Eating at a Meeting

Food has the power to nourish, heal, and connect—and this Women’s HERStory Month, I’m honored to celebrate Ally Smith, a woman making a profound impact at the intersection of food and foster care. As Development Director at Partnerships for Children, a private chef, and the creative force behind the “Gather With” cookbook project, Ally is redefining what it means to support vulnerable children and families through the power of food. Her journey has taken her from case management in the foster care system to a farm-to-table apprenticeship in Italy, where she deepened her understanding of sustainability and food as a tool for connection. Today, she channels that passion into teaching cooking classes for foster children, organizing chef-driven fundraisers, and crafting a cookbook featuring diverse voices in Austin’s food scene—all to ensure that every child has a seat at the table. In this LIVE episode of Eating at a Meeting Podcast, Ally and I will discuss how she’s using food to create community, empowerment, and healing for children in the foster system, the importance of food security, and why her work is a game-changer in making the food world more inclusive and impact-driven. 🔗 Tune in for this extra episode of Eating at a Meeting for Women's HERstory Month and join the conversation! 🎙️

This Women’s HERStory Month on the Eating at a Meeting Podcast, I’m shining a spotlight on incredible women who are reshaping how we think about food, sustainability, and culture.  The third woman I want you to meet is Chef Asantewaa E. L., a culinary powerhouse and advocate for food sustainability in San Antonio. As the founder of Food Horizons and the Secret Food Stories initiative, Chef Asantewaa is bridging gaps between food, culture, and community as the founder of Food Horizons and the Secret Food Stories initiative. Her work is deeply rooted in the African philosophy of ubuntu, the idea that we are all interconnected—a belief she brings to life through events, advocacy, and storytelling. Through the Secret Food Stories Festival, she’s tackling food waste head-on with creative zero-waste recipes and community-driven discussions. Her advocacy stems from her South Sudanese upbringing, where food waste was never an option, and she now educates communities on making the most of their food. And beyond the kitchen, she’s also making waves in the art world, showcasing her talents at the San Antonio Ethnic Arts Society’s Women’s Exhibition. Chef Asantewaa’s work is more than just cooking—it’s about creating a movement where food is a tool for sustainability, cultural preservation, and community empowerment. Join me in celebrating her remarkable impact! 🔗 Tune in to hear her inspiring story! 🎙️

This Women’s HERStory Month, I’m celebrating women who are using food to build community, preserve culture, and spark meaningful change. One of those incredible women is Mahfam Moeeni-Alarcon , the founder and co-owner of Mingle + Graze, a cheese shop and eatery in downtown Chandler, Arizona, that is so much more than a place to eat—it’s a space for connection, learning, and inclusion. Mahfam’s journey from selling marinated olives at farmers’ markets to pioneering grazing boards in the Phoenix area is a testament to her entrepreneurial spirit and passion for hospitality. Drawing from her Iranian heritage and her husband’s Chilean roots, she infuses her menu with flavors and traditions that tell stories of culture, migration, and home. Her commitment to sustainability, food safety, and inclusivity is evident in every aspect of her work—from composting and recycling efforts to strict allergen protocols at Mingle + Graze. But Mahfam’s impact doesn’t stop at her businesses. As the Board Chair for Chandler Sister Cities, a member of the Chandler Arts Commission and a member of Les Dames d’Escoffier Phoenix Chapter, she fosters global connections and celebrates cultural diversity in her community. Mahfam is making HERstory by showing that food is more than sustenance—it’s a bridge between cultures, a tool for empowerment, and a way to create a more inclusive world.

Women’s HERStory Month on Eating at a Meeting This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast. To kick it off, I'm talking with Denise Baron Herrera, Co-Founding Chef and Chief Culinary Officer for Burtons Grill & Bar and Red Heat American Tavern ! Denise is a powerhouse in culinary leadership, setting the gold standard for food safety, allergy awareness, and inclusive dining in the restaurant industry. Under her guidance, Burtons Grill has become one of the most allergy-friendly restaurant groups in the U.S., proving that dining out can be both delicious and safe for everyone. From pioneering strict food allergy protocols to mentoring rising chefs, Denise is not just making meals—she’s making an impact. Beyond the kitchen, Denise is shaping the future of food service with her commitment to education, empowerment, and culinary excellence. Through her mentorship programs, groundbreaking food safety initiatives, and inspiring journey from executive chef to industry leader, she is paving the way for a more inclusive and innovative restaurant experience. 🔗 Don’t miss this LIVE conversation! Tune in and be part of the discussion. 🎙️ hashtag#EatingAtAMeeting hashtag#WomensHERStoryMonth hashtag#FoodSafety hashtag#InclusiveDining hashtag#Leadership

