THIS MEETING HAS BEEN CANCELED DUE TO COVID-19

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Creating Memories Not Just Menus
Chapter Luncheon in Canton

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DAY/DATE:
Wednesday, March 18, 2020

PRESENTER:
Cabrin Kelly-Hale

ABOUT THE PROGRAM:
Menu trends today are shifting from ingredient-based to entertainment-based. Learn to mirror your attendees’ activities, overall lifestyle philosophies and quest for unique experiences and provide those moments with your chosen venue. Create authentic highlights as you learn to elevate your catered events by adding interactive food experiences and understand how easy it is to add authentic food touches to each meal. Most importantly learn not to fear experiential food choices and integrate the latest trends to make your meals and meetings generationally appealing.

Learning Objectives:
• Understand how to make your menus and meals action based and experiential
• Incorporate Global Flavors to enhance your event experience
• Learn the main cater-friendly foods in multiple cultures
•Understand how to involve and partner with your Venue Chef and Event Professional

ABOUT THE SPEAKER:
Cabrin Kelly-Hale is a culinary innovator, who engages, energizes and challenges long held norms in the world of hotel catering. Decades of leading catering teams has created a collaborative training style mentoring sales people’s talents and skills. A compelling story teller and master of improvisational dialogue Cabrin takes her listeners on a food journey to authenticity in catered events.

Cabrin Kelly-Hale is currently the Marriott International Market Catering Sales Leader for Southern California, Arizona and Nevada overseeing Group and Local Catering Revenues for 114 hotels. Beginning her hospitality career with Marriott in 1979 Cabrin has made Catering Sales and Event Management her passion and field of expertise. Previous positions include opening Director of Event Planning at the JW Starr Pass Marriott Resort & Spa Tucson, AZ, Director of Catering & Convention Service for The Westin Stonebriar Resort in Dallas, TX, Director of Catering at the Hotel Crescent Court in Dallas, TX, the Dallas Marriott Quorum, the Portland (Oregon) Marriott Hotel and the Dallas/Ft. Worth Airport Marriott. She was named Director of Catering of the Year by Marriott Hotels and was a member of Marriott’s Catering Advisory Board. She has a B.A. in Drama and Theatrical Arts from Chatham University in Pittsburgh and attended the Royal Academy of Dramatic Arts in London. Her background and flair for drama have proven an asset to her clients in the development and staging of creative events.

LOCATION:
Gervasi Vineyard
1700 55th Street NE
Canton, OH 44721
330-497-1000

TIME:
11:00 am - 11:30 am: Networking
11:30 am - 12:15 pm: Lunch
12:15 pm - 1:30 pm: Program and Q&A

CONTINUING EDUCATION:
This program has been approved by the Events Industry Council for 1.25 hours under Domain G: Meeting or Event Design.
*The use of the CMP Preferred Provider Pre-Check logo is not an endorsement by the Convention Industry Council of the quality of the session. This logo means that this session has met the criteria to be pre-approved for CMP certification credit.

FEES:
Members (Preferred & Premier): $30
Non Members & Essential Level Members: $60
Students: $15

Meeting Attendance Policy: All Essential Level members or non-members are limited to no more than two events in one fiscal year and must pay the Essential Level/Non-member rate. MPI Preferred or Premier Level members are welcome to attend all chapter events at the Member Price. Please click here to familiarize yourself with MPI's membership levels.

RSVP:
Sunday, March 15, 2020
To receive a refund, you must cancel by Friday, March 13, 2020. No shows will be billed!

PAYMENT:
Pay online with credit card or make checks payable to:
MPI Ohio
4010 Executive Park Drive, Suite 100
Cincinnati, OH 45241