Meet our Master Trainers

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A Master Trainer


Some of the professionals who have become Master Trainers for AllerTrain are listed here.  All have invested their time to take their passion and love for food safety especially when it comes to food allergies to the next level.  Keeping folks safer through training and information for today’s special dietary needs.

Afiya Howell

afiya-howellAfiya Howell is the General Manager with Metz Culinary Management, leading the culinary program at St. Coletta of Greater Washington. Providing over 400, healthy from scratch meals for children and adults with intellectual disabilities and hosting culinary events and banquets to support their families. Previously, Afiya was the Assistant Director of Prepared Foods with Martha’s Table’s Healthy Eating program. Afiya was also a Culinary Instructor at DC Central Kitchen, where she had the privilege of working to provide returning citizens a second chance by finding a career in the culinary industry. In addition to being a culinary instructor, Afiya is a Certified ServSafe Instructor and Proctor, as well as AllerTrain Master Trainer in Food Allergens. She is devoted to working within the hospitality industry, and is passionate about helping others grow and develop their culinary skills. She has received culinary training at the Le Cordon Bleu College of Culinary Arts.

Alexa Cournoyer, RDN, LDN

Alexa (Lexi) Cournoyer, RDN, LDN, is a Registered Dietitian (RD) with Sodexo at Minnesota State University-Mankato in Mankato, Minnesota. She received her Bachelor’s Degree in Dietetics from the University of Wisconsin-Stout.  Upon graduation, she accepted a dietetic internship with Sodexo located in Massachusetts with a concentration in Wellness.  In her present role at Minnesota State University-Mankato, her goal is to help all students enjoy a wonderful, safe, and inclusive experience at the dining hall and other campus dining locations.  She works with the various managers and chefs to ensure students with allergies can feel safe and satisfied with their food options.  Lexi strives to add overall wellness and nutrition information throughout campus by hosting wellness and nutrition presentations, providing nutrition consultations, and promoting various wellness initiatives.

Alexa Schmidt

alexa-schmidtAlexa Schmidt is a Registered Dietitian with a Bachelor’s Degree in Nutrition and Dietetics from the University of Delaware. Alexa works as the Dietitian for Binghamton University Dining Services to enhance the health and well-being of students, faculty, and staff on campus. Alexa provides nutrition consultations, guest lectures, nutrition programs, education materials, and more. Alexa works closely with the dining team to ensure menus and dining concepts accommodate a variety of special dietary needs including food allergies/intolerances. Alexa has been working with students (and their families) since 2002 to ensure safe and appetizing meals away from home.

Alexa is a member of Binghamton University’s Healthy Campus Initiative, Eating Awareness Committee, and serves as an adjunct faculty member for the Health and Wellness Studies Department where she teaches online nutrition courses.

Alyson Marquez

Alyson has both her Bachelor’s degree in Clinical Dietetics and Nutrition and her Master’s of Science degree in Wellness and Human Performance from the University of Pittsburgh, and is a Registered and Licensed Dietitian Nutritionist.  She is Board Certified as a Specialist in Sports Dietetics through the Commission of Dietetic Registration, in addition to being a Certified Health and Wellness Coach through Wellcoaches School of Coaching.  Working in a variety of settings from universities to corporate wellness programs Alyson is passionate about helping others live their best life through a healthy lifestyle.

Alyssa Pittman

Alyssa Pittman

Alyssa Pittman, RD, LDN is a Registered Dietitian with a Bachelor’s Degree in Food and Nutrition from Framingham State University. Alyssa has worked as Nutrition Director for a health clinic in Boston Ma., where she counseled children and families on healthy eating, and, was responsible for assessing high risk patients for WIC. Alyssa went on to work as Nutrition Director for a non-profit congregate nutrition program in Rhode Island. As Nutrition Director,

Alyssa worked with a culinary team to develop menus for the congregate program. She also counseled senior citizens on proper nutrition for specific diseases, such as, diabetes and heart disease. Currently, Alyssa is the Dietitian/Nutritionist for Holy Cross Dining, where she manages the College’s Food Allergy and Special Diet (FASD) program. The program provides reasonable accommodations per the Americans with Disabilities Act so that students with special dietary needs may enjoy the same college dining experience as their peers.  Today, the program serves students with life-threatening food allergies, celiac disease, digestive disorders and other medical conditions.  Alyssa is registered with the Commission on Dietetic Registration, and is a licensed Nutritionist in the state of Rhode Island and Massachusetts

Ann Weaver

Hello! I’m Ann Weaver, RD LD. I have a BS in Biology with a minor in Chemistry from Columbia College and a BS in Nutrition from University of Missouri-Columbia. I have worked with a variety of patients daily at a Level 1 Trauma Center-Mercy Hospital in Springfield, MO for the last 6 years. I decided to become a Master Trainer not only to ensure that patients with food allergies receive safe meals, but also to assist with increasing revenue and customer loyalty at retail locations in the Mercy Healthcare system.

I was diagnosed with Hashimoto’s Thyroiditis in 2011. For 3 years, despite taking my medication as directed my symptoms and quality of life did not improve. In 2014 I read an article about the link between gluten and autoimmune disease and decided to try an elimination diet. Since that time I have been GF and have never felt better. I’ve even completed a few half marathons since then! I am passionate about spreading this message to others and committed to helping those with food allergies/intolerances live a healthy, vibrant lifestyle.

Barbara Maughmer

Barbara MaughmerBarbara Maughmer, is a Multi-Unit Dining Court Manager at Purdue University. She has over 35 years of experience in Nutrition and Dining management experience in both hospital and university settings. As a Registered Dietitian, she has managed food service operations for long term care and hospitalized patients, day care children, and university students in Indiana. She has lead the development of a variety of nutrition consulting, counseling, and outpatient programs in an urban healthcare community. She worked in healthcare for 17 years, during which time she managed a number of innovative projects. Once of which was the opening of a child day care center for over 100 children. The center will celebrate a 30 years in operation soon. Currently Barbara is responsible for human resources management, operational and capital budgeting, and various other issues of two large on campus dining facilities on the Purdue University campus. She has worked in residential dining at Purdue for the almost 20 years. She is responsible for dining courts representing 1500 seats for Purdue University’s undergraduate housing/dining areas. These dining courts serve an average of 8500 meals per day during the school year.   Mrs. Maughmer received her Bachelor’s Degree in Dietetics from Purdue University. She worked at Purdue University after graduation for 2 years. She was the Director of Nutrition and Dietetics at Johnson Memorial Hospital in Franklin, Indiana for 17 years. She rejoined the dining administrative staff at Purdue University in 1997. Barb has been an innovator on the dining administrative team since then. She has been an advocate for the development of programs related to food safety, student training, and the overall growth and development students in the dining programs. Barb serves as a mentor to those studying nutrition by working with student interns and student employees; developing skills in management, workflow, leadership, and nutrition.

Beth Winthrop

Beth Winthrop
Beth Winthrop

Beth Winthrop received her BS in nutrition from Cornell University and completed a combined Master’s degree and dietetic internship at Tufts University and the Frances Stern Nutrition Center in Boston.

After a long career as a clinical nutrition manager and internship director for Sodexo healthcare, Beth is now happy to be working in campus services.  Beth’s goal is to help college students establish lifelong healthy habits. With the offer development team, Beth lends a nutrition focus to all aspects of operations, as well as developing specific wellness offers. Beth coordinates the campus dietitians’ network, and works with students, athletes, parents, coaches, student health services, and managers to meet special nutritional needs.  Beth developed Sodexo’s Simple Servings; the allergen-safe resident dining option which won Food Managements’ 2013 Best Wellness Concept.


