Food Service & Catering Episodes
355: When Event Catering Becomes Community Care: Food that Connects &…
When you’re in Philly for PCMA Convening Leaders, you don’t just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn’t leave town without sitting down with one of the catering chefs doing exactly that.…
352: How Event Food Can Feed Communities: The Javits Center Model
When I first toured the Javits Center rooftop farm back in October 2022, I walked past rows of lettuce, herbs, and apple trees on top of a convention center, tasted apples the chef had just brought down from the orchard, and went home with honey from the hives above the show floor. That visit compl…
351: Anaphylaxis And Events: Why Allergy Safety Can’t Be An Afterthou…
When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren’t taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — comme…
344: How New Zealand Is Redefining Event Menus Through Culture and Su…
Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality.If “korero and kai”—making meaningful connections over shared meals—sounds like the event experience you want,…
342: How the Basement Chefs are Revolutionizing How We Experience F&B…
How Amsterdam’s culinary team is redefining event food, eliminating disposables, and making plant-based options irresistible.What if event food did more than just feed your guests—what if it created community, told a story, and made sustainability delicious? Tracy Stuckrath sits down with Rient…
324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space
This week, I’m joined by Ashley Orr, owner of Sweet Nothings Bakery and Cafe in Raleigh, NC. Her entire business is 100% gluten-free—and yet she operates out of a shared commercial kitchen.That’s what makes this episode so important.Ashley breaks down how she avoids cross-contact, keeps her…
303: Food Safety & Allergen Awareness in Restaurants with Denise Baro…
March is all about celebrating inspiring women in food and beverage, and I’m thrilled to kick off Women’s History Month with Denise Baron Herrera, co-founding chef and Chief Culinary Officer at Burton’s Grill and Bar and Red Heat American Tavern. Denise’s journey is not just about crafting memo…
285: Beyond the Bar
At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold!From the importance of low-sodium options to creative uses of lighting and signage, the ins…
277: The Power of Pie: Connecting and Collaborating Through Culinary …
🥧 In this episode, Tracy introduces you to Valentina Ruffoni, the founder of Beyond the Event and the PIE network. 🍴✨ With a passion for transforming typical gatherings into memorable experiences, Valentina dives deep into the culinary...
271: Turning Taste into Trust_ How to Make Your Healthcare Booth Stan…
For this week’s Eating at a Meeting podcast episode, I’m coming to you live from the Healthcare Convention & Exhibitors Association convention in Tampa. It’s at a special time — 2:30 PM — since I will be on stage presenting at noon....
269: Crowd-Pleasing Event Menus a Northstar Meetings Group Webinar
With the growing prevalence of diverse dietary needs and preferences, designing event menus that satisfy everyone can be challenging. Join our seasoned experts as they share strategies to craft inclusive, flavorful meals that accommodate a wide range...
266: From Parks to Plates: An Inside Look at Aramark Destinations’ Su…
🎙️ I'm thrilled to sit down with Aric Ferrell, Vice President of Operations for Aramark's Destinations group. We'll discuss Aramark’s commitment to managing unique destinations — parks, day attractions, conference and convention centers —...
264: The Critical Need for Clarity in Serving Gluten-Free Guests
🎉🍽️ Join me LIVE on "Eating at a Meeting" as we wrap up Celiac Disease Awareness Month with a powerful episode titled "The Critical Need for Clarity in Feeding Guests with Celiac Disease." I’m thrilled to welcome Erica Dermer from Celiac and...
250: Cinthia Pedroza Unplated: A Conversation on Food, Leadership, an…
🌸 As Women's History Month comes to an end, I want to introduce you to Cinthia Pedroza, Executive Director of Food and Beverage at Resorts World Las Vegas. 🍴✨ With a vibrant career spanning over 25 years, from the prestigious halls of Four...
245: A Sweet Conversation With Celebrity Chef and Trendsetting Cake D…
🎂 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...
242: Joshua House from the JDK Group
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 …
241: A Trip to the South with Chef Boris Seymore
Recorded live from Live from the Catersourse + the Special Event Show 2024, Tracy chats with Chef Boris Seymore, the culinary mind behind BDS Catering Productions in West Palm Beach, Florida. Chef Boris shares his innovative techniques for elevating food presentation, including the surprising use o…
235: Prepare Your Palates for the Future: 2024 F&B Trends
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 unleashed the must-know food and beverage trends…
234: Sweet Cause, Sweeter Treats: Les Dames NC Holiday Cookie Sale Sp…
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...
225: Event Planners & Convention Service Managers: Aligning for Great…
In this special episode of Eating at a Meeting Podcast LIVE at IMEX America, I'm joined by Victoria Chivers (Tori), Vice President of Convention Services & Catering at MGM Resorts International. Tori and I will dive into the dynamic and...
200: Celebrating 200 Episodes: Tracy & Previous EAAM Guests Talk Food…
Join me as I celebrate the 200th episode of my Eating at a Meeting podcast with a special gathering of previous guests. In this milestone event — Holy Moly! 200 episodes — we will engage in a dynamic discussion on the current state of food and...
197: Catering 30,000 Feet in the Air
Back in January Delta Airlines announced it was refreshing and enhancing its onboard F&B menu options for the new year to include premium wines, creative cocktails, espresso, plant-based, gluten-free, and locally and seasonally sourced options....
133: Equity, Diversity, and Inclusion: How does it Relate to Event Ca…
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...
39: The New Normal in Catering Design
Navigating the ever-changing landscape of catering design in the era of COVID-19, Tracy sat down with Kristine Holtz, CEO of Cornerstone Food Service Group, to discuss how hospitality professionals are reimagining the guest dining experience. With over 25 years of industry expertise, Kristine share…