Call us at 970-295-4370 to meet with someone in your area!
A Master Trainer
Some of the professionals who have become Master Trainers for AllerTrain are listed here. All have invested the 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 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 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 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, 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
Barbara 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 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 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.
Growing up around the food industry, Brianna has always had an interest in healthy, wholesome meals. Brianna is the Sodexo General Manager of Dining Services at St. Margaret’s Center for Children in Albany, New York. Brianna received her bachelor’s degree from Johnson & Wales University in Culinary Nutrition. The only degree of its kind in the country, the goal is to produce chefs that know nutrition. Prior to her current role, Brianna has experience in both banquet service and bakery settings. Brianna has also worked in long term care as a diet technician. Through her career Brianna has written several menus for both allergies and specific dietary needs and is excited for the opportunity to bring more awareness to allergens.
Brittany Lord, RDN, LDN is the Campus Dietitian with Sodexo at Florida State University. She has a background in school foodservice management and federal nutrition program oversight. In her current role at Florida State University, Brittany works with the Seminole Dining team to increase access to healthy food options across campus and to ensure students with special dietary needs are accommodated. Brittany’s main goals are to help college students establish lifelong healthy eating habits and to provide a safe environment for students with food allergies.
Carolyn Holland is a Registered Dietitian and Licensed Dietitian Nutritionist in Massachusetts. She completed the Coordinated Program in Dietetics at Framingham State University and received her Bachelor of Science in Food and Nutrition in 2014. Carolyn is currently pursuing a Master of Education with a Concentration in Nutrition Education from Framingham State University.
Carolyn works for Sodexo as the Campus Dietitian for Dining Services at Framingham State University. As the Campus Dietitian, Carolyn works with students who have food allergies and dietary restrictions, as well as those who are interested in making healthy choices on campus. She creates and implements health and wellness programs that are geared specifically toward college aged students. Through nutrition education and outreach, Carolyn works to help students make sustainable changes to their diet that fit their lifestyle.
Carolyn Williams, PhD, RD
Carolyn Williams, PhD, RD is a Registered Dietitian who oversees the Culinary Arts Department at Shelton State Community College (SSCC) in Tuscaloosa, AL. Carolyn’s background in food and health began when she started her career as a Test Kitchen Professional and later as a Food Editor, at Southern Progress Corporation in Birmingham, AL. After moving to Nashville, TN in 2003, she oversaw Aladdin Temp-Rite’s corporate test kitchen before returning to Tuscaloosa in 2006 to pursue a doctorate degree in Health Studies at the University of Alabama in 2006. While completing her graduate degree, Carolyn began teaching nutrition and culinary arts classes at the University of Alabama and SSCC. She has been an instructor at SSCC since 2007 and serves as department chair. Outside of teaching, Carolyn provides professional culinary nutrition services such as nutrient analysis, labeling and recipe development for food manufacturers, restaurants, and cookbooks, and she is a ServSafe instructor and proctor.
Carolyn Young, Ph.D
Carolyn Young, PhD, the founder and President of Food Allergy and Intolerance Training and Education (FAITE), has personal and professional experiences with food allergies and intolerances, and is delighted to be a Master Trainer. She is passionate about sharing her experiences and years of education and work in health related fields and providing training to those in the food service industry to increase their awareness and understanding of food allergies and intolerances. Dr. Carolyn knows that as individuals and teams learn more about food allergies and intolerances they will be better prepared, provide better service and increase confidence in themselves and therefore their customers, creating win-win situations.
Dr. Carolyn practiced Dental Hygiene for 25 years prior to earning her PhD in Toxicology from the University of California, Irvine. Her research resulted in peer reviewed journal publications related to effects on the immune system. She subsequently was employed by the FDA, Office of Premarket Approval in the Center for Food Safety and Applied Nutrition (CFSAN) for 14 years and received numerous awards for her contributions. She is a member of Food Allergy Research and Education (FARE).
Please visit www.FAITE.info for additional information and contact her at DrCarolyn@FAITE.info regarding training for you and your staff.
Carrie 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.
Cassidy is very passionate about food allergies and developed an interested in nutrition at a very young age. During her undergraduate experience, Cassidy attended the University of Denver, where she competed all-around for the gymnastics team. In May of 2016 she earned her master’s degree in nutritional science. Cassidy is thrilled to work in a university setting to assist students with food allergies and special dietary needs.