Betsy Craig

Betsy_headshotBetsy Craig is an Award Wining CEO and the Founder of MenuTrinfo®, LLC, a leading company providing accredited nutrition & food allergy solutions. MenuTrinfo is dedicated to helping foodservice operators including institutions, restaurants and catering operations protect the lives and health of customers by meeting and exceeding new nutritional labeling regulations as required by law.

The company’s complete suite of services includes menu labeling, certification and training in the areas of food allergies and food sensitivities, AllerTrain™ the only ANSI accredited food allergy & gluten-free training class in the food service industry, nutritional counseling and policy development. It is the only full-service solution for nutritional labeling that is insured and based on an FDA-approved process.

Bruce Homestead

brucehomsteadBruce Homstead is a graduate of Cornell University School of Hotel Administration, minor in Food Facility  Engineering.  Chef, baker, manager of several large and small restaurants, Director of Food and Nutrition Services for hospitals and nursing homes. He has the following accolades; Masters of Science in Bio/Nutrition, University of Bridgeport, working on PhD in Exercise Physiology, UCONN, 44 credits completed, Certified in Applied Functional Medicine in Clinical Practice, Licensed Dietitian and Nutritionist, Registered Dietitian and Nutritionist.

His areas of interest include gluten sensitivity/celiac disease, allergies, thyroid disease, weight management, sports nutrition, nutrition for seniors, gender issues, autism spectrum disorders, wellness issues. Bruce’s clients include:  Restaurants, schools, hospitals, nursing homes, preschool facilities, groups and teams, professional and world class athletes, individual clients.

Carrie Anderson

CarrieAndersonCarrie Anderson received her Bachelor’s Degree in Dietetics from Northern Illinois University and worked as a nutritionist for the WIC program in Elgin, Illinois for five years before joining the professional food staff at Purdue University eighteen years ago. Carrie is the Chair of Purdue’s Nutrition/Allergen Project Team. She is the first point of contact for all students attending Purdue who have food allergies/intolerances.

Becoming a Master Trainer has given her the opportunity to train the staff in Purdue’s Dining and Catering department. Carrie is currently enrolled as a student at Purdue to complete her lifelong goal of becoming a Registered Dietitian.

Chanika Moses

Chanika MosesChanika Moses is a Registered Dietitian for Chartwells Texas A&M University. She graduated from The University of Houston with a bachelors in 2003 and her combined masters/dietetic internship at Sam Houston State University in 2004. Prior to working for Chartwells, Chanika spent 6 years working in the Houston area providing nutritional education and customizing special diet menus for preschoolers.

Being diagnosed with severe allergies herself, Chanika works with the campus chefs to review the menus and ensure that healthy options are continuously available in each of the dining facilities.

Her areas of interest include food allergies, gluten sensitivity/celiac disease, weight management and wellness.

Chef Brad Peters

BradPetersChef Brad Peters is the President & CEO of HRBUniversal LLC and functions as director of all divisions. He oversees the day to day operations along with personally conducting 10 -15 training sessions a month throughout the Southeast United States.

Chef Brad is an industry veteran with over 30 years of real life experience which he brings to his HRBuniversal clients.

Brad is an active member of the Conference of Food Protection and sits on many national & state association boards.


Chef JeffreyWeissinger

jeffrey-weissingerJeffrey Weissinger is the General Manager for Dining Services at Saint Peter’s University in Jersey City, NJ. Prior to his position at Saint Peter’s University, he most recently held the position of Director of Dining Services at The State University of New York at Cobleskill. While at Cobleskill, Mr. Weissinger began to serve as an adjunct faculty member in the Culinary Arts Department. He taught two Intro Cooking Labs and Hospitality Math. He became very active with NACUFS (National Association of College & University Food Services). He most recently served on the National Membership Committee and was the Facilitator of the Food Service Management Institute in Buffalo, NY. All while becoming very involved in making sure that there were safe allergen free food services. Working with Hubert, he created an Allergen Free Dining Area in the Residential Dining Facility. This was part of many presentations at both the Regional and National Conferences for NACUFS.

This past Summer Mr. Weissinger, became of a Master Trainer for AllerTrain by MenuTrinfo.

Prior to working at SUNY Cobleskill, Mr. Weissinger spent the last 10 years working for ARAMARK all over the Northeast. Accounts including Boston University, Anna Maria College, and Utica College. He holds an A.S. in Hotel Restaurant Management and a B.S in Business Management from Champlain College, Burlington, VT. He resides in New Hartford, NY with his wonderful wife, Debbie and their four wonderful children, Tyler, Jackie, Olivia and Sarah.

Chelsea Yates

Chelsea Yates is a registered dietitian as well as a licensed dietitian nutritionist. She received her Bachelor of Science degree in Dietetics from the University of New Hampshire and completed her dietetic internship at Russel Sage College in New York. She is in the process of obtaining her Masters of Science in Applied Nutrition from The Sage Colleges.

Chelsea is currently working as the University of Maine systems Dietitian for Sodexo where she travels to various colleges throughout the state. As the Campus Dietitian for the dining services, Chelsea assists students in making better lifestyle choices both on and off campus. She especially works close with students who have food allergies and intolerances.

Chelsea is passionate about preventative nutrition and wellness. She enjoys educating clients to provide
them with the necessary tools needed to achieve optimal health.

Cheryl Hereth

cheryl-herethCheryl Hereth is a Registered Dietitian Nutritionist (RDN) specializing in food allergy management. She is a parent of two food-allergic children, the owner of C.H. Nutrition, LLC, and the co-founder of the Greater Buffalo Food Allergy Alliance (a local support group for families managing food allergies). Cheryl is also a certified Master Trainer of AllerTrain by MenuTrinfo. With her personal and professional experience, Cheryl is a passionate advocate and wonderful resource for food allergy education.

Christine Carlson, MS, RD, CSSD, CDE

Christine CarlsonChristine Carlson, MS, RD, CSSD, CDE is the University of Arizona Student Unions Assistant Director and Registered Dietitian. She coordinates nutrition programming for culinary services including nutrition education, nutrition facts &
ingredient calculator, and allergen awareness. Christine has spearheaded several programs for the University including the FARE University Pilot to address student food allergy accommodations, a nutrition performance program for student athletes and active students, and the Partnership for a Healthier America Healthier Campus Initiative to highlight campus-wide wellness programs. She enjoys working with students to ensure they have healthier, nutrient dense options that fit their dietary requests and still taste great.

Prior to her position at the University of Arizona, Christine’s many years of professional experience include nutrition education, community nutrition, and diabetes self-management. Christine completed her Master of Science and
Bachelor of Science in the field of Nutrition and holds a Bachelor’s degree in Sociology as well. She is a Registered Dietitian, Certified Specialist in Sports Dietetics, Certified Diabetes Educator, Certified in Adult Weight Management, and a Master Trainer for Food Allergens. Christine also serves on the Arizona Diabetes Coalition Leadership Committee.

In her spare time she enjoys exercising and testing new recipes.

