298: Sodexo Live! San Diego Convention Center

This Black History Month, I sit down with my friend  Tie Whittaker, owner of Buttermilk Boutique. A professional pastry chef with over 13 years of experience, Tie blends her Southern roots and culinary expertise to create stunning pastries and elevated Afternoon Tea experiences that are redefining hospitality in North Carolina. Afternoon Tea may not be the first thing that comes to mind when thinking about Southern food, but Tie is transforming it into a space for nostalgia, storytelling, and exquisite flavors. Inspired by her grandmother Angel, whose baking was legendary in her community, Tie has turned family recipes into works of edible art, bridging the gap between heritage and innovation. In this episode, we explore her journey from political science to pastry, how Afternoon Tea is more than just an event—it’s an immersive experience that celebrates culture and connection—and what it takes to build a brand that blends luxury with legacy.  As a Black woman in pastry, Tie has carved her own path in an industry that hasn’t always made space for chefs like her. Now, she’s not just making room at the table—she’s setting it with elegance and intention.

This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone feels valued. For this milestone episode, I’m bringing back some of the most insightful and impactful guests to unpack the biggest lessons we’ve learned about making food and beverages safer, more accessible, and more sustainable. Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into: ✅ The biggest event F&B challenges we still need to fix ✅ Why transparency in ingredients, labeling, and service matters more than ever ✅ What event planners and venues must do to create safer dining experiences ✅ How food allergies, accessibility, and ADA compliance are evolving ✅ What’s next for the future of food and beverage After 300 conversations, what have we learned? And where do we go from here? If you’re an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.

Taylor Swift’s Eras Tour wasn’t just a cultural phenomenon—it was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself. This week, Tracy is thrilled to welcome Sam Stewart, Senior Director, Beverage Alcohol for Sodexo Live!, to talk about the magic behind those drinks and what event planners can learn from their success. From the themed beverages that struck the right chord with Swifties to the innovative strategies that turned mocktails into must-have menu items, this episode will be packed with insights. Sam will share: 🍹 How Sodexo Live! brought Taylor’s vision to life with mocktails at the final tour stops 🍹 Creative ways to use themed drinks to enhance the attendee experience 🍹 Tips for balancing inclusivity, innovation, and style in your event menus 🍹 Why mocktails are a key ingredient for modern event success Whether planning a corporate gala, a concert, or a small gathering, these lessons will help you create beverage menus that captivate and delight you and your attendees. 🎧 Tune in to discover how Sodexo Live! turned Taylor’s finale into a beverage experience worth remembering—and how you can do the same for your events! 

Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.  Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000. If you’re curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don’t miss Chef Sufi’s expert insights!

Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus.    Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry.    With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand sanitizer alone won’t cut it, so proper food safety protocols and cleaning measures are essential.    In this episode, we’ll discuss:    How norovirus spreads and why it’s so persistent.  ➤ Practical strategies for venues and planners to reduce risk—from the kitchen to the buffet line.  ➤ The key questions you need to ask your catering and venue partners to ensure safe practices.  ➤ Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing.    Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought.    📲 Don’t miss this essential episode! Share your questions and insights in the comments. Let’s tackle this together! 

Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t just an ideal—it’s a responsibility and it requires action.  In this solo episode of Eating at a Meeting, Tracy discusses how we can take the lessons of 2024—like the importance of thoughtful inclusion and the courage to address tough conversations—and bring them to life in 2025. Stories like Dominique Brown’s tragic passing due to a food allergy highlight the urgency of this work. From proactive food safety protocols to designing truly inclusive dining experiences, every choice we make as event planners and hospitality professionals has the potential to save lives and foster unity. Let’s talk about what it takes to create spaces where no one is unintentionally excluded, how to address the hard conversations that inclusion often demands, and why every detail matters when it comes to food safety and unity at the table.  Together, we can ensure that 2025 is a year where our intentions shape real, meaningful change.

The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 —  I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱🍹    ➤ Vegan food sales rose 28% compared to last year, with plant-based burgers and fries leading the way. As the number of people identifying as vegan in the UK grows by 10% annually, it’s clear this trend is here to stay.    ➤ Non-alcoholic drink sales surged 35%, showing a rising demand for alcohol-free options like virgin mojitos and alcohol-free lagers—perfect for those embracing Dry January.    ➤ Attendees are shifting away from red meat, with chicken tenders and fries becoming the top dish. This is a reflection of a broader move toward lighter, more sustainable choices.    ➤ Moroccan cuisine exploded in popularity, rising 300%, with Harissa Chicken at the forefront.    What does this mean for event planners? We must adapt to the rising demand for vegan, alcohol-free, and globally inspired options.    January is the perfect time to rethink your event menus, and Hugo will share how these trends can inspire plant-forward, alcohol-free, and globally inspired options—not just this month but all year long.    Join us to learn how data-backed decisions can help you create inclusive, innovative menus that meet the moment. Let’s start 2025 with fresh ideas for food and beverage! 

David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone. 

I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️    Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities.    We’ll explore critical questions like:  ➤ How does food serve as a thread for cultural identity and survival in Black communities?  ➤ What role does food shaming play in perpetuating anti-Black racism, especially in workplaces and events?  ➤ How can we **create inclusive dining spaces** that respect diverse food cultures while challenging harmful biases?    For those who host, plan or attend meetings and events—this conversation is for YOU. Let’s talk about how food at work can unintentionally exclude, reinforce stereotypes, or create microaggressions. Together, we’ll discuss strategies to foster inclusion and reduce food-related barriers in professional spaces.     Don’t miss this powerful conversation about food, equity, and creating spaces where everyone feels valued. 

Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees.    I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an exterior door because the main entrance was a flight of stairs. Once inside, the challenges didn’t stop—buffet tables were set too high for her to comfortably reach.    These moments are not uncommon, but they’re entirely preventable with intentional planning. From entryways to buffets, accessibility is a key consideration for ensuring everyone feels valued and included at events.    Join us as we discuss what planners and venues can do to prioritize accessibility and create food and beverage experiences that truly welcome everyone. 💡    Let’s change the narrative on accessibility—because every guest matters, and every meal matters.