Cate began her food journey at a very early age in her grandparents’ garden and cattle pastures where she learned to respect food. Her culinary path began in 1983 and has taken her from restaurants to hotels to private schools.
Cate came to MG in 2001& her career with us has included Account Manager, Account Director/Chef and Executive Chef at Meriwether’s Market Restaurant. Because of her passions for healthy eating and a healthy environment, Cate has expanded her work to include teaching culinary skills, food safety and mindful eating classes.
Chanika 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
Chef 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.
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 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 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.
Christine Lambert has owned and managed technology companies including a computer retail sales and service company and Software as a Service organization. She has also run volunteer-based organizations focused on helping children including Meet the Master’s Art program for a local school for 8 years and is currently a 2nd lieutenant in the Civil Air Patrol and the Deputy Commander of Cadets, supervising and mentoring youth ages 12-21.
Christine became aware of food allergies when her son was discovered to have severe allergic reactions to shellfish, tree nuts and peanuts. This was discovered when introducing peanut butter just before age 3; just touching the peanut butter started anaphylactic symptoms. She and her husband later discovered that their daughter’s seizure-like symptoms and lack of concentration was actually caused by a gluten allergy. The testing and neurology appointments were exhausting and left our family with a severe challenge when dining out.
Christine combines her management skills, family experience and formal allergy training to provide insight, education and awareness of food allergies and intolerances to those in food service. She hopes to positively affect the lives of others through the AllerTrain Suite of Courses as a Master Trainer to educate restaurants, k-12 schools and Universities in serving diners with food allergies safely and confidently. Visit www.AllerEd.com
Colleen Nyland is a certified Food Safety Instructor with Foodservice Safe, LLC and a Certified Master Trainer through AllerTrain. She has been an Adjunct Instructor with Elgin Community College’s Culinary and Hospitality Program since 2009 and has also taught for Northern Illinois University’s Hospitality Administration program since 2005. Her previous roles include Strategic Marketing Manager with Tyson Foods, Director of the Illinois Restaurant Association Educational Foundation, Marketing Director for the Women’s Foodservice Forum, and Food Service Director with Aramark Corporation.
She has an undergraduate degree in Hospitality Business from Michigan State University, an MBA from DePaul University, a Master of Online Teaching certificate and is currently a seeking an MS in Food Safety from Michigan State.
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 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.
Originally 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.
Debra Fay Fox, FMP, CHT
Debra Fay Fox, FMP, CHT Training and Hospitality Consultant
I have over 25 years in the Hospitality Industry, starting on the front lines as a server, and working my way up to a corporate executive in the industry. (VP Training for The Palm) My passion is Genuine Hospitality. During my 20-year tenure with The Palm, I created systems and standards to create remarkable experiences for our guests in 30 restaurants around the country. Working with a variety of internal and external resources such as guest surveys, comment cards and Customer Care feedback, I identified the needs and wants of our guests and then developed, implemented, and executed systems to deliver these needs and wants. After leaving The Palm in 2014, I worked for Not Your Average Joe’s and for Pheast Food Group as Senior Director of Training and Director of Talent Development, respectively. In 2018, I started my own business, Debra Fay Fox Training Solutions.
I believe strongly in mentoring and coaching employees and in training programs that engender ongoing development for all levels. I truly believe that your employees are your first customers and the way you treat them and train them will have a direct impact on guest satisfaction. Creating a culture of learning and respect is the best recipe for a successful business.
My expertise includes Restaurant Safety Compliance. I can help your business stay current with state and local requirements in responsible and safe food and alcohol service instruction and certification for both managers and hourly employees. I can also provide your team with required and recommended allergen awareness training and allergen safety certification. I am working with several local restaurants and national brands, creating their core values, mission, and standard operating procedures, and creating and facilitating various training programs and standards for all levels and positions. These programs include manuals, videos, on-line programs, OTJ training, and participation/partnership with outside resources such as AllerTrain and NRAEF. As well as being an instructor and proctor for Servsafe Food Manager, Servsafe Food Handler, and Servsafe Alcohol, I am an AllerTrain Master Trainer, and I teach classes and administer exams all over the DMV. (DC, Maryland, VA) I would also be happy to travel farther to meet the training and compliance needs of your business.