Daniela Hurtado-Castro

Daniela Hurtado-Castro, studied Gastronomy and Culinary Arts in Le Cordon Bleu in Lima, Peru and graduated in 2005. After two years of working in some of the best restaurants in her natal city, Daniela was offered to direct the culinary program of a newly founded culinary institute, being this, the beginning of her experience in the educational field. In 2010, she moved to New York, and continued to grow her passion for teaching, as she started to work as a chef instructor at ICE: The Institute of Culinary Education, Daniela also had the privilege to be the first Peruvian chef to teach a class about her country’s original cooking in New York. Besides her job in the educational field, Daniela also worked in some restaurants in the city such as The Russian Tea Room, La Mar, Butter Lane and Better Being.

Daniela moved to Washington DC in 2014 and joined the DC Central Kitchen’s team, and works as the Lead Instructor for the Culinary Job Training program, she also teaches recreational cooking classes at L’Academie de Cuisine in Bethesda, Maryland and recently became a part-time faculty member for Ana G. Mendez University System in Washington, DC.

Danielle Kemp

Danielle KempDanielle Kemp serves as the Dining Services Dietitian for University of California Santa Barbara Housing and Dining Services. Danielle is responsible for the development and implementation of all nutrition education programs. She also works closely with sustainability staff to introduce more sustainable menu and recipe options.

After completing her undergraduate education at California Polytechnic State University, she moved to New York City to complete her dietetic internship through New York Presbyterian Hospital.

Danielle has worked in both clinical and foodservice industries and is enthusiastic about teaching others about nutrition and working towards healthy lifestyles.

Debbie Allen

debbie-allen-picOriginally from Rockford, Illinois I moved to Northwestern Wisconsin 4 years ago with my husband. I am a mom to 4 and a grandmother to 12.
I have been with Sodexo for 20 years. I began this journey as a bakery cook and am currently the Production Manager at the University of Wisconsin, Eau Claire. I am in charge of planning daily menus/special menu events for 2500 to 3000 students. In that I meet with students and parents of students with allergies – we talk, listen and come up with a plan to make all comfortable with dining on campus.

I have an open door policy so they know that they can come in/send me a text or email me and we can sit down and work out the issue.
Along the way I started to notice the change in eating habits and the growing number of people with allergens. This slowly became a passion with me. I started reading up on these issues and working with Beth Winthrop. I learned about AllerTrain and didn’t look back. I am excited about this new journey I am starting on.

Donette Worthy

Donette Worthy lives in Helena, AL with her husband and three daughters. She received her Bachelor of Science degree in Family and Consumer Sciences with a concentration in Dietetics from the University of Montevallo in 2008. She has been in the Child Nutrition field for over 5 years and is currently the Director of Child Nutrition for the Tuscaloosa County School System for over 2 years. She is an active member of the School Nutrition Association and has a passion for her field of service.

Included in her duties of running the Child Nutrition Department, Donette plans menus for over 18,000 students in her school district. Within those 18,000 students the issue of food allergies arise on a daily basis. Modified menus are used to help serve those students with food allergens safely while also making sure the meal is healthy and compliant with federal regulations. Because of her Child Nutrition background, Donette understands the importance Food Allergen knowledge and how it can help save the life of her students.

Donna G. Duffy, MS, RD, CDN

Donna DuffyDonna G. Duffy MS RD CDN As a registered dietitian, licensed dietitian nutritionist, and health educator, Donna G. Duffy specializes in community education and health promotion. Donna is a member of the Academy of Nutrition and Dietetics and is dedicated to helping others take control of their health. She strives to educate, empower and encourage participants to make sustainable lifestyle changes that support a healthy, balanced, and productive life.

Donna develops and delivers customized nutrition and lifestyle change plans for individuals and groups seeking wellness through nutrition and lifestyle modifications. She has counseled individuals of all ages and various medical conditions. Her coaching has resulted in improvements in weight loss, weight gain, cholesterol and blood pressure, general health and energy enhancement, and stress management. Donna provides evidenced-based solutions for medically diagnosed diet plans, wellness, disease prevention, and optimal performance.

Donna began her college education at Virginia Polytechnic Institute where she earned an athletic scholarship for Track and Field. She completed her undergraduate work in Nutrition at Russell Sage College and went on to obtain a Master’s of Science in Applied Nutrition from The Sage Colleges. Donna has been an employee with Sodexo since 2010.

Outside of her work, Donna is an avid athlete and sports enthusiast, and a proud mother of two college students.

Elena Clement, CEPC

elenaclement1Elena Clement is a Certified Executive Pastry Chef (CEPC) and an approved judge with the American Culinary Foundation (ACF). In addition, she is currently the Executive Director of the Nation’s Capital Chef’s Association, her local ACF chapter and the ACF Northeast Regional Pastry ACE (Approved Certification Evaluator).

Recently, Elena started The Guiding Knife, a small woman-owned business that provides baking and pastry or culinary training to clients at their location. All classes are custom-built to suit the client and are eligible for Continuing Education Hours through the American Culinary Federation.

Elena was previously the Executive Pastry Chef and owner of Perfect Pastries, LLC, a high-end, wholesale pastry company based in Denver, CO. She has also served as a a full-time Associate Instructor and the Department Chair for the International Baking and Pasty Institute at Johnson & Wales University in Denver.

She is a member of Les Dames d’Escoffier International, Washington, DC chapter.

Eric Davis

Eric DavisEric Davis, a proud Texas Native, graduated with degrees from Johnson and Wales University in both Culinary Arts and from the International Baking and Pastry Arts Institute. Where he was mentee under Chef Elena Clement. He is currently working with Sodexo at Texas Christian University. After four years as Senior Executive Chef, he has moved in to an administrative role as Customer Experience Manager and District Safety Coordinator. This new role lets him continue to focus on food, restaurant conception and menu development, and also training, for both Sodexo staff and University faculty and staff. Curriculums have included dorm room cooking, healthy cooking techniques and now training on allergen free cooking.

Eric’s career has gone from restaurants, feeding the Denver Broncos, Former presidents and even the legendary Julia Child. He spent time with Marriott Hotels including the exclusive San Antonio Rivercenter/Riverwalk, and Executive Chef with the Baylor Health Care System. Eric taught and filmed classes at Baylor’s Diabetes Health and Wellness Center in Dallas to be broadcast locally to food desert communities who had never had an opportunity to cook and prepare healthy meals. It was his time at Baylor that he became more and more challenged with guests with food allergies.

Francine Shaw, CP-FS, CFSM, FSP, FMP

Francine ShawFrancine Shaw founded Food Safety Training Solutions, Inc. in 2008. Her work in food and alcohol safety training has won several awards, including recognition by a number of U.S. Governors and Senators.

As a certified instructor for the National Environmental Health Association®, National Registry of Food Safety Professionals® (NEHA), National Restaurant Association®(NRA), Prometric, TiPS®, and HACCP. Francine helps her clients amplify their investment by teaching them how to maximize profits via effective training and coaching practices.

Francine spent 20+ years in the hospitality industry, giving her a plethora of “real world” knowledge which she shares with Food Safety Training Solution’s clients. She possesses an innate problem solving ability; this finely honed skill is an invaluable asset to her clientèle.

As a subject matter expert, Francine trains, speaks, writes, and coaches about food and alcohol safety. She has earned the following designations: Certified Professional of Food Safety (CP-FS), Certified Food Safety Manager (CFSM), Food Management Professional (FMP), and FSM (Food Safety Manager). Francine and her team train and certify thousands of individuals per year across the United States, in addition to conducting several food safety audits. Francine herself trains 6-8 sessions per month and is involved in every audit that is conducted.

