Eating at a Meeting

🎂 Get ready to indulge in a sweet episode as I sit down with the legendary Ron Ben-Israel, the mastermind behind Ron Ben-Israel Cakes in New York City. 🍰✨ From humble beginnings baking in his mother's kitchen to gracing the most prestigious events with his stunning creations, Ron's journey is as delectable as his cakes. In this episode of Eating at a Meeting from the exhibit floor of Catersource, we uncover the layers of Ron's success, from chance encounters with Martha Stewart, yes, "Martha," to the careful craftsmanship that goes into every cake. 🎤 We delve into the importance of inclusion in the wedding industry, creating cakes that celebrate love in all its forms, and the art of adapting to different cultural preferences. 🌟 Discover Ron's commitment to catering to diverse dietary needs, his innovative sustainability practices, and the intricate process behind designing his edible masterpieces. From the secrets of his bakery's seasonal rhythms to the structural engineering supporting his gravity-defying creations, Ron's insights will make you crave more. 🌈🌿 Find out more about Ron Ben-Israel's passion for pastry art, his creative collaborations, and the heartwarming stories behind his cakes that capture the essence of each celebration. Join us on this delectable journey, where every slice tells a story! Join the Eating at a Meeting Community on Facebook facebook.com/groups/eatingatameeting Connect with Tracy at tracy@thrivemeetings.com

As National Wedding Month wraps up, I’m honored to be talking with Zoe Slaughter, the influential voice behind Invisibly Allergic on this week’s episode of Eating at a Meeting Podcast. Join us as we discuss the unique challenges and considerations of planning a wedding with severe food allergies. Our conversation will go beyond Zoe's personal narrative, touching on her powerful advocacy work, her aspirations for legislative change in food allergy policies, and a sneak peek into the memoir she's penning about her food allergy journey. 🥜 Zoe's story is a compelling one, marked by resilience and determination. From ensuring a safe, allergen-free wedding day to her advocacy for transparent food labeling and healthcare reform, her efforts underscore a commitment to making the world safer for those with food allergies. This discussion is an essential listen for anyone impacted by food allergies, those planning a wedding, or supporters of food allergy awareness and policy reform. Zoe offers practical advice for navigating life's big moments safely and her vision for a more inclusive and understanding society. Tune in to discover how Zoe's experiences and advocacy are shaping a future where food allergies are not just visible but actively accommodated, ensuring that everyone can celebrate life's milestones without fear. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🎙️ On this episode, I sit down with Cazoshay Marie, a professional speaker and disability advocate, sharing her powerful insights on the importance of inclusion in event planning and the business benefits of creating truly accessible experiences. 🎤 🤝 I met and interviewed her at Catersource where she was presenting an education session on the significance of inclusivity in events, not only from a compassionate standpoint but also as a strategic advantage for businesses. 💼 Her personal journey of living with disabilities after a life-changing event fuels her passion for making events more inclusive and welcoming for everyone. 🌈 Discover how simple accommodations and thoughtful planning can transform events into inclusive spaces that cater to diverse needs. 🧠 From discussing different disabilities to sharing practical tips on event planning with inclusivity in mind, Cazoshay's expertise offers a fresh perspective on creating events that truly resonate with all attendees. ✨ 🔍 Don't miss out on Cazoshay's valuable advice for event planners, the financial opportunities ingrained in inclusivity, and the transformative power of universal design. 🌍 Learn how small adjustments and proactive communication can revolutionize the event experience for individuals with disabilities and enhance attendee satisfaction across the board. 📲 Connect with us and share your thoughts on this insightful episode. Join the Eating at a Meeting community and let's continue the conversation on creating events that embrace diversity and inclusivity. ✉️ Connect with Tracy at tracy@thrivemeetings.com and stay tuned for more engaging discussions on how food, events, and inclusion intersect. 🌮 🌿 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🎉 This week on the Eating at a Meeting Podcast, I'm thrilled to bring you Joshua House from the JDK Group, who I chatted with on the bustling floors of Catering Source in Austin, Texas. With a solid six-year track record in catering following his intense years in the restaurant scene, Joshua brings a fresh and enlightened perspective to the art of food presentation and culinary aesthetics. 🍽️✨ We dive deep into the philosophy that "we eat with our eyes first," exploring how Joshua's experiences and artistic approach enhance every dish he crafts. He shares his transition from the fast-paced restaurant world to the creatively fulfilling realm of catering, where even a 12-hour shift becomes a canvas for innovation. 🎨👨‍🍳 Listen as Joshua enlightens us about incorporating restaurant-quality presentations into large-scale catering, leveraging negative space and vibrant colors to transform plates into visual feasts. We also touch on the evolution of catering to accommodate dietary preferences and the importance of inclusivity in menu planning, ensuring each guest enjoys a memorable dining experience regardless of their dietary needs. 🌱🍖 From fascinating dialogues on using unconventional ingredients to make vegan dishes shine, to the role of chefs in guiding client choices while respecting their wishes, this episode is packed with insights that food enthusiasts and industry professionals will not want to miss. 🌟 📚 Learn how Joshua and his team at the JDK Group tackle the challenges of catering, pushing culinary boundaries, and ensuring safety, sustainability, and inclusion in every event they cater. Connect with me at tracy@thrivemeetings.com. Join the Eating at a Meeting Community

