Brian Peterson is a 5th grade teacher and founder of Bees in the D. On this episode of Eating at a Meeting he shares the value of bees.
Join us as we talk about why wellbeing has become such a hot topic as we come back from the pandemic, the hottest wellbeing related topic Maritz Global Events is seeing right now, how wellbeing and event food and beverage are connected and how it can all be used to improve events.
Chris Adams learned what a luxury experience means when starting his career as a pool attendant with Ritz Carlton. He now teaches it.
Tracy talks to Mark Cooper and Sean Anderson of IACC about talk about catering trends enhancing dining experiences as a result of COVID.
Liz Williams, founder of the The Southern Food and Beverage Museum chats about the intersection between culture and food could be studied.
Bob Pacanovsky knows catering. He also knows customer service. Learn how, why and what black tie customer experience can do for a business.
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.
To celebrate Earth Day Tracy chats with Sustainability Champion Chance Thompson on how to Create Earthy-friendly Eating Experiences