Kyle Dine and Karen Palmer know how to manage food allergies in their daily lives. They want others to serve equal eating opportunities while traveling and attending college.
Learn from Len Senater own of the who Depanneur, who hosted a 1000+ dinner parties & worked with 100+ amateur & professional cooks from all over the world.
Chantal Cooke and Tracy chat how her passion for the planet is centered around plant-based eating, how caterers can better meet the needs of vegetarians and vegans and SO much more.
Learn how two women are using their experience running a global corporate food program and their appreciation and advocacy for local and sustainable food system to help organizations create other food programs.
Erin Petrey cares about cocktails. They are culture in a glass. Learn from her the beverages to stock to ring in the new year and beyond.
Food is more than “lunchtime.” It’s an integral part of the experience. Learn how Bonni Scepkowski designs stellar meeting menus to reflect audience demographics, company culture, and the vibe of the program.
Fine Water Sommeliers Cori Bokath and Christine Hilgert share how water has unique characteristics and terrior, giving it different tastes.
Jennifer Johnson shares how to plans event menus for guests dietary needs, including her own Autoimmune Disease and gluten intolerance.
James Beard Award-winning cookbook author and chef Cynthia Graubart talks about blueberries and strawberries, the focus of her two new cookbooks.
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.