To close out 𝐁𝐥𝐚𝐜𝐤 𝐇𝐢𝐬𝐭𝐨𝐫𝐲 𝐌𝐨𝐧𝐭𝐡 I’m sat down with Chef Deborah VanTrece, a culinary visionary 𝐫𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝. From her days as a flight attendant exploring global cuisines to becoming a 𝐉𝐚𝐦𝐞𝐬 𝐁𝐞𝐚𝐫𝐝 𝐀𝐰𝐚𝐫𝐝-𝐧𝐨𝐦𝐢𝐧𝐚𝐭𝐞𝐝 𝐜𝐡𝐞𝐟, restaurateur, and 𝐛𝐞𝐬𝐭-𝐬𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐮𝐭𝐡𝐨𝐫, Deborah has built a legacy on honoring tradition while pushing boundaries. 🎙️We dish on: ➤ 𝐓𝐡𝐞 𝐫𝐨𝐨𝐭𝐬 𝐚𝐧𝐝 𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐨𝐟 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝—how it differs from Southern food and why it’s a global experience ➤ 𝐇𝐞𝐫 𝐣𝐨𝐮𝐫𝐧𝐞𝐲—from navigating barriers as a Black LGBTQ+ woman in the industry to leading the way for future chefs ➤ 𝐓𝐰𝐢𝐬𝐭𝐞𝐝 𝐒𝐨𝐮𝐥’𝐬 𝐢𝐦𝐩𝐚𝐜𝐭—how her restaurant blends comfort food with global flavors and changes the way we see Soul Food ➤ 𝐓𝐡𝐞 𝐩𝐨𝐰𝐞𝐫 𝐨𝐟 𝐦𝐞𝐧𝐭𝐨𝐫𝐬𝐡𝐢𝐩 & 𝐫𝐞𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧—why diversity in kitchens matters now more than ever Deborah is proof that food isn’t just about what’s on the plate—it’s about history, culture, and bringing people together.

This Black History Month, I sit down with my friend  Tie Whittaker, owner of Buttermilk Boutique. A professional pastry chef with over 13 years of experience, Tie blends her Southern roots and culinary expertise to create stunning pastries and elevated Afternoon Tea experiences that are redefining hospitality in North Carolina. Afternoon Tea may not be the first thing that comes to mind when thinking about Southern food, but Tie is transforming it into a space for nostalgia, storytelling, and exquisite flavors. Inspired by her grandmother Angel, whose baking was legendary in her community, Tie has turned family recipes into works of edible art, bridging the gap between heritage and innovation. In this episode, we explore her journey from political science to pastry, how Afternoon Tea is more than just an event—it’s an immersive experience that celebrates culture and connection—and what it takes to build a brand that blends luxury with legacy.  As a Black woman in pastry, Tie has carved her own path in an industry that hasn’t always made space for chefs like her. Now, she’s not just making room at the table—she’s setting it with elegance and intention.

This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone feels valued. For this milestone episode, I’m bringing back some of the most insightful and impactful guests to unpack the biggest lessons we’ve learned about making food and beverages safer, more accessible, and more sustainable. Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into: ✅ The biggest event F&B challenges we still need to fix ✅ Why transparency in ingredients, labeling, and service matters more than ever ✅ What event planners and venues must do to create safer dining experiences ✅ How food allergies, accessibility, and ADA compliance are evolving ✅ What’s next for the future of food and beverage After 300 conversations, what have we learned? And where do we go from here? If you’re an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.

Sam Stewart, the Senior Director of Beverage Alcohol for Sodexo Live!, shares insights on crafting the perfect mocktails for Taylor Swift's Eras Tour. Discover the magic behind designing themed drinks that resonate with diverse audiences, enhancing the overall event experience. Sam discusses the importance of inclusivity with non-alcoholic options and how they can drive both guest satisfaction and profitability. Learn innovative strategies that event planners can implement to elevate their beverage menus and keep attendees engaged.

Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.  Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000. If you’re curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don’t miss Chef Sufi’s expert insights!

Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus.    Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry.    With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand sanitizer alone won’t cut it, so proper food safety protocols and cleaning measures are essential.    In this episode, we’ll discuss:    How norovirus spreads and why it’s so persistent.  ➤ Practical strategies for venues and planners to reduce risk—from the kitchen to the buffet line.  ➤ The key questions you need to ask your catering and venue partners to ensure safe practices.  ➤ Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing.    Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought.    📲 Don’t miss this essential episode! Share your questions and insights in the comments. Let’s tackle this together!