Made on-site at AOCF 2025, perfected for your kitchen.
We're excited to share these 20 FREE exclusive recipes from our kitchen to yours.
The Art of Catering Food 2025 once again brought chefs from all walks of life together for a two-day intensive featuring learning, inspiration, and of course sampling!
Throughout AOCF's two days, chefs and caterers gained valuable lessons that they'll bring with them back into their own kitchens. Despite all of the education happening on the stage, the real benefit of AOCF is the learning that happens behind the scenes in the kitchen where chefs are working together to perfect each and every sample that goes out to the audience.
These delicious recipes from our speakers were sampled on-site by attendees. Now, you can recreate what attendees tasted directly in your own kitchen! You can also instantly download the full recipe book by clicking the link at the bottom of the page (it's free!)
Recipes
Hoisin Duck Quesadilla with Plum & Pear Slaw, Chipotle Aioli
Served during Chef LeVine's keynote address
Roasted Cumin Pork Tenderloin with Pickled Jalapeno Chimichurri
Jenny Bast
Catering Creations
Carrot Wellington with Parsnip Purée, Chestnut Cream, Dill Oil, Lemon, Red Mustard Frills, Red Vein Sorrel (V)
AJ Harris
Dish Food & Events
Bourbon Banana Pudding with Burnt Butter Nilla Wafers
Keyon Hammond, Get Plated
Boris Seymore, BDS Catering
Peejohn Soup with Smoked Turkey (Hoppin' John Soup)
Keyon Hammond, Get Plated
Boris Seymore, BDS Catering
Get the full recipe book (it's free)
Simply click the button below to instantly access the full collection of 20 FREE recipes prepared on-site by our chefs at AOCF 2025.
Happy cooking!