Donette Worthy, SNS
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 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 M. Clement, CEPC®, AAC®
Elena Clement earned an AOS from the Florida Culinary Institute in 1992 and began her career at the Ritz Carlton Hotel Company in Florida where she spent six years. Elena was part of the opening team for the Ritz Carlton, Palm Beach before moving to the
Naples property. It was there that she worked with Norman Love, Corporate Pastry Chef for the Ritz Carlton Hotel Company, and was able to refine her mastery of pastry
arts. She went on to become the assistant pastry chef for Sweet Jane’s, an upscale, wholesale bakery in Durham, North Carolina.
Prior to joining Johnson & Wales University, Elena was the Executive Pastry Chef and owner of Perfect Pastries LLC™, a high-end, wholesale pastry company in Denver, Colorado. At Johnson & Wales University in Denver, she was a full-time Associate
Instructor and the Department Chair for the International Baking and Pastry Institute.
In 2012 she started The Guiding Knife™, a small, woman owned business that providesbaking, pastry and culinary training to clients at their location. All classes are custom designed to suit the client and are eligible for Continuing Education Hours (CEH’s)
through the American Culinary Federation (ACF). Clients of TGK include: Cornell University, UCSD, University of Missouri, the United States Army and the United States Navy.
Recently, Elena was the Executive Pastry Chef at Chevy Chase Club in Chevy Chase, MD for two years, leaving in January 2018. The Chevy Chase Club has been an institution in the Washington D.C. metropolitan landscape since 1892, and continues to be recognized
nationally as one of the Top Fifteen private clubs in the United States among 4,500 clubs nationwide. The property features multiple dining outlets to include formal dining, casual dining as well as banquet facilities. This experience allowed Elena to gain
valuable industry experience and expand her consulting options.
Elena is a Certified Executive Pastry Chef (CEPC®), a Fellow of the American Academy of Chefs (AAC®) and an approved ACF Judge. She is also a member of Les Dames d’Escoffier International, Washington, DC chapter. In her spare time, Elena enjoys gardening, exercising, reading and most of all spending
time with her husband, Michael.
Emily has been the Program Manager of the Asthma and Allergy Foundation of America, St. Louis Chapter since 2015. AAFA-STLS’s flagship program, BREATH, connects children and families to prescription assistance, durable medical equipment, and education for managing asthma, allergies, and food allergies. Emily oversees the organization’s school nurse program, RESCUE, which connects nurses to free education for their schools and the durable medical equipment needed to manage asthma and allergies in the school setting.
Emily holds a Bachelor of Arts degree in Communication from Truman State University and has been working in the non-profit sector since 2011. Emily is thrilled to join the roster as a Master Trainer and to add this life-saving education to her arsenal.
Eric 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.
Erica Nehrling MS, RDN, LDN
Assistant Director and Dietitian of Dining Services
Erica is the administrative dietitian for University Housing Dining Services and is a registered and licensed dietitian. Erica received a bachelor of science degree in dietetics from University of Georgia and a master of science in nutritional sciences from the University of Illinois at Urbana-Champaign. Prior to working at the University, Erica worked as a WIC—Women’s, Infants, Children—nutritionist in Georgia, and provided nutrition care at Decatur Memorial Hospital in the intensive care, oncology, and surgical units.
Erica has loved nutrition and science from the time she started reading nutrition labels in second grade, to her thesis research studying the effects of butyrate-supplemented parenteral nutrition on intestinal mucus expression, until present day helping students and the dining services team navigate and make sense of the wealth of nutrition information (and misinformation)! Erica is passionate about food allergies and intolerances, professionally and personally, continuously learning, training staff, and helping students. Erica has been touched personally by allergies and intolerances, managing migraine and IBS food intolerances and safely accommodating family members with anaphylactic allergies.
Erin serves as the Development Director for the Asthma & Allergy Foundation of America, St. Louis Chapter. She is a lifelong believer in connecting children to the resources they need to thrive so they can grow into world changing leaders. Erin has her Master’s degree in Conflict Resolution, is a Society of Human Resource Management Certified Professional, and an enthusiastic AllerTrain Master Trainer! When she isn’t building relationships with community stakeholders, writing grant requests, or educating others on food allergies, she is rock climbing and guiding all over the Midwest with Vertical Voyages.
Francine Shaw, CP-FS, CFSM, FSP, FMP
Francine 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
Garth Maijala is the founder and owner of the professional safety consulting firm, Fidelity Safety & Training LLC (“FS&T”). Since 1999, FS&T has been providing training, safety consulting and risk management services to private, educational, and governmental institutions throughout the state of California. Garth has a Bachelor of Science Degree in Organizational Management, over 29 years of related experience and over a thousand hours of continuing education and professional development.