Live from the Catersourse + the Special Event Show...a conversation with Chef Boris Seymore about how we can and should preserve the historical food and beverage traditions and culture of the south. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

I'm thrilled to bring several episodes I did LIVE from Catersource + The Special Event Show in Austin, Texas. Right after she jumped off the keynote stage, Laura Schwartz, author, emcee, keynote speaker, and a person whom I have known and admired for more than two decades, joined me to discuss how Caterers and event planners are the original creators of moments that last a lifetime. In an era craving for immersive experiences, it's crucial for us to stay ahead of the curve — innovative, dynamic, and authentic. Laura's guiding principle? Our shared "Common Ground." As the former White House Director of Events and a storied career that spans the globe, Laura brings a wealth of knowledge on creating transformative experiences through food, drink, and stellar event execution. In this conversation, Laura and I dive deep into the art of making every event memorable, focusing on integrating high-quality, accessible food and creating spaces that foster genuine connections and community. From the importance of strategic food placement to avoiding long lines and ensuring the perfect lighting, they cover all bases to guarantee event success. 🍽️💡 Laura shares insights from her time orchestrating high-profile events at the White House, emphasizing the crucial role of 'third places'—spaces where people can gather outside of home and work to engage and exchange ideas. She discusses the emotional bond formed when breaking bread together and the magic of face-to-face interactions that technology cannot replicate. 🍀🤝 🌍 Plus, learn how Laura and Tracy tackle the challenges of sustainability in cuisine, advocate for transparency in food origins, and contribute to the events community through education and support for non-profits like the Search Foundation. Join us to discover the nuances of event planning with a pro who knows how to turn every gathering into a headline-worthy affair. Don’t miss this blend of practical tips and heartwarming stories that'll leave you eager to host your next big event. 🥂❤️ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Recorded on National Wear Red Day to bring greater attention to heart disease as the leading cause of death for Americans and promote steps we can take to protect our hearts and our attendees. Tracy was joined by the inspiring and amazing Eliz Greene to discuss the profound impact of stress on heart health and the importance of recognizing subtle symptoms of heart problems, especially in women. Eliz shares her deeply personal experience of having a heart attack at 35 years old while being 7 months pregnant with twins. Like my story, it changed the trajectory of her career. Eliz shares the vital significance of understanding and addressing stress as a significant yet often overlooked risk factor for heart disease. We talk about how to managing stress and how to help our event attendees, friends, and family members manage the stress related to dietary restrictions or other health related issues. The stress our attendees or we have when eating at a meeting is real because we have no control over what is served, how the food is prepared, or how servers do not know what they are serving. Eliz emphasizes the importance of respecting and accommodating diverse dietary preferences and allergies in personal and professional settings. Eliz even discusses the fact that #MeetingProfs have one of the top five most stressful jobs and provides valuable insights into how stress impacts heart health and the role of food in managing internal pressure, making it a compelling listen for all those looking to prioritize their heart health in today's fast-paced world. Listen to learn more about the significance of embracing your heart health and making small changes that can lead to significant differences. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

