Diversity, Equity, Inclusion & Belonging Episodes
302: More Than Comfort Food: The Rich History and Future of Soul Cuisโฆ
To close out ๐๐ฅ๐๐๐ค ๐๐ข๐ฌ๐ญ๐จ๐ซ๐ฒ ๐๐จ๐ง๐ญ๐ก Iโm sat down with Chef Deborah VanTrece, a culinary visionary ๐ซ๐๐๐๐๐ข๐ง๐ข๐ง๐ ๐๐จ๐ฎ๐ฅ ๐ ๐จ๐จ๐. From her days as a flight attendant exploring global cuisines to becoming a ๐๐๐ฆ๐๐ฌ ๐๐๐๐ซ๐ ๐๐ฐ๐๐ซ๐-๐ง๐จ๐ฆ๐ข๐ง๐๐ญ๐๐ ๐๐ก๐๐, restaurateur, and ๐๐๐ฌ๐ญ-๐ฌ๐๐ฅ๐ฅ๐ข๐ง๐ ๐๐ฎ๐ญ๐ก๐จ๐ซ, Deborah has built a legacy on honโฆ
270: Event Menus: How to Provide Freedom and Independence in Food Choโฆ
Each July, I focus on the spirit of July and the celebrations of freedom and independence. I am inspired to discuss the importance of these themes in the context of food and events on this episode of the Eating at a Meeting Podcast. ๐๐ฝ๏ธ...
268: What does it Take? A Deep Dive into Inclusive Food & Beverage Exโฆ
At a PCMA EduCon in Detroit, I ran into my friend Zoe Moore, CEO and Strategic Disruptor at Grow with Zomo. When I saw her, she said, "We have lots to discuss." As a passionate advocate for EDI in hospitality, events, and tourism, Zoe brings a wealth...
133: Equity, Diversity, and Inclusion: How does it Relate to Event Caโฆ
How does equity, diversity, and inclusion relate to event catering? Tune into Eating at a Meeting LIVE on Wednesday when Tracy chats with Zoe (pronounced ZOH) Moore, an independent equity, diversity, and inclusion consultant in the hospitality, events...