Garth’s professional work experience has included safety, risk management and industrial hygiene for public school districts, directing safety operations for a water amusement park and was a corporate trainer and loss prevention manager for a nationwide retailer.
Garth has also been an adviser to the California School Boards Association School Health Advisory Committee, State Chair of the Risk Management R&D Professional Council for California Association of School Business Officials and the past President of the Templeton Chamber of Commerce.
Gina Keilen, RD
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.
Hannah Jehring is a registered dietitian for Aramark at James Madison University Dining Services. Hannah completed her Bachelor of Science degree from Iowa State University and her dietetic internship with Aramark Dietetic Internship in Highland Park, IL. Hannah joined the Aramark team at James Madison University in June of 2015 as Health and Wellness Manager.
Hannah works one-on-one with students with food allergies, celiac disease or other dietary request to allow them to experience college dining to the fullest. She provides nutrition analysis to all 26 dining locations on campus. Hannah offers nutrition events throughout the year to give the students skills and knowledge necessary to lead a healthy lifestyle.
When not at work, Hannah enjoys spending time with family, friends and her puppy. She is a huge foodie and loves to try new foods, explore different restaurants and find unique recipes to try.
Jackie 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.
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, 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 foodsafetycoach.com
Jessica Bertrand, MAN, RD
Jessica Bertrand, MAN, RD is the Campus Dietitian & Wellness Manager with Queen’s University Hospitality Services by Sodexo.
She completed her Masters of Applied Nutrition degree and Bachelor of Applied Nutrition from the University of Guelph. Jessica also received a diploma in Food and Nutrition Management from Canadore College in 2010.
In her current role at Queen’s University, Jessica is responsible for coaching staff and students on allergy awareness and proper allergy food safety. She also provides one-on-one nutrition counselling for students and works alongside managers and chefs to promote health and wellness around campus in the dining halls and retail locations.
BS 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.
John Gescheidle has dedicated his 24+ year career to the hospitality industry, specifically in education and training. He is currently President and Founder of Foodservice Safe, LLC. John began his successful career with The National Restaurant Association Educational Foundation directly involved with development and marketing of their food safety and alcohol awareness programs. Since then, John continues to teach in hospitality programs and continuing education programs at the post secondary level. John’s expertise lies in the development and implementation of all the training programs Food Safety Solution offers. John is currently an approved sanitation instructor and proctor for the National Restaurant Association, the Illinois Department of Public Health, the Wisconsin Department of Public Health and for Thomas Prometric. John is also approved to teach Illinois Basset program through The Illinois Liquor Control Commission and the TIPS program through Health Communication. Recently, John became an approved Master Trainer for Allertrain. John’s commitment to training and educations stems from his membership in the Illinois Foodservice Executives Association, the Illinois Environmental Health Association and The Illinois Hotel and Lodging Association. John currently is on the Advisory Committee for Lake County High Schools Technology Campus and Harper College. John has his Bachelors of Science from Kendall College and his Masters from Regis University.
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.
Joseph is a Navy Veteran & former 26 year General Manager for Sodexo.
Joseph became a Master Trainer two years ago and found it to be an important part of his day-to-day workflow. He trains and retrains his team during Training Days at the beginning and throughout the year and is a strong advocate of People, Process & Product. To keep our students safe & nourished you have to educate and create processes that insure success.
Joseph McClain presently works at the Center of Campus as a Unit Manager at Williams College in Williamstown Ma.. Where he supports students with a variety of Complicated Allergies.
Allergies can be complicated, so recently Joseph played a part in partnering with the folks at The Human Society Forward Food Program to help increase plant base food offerings. Which in part will help increase student choices that are challenged with certain Allergies. https://forwardfood.org
Joseph also believes strongly in Sustainability and was recently invited to present at the Spring 2018 Continuing Education Conference by Steven Finn, VP Customer Success at Lean Path. https://www.leanpath.com/home081717/
Joy B. Krieger, MA, RN
Joy is the Executive Director of the Asthma and Allergy Foundation of America (St. Louis Chapter) and considers herself to be an outlier and visionary with proven results as a “game changer”. Joy is a fiscally responsible leader who brings the vision, passion, entrepreneurial mindset and expertise needed to achieve outcomes. She is recognized as an engaging conversationalist, motivator, and a passionate healthcare professional who continues to serve as the face of the Asthma and Allergy Foundation, St Louis Chapter for over eight years. Joy is innovative, action-oriented, and focused.