Francine resides in Pennsylvania with her husband Tim. She has two adult children, a granddaughter, and a cat. She enjoys travel.

What people are saying about Francine…

“…Our staff found the training very beneficial and a valuable resource for improving our Food Allergy Program…We would recommend this program to be the standard for Food Allergen Education.” -Messiah College Dining Services

Gina Keilen, RD

Gina Keilen
Gina Keilen

Gina Keilen is the Registered Dietitian for Michigan State University. After getting her Bachelor’s degree in Dietetics from Michigan State, she completed her internship at the University of Michigan Health Systems. She continued working at their hospitals for several years afterwards as a Production Manager. In 2012, Gina returned back to MSU and continues to support to school that started her off. She is now the Dietitian for all of MSU’s dining halls as well as their retail operations; operates their menu management program; and is the point of contact for those with special dietary needs including allergies/intolerances, religious preferences, and lifestyle choices such as vegan or vegetarianism.

She has several years of experience volunteering for Cooking Matters teaching people of all ages and backgrounds about health, nutrition, and cooking as well as writing in a local magazine about health and wellness. Between personally knowing several people with various allergies or intolerances and helping guests on a daily basis with their dietary needs has been very rewarding. Being able to teach and share the importance of safe practices with her team has been a great way to spread awareness to bring comfort to guests and make for a safe eating environment for people with all dietary issues.

Jackie Armstrong

Jackie ArmstrongJackie Armstrong, MPH, RDN, EP-C, is the Wellness & Performance Nutritionist with Stanford University’s Residential and Dining Enterprises (R&DE) which comprises Housing, Dining, Auxiliaries and Conferences at Stanford and represents one-third of the entire campus physical plant.

As a registered dietitian and exercise physiologist, she translates the latest scientific evidence into practical nutrition recommendations and provides nutrition education for R&DE’s wellness and performance dining programs.

Serving as a campus food and nutrition subject matter expert she supports the Stanford community in making smarter food choices to optimize students (undergrad and grad), faculty, staff and visitor’s health and performance. She has degrees in exercise science and public health nutrition and has experience working in multiple universities and healthcare settings.

Janell Walker, RD

Janell WalkerJanell Walker is a registered dietitian and native of the Washington, DC area. She is currently employed at DC Central Kitchen in which she manages several nutrition programs including Healthy Corners which provides fresh fruits, vegetables and healthy snacks to corner stores in DC.

Prior to working to combat food deserts, Janell spent five years working in the DC Metropolitan area providing individualized nutrition education and cooking classes to under-served populations. In addition to her experience providing nutrition education,

Janell has spoken at numerous public speaking events on various subjects including diabetes, heart disease, poverty, HIV and cancer. In her spare time, Janell enjoys yoga and finding creative ways to make traditional hearty recipes healthier.

Jaylene Tang

Jaylene Tang is a Registered Dietitian Nutritionist residing in the San Francisco Bay Area. As the staff Dietitian with Cal Dining, University of California, Berkeley, she is a passionate advocate for students on Cal campus with food allergies, celiac disease and other dietary restrictions by helping them identify ways to meet their dietary needs, and by diligently review ingredients and audit menu signage and labeling for accuracy. Jaylene became an AllerTrain Master Trainer in February 2017, and is able to provide training in both English and Chinese (Mandarin).

Jeff Nelken

Jeff Nelken, B.S.,MA offers 40 years of food safety and accident prevention expertise to help restaurants and foodservice operations deliver safe food meeting compliance regulations. Throughout his career, Food safety coach has brought a unique combination of knowledge and passion to hospitality management roles with fast food restaurants, casinos, private clubs, restaurants, health care and geriatric facilities and food safety consulting positions in a variety of environments. Jeff is a food safety expert to the legal community. He specializes in customized training programs that enhance food safety culture, allergy and accident prevention programs. Need a speaker, think

Joan Bauman

Joan BaumanBS in Human Nutrition, The Ohio State University, 1990

MS in Human Nutrition, Case Western Reserve University, 1994 along with internship at University Hospital Cleveland.

Previous jobs include Ross Labs (Abbott Labs), Long Term Care, School Food Service Director.

Jose Martinez

Chef Jose Martinez is the Senior Executive Chef for Cal Dining with the University of California, Berkeley. He oversees the Residential Culinary program at Cal, which consists of Cal Athletics, Retail and a Childcare program. He works closely with the sustainability team to enhance a more sustainable menu and align with the global food initiative.  Previous to Cal he was at USC, CALTECH and Occidental college, well centered in the Residential dining concept of college and universities.

Jose has held a variety of chef positions in the corporate, private and residential sector of dining over the 16 years of experience in the hospitality industry. He is graduate of the Pasadena Culinary School of Culinary Arts, he also an active member of the ACF, CIA Menus of Change and National Boards.  In his duties of running the Cal culinary program, Jose plans menus for over 35, 000 students, staff and faculty. Taking in consideration the increasing number of students with food allergies, he plans modified options to accommodate the students’ needs and make sure those healthy meals are safe and in compliance with federal regulations.

Judy Breuer, CHES

JudyBreuerJudy is a graduate of the University of Minnesota Duluth as a Community Health Education/Public Health Education and Promotion Major with minors in Sustainability, Philosophy and Psychology. She has been on a long road of discovery with her own food sensitivities.

In September of 2010 she started and continues to facilitate a food sensitivity and education group in Duluth, MN. Her passion around education, advocacy awareness and supporting those with food allergies and sensitivities has her actively working in her community supporting and facilitating access to information and resources people need to have the best health they can.

Her company Wellness Renaissance strives to support those with food needs as well as train and heighten awareness of those serving and surrounding them. She loves music, writing, learning about food, health and is sincerely ecstatic to have found and especially to be a part of MenuTrinfo!

Jules Shepard

Kathy Kickart

KathyKickertKathy works for Premier, Inc., an alliance comprised of healthcare organizations across the country. Kathy has 20+ years in food distribution, management of and consulting related to supply chain, specifically food related. Kathy has been talking about and sharing her knowledge related to food allergies since 2001. This was the year that her oldest daughter was diagnosed with a life threatening allergy to peanuts.

Since that fateful day, the Kickert family has learned a lot about managing food allergies through preschool, elementary, middle and now high school. Her background with food distributors and manufacturers, coupled with her families personal experience has given her the opportunity to have a platform that is unique and personal.

Partnering with MenuTrinfo was an opportunity to continue educating others while meeting a growing need not only for members that participate in the Premier group purchasing alliance, but anyone that touches the lives of people with food allergies.

Kellie-Ann Goya

KellieAnnGoyaKellie-Ann works as a Student Personnel Supervisor for Tobey-Kendel Dining Room at the University of Northern Colorado. Her job includes the hiring and training of student and part-time staff, meal service supervision and ensuring the day-to-day food service operations run smoothly.

Along with working at the University of Northern Colorado, Kellie-Ann is also currently pursuing a degree in dietetics.

Kelly Velting, RD

Kelly is a Registered Dietitian with a Bachelor of Science degree from Michigan State University and an Associate’s degree of Applied Arts & Sciences with a focus in culinary arts from Grand Rapids Community College.  Currently, Kelly teaches nutrition & menu planning to the culinary students as an adjunct instructor for the Secchia Institute for Culinary Education at Grand Rapids Community College.  As a contract dietitian, she works evaluating hospital menus and extending them for various specialty diets.  Kelly also makes time to work in various long term care facilities as a clinical dietitian, and has experience in the front & back of the house, management, hospitals, mental health, menu development, food allergies, and public speaking. Outside her work, Kelly is a wife, mother, and personal chef for her family of four. Her family is all too familiar with food allergies and the personal effects on dining out or eating with friends.  With her nutrition & allergy expertise, she provides a personal approach to her allergy training in order to bring a deeper understanding of the topic to learners as well as culinary guidance.

