We are fortunate to have catering industry experts that have experienced first-hand SB Value’s savings and service. Learn more about them here and be sure to look for them at industry events and engagements.
Kate Patay, CPCE
Kate Patay, CPCE, is the Chief Strategy Officer of Patay Consulting, a firm designed to help businesses and individuals find their unique brand and voice. She is an international speaker & consultant, SEPA Advisor and Lecturer at The International School of Hospitality in Las Vegas. She’s been a recognized industry professional and influencer for nearly 20 years in many facets of special events, and has served on the boards of numerous industry organizations. She currently speaks for and coaches some of the top leaders and companies in our industry and beyond.
Meryl Snow
Meryl has spent 28 years in the special event & catering industry as co-founder of Feastivities Events, along with its subsidiaries OffShoots Decor and Philadelphia's Picnic Company. She also is the author of Booked It!, Cha Ching and three how-to Style & Design videos.
Also a Senior Consultant for Certified Catering Consultants, Meryl has worked throughout the US. Her particular areas of focus are sales and marketing, as well as design and branding. She provides consulting, coaching, and training services for a wide range of clients.
Adam Gooch, Corporate Executive Chef, Common Plea Catering
Chef Adam L. Gooch graduated from the Pennsylvania Institute of Culinary Arts in Pittsburgh, PA and quickly became a rising star in the industry. At 25, Chef Adam was a nominee for the Chef of the Year Award and was running 7 different restaurants located in the Pittsburgh International Airport. Since then, he has won numerous awards and accolades for his food and culinary inventiveness. In 2004 he and his team opened The Willow Room earning them rave reviews and the Table Top Award for Best New Event Center. Chef Adam and his food have been written about in many local and national culinary publications. Continuing to expand upon his knowledge and exceed his diner’s expectations, Chef Adam has done field studies in France at Le Cordon Blue and Le Ritz Escoffier as well as here in the U.S. at the Culinary Institute of America. He is a member of the International Caterers Association, has served as a Board Member for the American Culinary Federation, and was cited as being one of the area’s best new chefs.