Beginning her career as a registered nurse, Joy has built on her passion for healthcare and holds a master’s degree in healthcare management.
Joy has experience as a school nurse. She worked as a PRN school nurse for the Parkway School District years ago.
Joy has a daughter who suffers from moderate to severe asthma. She knows firsthand the emotional stress of the parents and the child. Joy also recognizes the lack of asthma management education with those who have asthma and their caregivers. Joy’s desire is to see a better management plan for asthma care among healthcare providers throughout the St. Louis community and the state of Missouri. Her ambitious goal is to provide influence to policymakers throughout the country.
Under Joy’s leadership, the state of Missouri, in 2012, was the first state to allow school nurses to stock the rescue medication for any child who suffers an asthma attack in the public school setting.
In 2014, another first statewide effort, legislation was passed for Medicaid reimbursement for asthma education and healthy home assessments for those children identified as high risk suffering from asthma. Currently, Joy is supporting a bill for epinephrine auto injectors in all public venues in Missouri which will save lives of anyone suffering from a life threatening food allergy.
In 2017, legislation was passed for epinephrine auto injectors to be stocked in all public venues where someone could experience an anaphylactic reaction to food or insect.
Joy and her team will continue legislation to recommend all restaurants and food entities in Missouri to be certified in food allergy training.
Joy is now a Master Training in AllerTrain, which is a nationally certified program for certifying food workers in food allergy safety.
Judy Breuer, CHES
Judy 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!
Kate Sweeney, MS, RD, LDN
Kate Sweeney, MS, RD, LDN received her Masters in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts. She is the Administrative Dietitian at Boston College Dining Services, and also works within the Office of Health Promotion at BC. Kate’s role includes meeting with students on a variety of topics including food allergies, Celiac Disease, IBS and IBD, balanced eating and disordered eating. Kate also creates education and programming on nutrition for the student body, emphasizing a non-diet, weight neutral approach to health. Prior to working at BC, Kate was Manager of Ambulatory Nutrition at Brigham and Women’s Hospital, and a Senior Clinical Dietitian there. Kate’s love for nutrition grew from her athletic background, both as a college swimmer and triathlete, and a collegiate swim coach for 5 years. She has a private practice in Cambridge, MA where she sees clients for sports nutrition and eating disorders.
Kathy 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.
As a former Marine and 20-year culinary veteran, Keith Norman brings a sense of discipline and order to everything he does, both in business and in the culinary world.
Chef Norman has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a former culinary arts instructor at The Art Institute of Las Vegas. In both roles, Chef Norman is responsible for training and educating students and culinary professionals on one of the most important facets of the foodservice industry.
He has worked his way up the culinary ladder at Las Vegas properties to include Bally’s, the Mirage, Treasure Island, Paris, Suncoast and South Point hotels and casinos. He is a certified professional food manager, certified HACCP manager, NEHA certified food trainer, NRA certified food safety trainer, a certified registered OSHA trainer, a master certified food executive and a subject matter expert for the National Restaurant Association.
Chef Norman has professional experience in many different areas- he is not only a chef but he is also an Allergen Awareness Trainer, advocate, and a go-to chef with many food allergy resource organizations. He is highly trusted within the food allergy community.
He is a member of the Casino Management Association, International Food Safety Council, Alliance of Black Culinarians, American Culinary Federation, Nevada Food Safety Task Force, International Food Information Council and the Nevada Environmental Health Association Board Member for Stop Foodborne Illness, Board Member for FAACT (Food Allergy Anaphylaxis Connection Team) and consulting Chef for the Food Allergen Bloggers Conference (FABCON LLC).
Kellie-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 W. 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.
As 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 Today, Hotels 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, 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.”
Kristen Chulada is a Registered Dietitian Nutritionist and is a Licensed Dietitian in New Hampshire and Massachusetts. Kristen received her Bachelor of Science degree in Dietetics from the University of New Hampshire and completed her dietetic internship at the University of Massachusetts Amherst. She is also a Certified Personal Trainer through the American College of Sports Medicine.
Kristen is currently working as a Campus Dietitian for Sodexo at Southern New Hampshire University. As the Campus Dietitian for dining services, Kristen works with students, staff, and faculty to promote nutrition and wellness across campus. She offers individual counseling, nutrition related presentations to various campus groups, and works closely with the Sodexo team to incorporate healthy options in the Dining Center. Kristen additionally works with Rivier University and Franklin Pierce University to deliver a monthly nutrition promotional event and work with students of nutritional need.
