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About Tracy

As a certified event planner with food allergies, I’m passionate in helping you not offend or kill people with the food you serve. Let’s transform your event, hospitality service, or workplace to provide food experiences that are safe and inclusive for everyone.

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Around age 30, I began experiencing lethargy, severe mood swings, depression, and sinus and breathing problems. All these symptoms impacted my quality of life. After four years of visiting doctors who could find nothing wrong with me, I finally found an ENT who located the source of my illness: a food allergy to yeast.

I went on a yeast-free diet (yeast, sugar, vinegar, diary, white flour, peanuts, mushrooms), lost 25 pounds, and felt better than I had in years. Eventually, I found that managing my diet created new challenges at events, family dinners, parties, and business meetings. Navigating through the landmines of unknown ingredients and limited food choices was stressful,disconcerting, and exhausting.

As an event planner, I realized if this was a problem for me, it must be a problem for others. Events, restaurants, and workplaces are intended to create an environment of ease, connection, and success. Unfortunately, this is rarely true for people with food allergies who don’t have the freedom to eat every dish without knowing the ingredients in it.

That’s why, in January 2009, I decided to do something about it, not only for myself but for my profession. I entered the Institute for Integrative Nutrition to learn more about my allergy and how to eat, and feel better with food.

Soon afterward, I decided to build upon my 20 years of event planning experience and shift my practice to help companies and professionals address the needs of people with dietary restrictions whether it’s a personal choice, a medical condition, or a food allergy.

The Meeting Professional - thrive meetings
Restaurant Informer - thrive! mettings

Humans@Work is a collaboration by Tracy Stuckrath, CSEP, CMM, CHC, CFPM and 10 other authors. Increasingly, HR and business leaders are understanding the importance embracing the human spirit of their employees, and encouraging employees to bring their entire selves to work. This volume discusses these issues of well-being, work/life balance, diversity and inclusion, compassionate workplaces, personal and professional development, and spirituality in work.

You@Work: Unlocking Human Potential in the Workplace is a collaboration by Tracy Stuckrath, CSEP, CMM, CHC, CFPM and 14 other authors. Contemporary HR professionals and business leaders are beginning to understand the importance of unlocking human potential and maximizing performance and innovation by truly embracing the human spirit of their employees. This unique and powerful book explores the nuances of bringing our whole selves to work, and challenges us to shed the outdated notion of asking employees to check their humanity at the door. You@Work is a remarkable collection of insights from 15 leading HR and OD experts, across multiple industries and professional roles. And it’s a must-read for any leader looking to achieve more by putting humanity back into the workplace.

Senior Professionals Industry Network, December 2017 | 40 Over 40

MeetingsNet, June 1, 2016 | Meetings Industry Changemakers

Atlanta Business Chronicle, July 20, 2015 | People on the Move

Meetings & Conventions Magazine, July 1, 2015 | Top 25 Women in the Meetings Industry

Meetings Focus magazine, July 2014 | Meetings trendsetters propel industry forward in 2014

Certified Special Events Professional (CSEP)

The CSEP designation awarded by the International Special Events Society (ISES) to Tracy Stuckrath, CSEP, CMM, CHC 1995 and twice since then. Established in 1993, the CSEP designation recognizes event professionals who have successfully demonstrated the knowledge, skills and ability essential to perform all components of a special event. Being a recipient of the CSEP designation demonstrates a continuous dedication to enhance individual and professional performance.

Certified Health Coach (CHC)

The Institute for Integrative Medicine and the American Alternative Medical Association grants the Certified Health Coach (CHC) designation for successful completion of a seven-month holistic nutrition program.

Certified ServSafe® Instructor and Registered ServSafe® Proctor, 2012

Certified ServSafe® Instructors and Registered ServSafe® Proctors are experienced professionals from all segments of the food service industry. We offer students training from experts in food safety education and alcohol training. The National Restaurant Association makes sure we have the most current and relevant materials and tools to complement our expertise.

Allergen Awareness Training Certificate Program, Massachusetts Department of Public Health, 2011

Certification, Managing Food Allergens & Gluten in Commercial Setting, AllerTrain, 2011

Certified Meetings Manager (CMM)

Meeting Professionals International’s Certified Meeting Management (CMM) certification and resulting designation is bestowed upon senior level event professionals who possess the strategic decision-making ability of leaders and are capable of delivering exceptional meetings and events that drive organizational success. The CMM certification and resulting designation is the most prestigious in the meetings and events industry.

ServSafe®: Food Protection Manager Certification, 2011

The ServSafe® program is the restaurant industry’s premiere food safety education and training program recognized and accepted by more federal, state and local health jurisdictions than any other food safety training program. The program covers the flow of food from the time you purchase your products until the meals reach your customers’ tables, and includes topics such as microorganisms that cause foodborne-illness breakouts, proper food storage, and cleaning and sanitizing. In Georgia, food safety certification is not only important – it is the law.

GREAT Kitchens: Gluten-Free Training, National Foundation for Celiac Awareness, 2012

GREAT Kitchens is a gluten-free industry initiative of the National Foundation for Celiac Awareness (NFCA). This comprehensive course teaches the essentials of gluten-free food preparation and cross-contamination avoidance – skills that are critical for serving celiac and gluten sensitive customers.

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