As we bid farewell to hashtag#DryJanuary, I'm thrilled to bring you an exciting chat on the Eating at a Meeting Podcast LIVE with Marcos Salazar 🍺🍷🥃, the co-founder and CEO of the Adult Non-Alcoholic Beverage Association (ANBA) a few days after he co-produced the incredible Mindful Drinking Fest in Washington, DC. Join us as we dive deep into how ANBA is championing mindful drinking and working towards creating a world where non-alcoholic beverages are the norm throughout the year and at every event, not just in January. Our commitment to values like inclusivity, sustainability, and social wellness will be at the forefront as we explore the promising growth opportunities in the non-alcoholic beverage market. But that's not all! Marcos Salazar, in addition to leading ANBA, is also the Co-Founder + CEO of Be Social Change, a community that supports professionals in the social impact sector. We'll gain valuable insights about making a positive impact in the world. So, mark your calendars and stay tuned for an engaging discussion about the future of non-alcoholic beverages and their role in making social gatherings enjoyable for everyone, encouraging social wellness and personal growth. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🥂 Attention hashtag#MeetingProfs, hashtag#Caterers, and hashtag#FoodService Experts: Let's Elevate Your Events with Non-Alcoholic Drinks! 🍹 I'm thrilled to invite you to the next episode of Eating at a Meeting Podcast LIVE! to learn how to elevate your events with non-alcoholic beverages. 🎙️ Join me for a compelling conversation with Cate Faulkner and Jen Gilhoi of Zero Proof Collective to celebrate Dry January and discuss "7 Compelling Reasons to Serve Elevated Non-Alcoholic Drinks at Your Next Event." Cate, Jen, and I have carefully curated a discussion that promises to revolutionize the way we approach event planning and catering to create an inclusive experience at the bar. It can also help hashtag#EventProfs make their F&B minimum and hashtag#HotelsAndResorts increase revenues at the bar. Together, we'll unveil the secrets to crafting extraordinary non-alcoholic beverages that will captivate our clients and guests. Here's why this episode is a must-listen for us: ➜ Inclusivity — yes, we need this at the bar ➜ Creativity — zero-proof cocktails that rival their alcoholic counterparts ➜ Wellness Focus — rising demand for health-conscious drink choices ➜ Event Excellence — leave a lasting impression on attendees ➜ Revenue/Spend — NA beverages can and do increase spending and revenue If you're as passionate as I am about taking our events to the next level, this conversation will be your secret weapon. It's time to level up our event experiences and lead the way in our industry.

In this episode of Eating at a Meeting we explore the world of plant-based cuisine with the remarkable Char Nolan, a fervent advocate and chef renowned for her delicious and healthful plant-based creations. Char's rich background, including a degree in public health from Temple University and certifications in plant-based nutrition, has fueled her mission to promote healthy, sustainable living. 🍽️ Discover how hashtag#MeetingProfs and hashtag#Chefs can effortlessly integrate plant-based options into their menus, ensuring guests feel valued and accommodated. Char will share her journey from a marketing professional at Whole Foods to a plant-based devotee inspired by the transformative power of a diet rich in greens and whole foods. 🍃 Char's collaboration with the Charlie Cart Project brings culinary education to communities, emphasizing the importance of nutritious, plant-based meals. Get inspired by her personal story of health and renewal, her Italian culinary heritage, and her commitment to teaching and outreach in remote areas like Honduras. 🌱 Embrace the spirit of Veganuary with Char's expert guidance and motivational stories. Whether you're considering a plant-based diet for the first time or looking to enrich your vegan journey, this episode will provide valuable insights and encouragement for embracing a compassionate, healthful lifestyle. 🌟 This episode goes beyond recipes; we will explore food, values, health, and the planet. Char practices "full food utilization" to minimize food waste, advocating for smaller portions and conscientious food choices. Discover the power of making conscious choices with Char's insights and stories. 📆 Mark your calendars and tune in for a nourishing conversation filled with insights, stories, and practical tips. Let's explore Veganuary together!