Kristi 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 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.
Laura Croteau, RD
Laura 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 Ann DiBiase MS,RD
Lee Ann DiBiase MS,RD has recently joined Chartwells and Colgate and will be the dietitian on campus to help you with all of your nutrition concerns. If you have a food allergy or intolerance she can help you in picking which foods work for you. Overwhelmed with the choices-she can help there by listening to your likes and dislikes and helping to guide you.
Lee Ann’s experience has taken her into all realms of nutritional science such as research with athletes, designing wellness and oncology nutrition programs, running food service departments to planning meal plans for ultra-runners. Her real passion is helping students and has had plenty of experience after living in a boarding school environment for 25 years. “All foods are good-it is a matter of knowing when an how much to eat”-is her mantra. You can meet with Lee Ann at her office in the Shaw Wellness Institute and look for her in the dining halls at meal time.
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 Fick, RDN, Corporate Dietitian
Lindsey received her undergraduate degree in dietetics from Madonna University and subsequently completed her dietetic internship at Beaumont Health Systems. She chose a career path in nutrition because of her experiences in gymnastics and cheerleading and love for food and nutrition knowledge. While in college, she earned two Collegiate Cheerleading National Championships, and this passion and drive has continued into her career as a registered dietitian nutritionist.
Lindsey has worked as an RDN in various settings including in patient eating disorders, longer term care and an exciting sports nutrition internship with athletes in the NFL combine. Her focus in the long term care setting has been to increase elders’ quality of life b advocating for the last restrictive diet possible and initiating a fortified nutrition supplement program.
In her role with Creative Dining Services, Lindsey’s responsibilities include student nutrition counseling at area college and universities, sanitation audits, long term care coverage, recipe analysis and development and ServSafe instruction.
Lindsey 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, Self.com, and Today’s Dietitian, she writes about food and nutrition on her website, www.tastybalancenutrition.com
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 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 is the Safety Coordinator 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 assists the District Manager in initiating and maintaining a comprehensive safety program that leads to the reduction of employee and customer injuries. Also, she conducts food safety and health and safety training for employees.
Lori Bendersky, MS, RD, CDN
Lori Bendersky, MS, RD, CDN is a passionate Registered Dietitian who received her Bachelor’s degree in Nutrition and Dietetics from Michigan State University and her Master of Science degree in Clinical Nutrition from the University at Buffalo.
As the food service Dietitian for Campus Dining & Shops at the University at Buffalo, she provides nutritional analysis and allergen information for menus on campus and educates college students on the importance of eating balanced meals to support their busy, on-the-go lifestyles. Lori also continues to work alongside Executive Chefs to create menu options that are healthy and on trend.
Lori plays a key role in supporting students with special dietary needs including those with food allergies, intolerances, Celiac disease, and other dietary preferences. She conducts ongoing allergen and gluten-free training with food service staff so they can safely accommodate students with special diets. She is excited to be a Certified Master Trainer to share her knowledge and provide accredited training for her management team and staff.
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.
Marianne Liakos, MS, RDN, CSSD
Marianne is a Campus Dietitian with Sodexo and has over 10 years’ experience working with college students. In addition to her role as a dietitian, Marianne also teaches Wellness and Sports Nutrition classes and is a Board Certified Sports Dietitian who enjoys helping athletes fuel for optimal performance.
Mark Fine has been in the hospitality industry for many years and has been the President of JOSHUASYSTEMS, Inc. since 1997. Mark began his career in hospitality in “quick serve” and has worked in all venues including white linen. As a certified instructor for the National Restaurant Association®(NRA), National Environmental Health Association®, Prometric, National Registry of Food Safety Professionals® (NEHA), and TiPS®, Mark has taught thousands how to serve food and beverage responsibly.
Mark is an Adjunct Professor, teaching hospitality courses at the College of Southern Maryland. His company, JOSHUASYSTEMS, Inc. has been recognized 3 times and received the Governor’s of the State of Maryland Citation for it’s leadership and exemplary efforts in coordinating TIPS alcohol education sessions in Maryland.
Matthew Doyle, RDN
Matthew 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 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-MacReady (Chef Lisi) is the owner and founder of www.OneGreatChef.com 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.
