Keith Norman

Ever wondered if your caterer’s food safety sign-off really keeps your guests safe? With public health agencies scaling back, the responsibility for outbreak prevention is shifting to kitchens—and to the event teams who hire them. This episode delivers actionable solutions to protect your attendees (and your reputation) when regulation alone isn’t enough. Tracy Stuckrath is joined by Chef Keith Norman—allergen awareness trainer and food safety manager at South Point Hotel Casino & Spa—to reveal what you should be asking your venue before your next event, how training and transparency beat rulebooks, and the real-world impacts of new allergen labeling laws.

In this episode, Tracy dives deep with Chef Keith Norman, food safety manager and assistant executive chef at South Point Casino, Las Vegas. Together, they explore the critical need for serious, team-centered approaches to food allergies and celiac disease in hospitality. Chef Keith shares how he bridges food safety training, front-of-house and back-of-house teamwork, and proactive communication with guests to ensure everyone with dietary restrictions can dine safely and joyfully. The episode explores the impact of ongoing allergen education, practical training strategies, and the importance of early and detailed attendee communication for seamless event execution. For chefs, planners, and anyone tasked with feeding groups, this is an essential listen on how creating an inclusive and safe dining environment is not just good practice—it’s also great for business.