Wednesday, October 16, 2019 | 2 PM ET/11 AM PT

Pasta is a mainstay for caterers everywhere and of all stripes, as an affordable and versatile ingredient that's broadly popular with guests. Handled properly, high-quality pastas can stand up to all manner of catering challenges, from the rigors of large banquets and offsite events and intimate, private dining. Yet even experienced caterers and restauranteurs make mistakes in cooking, holding and serving that can turn a memorable dish to one that's just...meh. 

40North Restaurant Group's Kevin Felice will share his experiences leveraging the power of pasta for catering, breaking down the common pitfalls, best practices and principles for success in a variety of catering situations. 

You will learn:
  • Best practices for cooking, holding and serving pasta across a variety of service settings. 
  • Tips for impactful presentation
  • Flavor and cuisine strategies to keep your pasta offerings on-trend

Kevin Felice
A graduate of Johnson & Wales Culinary Program, Kevin Felice also studied economics at Seton Hall. Kevin started his career at the Hilton Short Hills where he worked under the direction of Chef Richard Kennedy. While there he spearheaded the re-opening of the "Dining Room" which received some of the highest accolades in New Jersey. In his early career, Kevin was Owner and Executive Chef of The Cargo Cafe in Staten Island, NY. Now, as part of the 40NORTH Restaurant Group for 6 years, Kevin spearheads the creative development of all 40NORTH kitchens and menus and beverage program. “Flavor should be clean and simple. I enjoy taking familiar flavors and dishes and presenting them in a new and exciting way that surprises my guests. Comfort can be cutting edge if you are innovative in your technique.” Recent accomplishments with 40NORTH include the conception and opening of The Office Tavern Grill brand, Piattino Neighborhood Bistro locations and George + Martha’s American Grill.