Dr. Sabrina Falquier Montgrain is a primary care physician in San Diego at Sharp Rees-Stealy Medical group who specializes in Culinary Medicine and is the Founder of Sensations Salud, LLC. Dr. Falquier takes this multilingual and multicultural life experience into her expertise in Culinary Medicine. Her focus is awakening the senses around ingredient acquisition and food preparation while empowering people to better health through nutritional knowledge and culinary literacy.
Dee Patel shares how she, as managing director The Hermitage Hotel, has a role to facilitate strong relationships with the local community, including the Glen Leven Farm, The Land Trust for Tennessee’s historic, 64-acre farm located four miles from downtown Nashville.
Desserts at events usually leave some guests with a desire to have their cake, but having to walk away without eating it too.
Apparently, the pastry chefs at those events have not met or taken one of Chef Fran Costigan’s Vegan Pastry classes. She feels that everyone’s sweet tooth, including those who are lactose intolerant, vegan, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, should be satisfied.
Did you know cocktails and spirits may contain ingredients that may be unsafe to consume for some people? Cocktails and spirits consultant Camper English is focused on both the safety and legality of ingredients produced by brands and used by mixologists.
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.