Kim Koeller

kimkoellerAs Founder of GlutenFree Passport and its affiliate AllergyFree Passport, Kim Koeller is an internationally acclaimed speaker, global consultant and award-winning creator of the Let’s Eat Out with Celiac / Coeliac and Food Allergies series of books, eBooks and mobile applications.  Trusted by customers in over 60 countries, this innovative series is the 2012 winner of the Best Health Book of the Year Award by ForeWord Magazine, Next Generation Indie Books and the International Book Awards.

As an authoritative expert on gluten and allergy free lifestyles, her advice has appeared in numerous worldwide television and print including National Geographic Traveler, NBC, USA TodayHotels Magazine, Food & Drink and Allergy New Zealand.  Kim and the award-winning Let’s Eat Out series have been recognized by over 250 media outlets and endorsed by celiac and food allergy organizations around the world.

With 20-plus years of public speaking experience, Kim is a sought-after keynote speaker and presenter educating consumers about living, dining and traveling with special diets at conferences around the world from Australia to the European Union and North America. Kim sits on the board of the University of Chicago Celiac Disease Center and is focused on enriching the quality of life for those impacted by gluten and allergy free diets around the world.

Kimberly Mayer

Kimberly Mayer, RDN, received her BS in Nutrition from and completed her Dietetic Internship at Russell Sage College in Troy, NY.
Kim began her career as a Clinical Dietitian at Ellis Hospital, in Schenectady, NY, where she provided medical nutrition therapy in the ICU, oncology, gastric bypass, diabetes and cardiac units. She educated cardiac patients about the importance of heart health and created a weekly nutrition class for patients with mental illness.  For the next ten years, Kim worked as a consultant for universities and businesses in the Capital District area, providing individual counseling for employees and students, educating employees at Lunch n’ Learn events, and also creating fun and interactive information tables at health fairs.

In 2014, Kim was hired by Sodexo Hospitality Services as the Campus Dietitian for Sodexo’s food service operation at Rensselaer Polytechnic Institute in Troy, NY and she continues to support other area schools and businesses. Kim works with many students with food allergies and intolerances and helps them to meet their various dietary needs. She manages the food allergy programs on campus, including MyZone and Simple Servings, and has initiated Allertrain certification for 60 of her Sodexo team members. She continuously works with managers, supervisors and other frontline employees to train them on the importance of food allergy education and awareness. Kim also works closely with the campus Wellness Center, which provides engaging nutrition and wellness programs for students, such as Wellness Wednesdays and Stress Relief Days, several times throughout the year. An athlete growing up, Kim has a passion for sports nutrition and she developed a Fuel Right program for student athletes to help them improve their performance.

“I have always been interested in health and wellness and sharing that with other people is what I love to do. Working with college students and teaching them the importance of eating healthy has been a dream come true.”

Kristi Ertel

KristiErtelKristi Ertel is the founder of the Ohio based consulting company, Allergy Advantage. Her love of nutrition and food allergy education stems from her own personal experience as a mom juggling the complex day to day environment of a child with multiple anaphylactic food allergies. That path has led her to pursue a degree in holistic health coaching from Integrative Nutrition, with the desire to educate those struggling to live allergen free.

Her previous work experience of education in the medical community over the last 8 years has helped her to be an advocate for those whose lives are impacted by food allergies. Training for restaurants and schools, compassion, and support for families are at the core of her consulting work.

Kristi resides in the great buckeye state Ohio. She is a marketing graduate of the University of Cincinnati.

Kristie B. Serio

Kristie SerioKristie Serio lives in Dallas, Texas with her husband and three boys. She has over a decade of experience with food allergy issues and managing her son’s multiple food allergies, anaphylaxis, asthma, oral allergy syndrome and eczema. She has extensive experience working closely with both local and national organizations, schools, and institutions through education, training and raising awareness and advocacy. She was involved in the initial meetings with the leadership team at Children’s Medical Center in Dallas. Those meeting resulted in the development of a Food Allergy Center that provides important research and clinical trials. She is a founding member of the Friends of the Food Allergy Center.

She also served as a parent committee member of the Texas Advocacy Group that was instrumental in the passing of Texas Food Allergy Guidelines for Students with Anaphylaxis.  Kristie’s passion for those struggling with food allergies is the driving force behind the valuable training she will provide. Through the consulting firm, KBS Food Allergy Consulting, she assists families, food service establishments, schools and businesses to create a safe and inclusive environment for those with food allergies and intolerances.

As a Food Allergy Consultant, she brings firsthand experience and extensive knowledge to help the food allergic and those that want to safely accommodate them. As an AllerTrain Master Trainer, she is confident that she will provide the gold standard training that is ANSI certified and FARE approved to food managers, commercial kitchens and food service establishments. She looks forward to providing AllerTrain’s suite of courses that also includes training for K12 schools and universities.

Kristina DiSanto

Kristina DiSantoI’m Kristina DiSanto, the campus dietitian for Liberty University.

I’ve been a Registered Dietitian for the past 4 years, and have worked in a variety of different settings in the nutrition field, including clinical, sports, and individual counseling. Having been active my whole life, whether it was grade school sports, running on my own in high school, or playing rugby in college, I’ve always known that exercise was something that was important to me. It wasn’t until shortly before college that I realized how much I loved trying new recipes, reading health magazines, and learning about foods.

My love for nutrition was solidified when I began to attend college at LaSalle University, and I was thrilled to feel I was heading in the right direction with my career. Now, after years of experience with many different concentrations in the field of dietetics, I’ve realized that – while it’s not always easy – helping others change their lifestyles to become healthier is my true passion.

Laura Croteau, RD

Laura CroteauLaura Croteau is the Registered Dietitian for The University of Iowa Housing & Dining. Laura completed her bachelor of science degree from Saint Catherine University in St. Paul, Minnesota and her dietetic internship at Concordia College in Moorhead, Minnesota. She has worked at the university since June of 2015. As the Dietitian for The University of Iowa’s Housing & Dining department, Laura oversees nutrition at all dining locations including retail operations and the catering department.

Laura works individually with students who have food allergies, religious preferences, and other dietary requests. She writes for the University Housing & Dining blog and enjoys providing factual nutrition information to students. Laura also enjoys educating staff so they can better help students with food allergies.

Lee Polk

I have worked in many different locations to include healthcare, private and public schools, universities, military, corporate and recreational. During my years as a Chef I have worked on several projects to include starting gluten free and healthy diet programs at the University, special dietary menus for children with special dietary restrictions and setting up programs for camp we can eat, (camp for youth with dietary needs, special diets and restrictions).

Trained with Sodexo’s Global Chef program in Boston and hosted our guest Chef from Chili. Traveled with Sodexo’s corporate Chef working on special events and training personnel in knife skills and basic cooking methods. Involved in cooking demonstrations at various universities working with “Mindful” cooking technics to include Morehouse and Spellman universities.

Taught special needs teens in an after school program for healthy options and healthy diets with “Chefs Move to Schools”. Also started a “Chefs Move to Schools” program with high school age children in Georgia focusing on healthy options and the use of fresh vs processed foods.