Tracy gathered a culinary dream team – Amber Kispert, Senior Content Producer from Catersource, Christopher Sanchez, Managing Partner of LUX Catering & Events, and Jennifer Bargisen, Senior Vice President – Culinary for Sodexo Live!. Together, we're unleashing the must-know food and beverage trends for 2024 that every hashtag#EventProf and hashtag#CateringProf needs to have on their radar. 🌐 What to Anticipate: 👉 Flavorful Forecasts: We will unravel the biggest culinary trends set to captivate taste buds in 2024. From innovative dishes to unique flavor profiles, get ready for a feast of fresh ideas! 👉 Sustainability in Sips and Bites: Discover how the industry is leaning towards eco-conscious practices, ensuring your events not only taste good but also contribute to a greener future. 👉 Inclusivity on the Menu: Explore the art of crafting menus that cater to diverse dietary needs, creating events where everyone feels valued and included. 👉 Pro Tips from the Pros: Gain exclusive behind-the-scenes insights from seasoned professionals at the forefront of the catering world. Learn the tricks of the trade to make your events stand out. 🎧 Don't miss "The Biggest F&B Trends For 2024 Every EventProf Must Be Ready For" on Eating at a Meeting. Subscribe now and be the first to savor the future of event catering! 🚀👩‍🍳🎊 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Indulge your ears and sweet tooth in this extra-special episode of "Eating at a Meeting" with your host Tracy Stuckrath! 🍪✨ I sit down with two incredible guests, Chef Sera Cuni of Feed-Well Fridges and Chef Kristin McCarthy of Les Dames d'Escoffier - North Carolina Chapter (Did I mention I'm a Dame too?). Get ready for a heartwarming conversation that goes beyond the cookie jar. What we will cover in this Episode: 🍬 Unveiling the Secrets: Discover the inspiration behind the Les Dames NC Holiday Cookie Sale and the delicious art of creating sweet masterpieces. 🌍 Feed-Well Mission: Sera Cuni spills the beans on Feed-Well Fridges and how every cookie crumb contributes to fighting food insecurity and commercial food waste. 🤝 Dames Unite: Kristin McCarthy shares the passion and dedication Les Dames bring to the table, creating a community that goes beyond the culinary delights. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

This episode of Eating at a Meeting was recorded at the beginning of 2024 to celebrate of Dry January and Veganuary and share they are important dietary trends to understand and embrace for the month and throughout the year. I discuss the significance of offering nonalcoholic beverages and vegan and plant-based options at events and meetings and share insights, statistics, and practical tips for meeting professionals and hoteliers to ensure that attendees have a wide range of inclusive options when it comes to food and beverage choices. The immense growth in the nonalcoholic beverages market and the increasing demand for mocktails and zero proof drinks offer a slew of opportunites for meeting professionals to prioritize offering these options at their events. I shed light on the importance of providing clear labeling for vegan and vegetarian options on event menus, and the value of embracing a plant-forward approach to catering and event planning. Throughout the episode, I share personal experiences and anecdotes, offering a relatable and informative outlook on creating a more welcoming and inclusive environment at events. And, I provide a sneak peek into the upcoming episodes, which will feature guest experts discussing the ins and outs of veganism and how to integrate vegan options seamlessly into event menus. While the episode was recorded at the beginning of the New Year, we need to embrace the spirit of Dry January and Veganuary throughout the year by prioritizing the diverse dietary preferences of our attendees and ensuring that they have ample choices to indulge in at our events and meetings. Stay tuned for more enriching episodes filled with expert insights, practical advice, and engaging discussions to enhance your approach to event planning and catering.

In this episode of Eating at a Meeting, I’m sitting down with Martiz’s Jill Blood, VP, Deputy General Counsel, and Privacy Officer. We'll be delving into the game-changing My Health My Data Act recently enacted in Washington State and its impact on the meetings industry. Jill says that attendee information such as food allergies and ADA requirements will be considered protected information under this new law, and others like it being enacted across the country. Remember, these live episodes aren’t just a broadcast; they are a chance for YOU to be part of the conversation! Learn what Jill suggests, how we ask, and what attendees must do during registration to ensure confidentiality. Save the date, set a reminder, and be prepared to join us in real-time. Your questions and input are not just welcome; they're essential! Let's make this a dynamic discussion that shapes the future of inclusive and privacy-aware F&B events. Your virtual seat at the table awaits! 🌐 🎙🍽 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