Melissa Baker, MHSc, RD
Melissa Baker, MHSc, RD is a Registered Dietitian and the Manager of Nutrition and Wellbeing with the University of British Columbia’s Student Housing and Hospitality Services department. She completed her dietetics degree at UBC and then went on to do a Masters of Health Science at Ryerson University in Toronto.
Melissa is passionate about ensuring the university residence environment supports a healthy lifestyle and helps young adults create healthy habits for life. She strongly believes in promoting food choices that are nourishing, sustainable, and delicious!
Melissa has worked in many different practice areas including clinical, retail, industry, media, and consulting. She currently sits on the Board of Directors for Dietitians of Canada and loves being a part of the exciting nutrition world.
Meredith Williams, RD, LDN
Meredith Williams, RD, LDN has served as the Registered Dietitian at Vanderbilt University Campus Dining since 2017.
Meredith received her Bachelors in Nutrition and Dietetics from The University of Tennessee in Knoxville and completed her Dietetic Internship at Vanderbilt University Medical Center in Nashville, TN with a concentration in disease management and health promotion. Meredith is a member of the Academy of Nutrition and Dietetics (AND) and the Tennessee Academy of Nutrition and Dietetics (TAND).
In her current role at Vanderbilt University, she meets with incoming students and families to help transition to eating on campus in a dining hall setting by coordinating with the dining services staff. She works with managers and chefs to ensure students feel comfortable eating in the dining halls and are receiving safe and nutritious meals. Meredith promotes nutrition and wellness on campus by working with different student groups, hosting produce stands and by precepting dietetic interns. She is responsible for the allergen training of food service staff and management and is looking forward to continuing to train staff to provide a safe environment for students.
Michael Forcier, FMP
Michael Forcier, FMP, trained as a chef at Johnson and Wales University and has been in the foodservice industry for 25 years. Currently the General Manager at Boston College, Michael oversees dining halls, the Faculty Dining Room, Catering and a retail location. Prior to working at Boston College, Michael was the General Manager at the University of Massachusetts Boston. In addition to supervising over 250 staff members and successfully executing major University events, Michael develops new concepts within the a la carte dining model at BC. In 2017, Michael’s team won the 2017 Loyal E. Horton award from the National Association of College and University Foodservice for Eagles’ Nest dining location in McElroy Commons.
Michael is a strong advocate for students with food allergies, intolerances and Celiac disease. He and his team prepare made-to-order meals for students with medically-indicated dietary needs. His staff trains habitually to ensure students with dietary needs are accommodated safely.
Michelle Moss, FMP Bio
I have worked at Villanova University since 1996. During my 18 years I have held several positions in the dining services department; part time supervisor, Manager, Unit Manager, General Manager and my current position Training manager. In my current role I provide training in the areas of leadership, customer service, team building and ServSafe. I also represent dining services on the Presidents Environmental Sustainability Committee, the University Safety Committee and chair of the Safety and Sanitation committee for Dining Services. I am an active member of NACUFS having served in a variety of positions on the Mid-Atlantic council.
I hold an Associates of Arts from Baltimore International College in Restaurant and Food Service Management as well as a BS of Arts from Widener University in Hospitality Administration.
Monica E. Randall, PhD
Dr. 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 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.
Rachel McGurk, RD, CSG, LDN
Rachel McGurk is a Registered Dietitian, Licensed Dietitian and a Board Certified Specialist in Gerontological Nutrition. She has worked as a Regional Dietitian for Sodexo’s Senior Living division for the past 20 years. She received her Bachelors of Science Degree from the University of Pittsburgh in Clinical Dietetics and Nutrition. Her food allergy awareness peaked when one of her three children were diagnosed with multiple food allergies.
She is an avid believer in resident/patient choice while they reside in a healthcare environment. She has implemented many Sodexo brand programs that enhance the quality of life of the residents she serves. She enjoys the clinical focus of her current position and is eager to obtain additional training that will provide value added expertise. She believes becoming a Master Trainer for Allertrain has enhanced her skill set and will help support her Senior Living division and Sodexo team as a whole.
Rachel Noirot, M.S., R.D., C.D
Rachel Noirot MS, RD has served as a Registered Dietitian at Indiana University Dining Services since 2009.
She received her Bachelors in Dietetics from Bluffton University in Bluffton, Ohio, and Masters in Nutrition & Dietetics from Southern Illinois University. Rachel is a member of the Academy of Nutrition & Dietetics and active in the Indiana affiliate Academy of Nutrition (IAND).
