Meet Your FASI 2016 Speakers

This November, food industry experts from around the country will be gathering for healthy discussions around how the industry can continue to innovate and respond to the increasing important food-allergy crisis. There are many conferences happening each year but not many have a registration limit of 100 people, giving the attendees the opportunity to interact with speakers, panels, and vendors in a personal way. 

The Food Allergy Symposium for Industry is for professionals who have the responsibility to create, implement, and oversee programs for food allergy education and training in their institutions.  Take a chance to meet some of our speakers who will be joining us below:

food allergy symposium

Christine Carlson- University of Arizona, Assistant Director, Nutrition

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.

food allergy symposium

Betsy Craig, CEO AllerTrain by MenuTrinfo

Betsy Craig, AllerTrain by MenuTrinfo, Founder and CEO

Betsy Craig is an Award Wining expert in the food service industry on menu labeling and trends with a passion for those with special dietary needs.  She is the CEO and the Founder of MenuTrinfo®, LLCand AllerTrain by MenuTrinfo, LLC, a leading company providing accredited nutrition & food allergy solutions. Her expertise extends to food safety, managing food allergens in the food service space and Gluten-free solutions thanks to AllerTrain. The nation’s only ANSI-accredited training for food service for food allergies. Betsy writes for many national publications and a much sought after speaker in the hospitality industry.  

food allergy disney

Gary Jones, Walt Disney Parks & Resorts, Culinary Dietary Specialist

Gary Jones is a 1978 graduate of Johnson and Wales University.  As a chef for 27 years with Walt Disney Parks and Resorts, he has used his culinary expertise in a variety of food and beverage arenas: catering, signature dining, quick service, family table service, and buffets restaurants, as well as a managing chef instructor for The Disney Institute.  Gary also was a member of the opening training team for Disneyland Paris.  Most recently, Gary was the chef de cuisine for Disney’s Wilderness Lodge and Disney’s Fort Wilderness Resorts overseeing 8 food and beverage locations.  Currently, Gary is the culinary dietary specialist for Walt Disney Parks and Resorts, involved in creating and implementing initiatives for healthy lifestyles and special needs diets.

food allergy symposium


Michael Moomjian, P.F. Chang’s Asian Bistro, Inc., Director of Q.A. & Food Safety

Michael Moomjian is a Quality Assurance and Food Safety professional with almost 20 years of progressive

experience in the food industry at the QA, food safety, nutrition, R&D, manufacturing, and purchasing

levels. He is currently the Director of Quality Assurance and Food Safety for P.F. Chang’s China Bistro, Inc., a

460+ unit full service and fresh casual chain, consisting of the P.F. Chang’s, Pei Wei, and True Foods brands.

Moomjian received his B.S. degree in Food Science from California Polytechnic State University, San Luis


food allergy symposium

Bill Moore, Eat’n Park Hospitality Group, Director of Safety and Security, CWCP

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

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

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

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 Klondikeô 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 Worldô to develop the purple allergen program, now in use throughout the hospitality industry. He also partnered with Heinzô to develop the plastic, tamper-proof ketchup bottle used throughout the world today.

food allergy symposium

Jules Shepard, gfJules Founder

Author of 3 published books: “Free for All Cooking,” “The First Year: Celiac Disease and Living Gluten Free,” and “Nearly Normal Cooking for Gluten-Free Eating.” Also, Celebrity Chef author in “Living Without Magazine’s Best Gluten-Free Cookbook: 150+ Allergy-Friendly Recipes from Our Favorite Chefs” and contributor to Dr. Alessio Fasano’s 2014 book, “Gluten Freedom.”

Founder of gfJules, maker of premium gluten-free flour and baking mixes. Associate Editor, “Gluten Free & More!” magazine. Develop formulas for successful conversions of wheat flour recipes to gluten-free recipes and commercial formulas.

food allergy symposium

Beth Winthrop MS, RD, CNSC, Sodexo Universities, Senior Manager, Health and Wellness Architect

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. Beth’s goal is to help college students establish lifelong healthy eating habits. Beth lends a nutrition point of view to all aspects of operations, with a particular focus on allergy safety. Beth works with campuses on the PHA Healthier Campus Initiative, coordinates the campus dietitians’ network, and works directly with students, athletes, parents, coaches, student health services, and managers to meet special nutritional needs.  Beth developed the “My Zone” personal pantry, and Sodexo’s Simple Servings; the allergen-safe resident dining option which won Food Managements’ 2013 Best Wellness Concept.  Beth has also contributed to the development of the FARE pilot food allergy program for higher education. 

Value You Can’t Afford to Miss

This will be a world-class conference and the community who is attending will walk away with value they can turn into practical changes at their organizations and institutions. If you have been wanting to learn from the best in the industry, meet others who can empathize with your struggles, and feel more confident in your food-allergy practices, you can not afford to miss FASI 2016. We have many more speakers who will be joining us that you can see here

Register today before our 100 spots are gone.

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