Food Service & Catering Episodes
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...
126: The Necessary Ingredients for an Abundant Life
Sera Cuni is a classically trained chef who grew up in a family of self-taught cooks who enthusiastically embraced their Italian and Czech heritages. She also learned early in life that the sharing a home-cooked meal together every evening was a...
63: Sharing a Rich Tribal History Through Food
Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa
62: Catering without Compromising Food Safety Or Quality
Tanya Gurrieri, founder of Salthouse Catering in Charleston
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…
21: Encouraging Positive Relationships in and Around Food
Amelia Ekus is nourishing inspiration in the corporate cafés