Guests milled about the tradeshow floor, chatting with exhibitors, taking notes, and gathering inspiration for events. Furniture, lighting, installations, illuminated décor, and photo walls were just a few of the booths for attendees to admire throughout the week.

Attendees gathered motivation from keynote speakers Christian Matteucci (Executive Director, David Beahm Experiences, and Roy Choi (founder/owner of Kogi Korean BBQ and award-winning TV host. Both speakers emphasized collaboration and valuing each member of a team. "The worst possible thing we can do is exist in two separate silos,” Choi insisted, referencing front and back of house staff. “We have to set each other up for success, and sometimes we need a safe space to argue it out. There can’t be anymore ‘this is my domain, this is your domain.’ We're all together now and we need each other.” Matteucci echoed the importance of each role in creating successful events. The lead of an event company isn’t enough, she emphasized; “The best singers in the world need backup." 

Each day of the conference, guests attended sessions led by experts in every aspect of the industry, including floral, catering, planning, business marketing, and more. Some notable sessions included What’s Trending in Floral Design by Derek Woodruff (Syndicate Sales) and Liza Roeser (FiftyFlowers); 2022/2023 Global Wedding Trends with Brian Green (By BrianGreen); Staying Relevant as an Event Professional in a Fast-Paced World by CeCe Todd (CeCe Todd Designs LLC; and Luxury is a State of Mind featuring colleagues and friends David Beahm and Robin Selden. Adrianne Harris discussed bridal fashion trends in her session It’s the Year of the Bride. Jackie Watson and Terrica talked community over competition in their joint Candid Conversation session Planners Unite! And always bringing surprises, David Merrell treated his guests to a sound bowl healing mediation in his session David Merrell Presents: Designing Events in this New COVID Reality! 

The 2022 Leadership Lunch celebrated three individuals—and one organization—that have made an impact on the catering and events industries. Emotional acceptance speeches touched on loved ones who supported careers, celebrated the spirit of volunteerism, and spoke to the resilience of an industry that banded together to get back to business. Wrapped around a theme of emotional intelligence, the event, chaired by Anthony Bolotta (Bolotta Entertainment) concluded with a program presented by Mike Lee and Carl Winston.  

A three-course lunch prepared by the 24 Carrots team (and delivered to each table with its signature synchronized service), was themed appropriately with names befitting the event’s theme. 

Shown here: Lenny Talarico received the Gala Lifetime Achievement Award from Donnell Bayot (in background).  

The Annual ACE & Gala Awards ceremony was held before the opening night party at the Muckenthaler Cultural Center. During this gathering, event planners were honored for overcoming challenges and creating outstanding events from the past two years. Categories such as Best Entertainment, Best Fundraising or Nonprofit Event, Best Wedding, and Total Décor were among those being recognized with a crystal trophy. One award winner, Wei Zhang with Beijing Chaoran Yingfeng Consulting Co., Ltd, video-chatted on stage all the way from China. 

Shown here: Deborah Elias triumphantly accepting the Gala Award for Best Event for a Private Individual: Budget Under $1,000 Per Guest for her event "A Spooktacular Night."

Each night, conference attendees experienced trendy events, where they immersed themselves in the latest in entertainment, décor, catering, and people-pleasing activities. The week opened with Connect Live, a welcoming California-themed night held at The RANCH Saloon. Guests were greeted by Old Hollywood-inspired servers and encountered eye-catching brand activations, including costumed living activations. Event Chair: Tracy Bowles, Flawless Weddings & Events, LLC 
The Opening Night Party at Muckenthaler Cultural Center, themed SoCality, wowed attendees with Southern California charm. Creative beverage stations, a paint-by-number mural, and a wandering guitarist contributed an energetic feel to the event. Event Chair: Rosemary Vera & Sarah Kulhberg, Colette’s Catering & Events 
The Event Experience, held at the House of Blues Anaheim, had a touch of Star Wars theme in honor of occurring on May the Fourth (deemed Star Wars Day for the play on words, “May the fourth (force) be with you”). Champagne Creative Group and Cirque Berzerk lit up the venue in illuminated costumes. Event Chairs: Dina Morales & Amy Sleeper, Haute Companies
The conference finished with the Closing Night Party at Marriott Anaheim, with a theme that led guests through the decades. From the Roaring ‘20s to the 2000s turn of the millennium, attendees experienced flappers, Pacman, an inflated bounce house, and silent disco. Event Chair: Jeniffer Bello, JB Experiences 

Shown here: Guitarist Moses Lin at the Opening Night party.

Between Roy Choi’s session and the Food Truck Roundup, attendees realized the extent that street food is trending. Food trucks are convenient for planners and caterers alike, and they help introduce guests to different cultural cuisines. 
Nostalgia was the name of the game at several events, with food that took attendees through the decades. Adult versions of Capri Suns and Lunchables, as well as root beer floats, a pretzel wall, cocktail-flavored cotton candy, and build-your-own mini donuts let guests know that, with a bit of a twist, comfort food from the past is suitable for any occasion. 

Whether in catering sessions, the DICED or SWIZZLE competitions, or evening events, attendees had the opportunity to experience a variety of culinary trends and techniques. Several sessions on grazing boards explored the various ways to dress up a board—like plant-based, dessert boards, and brunch boards—and think outside the box in presentation, such as using a surfboard or wood pallet. Guests were treated to massive boards at Connect Live. Bite-sized servings were also popular, making eating an easier experience for guests at events, such as mini crème brûlée. 
Revamped plant-based cuisine not only impressed guests with creativity but also acted as the center of conversation in several sessions about inclusivity in feeding guests. “You have to make it fun for vegans,” said BizDev director Stavros of Arizona’s M Culinary.