Food Service & Catering Episodes

Practical Strategies for Safer, Inclusive Catering—From Menu Design to Kitchen SOPs Ever wondered how top caterers seamlessly deliver allergy-friendly menus that make everyone feel included? Executive Chef Karen O’Connor reveals the behind-the-scenes systems and philosophy driving one of Toronto’s most celebrated catering teams, Daniel et Daniel Catering & Events. From nut-free kitchens to detailed signage and collaborative menu design, discover the culinary and operational secrets that can prevent anxiety, save money, and make every guest feel like a VIP—without sacrificing flavor or style.

If you think menu labels are enough to keep guests with allergies safe at your next off-site event, think again. This episode reveals why event safety is about more than just what’s on a card—and how off-premise caterers can transform both hospitality and health outcomes with intentional planning, staff culture, and real collaboration with planners. You’ll hear actionable ways catering teams prep for the unexpected, ensure everyone from kitchen to service is looped in on every restriction, and design allergy-friendly options that look and taste as good as the original plate. Get a candid look into high-volume, off-premise catering, where field kitchens and unpredictable venues mean cross-contact risks lurk everywhere. Learn why hospitality is about valuing every guest—not just those without restrictions—and how a thoughtful culture inside your team can be the difference between a memorable meal and a dangerous mishap. From communication strategies that catch last-minute allergy dis…

What if the most interesting ingredient at your next event was already growing just outside the venue? I've been thinking about this lately — and then Lotta Giesenfeld Boman introduced me to Lisen Sundgren, and honestly, she made it impossible to think about anything else. Lisen is my guest this week on Eating at a Meeting Podcast LIVE — and she is the perfect person to kick off Women's HERstory Month as our very first honoree. She is a Swedish herbalist, forager, and author based in Stockholm, but joining me from Nepal. She has spent more than 30 years teaching chefs, curious eaters, and anyone who will listen about wild edible plants — the ones that have shaped human diets forever and that most of us walk past every single day without a second glance. She has foraged for some of Stockholm's most celebrated restaurants and worked with Sigtunahöjden Hotel & Conference to weave local wild plants right into their menus. Not as a gimmick. As a genuine expression of place. …

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. This week on Eating at a Meeting Podcast LIVE, I’m talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what’s on the plate. Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn’t a “nice to have” for him—it’s the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility. We talk about what it really means to build safe, sustainable, and inclusive food …

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 completely changed how I think about what event food can do. Now I’ll be talking with Yashi Dadhich, Director of Energy & Sustainability at the Javits Center, about how a convention center best known for massive trade shows is also growing tens of thousands of pounds of produce on its roof—using it first to feed attendees and staff—and then donating the surplus to help nourish their neighbors. From a one-acre rooftop farm and greenhouse to partnerships with organizations like Rethink Food and local pantries, Javits has built a food donation program that connects: • Farm-to-table menus for events • Rescued prepared food and ingredients after events • Community impact, feeding New Yorker…

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 — commented, “hear you and see you @kerrywashington DITTO.” That one word — DITTO — carried decades of lived experience. In this episode of Eating at a Meeting LIVE, Jo and I talk about what it really means to navigate everyday life — restaurants, airplanes, school cafeterias, and event spaces — when a trace amount of nuts, shellfish, or airborne particles can shut down your body. Jo has survived more anaphylactic shocks than she’s willing to count. She’s been dismissed in restaurants, pushed back on by airline crews, and told “it should be fine,” even when the stakes were life or death. She’s also been sounding the alarm for years, insisting that ignoring anaphylaxis is as dangerous as “p…

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, this episode delivers a masterclass in cultural authenticity and responsible sourcing. Discover how New Zealand is weaving Maori traditions with bold sustainability moves, from pest-hunted venison to reusable coffee cups, while ensuring that every guest can find their place—and their favorite flavors—at the table. Tracy sits down with Natalie Fulton of Tourism New Zealand and Loryn Blaikie from the soon-to-open New Zealand International Convention Centre. Together, they unpack how menus are becoming more inclusive, sustainable, and regionally inspired than ever before. Hear how zero-waste practices, innovative allergen management, and even local foraging experiences are transforming what…

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 Rientz Mulder, Executive Chef at RAI Amsterdam, to explore how the legendary "Basement Chefs" have turned a convention center kitchen into a laboratory for plant-based menus, local sourcing, and food that sparks real joy. Discover practical solutions for eliminating disposables, integrating community partnerships, and ensuring every meal—no matter the scale—brings a smile.

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 equipment and ingredients separate, and builds trust with her gluten-free and celiac customers through strict safety protocols. She’s doing what many large venues claim they can’t do—and she’s doing it brilliantly. 🎧 We talk about: ✔️ Running a safe GF bakery in a non-dedicated kitchen ✔️ Setting up SOPs that actually protect guests ✔️ Why clear labeling and transparency matter more than buzzwords ✔️ What planners, caterers, and chefs can take from her model Whether you plan events, serve food, or just want to better understand the needs of gluten-free guests, this one’s worth a listen.

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 memorable menus but also about leading the industry in food safety and allergen awareness. In this episode, we explore how Burton’s became a gold standard for scratch kitchens, safe dining, and true menu inclusivity—years before it became industry buzz. Denise shares the challenges, triumphs, and strategic decisions behind their allergen protocols, the power of staff training, and why saying “yes” to every diner is their mantra. Listen in for Denise’s advice for operators, her commitment to food inclusion, and the heartwarming guest stories that make it all worth it. Plus, find out what fresh food means to her and what accomplishment she treasures most.

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 insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy. You'll also hear about: 🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated. 🌟 The power of detailed communication with chefs and venues. 🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches. This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events…

🥧 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...

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....

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...

🎙️ 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 —...

🎉🍽️ 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...

🌸 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...

🎂 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...

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 men…

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 of lollipop sticks and sophisticated miniature desserts. We dive deep into the world of catering, exploring the significance of building relationships, the move towards healthier sides, and the challenges of sustainable practices in the industry. Chef Boris also opens up about preserving the rich history and cultural significance of Southern food, especially during Black History Month. Discover how he transforms classic Southern desserts into elegant cheesecakes and his creative twists on deviled eggs. We also tackle the realities of catering budgets and the authenticity he brings to his culinary creations. From sustainability to inclusion, Chef Boris’s insights are a true feast for the…

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 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 …

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...

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...

If you thought going gluten-free meant missing out on bold flavors, think again. Executive Chef Sarah Thompson proves that authentic coastal Mexican cuisine not only excites the palate—it also welcomes every guest, regardless of dietary needs. From celiac diagnosis at 17 to running one of Las Vegas' most vibrant kitchens, she shares how a commitment to inclusivity, ingredient integrity, and flavor can elevate both casual nights out and high-profile events. Whether you plan group dinners or just dream about masa and mole, this episode offers a masterclass in operational excellence and guest care. Sarah is a two-time James Beard Award - Best Chef SW nominee.