Tracy’s dedication and enthusiasm is unprecedented and it shows in every event she manages. She seeks to know the value of an event, and then expounds upon it, providing all the stakeholders with a positive return on their investment.
“This the best session I attended. The BEST. Well informed, knowledgeable & presented.” —attendee at The Special Event 2012
In the latest Fresh Ideas from the ICA in Catersource’s Get Fresh newsletter, Tracy Stuckrath, CSEP, CMM, CHC talks about how to manage the dietary needs of guests in “Tolerating Intolerance.” She says its important to be proactive in your planning – ask guests about their needs in advance, update your recipes so they can be prepared multiple ways to accommodate different needs. Its also important to pay attention to cross contamination in the kitchen and on the buffets.
Interview from the PCMA Learning Lounge in San Diego. Certified Event Planner with Food Allergies: Tracy Stuckrath talks about PCMA and how planners need to think about the diets of their attendees.
Being an event planer with food allergies can be both a blessing and a curse. As a food allergic person, I want to be able to eat safely at events. As a planner, I understand the intricate details that go into creating and executing an event while ensuring everyone’s needs are met, especially when it comes to planning menus.
This amazes me. It’s kind of the like the six degrees of Kevin Bacon phenomena but with food allergies, intolerances or preferences.