a welcoming and refined environment that fully supports the success of any gathering.
 
During Networking Hour (5:30-6:30pm) we will have an Event Professional Showcase! Come see our wonderful EP members displays!
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Our educational program will be very beneficial and highly applicable to businesses:
"The Profit Minded Chef"
Chef Jerry Edwards CPCE will show you the many facets of a well-rounded Chef's perspective. This energetic presentation combines Marketing, Selling, Food Production, and Kitchen Management together to deliver you some solid tools to increase your profits through the culinary department of your operation.
Caterers & Catering Managers -- please bring your Chef with you to this program, he/she will truly benefit from this education!
About our speaker:
Jerry Edwards CPCE is President and Owner of Chef's Expressions Catering and Consulting. He is a Past National President of NACE, having served an unprecedented 3 terms. He is currently a contributing food editor for Catersource Magazine and his column "From the Chef" is read by thousands. Jerry was awarded the The Hall of Fame Lifetime Acheivement Award from NACE in 2007. He was the first National Caterer of the Year Awarded by NACE in 1992 and since then he has earned the same distinction from The American Culinary Federation in 1995, Catering Magazine in 2000, The National Academy Foundation 2001, and The Baltimore NACE chapter in 2010. He has won over 30 industry competitions including three ACF Gold Medals, The Crystal Toque Award, Iron Chef Winner and the prestigious "Best Chef" for the Meals on Wheels Culinary Extravaganza. Jerry has also earned an honorary doctorate degree in hospitality management.
Jerry's is an expert at designing and creating perfect culinary menus that can work in any catered setting. He can assist you in reaching the top of your market place or simply pulling off that single event you thought might be out of reach.
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Hors D'oeuvres (served during Networking Hour / Event Professional Showcase)
Crispy wrapped shrimp with thai chili, Cashew Chicken Spring Roll with Chili infused soy, Tuna Tartar with pomegranate on wonton crisp, and Vegetable potsticker with coconut curry
Dinner Menu:
Salad
Arugula & watercress, cucumber, mandarin oranges, spiced almonds, ginger infused yuzu vinaigrette
Entrée
Togarashi seared tenderloin, roasted shiitake mushrooms, pomegranate soy glaze
Or Vegetarian Entree: Soy grilled vegetarian napoleon, pickled-mango-pomegranate salsa, spicy sesame oil
All Entrees Accompanied By
Wasabi infused roasted smashed potatoes, sesame grilled baby vegetables
Dessert
Vanilla crème cake with tropical fruits
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Parking:
Discounted valet parking at the Westin Gaslamp - $10 per car.
Or, self-park in the Horton Plaza Mall parking garage (validate inside the mall for up to 3 hours FREE, any time that exceeds 3 hours is $8 per hour).
Thanks to these companies for their contribution to this meeting:
Invite design by Brant Bender Photography and Rachel Welland of Bliss Events.
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