This week on Eating at a Meeting LIVE, I’m excited to introduce you to Chef William Pfeiffer, whose pioneering culinary practices with Flik Hospitality at the IBM Learning Center in Armonk, NY, showcases a remarkable commitment to sustainability and hospitality. Chef Pfeiffer’s initiatives include a fascinating integration of beekeeping and a synergistic partnership with a local chicken farm, defining a full-circle sustainability model.

In this episode, we will explore Chef Pfeiffer’s sustainability efforts, which emphasize bee conservation and highlight his innovative farm-to-table approach. His collaboration with a nearby chicken farm exemplifies his comprehensive vision: all kitchen scraps and waste are repurposed as feed for the chickens, which in turn supply fresh, high-quality eggs to his kitchen. This process not only minimizes waste but also ensures the quality of his culinary creations by using the freshest possible ingredients.

Additionally, we’ll discuss his beliefs around hospitality, which for him goes far beyond mere food service. His approach involves creating unique and memorable experiences where every detail is considered—from how ingredients are sourced to how guests engage with their food. This holistic view of hospitality aims to create lasting impressions by making guests feel genuinely valued and connected to the entire food journey, sparking intrigue and curiosity in his innovative farm-to-table approach.

Join us to learn about Chef Pfeiffer’s innovative methods and his unwavering dedication to environmental stewardship and community engagement. Discover how he seamlessly blends his roles as a chef and a beekeeper with his passion for crafting unique dining experiences that respect nature and the consumer. Tune in and be inspired by Chef Pfeiffer’s journey, which not only pushes the boundaries of traditional culinary roles but also redefines what it means to be a chef in today’s environmentally-conscious world, positively impacting our planet.

P.S. He recently won the IACC Innovation Award for his Beekeeping and sustainability practices.

Join the Eating at a Meeting Community
Connect with Tracy at tracy@thrivemeetings.com

🎉🍽️ Join me LIVE on "Eating at a Meeting" as we wrap up Celiac Disease Awareness Month with a powerful episode titled "The Critical Need for Clarity in Feeding Guests with Celiac Disease." I’m thrilled to welcome Erica Dermer from Celiac and the Beast for this insightful discussion! 🎉🌾

👩‍🍳 Dive deep with Erica, a prominent voice in the gluten-free community, as she shares her journey navigating the complexities of celiac disease. Her blend of humor and expertise highlights the ongoing challenges of dietary restrictions at events.

🚫🌾 We'll explore the psycho-social impacts and the often overlooked dangers of cross-contamination and lack of options. Erica's experiences bring light to these issues, like her recent conference dilemmas where she was faced with inadequate meal options. After seeing her plight posted online, I immediately reached out to a friend with connections at the convention center to ensure that Erica received suitable meals beyond the typical hard-boiled egg or slice of cantaloupe.

🎤 Erica's advocacy goes beyond her personal needs. She humorously captures the frustration many feel when she exclaims, "But daddy, I WANT A CROISSANT 🥐REAL BAD," underscoring the demand for more appetizing and varied gluten-free options at conferences and conventions.

👥 Known for her honest product reviews and pushing for transparency in the gluten-free market, Erica's insights are crucial for anyone involved in food service or event planning.

📅 Tune in for a conversation that promises to educate and empower. Whether you're well-acquainted with celiac disease, eager to learn, or involved in ensuring safe food service, this episode is essential viewing!

👉 Don’t miss this engaging discussion filled with real stories and actionable insights. Follow us and Celiac and the Beast on Facebook, Twitter, and Instagram for updates. Set your reminders now to join us in making every event accommodating and enjoyable for every guest. See you there! 🌟

Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

For my final Eating at a Meeting LIVE episode during Food Allergy Awareness Week, I'm diving into the critical world of food allergies advocacy, research, and education with Sung Poblete, RN, PhD—CEO of FARE. 🍽️ 🚫

🎙️I am thrilled to sit down with Sung, a distinguished nurse, educator, and healthcare management visionary. Sung brings a wealth of knowledge and personal connection to the forefront of food allergy research and treatment.

💬 We'll Explore:

𝗣𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀: Sung shares her personal experiences with food allergies, offering a unique perspective on living with and managing these challenges. Cutting-Edge Data: Stay updated with the latest statistics that are shaping the landscape of food allergies today.

𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀 𝗶𝗻 𝗧𝗿𝗲𝗮𝘁𝗺𝗲𝗻𝘁: Discover promising new treatments on the horizon and their impact on those affected.

𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗙𝗼𝗼𝗱 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀: We demystify common misconceptions and provide expert insights into food allergies as a chronic disease, not just a dietary preference.

𝗔𝗱𝘃𝗼𝗰𝗮𝗰𝘆 𝗳𝗼𝗿 𝗖𝗵𝗮𝗻𝗴𝗲: Learn about the tireless efforts in advocacy that aim to improve the lives of those with food allergies, ensuring safer environments and inclusive policies.

𝗪𝗵𝘆 𝗜𝘁 𝗠𝗮𝘁𝘁𝗲𝗿𝘀: Food allergies affect millions worldwide, and understanding them is essential for creating safe, inclusive, and sustainable environments.

This episode will educate and inspire action, aligning with FARE’s mission to enhance individuals' quality of life and health through transformative research, education, and advocacy.

This episode will illuminate food allergies as a significant public health issue, advocating for recognition and proper management. It will also educate listeners on the seriousness of food allergies and highlight FARE's pivotal role in the field.

Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com