More than 600 wedding industry professionals attended this year's conference in Texas. The theme of this year’s Experience conference, hosted by the National Association for Catering and Events (NACE), was “Imagine, Create, Inspire”—and it delivered on all fronts.Core to the educational experience are the meals, breaks, and parties. Wedding and corporate event planners, caterers, event designers, and industry professionals from across the country attend the NACE Experience to see the cutting-edge trends that they can take home to their clients. This year’s conference was held July 16-19, at the Marriott Marquis in Houston. Food for thoughtThe event started with an industry panel, moderated by BizBash’s David Adler, with panelists Anirban Basu, a leading national economist; Joyce Inderbitzin, Hilton Hotels; and Dennis Reynolds, dean of the Conrad Hilton College of Hotel & Restaurant Management.Much of the conversation centered on managing millennial employees. As many millennials in attendance confirmed, the new generation of workers wants to feel empowered and like they are making a difference in the world. While their expectations may seem new and different to those who have been working for some time, as the largest demographic making its way through the workforce, millennials have the leverage to see that their demands are met. Inderbitzin shared that once her company dropped its no tattoos and no piercings rule, the talent and quality of prospective employees vastly improved.Food for the bodyThe opening night reception at the Bayou Place in Houston featured incredible foods for a taste experience. A wide variety of hors d’oeuvres included peanut butter and jelly on brioche French toast, soy-marinated beef tartar, a cotton candy station, and a fresh donut station with a full fixings bar that included fruit and fruit loops.Later in the week, the Culinary Experience was led by Monique Studak, CSW, of Pernot Ricard, and featured chefs Jerry Edwards, CPCE, Chef’s Expressions in Baltimore and Chef Patrick Gaughan of the Marriott Marquis. Studak led a conversation about wine pairings as the newly innovative Culinary Experience treated attendees to a meal in the round as each course was carefully explained.Food for the soulThe keynote presentation of the Design Experience was an inspirational talk led by artist Phil Hansen, who spoke about how his artistic career nearly ended when his hand started uncontrollably shaking. But he returned to art, with a style all his own, in which he “embraced the shake.” This encouraged attendees to think outside of the box and utilize their talents fully while never giving up.This year’s conference presented many opportunities to learn, items to taste, and décor to view. Don’t miss out on next year’s NACE Experience in Palm Springs, Calif., July 22-25, 2018. WPM__Kim Grimm, National Association for Catering and Events, Columbia, Md.NACE One AwardsOn Tuesday night, July 18, the major focus of the day was the NACE One Awards. Congratulations goes to the following:• Harold Kelly, Melange Catering and Special Events, Houston, and Jill Vidal Raines, of EB, Inc. Events, Humble, Texas: Best wedding of the year, budget less than $50,000• Maureen Riebel, Elegant Events by Maureen, Boerne, Texas: Best wedding of the year, budget between $50,000 and $100,000• Kat Creech, Kat Creech Events, Houston: Best wedding of the year, budget greater than $100,000