Lindsey Pine

Lindsey PineLindsey Pine MS, RD, CSSD, CLT is the Registered Dietitian for USC Hospitality. Her education includes a culinary degree from Seattle Central Community College, Bachelor’s degree in Hospitality & Tourism Management from San Diego State University and a Master’s degree in Nutritional Science from Cal State LA. She is a Certified Specialist in Sports Dietetics, as well as a Certified LEAP Therapist specializing in food sensitivities.

Lindsey is active with a variety of organizations including the National Association of College & University Foodservices (NACUFS) and Nutrition Entrepreneurs, a dietetic practice group of the Academy of Nutrition and Dietetics. In addition to contributing for publications such as Campus Dining Today,, and Today’s Dietitian, she writes about food and nutrition on her website,

Her professional nutrition experience ranges from clinical dietetics to nutrition education to sports nutrition, but since food is her first love, she always comes back to her roots in foodservice. Her goal is to show students and guests that it is possible to eat nutritious, tasty and safe food on a college campus

Lisa Eberhart

Lisa EberhartI am the Director of Nutrition and Wellness for North Carolina State University, University Dining.

North Carolina State University has a self-operated food service and my department is in charge of all food served on campus from vending machines, concessions, catering, dining halls to fine dining.   We serve over 30,000 meals per day on campus. I am a Registered Dietitian and Certified Diabetes Educator and I sit at the table when most recipe, purchasing and menu development decisions are made for campus. . I do all the allergy training on campus.

Lisa Yates

June 3, 2016; Lisa Yates - Food Services (Photo by Barbara Johnston/University of Notre Dame)

Lisa Yates is an inspirational leader who delivers exceptional quality and business results, while focusing on the core of every organization – people. With an established record of proficiency, creativity, leadership and organization, Lisa has spent 15 years in higher education at the University of Notre Dame. In her newly created role as Director of Hospitality Training & Development for Campus Dining, she oversees the strategic direction for safety, training and development, talent development and staffing for the over 1,200 Campus Dining employees. Before moving into the new role in Campus Dining, Lisa has over 10 years in HR leadership experience in with expertise in recruiting, training and development, organizational design, change management, leadership development, employee relations and HR strategy.  Prior to Notre Dame, Lisa’s experience was both HR and customer service in a variety of industries including travel, manufacturing, insurance and retail. Lisa received her Bachelor’s of Business Administration in Human Resource Management from Indiana University and is a certified HR Professional (PHR), and a Society for Human Resources Certified Professional (SHRM-CP). Yates is also a certified in Organizational Analysis and Design, certified to administer and facilitate assessments such as MBTI, Disc and 360’s, and is an experienced facilitator, communicator and strategic partner.

Lois Durant

lois-durantLois is the Resident  Dietitian  with Sodexo at George Mason University located in Fairfax, Virginia.   She received a Bachelor of Science degree in Home Economics and a Master of Science in Food and Nutrition for Winthrop University, Rock Hill, South Carolina.   Currently, Lois provides group nutrition classes and individual counseling services to students with food allergies and other dietary concerns.

Mackenzie Gordon

Mackenzie Gordon received her BS in nutrition from the University of New Haven and completed a combined Master’s degree and dietetic internship with Sodexo and University of Rhode Island. She started her career as a clinical dietitian at Brigham and Women’s Faulkner Hospital in Boston MA, working as an inpatient, outpatient, and community dietitian. Recently she has taken on the role as a campus dietitian with Sodexo at Fairfield University in CT and supporting other colleges in the region of CT, MA, and NY. As Fairfield University’s dietitian, Mackenzie works with the executive chef to develop wellness programs and initiatives, along with nutrition and wellness workshops. Mackenzie partners with the chefs to work with many of the allergen students, and the extensive program Fairfield has to offer.

Matthew Doyle, RDN

matthewdoyleMatthew Doyle, RDN, is a Register Dietitian with the Academy of Nutrition and Dietetic with nearly 20 years of experience working in college and university dining services. As the Assistant Director of Board Operations and Senior Nutrition at the University of Northern Colorado, Matthew works closely with students who have specific dietary needs, including food allergies, food intolerances and gluten-free diets.

In addition to his registration as a Dietitian, Matthew is an AllerTrain Master Trainer with MenuTrinfo, Certified Instructor and Proctor in ServSafe with the National Restaurant Association and Certified Facilitator with Development Detentions International (DDI) specializing in leadership development. With extensive training and presentation experience, Matthew will provide an energetic and engaging learning environment for class participants.

Matthew Leeper

Matthew is an industry veteran with 22 years of culinary spanning across the states. Currently he is the Campus Chef for Indiana State University. He is also an Army Veteran from the 75th Ranger regiment. A graduate of Johnson & Wales he holds an A.S. in Culinary Arts “Magna Cum Laude”, B.S. in Food Service Management where he did his Fellowship. Also holding a European Wine Certification from Koblenz Germany. Prior member of the Advisory board for LeCole Culinaire in St. Louis. Matthew has been classically trained as well as Avante Garde in his style of cooking. He has spent time in kitchens that were 4-5 Star as well as Michelin Stars. Some notable places he has worked include, Ritz Carlton, Moto Restaurant , Basil Thai Cuisine-Charleston SC, Lumiere Casino and a stage at Alinea including a stint on a reality cooking show “Cooking Under Fire” on PBS. Having a food allergen, he hopes to educate others on how to keep food safer.

Maureen Lisi-MacReady (Chef Lisi)

Maureen Lisi MacReadyMaureen Lisi-MacReady (Chef Lisi) is the owner and founder of which offers professional chef services from high end catering and events to professional and consumer education classes throughout southern California and most recently in New Mexico. Chef Lisi has more than 30 years’ experience having worked in many aspects of the industry as Executive Chef, Consulting Chef, Private Chef, Corporate Chef and as Chef Instructor with over 10 years’ experience teaching at the collegiate level for Le Cordon Bleu College of Culinary Arts and the Columbus Culinary Institute. Chef Lisi’s areas of expertise include authentic international cuisines, garde manger, fabrication and charcuterie as well as food safety. Chef Lisi trained in Italy and holds degrees from the California Culinary Academy and the New England Culinary Institute. Chef Lisi is a certified AllerTrain Master Trainer which is particularly important as she herself has severe, life threatening food allergies.

With a passion for learning and sharing knowledge, Chef Lisi’s motto is “Have Knowledge, Will Travel” and is excited to offer her AllerTrain Master Trainer services throughout New Mexico and Texas regularly but will happily travel where needed. Chef Lisi is also a certified ServSafe Instructor and ServSafe Examination Proctor.

Megan Mansfield

Megan Mansfield copyMegan Mansfield graduated from the University of Tennessee with a B.S in Public Relations and Business. She works as the Manager of Training and tools creator for the new restaurant concept, CoreLife Eatery in Syracuse, NY. Her background is in the hospitality industry as a Concierge at Blackberry Farm in Walland, TN and Resort Manager of the Capri Hotel in Southampton, NY. She works part-time for a nonprofit, Young Life, as a mission staff person, working to connect college students and young adults to high school students in an effort to share the love of God.

With no former restaurant experience, Megan is currently learning the restaurant business and creating training modules and presentations for new staff at CoreLife Eatery. She will be part of the team that will open several more CoreLife Eatery locations in 2016 as the orientation facilitator and coordinator as well as continuing to develop and streamline training new staff in all eatery areas.


