With 25 years of experience in the foodservice industry, Kristine Holtz, CEO of Cornerstone Foodservice Group, says that with some well thought out modifications to catering design and service caterers and other food service providers can offer safe and elegant dining solutions in almost all situations.
An expat veteran of over four decades Doreen Cumberford continues to eat and meet people as she continues to travel the globe. She sees welcome in food.
Meet Donna Mack the Disability Diplomat who teaches how to grow businesses by providing access to the 1:5 Americans with a disability.
Born from the crisis need to save the life of one food service worker, The Giving Kitchen is an organization that is built on community, compassion, generosity, empathy and gratitude that supports food service workers in crisis. TGK’s shift starts when the food service workers can’t.
Food has become a central utensil in diplomatic toolkits across the world. Culinary diplomacy is today in the academic world what we call soft power — a tool of persuasion. Countries are branding their cuisines or their unique foods as a way to track business and tourism.
Ahuva Gottdiener’s Homegrown Kosher is a certified kosher bakery and garden consultancy bridging the food gap between ground and plate for her Orthodox Jewish community. She shares her fascination with the fundamentals through education, inspiration and connection.
Colleen Kavanagh of ZEGO Foods provides a somewhat scary look at what the recent relaxation of FDA food regulation guidelines could mean to food production and safety for individuals with dietary needs.
Providing healthy meals on a budget can be done for schools, airlines and events. Chef Cliff Lyles has mastered and it teaching others.
Providing inclusive food and beverage experiences is more than ensuring you have options for food allergic and vegan attendees. It also means making sure everyone has equal access to the event. Learn how to ensure attendees with other disabilities have full access.
An inside look from Chef Murray Hall of Dolce Hotels & Resorts on how to incorporate local and seasonal ingredients into group menus while balancing budgets — and creating flavorful, plant-forward vegan, gluten- and dairy-free dishes even meat-eaters will dig into.
