Spending some time today at the Florida Restaurant and Lodging Show at the Orange County Convention Center.

This morning, I presented my Diner’s Bill of Rights and explained the new Scott Joseph’s Server Training Course. This afternoon, I’m helping to judge a cooking challenge.

Tomorrow I’m hosting my Sous Chef Challenge: The Next Big Thing and you’re invited to come out and watch and, of course, taste. The show is not open to the general public, but if you get your ticket at this link, you can come on in and experience the Challenge and see all the vendors on the convention floor. We’ll be in the West Concourse and it starts at 11 a.m. Tickets are just $30.

Everything you can imagine that might be involved in a restaurant is being displayed (and sold) here, from dishes to furniture and food. Lots of food.

You can even purchase a whole restaurant, at least in the form of one on wheels.

I enjoyed trying the oysters from Raspberry Point.

And it was a surprise to see representatives from 4 Rivers Smokehouse (they sell their products to restaurants — the empire grows bigger). They’re sampling meats, too.

Beer is big. You can get brewing tanks and beer taps.

Or, if you prefer, you can just sample them.

There are cooking demonstrations.

And competitions to watch, just like the Sous Chef Challenge tomorrow.

Just 30 bucks gets you in, and you’ll be allowed to wander the entire convention floor and take it all in. (A lot of booths give things away, too, so that’s a lot of fun.)