Michael RoddeyMichael Roddey MS Ed
President & Principal
GASTRONOMIC Services & Consulting, Inc.

Chef Michael Roddey brings to his presentations over 30 years of diverse food service/hospitality industry work experience. He is now leading Gastronomic Services & Consulting, Inc. where he is active on many fronts not limited to delivering educational programs, in-house trainings, operational enhancements or developing leaders within the foodservice industry.

Reinforcing his time and dedication to the industry he has earned numerous credentials from various professional organizations. Receiving his education throughout the years he holds Associate degrees in both Culinary Arts and Linguistics, a Bachelor degree in Business Management and a Master degree in Higher Education & Organizational Development. In addition, he is a consummate life-long learner and continually seeks professional development opportunities.

Chef Roddey served six years in the Air Force National Guard during which time he received various awards and medals. Even after his discharge he continued to support of the armed services. His support includes volunteering for the US Navy’s Adopt a Chef Program donating time to help groom US Navy Culinary Specialists and improve the overall galley operations on board Navy vessels.

Presently, he is active as a lecturer and presenter of industry topics across organizations. He serves as a trainer, educator, mentor and collaborator across the hospitality, foodservice and education. In addition, you might have seen his articles, blogs, webinars, or videos from multiple resources.

Monica E. Randall, PhD

Monica RandallDr. Monica E. Randall is the founder and CEO of Bridge2College Consulting, an educational consulting service for college-bound students living with special dietary needs. Her practice specializes in increasing awareness, educating, and empowering college-bound students and their families about food allergy management practices on college campuses. Using years of knowledge, experience, and expertise in higher education, Dr. Randall offers a number of consulting services that are designed to ensure that the final college choice is one that best matches the student’s career interests as well as the student’s social, academic, financial, and health needs.


Dr. Randall is a member of the Greater Baltimore Committee’s Leadership Class of 2012 and of Harvard University’s Institute for Educational Management Class of 2009. She holds a Ph.D. in Public Policy from the University of Maryland, Baltimore County where she conducted extensive research on financial aid and student success. She received both a Master of Arts in International Affairs and a Master of Public Administration from Ohio University. Additionally, she holds a Bachelor of Arts from the University of Virginia. She is proud to be an Associate Member of the IECA (Independent Educational Consultants Association) and attended their intensive Summer Training Institute program in the summer of 2014.


Nicole Rohrig

Nicole Rohrig received her BS in Dietetics from the University of Vermont and completed her Dietetic Internship at Long Island University: C.W. Post. After spending the past five years as a clinical dietitian, she is pleased to return to her alma mater as the Registered Dietitian with Dining Services.
Nicole is responsible for wellness programming and works individually with students with severe food allergies to ensure they can enjoy a balanced diet and feel safe while dining on campus. She is passionate about educating students to make sustainable lifestyle changes to improve their overall health.

Reagan Nelson, MPA, AE-C


Reagan’s work focuses on bridging the gap for children with asthma to getting connected to the resources they need to manage their disease at the Asthma & Allergy Foundation of America, St. Louis Chapter as the Program Director. Reagan has her Master’s degree in Public Administration and received her Asthma Educator’s Certification (AE-C) in the summer of 2014. She is responsible for developing and executing new programs, communicating with referral sites, clients and pharmacies, setting up enrollments, providing information and is responsible for ensuring all client data is managed effectively.

Richard Clow

Richard-ClowRichard Clow has spent over 20 years in the food-service business, ranging from fine dining, to specialty coffee, to college dining.

Hailing from the north of England, Richard attended the University of Chester.  Richard first came to the US in 1990 and has lived in the Philadelphia area permanently since 1994.

Richard assists in the administration of the Bryn Mawr College Dining program; which includes board plan operations, two retail operations, catering, a bed & breakfast, fine dining restaurant, vending and campus OneCard operations. He began at Bryn Mawr as Retail Operations Manager and was thrilled to be given the challenge of working as Assistant Director in 2010.

Richard resides in Rose Valley, PA with his wife and two children.  He enjoys reading, archery and culinary experimentation.

Shavaun Cloran, RD

Shavaun CloranShavaun Cloran, Registered Dietitian (RD), graduated from the University of Connecticut with a B.S. in Biology and subsequently completed her Dietetic Internship at Massachusetts General Hospital. She has worked in a variety of nutritional settings including clinical, research, outpatient and educational sectors, and is currently active in the higher education dining services at Worcester Polytechnic Institute and Babson College, both in Massachusetts.

As a higher education RD, she assists those students with food allergies and Celiac Disease. She meets with incoming students and families to help transition from home to the college dining setting by developing student­specific plans and ensures coordination with the dining services staff. She is responsible for the allergen training of all Chartwells’ food service workers; previously developed her own training formats and is now excited to incorporate the Master Trainer allergen program into practice.

Tara Sanders, RD

Tara Sanders serves as the Assistant Director for Nutrition & Sustainability for Oregon State University Housing and Dining Services.  Tara graduated from South Seattle Culinary School and served many years as a chef prior to graduating from Central Washington University with a degree in Food Science and Nutrition and completing her dietetic internship through the University of Northern Colorado.  Tara has worked both in the public and private industries as a chef, community nutrition director and clinical dietitian.  Her passion is to use these combined skills in partnership with food service operators to promote culinary driven healthy cuisine.

Theresa Anderson

Theresa AndersonTheresa Anderson has spent nearly 30 years in all facets of the food service industry. She became an advocate for those with food allergies when her son was diagnosed 10 years ago with multiple life threatening food allergies. She has hosted and chaired six FAAN/FARE walks in the State’s Capitol City, Lansing, Michigan to raise money and awareness on the issue. In addition, Theresa has testified in front of both the Michigan House and Senate Committees on Health Policy advocating to make it easier for venues in the state to keep life-saving epi-pens on hand.

Theresa lives in East Lansing, Michigan with her husband Pat and her son Ben.

Timothy Moulson

timothy-moulsonTimothy Edwin Robert Moulson (Tim) was born in Winnipeg, Manitoba Canada. His family relocated to Victoria, British Columbia, Canada where he began his restaurant career as a cook in a drive-in theatre at the age of 15. After spending 7 years in the Royal Canadian Air Force, Tim began his career with McDonald’s Restaurants of Western Canada in 1972 as a Manager Trainee and worked his way through the Canadian Company to Director of Training for Western Canada, a position he held for 7 years.

In 1982 Tim was asked by the McDonald’s Corporation to relocate to Chicago, Illinois and work at Hamburger University. Tim became the first non-American to work at the Corporate Training facility; HU. Tim began as a Training Professor but was quickly promoted to the Assistant Dean shortly after his arrived. Tim was part of the growth and direction of the new Hamburger University that was built in Oakbrook Illinois, now called The Fred L. Turner Training Center. He went on to become the Director of Training Development for McDonald’s Corporation. Tim was transferred to Grand Rapids, Michigan in 1985 as an Operations Consultant to advise McDonald’s franchisees. He and his family resided there for 3 years.

After 25 years with McDonald’s, Tim and his family left McDonald’s to try something different. They relocated to Orlando, Florida where he and his wife owned and operated nine TCBY frozen yogurt stores. This is also when and where they became American citizens. After 7 years in his own business Tim decided to return to the corporate world, this time with Wendy’s Old Fashion Hamburgers. The family was relocated to Honolulu, Hawaii where Tim was responsible for the training and development of franchisees in the Asian/Pacific Markets. This included Japan, Indonesia, Philippines, New Zealand, Guam, Malaysia, Hong Kong, Singapore, Dubai, and Abu Dhabi.

