Eating at a Meeting

To be as productive and effective as possible during your day, you may want to ask yourself if the food you're eating is the right fuel for your mind and body. Just like your car may need premium gas, your body needs premium fuel - real food!! Dr. Sabrina Falquier Montgrain feels we have lost our ability to know how to cook and we are paying a high price as far as the declining health of our society. Her goal is to empower people to come back to the kitchen and to know how to do this in a delicious way, that is also fantastic for their body. In this LIVEcast conversation, learn more about how she is helping people move the needle toward better and more sustainable health. Resources: https://cdn1.sph.harvard.edu/wp-content/uploads/sites/30/2012/09/HEPJan2015.jpg https://www.youtube.com/watch?v=mYsiMtzZW3g Connect with Sabrina: https://www.sensationssalud.com https://www.facebook.com/sensationssalud https://www.instagram.com/sensationssalud/ https://twitter.com/sensationssalud https://www.linkedin.com/in/sabrina-a-falquier-montgrain-md-dr-falquier-8942601b1/ https://linktr.ee/sensationssalud Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Running a 110-year-old luxury hotel —Tennessee's Only Forbes Five Star and AAA Five Diamond Hotel — is no small task, let alone during a global pandemic. Tracy chats with Dee Patel, managing director of the Hermitage Hotel to get her insights as a trailblazer in the industry and how she's successfully navigated the tumultuousness of 2020, including maintaining the hotel's commitment to taking care of the local community. Connect with Dee: www.thehermitagehotel.com https://www.linkedin.com/in/dee-patel-8462bb8/ https://www.facebook.com/hermitagehotelnashville Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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. In this episode internationally renowned authority on vegan desserts, Chef Fran Costigan chats with Tracy about how to include everyone at the dessert table easily and unapologetically deliciously.

Did you know cocktails and spirits may contain ingredients that may be unsafe to consume for some people? Tracy speaks with cocktails and spirits writer, speaker, competition judge and consultant Camper English, whose website, cocktailsafe.org is focused on both the safety and legality of ingredients used. Tracy and Camper talk about allergen labeling and safety in cocktails. Useful Links https://www.cocktailsafe.org/ www.alcademics.com https://www.facebook.com/pages/Alcademics https://www.instagram.com/alcademics https://twitter.com/alcademics

Buffets. Carving Stations. Passed Hors d'oeuvres. Plated meals. Boxed lunches. What do and will in-person catered events look like in the time of a global pandemic. From personal protection equipment to social distancing, event organizers and food service operators are challenged with creating mouthwatering dining experiences that are inviting yet address guest concerns. In this episode, Tracy chats with Kristine Holtz, CEO of Cornerstone Foodservice Group about current and future catering design, food safety standards and how to address guests' concerns as we open our doors to welcome attendees and guests back to the table. Useful Links www.csfsgroup.com https://www.facebook.com/springusainc https://www.instagram.com/springusa/ https://twitter.com/SpringUSA

By definition, the word welcome means to be a cause of joy; admitted willingly to the house, entertainment, or company." In the episode Tracy talks with author, speaker and coach Doreen Cumberford whose travels and living experiences across the world have influenced her dining table. We touch on preparing food and eating that food with intention, and how food is a mechanism to welcome others into our homes, our tables and our events. She said, "...if you feel welcome at a meeting. And you feel welcome at the table. Your experience of the food is in my opinion is a little different." Useful Links https://doreenmcumberford.com/ https://www.linkedin.com/in/doreenmcumberford/

James Filtz is Director of Meetings and Special Events at the Ritz-Carlton New Orleans and Vice President of National Association of Catering & Events (NACE), becoming President Elect January 1, 2021. In this episode, Tracy and James chat about catering during COVID and what we will see in the future. His philosophy on how the pandemic has had a positive effect on catering service is refreshing. So it the value that The Ritz Carlton places on their ladies and gentlemen who work at the property. www.ritzcarlton.com/neworleans www.instagram.com/jfiltz www.twitter.com/jfiltz www.linkedin.com/in/jamesfiltz

Donna Mack is a speaker, trainer, consultant, and (in her words) "always the last one chosen for Pictionary." She brings a lifetime of disability customer experience that has resulted in more than 35 years of training, presenting, and consulting on disability access and inclusion. She served on ADA Access Committees for both AT&T Stadium and Globe Life Field, and has planned and hosted local, regional, and national events specific to the disability community. www.DisabilityDiplomat.com https://www.facebook.com/DonnaMackDisabilityDiplomat/ https://www.linkedin.com/in/disabilitydiplomat/

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 worker's can't. In this episode with Jen Hidinger-Kendrick, a co-founder of Giving Kitchen, we learn more about the nonprofit and how it helps food service workers when they are affected by an illness and injury, the death of a family member or a housing disaster like a flood or fire. She explains how their clarity of mission and purpose has really helped them focus be optimistic about the future, especially with the strength ot the hospitality community. https://thegivingkitchen.org/ https://www.facebook.com/givingkitchen https://www.instagram.com/givingkitchen/ https://twitter.com/givingkitchen https://www.linkedin.com/company/thegivingkitchen/

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. Johanna Mendelson Forman is a leading voice in the field of gastrodiplomacy and a leader in the Social Gastronomy Movement. She brings to the table years of experience as a policy maker on global conflicts and as an expert on making the connection between food and wars. Useful Links www.conflictcuisine.com https://facebook.com/conflictcuisine https://instagram.com/conflictcuisine https://www.linkedin.com/conflictcuisine https://twitter.com/conflictcuisine https://youtube.com/conflictcuisine