In her present role, she focuses on promotion of healthy eating within the college and young adult populations and meets with prospective and undergraduate students with food allergies and special dietary needs. She works with managers and chefs to ensure students feel safe and happy with their food options. Rachel promotes nutrition and wellness on campus by hosting presentations in the dorms, speaking in classes, and (a favorite aspect of her job) through being a preceptor for dietetics student interns. She is responsible for the allergen training of food service workers and is very excited to continue to train staff to provide a safe environment for food allergic customers.
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 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.
Ruth Sullivan, MSEd, RDN, CDN is the registered dietitian and nutrition educator for the Food Services Department at Syracuse University. In her current position, she maintains the Food Allergy Program, working with students on any special diet. She develops nutrition education information for all of the dining facilities at Syracuse. She also develops and implements training for food services staff on food allergies, general nutrition and ServSafe. She earned a B.S. in nutrition from Syracuse University and a Masters in Health Education from SUNY Cortland in Cortland, NY. Ms. Sullivan completed her dietetic internship at Syracuse University.
Ms. Sullivan received the Isabelle Hallahan award in 2015. This award was given by her professional peers in recognition of provision of quality food service by a dietitian working directly in a food service management/administration capacity. Ms. Sullivan is also an adjunct professor through the Exercise Science program at SU and Hospitality Management at Onondaga Community College.
Shavaun Cloran, RD
Shavaun 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.
Stephanie Behlmann serves as the Asthma Coach and Program Assistant for the Asthma and Allergy Foundation of America, St. Louis Chapter. She helps children and young adults in the Greater St. Louis area live a “life without limits,” individualized by bridging resources and providing ongoing education sessions focusing on asthma and allergy management strategies.
Stephanie holds a Bachelor of Science degree in Exercise Science from William Woods University (Fulton, MO) and a Master of Public Health degree from Benedictine University (Lisle, IL) with dual certificates in Health Education and Promotion and Health Management and Policy. She is also a Certified Health Education Specialist, accredited by the National Commission for Health Education Credentialing.
With a background in health literacy, Stephanie believes that health education should be accessible to everyone and is devoted to making information about food allergies, food intolerances, and Celiac disease easier to understand and act upon. Stephanie is thrilled to be a Master Trainer for AllerTrain and looks forward to sharing her passion for food safety.
Susan Hurd is a Registered Dietitian with 25+ years of experience in commercial food service, health, and wellness arenas. Over the past 15 years, Susan’s focus has been in college, university and independent school nutrition. She has worked in acute, long term and substance abuse care settings in staff and management roles. Additionally, Susan has been an instructor for both the Dietary Mangers and ServSafe certification programs. Susan is registered with the Academy of Nutrition and Dietetics and is a licensed dietitian in the state of Pennsylvania. She received her Bachelor’s degree from Rutgers University and completed her Dietetic Internship with the Wood Company, now known as Sodexo. Susan’s vast experiences in food and nutrition education enable her to relate the science of nutrition to the general public in an easily understandable format.
Tandy Norris, MS, RDN, LD, SNS
Tandy Norris graduated from the Oklahoma University Health Sciences Center with a degree nutritional sciences and became a registered and licensed dietitian in 1995. She completed her masters in nutrition from the University of Alabama in 2008. She is a ServSafe Proctor and Instructor and a school nutrition specialist with SNA. She recently became a Master Trainer for AllerTrain, a national K12 allergy certification program.
She has two sons, Spencer who is a freshman at UNA pursuing a nursing degree and Austin who is a sophomore at Athens High School currently pursuing a welding certification.
Theresa 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 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 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 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.
Victoria 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 is thrilled to be a Master Trainer! She has been working in the food industry for 10 years in both America and Europe. She holds a Bachelor’s Degree from the University of Northern Colorado and a Master’s degree from the Peabody Conservatory at Johns Hopkins University. Passionate about training, Victoria has trained over 30 restaurants, country clubs, schools and food service facilities in Maryland, New Jersey and New York.
In addition to her work as a trainer, she blogs monthly about food allergies and their impact on society and manages social media outlets for multiple businesses. She has attended numerous food conferences around America including the National Restaurant Association in Chicago multiple times and feels these events bring the food professionals together!
Victoria is currently working in the Washington DC/ Baltimore area as a trainer for the local area.
William “Bill” 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 SmileyCookie.com, 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 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