After 16 years with Wendy’s Tim retired in 2011and formed his own company TERM Management Consulting International. One of his first clients was the Wendy’s Corporation – he was asked to return and assist in the Asia Pacific markets. He was then hired by the Wendy’s franchisee in New Zealand to assist with the opening of some of their additional locations. TERM Management Consulting International relocated to Las Vegas in 2012 and has flourished in this market. Tim has assisted over 60 restaurants in the Las Vegas area to meet food safety compliance in order to open their doors or remain open. Timothy has an outstanding rapport with the Southern Nevada Health District.

Trish Gavankar

Trish Gavankar
Trish Gavankar

Trish Gavankar RN, BS (CCRN), is an adult with food allergies, parent of a daughter with nearly 20 food allergies, national speaker, support group leader and food allergy advocate since 2003. She has a medical background and is an RN, BS (CCRN), who formerly worked as a Clinical Nurse Manager, Clinical Educator and staff nurse in ICU, ER and

Critical Care. Her unique consulting business, Rock Food Allergies Consulting, will focus on lifestyle management for her food restricted members. She hopes to assist them with balancing the daily stressors of living with food restrictions, finding safe food, recipe development and improved communication with their medical providers by assisting them with comprehensive food and symptom journaling.

Trish Co-founded NC FACES (Food Allergic Children Excelling Safely), a local volunteer support group that has provided educational, social and emotional support activities for 12 years. She also founded Disney Chefs Rock Food Allergies, a Facebook support group dedicated to those traveling with food allergies and restrictions, especially to Disney. Through the years, Trish has been interviewed by many journalists and participated in numerous other activities to educate the public. By chairing the FARE Walk for food allergies in 2013 and serving on the FARE Educational Committee and the Support Group Advisory Council, she has helped shape the food allergy community. Her thousands of social media followers, call her “The Allergy Queen,” as she delivers a unique combination of humor, realism and knowledge of what it takes to live with restrictions.

Vanessa Huber

Vanessa-HuberVanessa Huber is the President of Allergen Serve, a Florida based company. Providing the AllerTrain Suite of Courses to educate restaurants, k-12 schools and Universities in serving diners with food allergies safely and confidently. She has spent the past 23 years as a Registered Dental Hygienist. After being diagnosed with Celiac disease 5 years ago and having a family member with a severe peanut allergy, her passion to bring a greater knowledge and a proactive approach to the community blossomed.

Beyond holding a Master Trainer Certificate from MenuTrinfo and Servsafe certification, Vanessa is co-chair of CSA Chapter. It is the First Central Florida Celiac Support group, offering help to those with Celiac disease or gluten intolerance.

Vanessa’s passion for others struggling with food allergies and intolerances is the driving force behind the valuable and engaging training she will provide to every team member.

Vanessa Huber

Vanessa-HuberVanessa Huber is the President of Allergen Serve, a Florida based company providing the Allertrain suite of courses for educating restaurants, schools and Universities in serving food allergies safely and confidently. She has spent the past 23 years as a Registered Dental Hygienist. After being diagnosed with Celiac Disease 5 years ago and having a family member with a severe peanut allergy, her passion to bring a greater knowledge and a proactive approach to the community blossomed. Beyond holding a Master Trainer Certificate from Menutrinfo and Servsafe certification, Vanessa is Co-Chair of CSA Chapter. It is the First Central Florida Celiac Support group, offering help to those with Celiac Disease or Gluten intolerance.


Vanessa’s passion for others struggling with food allergies and intolerances is the driving force behind the valuable and engaging training she will provide to every team member.

Victoria Griffith

victoriagriffith faceVictoria Griffith is the Founder and President of Griffith Safety Group based in Washington, DC. She is a graduate of Rochester Institute of Technology in Rochester, NY. Victoria is a food service safety expert with a proven track record of effective quality assurance systems and reducing risk.

Victoria is also active in the community with a goal of building public private partnerships for the advancement of food safety in the hospitality industry in the Nation’s Capital. She is a proud member of the Restaurant Association of Metropolitan Washington and the Past President of the National Capital Area Environmental Health Association.

Victoria is internationally recognized for her work and commitment to hand washing with the Hand Washing Olympics Competition the she created at the Clyde’s Restaurant Group. This competition has been recognized multiple times by the FDA as a best practice for reducing the risk factors in the industry.

Victoria resides in Northern Virginia with her husband Michael and their 2 dogs.

Victoria McGrath

Victoria McGrath

Victoria is thrilled to be a Master Trainer! She holds a Bachelors degree from the University of Northern Colorado and Masters degree from the Peabody Conservatory at Johns Hopkins University.

She has been working in the food industry for 10 years in America and Europe. Victoria has attended numerous food conferences around America including the National Restaurant Association in Chicago.

William “Bill” Moore

William Moore            As the Director of Safety and Security for Eat’n Park Hospitality Group, William “Bill” Moore is responsible for overseeing crisis management issues, food safety, customer accidents, team member accidents, and all security issues.

Eat’n Park Hospitality Group is a provider of distinct culinary experiences to nearly 175 locations throughout the mid-Atlantic region. The company portfolio includes Eat’n Park Restaurants, a full-service, family restaurant chain; Parkhurst Dining, a provider of contract dining services to colleges, universities, corporations and cultural facilities; Cura Hospitality, a provider of dining services to senior living facilities, retirement communities and hospitals; Six Penn Kitchen, an upscale American restaurant in the heart of downtown Pittsburgh; The Porch at Schenley, a park-set bistro in the center of Pittsburgh’s university and medical centers; Hello Bistro, a fast casual setting that combines classic and cutting edge; and, an e-commerce division that makes Eat’n Park’s iconic Smiley cookies available throughout the nation.

Bill joined Eat’n Park in 1979 and has held positions of increasing responsibility in operations, purchasing, product development, and quality assurance. In 2002 he became the first Director of Safety and Security for Eat’n Park Hospitality Group. He is an active trainer for the American Red Cross, ServSafe, OSHA and Hazard Analysis & Critical Control Points (HACCP). He is a certified member for the Loss Prevention Foundation. Bill is respected throughout the industry for the breadth of his knowledge. His unique, fun style of training readily engages team members and has been featured in several trade magazines

In addition to his leadership in food safety, Bill is also an allergy advocate and developed a company-wide allergy prevention program. He recently became one of the first Master Trainers for AllerTrain, whose mission is to provide allergy training for the hospitality industry.

Bill’s family has been in the restaurant business for three generations and can be credited not only for creating Eat’n Park Restaurants, but also for introducing the KlondikeÒ Bar and chipped chopped ham (a Pittsburgh staple). Continuing his family’s legacy, Bill has introduced a number of innovations to the hospitality industry.

He worked with Walt Disney WorldÒ to develop the purple allergen program, now in use throughout the hospitality industry. He also partnered with HeinzÒ to develop the plastic, tamper-proof ketchup bottle used throughout the world today.

Although his influence is far reaching, Bill is a native of Pittsburgh, Pennsylvania. He graduated from Ferris State University with a degree in restaurant management, He and his wife, Teri, have three children and reside in Peters Township, a suburb south of Pittsburgh.

Most  Master Trainers have the ability and are willing to train any of the AllerTrain™ suite of courses.  Give the office of AllerTrain by MenuTrinfo a call to get connected with any of those listed above.  970-295-4370