In this episode, Tracy sits down with the PCMA Canada East Chapter Canadian Innovation Conference organizers, Natalie Marino, CMP, DES, Heather Reid, and Erica Orecchio, DES, to discuss how they managed the dietary needs of more than 250 attendees at the conference. They talk about the challenges of accommodating dietary restrictions and the importance of providing inclusive and transparent food options at events and conferences. Here are three key takeaways from our conversation: 1️⃣ Accessibility is crucial: Accessibility should be a top priority and not an afterthought when planning events. From site visits to discussing dietary requirements with event venues and chefs, transparency and forethought can ensure that everyone's needs are met. 2️⃣ Embrace technology: Using QR codes and event apps can revolutionize how we provide information about food choices to attendees. QR codes can eliminate the need for printing physical menus, allowing for real-time updates and easy access to allergy-friendly options. 3️⃣ Sustainable choices matter: Consider incorporating locally sourced ingredients, reducing food waste, and giving back to the community by donating excess food to homeless shelters. We can create safe, sustainable, and inclusive experiences by thinking critically about food and beverage choices. A huge thank you to Nathalie, Heather, and Erica for sharing their insights and expertise. You can listen to this thought-provoking episode on my podcast, "Eating at a Meeting," which is available NOW on Youtube and later on Apple Podcasts, Spotify, and all major podcast platforms. Don't forget to stay tuned for our next episode, where we'll be diving into contract law and the management of dietary data. As always, thank you for your support, and I hope everyone had happy Thanksgiving! 🦃 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

I've been at the Financial & Insurance Conference Professionals (FICP) Annual Conference at the JW Marriott Marco Island Beach Resort the last three days with some amazing food and beverage experiences. For today's Eating at a Meeting Podcast episode, I've grabbed Executive Sous Chef Mikey Termini from the kitchen to walk through what it takes to feed 700 meeting professionals for three and half days. We will recap the highlights and culinary revelations from the recent FICP Annual Conference to unravel the flavors, trends, and experiences that made this conference a gastronomic spectacle. From the Opening Evening Event: Sunset Soiree to the Seaside Coastal Reception and the Enchanted Everglades finale, discover how F&B professionals are navigating service standards, expectations, and the evolving landscape of culinary experiences. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

In October 2023 at IMEX, Jaclyn Bernstein, John McKinnon, Stephanie Krzywanski and Tracy presented this session for planners on how we help our clients save money on food and beverage for events. With food prices on the rise, we all need to learn the art of cost-effective event food and beverage planning without compromising on flavor, quality or quantity. Dive deep into the challenges posed by escalating food prices and explore ingenious strategies to ensure your events continue to delight attendees' taste buds while keeping your budget in check. Listen in as Jaclyn, president & partner of Empire Force Events – A Hosts Global Member , and Tracy share some of the things we discussed during the educational session. We give you actionable insights, best practices, and appetizing ideas to unravel the mysteries behind ever-fluctuating food prices and gain valuable insights on predicting and managing cost variations. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

November is National Diabetes Awareness Month. As I review and plan menus for my clients. I'm so frustrated by the unhealthy options available to choose from. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

To close out National Disability Employment Month, I'm thrilled to invite you to what promises to be an engaging and informative Eating at a Meeting Podcast episode on inclusive dining experiences with the co-founders and director of accessibility for Ablr, a mission-driven nonprofit dedicated to full-service disability inclusion. Join me, John Samuel, Michael Iannelli, and Kim Casey, as we dive deep into the best practices of catering for individuals with disabilities. We're here to share valuable insights, practical tips, and real-world experiences to help you create dining experiences where every guest feels genuinely valued. We'll explore some vital questions: 🧑🏻‍🦯 What are the best practices for serving someone who is blind? 🩼 What challenges arise when providing buffet service for guests with disabilities? 📚How vital is staff training in providing an inclusive dining experience? 🦼How can F&B be inclusive of employees with disabilities? I'm passionate about creating safe, sustainable, and inclusive F&B events, and I believe that every guest matters, and every meal matters. #EveryGuestMatters #EveryMealMatters #EatingAtAMeeting #AccessibleDining #EventCatering #InclusiveDining #EqualEats #FoodInclusion #NDEAM #ADA #Accommodations Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

For the third episode of Eating at a Meeting Podcast coming to you LIVE from IMEX America, planners will join me in person on the show floor and from their offices to talk about how they are managing attendee dietary needs. I can’t wait to talk to Amy-Marie Lemanski, CMP , Magdalena Bonnelly - Global Event Design and Execution and Jessica Hiemenz-Woodbury, CMP, DES , all members of the Eating at a Meeting community. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com