Hailey Handzel
Based in: New York
Trains in: Connecticut, Massachusetts
Certified AllerTrainer® Search
Working directly with a Certified AllerTrainer® can give you a leg up in training your team on food allergies. Live training in a classroom provides an opportunity for real time examples and questions for small and large groups. Work with us to hire a local trainer or schedule a live webinar with an in-house Certified AllerTrainer® from MenuTrinfo. You can also become a Certified AllerTrainer® so YOU can train your team at a moment’s notice!
With three great options for live training, AllerTrain® is setup to provide the best on-site training possible. To inquire about becoming a Certified AllerTrainer® (CAT), to schedule a live training webinar or have us connect you with a CAT in your area, call us at 970-295-4370 or email Training@MenuTrinfo.com
If you know your trainer's name or state, search for it here.
Amye Kosinski
Based in: Pennsylvania
Trains in: Pennsylvania
Taylor Koenigs, MS, RDN, LDN
Based in: Tennessee
Trains in: Tennessee
Taylor received her bachelors of science in nutrition-dietetics from Auburn University and completed her masters of science in public health nutrition and dietetic internship at the University of Tennessee-Knoxville. Upon graduation, she began her career with Aramark as the dining services dietitian at the University of Tennessee-Knoxville. She has enjoyed being a part of a team that is focused on inclusivity and accessibility of foods that meets everyone’s needs. To continue to grow her staff’s awareness of allergen-friendly offerings on campus and improve customer service to her students, she wanted to be the food allergy trainer and expert focused on management, safety, and service. She is looking forward to strengthening her dining program and continuing to give families comfort knowing that their student will have safe, accessible, and nutritious options while they are at the University of Tennessee.
Molly Ford
Based in: South Carolina
Molly Ford (she, her, hers) is the registered dietitian for on-campus dining services at Coastal Carolina University. She received a Bachelor of Science in Culinary Nutrition from Johnson & Wales University in Providence, R.I., and completed her dietetic internship at Meredith College in Raleigh, N.C. Her interest areas include allergen management and education, plant-forward meals, scratch baking, and mindful eating.
marisa wieczorek
Based in: Arizona
Trains in: Arizona
I am currently a Nutrition Associate Manager with Aramark! Fun fact I have Celiacs disease.
Sapthalee July
Based in: North Carolina
Trains in: North Carolina
Meghan Dempsey
Based in: North Carolina
Trains in: North Carolina
Meghan Dempsey is a Registered Dietitian for Aramark at Western Carolina University. She received both her bachelor's and master's degrees in nutrition from Appalachian State University. Meghan is passionate about engaging with students and helping them to navigate their meal plan in a way that works for them. She enjoys reading, hiking, and spending time with family in her spare time.
Kristen Vander Woude, MS, RDN, LDN
Based in: Maine
Trains in: Maine
Kristen Vander Woude is a registered dietitian as well as a licensed dietitian nutritionist. She received her Bachelor of Science degree in Dietetics from Indiana University of Pennsylvania (IUP) in 2015. She completed her dietetic internship at IUP in 2016 and obtained her Masters of Science degree in Nutrition & Dietetics in 2017 at IUP.
Kristen currently serves as the Dining & Events Corporate Dietitian at Elior North America. In her role she promotes health and wellness and is the allergen awareness champion.
She is passionate about nutrition and wellness and is excited to serve as a Certified AllerTrainer!
Gabrielle McDonough MS, RD, LDN
Based in: Massachusetts
Trains in: Massachusetts
Gabrielle works for Aramark as Berklee College of Music campus dining’s dietitian. She's passionate about engaging with students, helping them navigate dining on campus, and promotes holistic wellness. Gabby helps students discover healthier eating habits and lifestyle practices. She strongly believes in a weight neutral approach to counseling because she understands that health cannot be defined by someone's size. Her goal is to help students recognize how they can improve their eating, sleeping, and exercise routines in order to achieve optimal wellness. She also urges students to discover healthier ways to cope with stress and advocates for mental health counseling.
Beyond her work at Berklee, Gabby is an event coordinator for Aramark’s employee resource group Nourish, she serves on the Online Social Media Committee at the Academy for Eating Disorders, she is a consultant for Amelia’s Taqueria, and she provides monthly nutrition counseling to P&G Gillette employees. Gabrielle obtained her Bachelor of Science in Food and Nutrition with a concentration in Dietetics and minor in psychology at Framingham State University. She also received her Master of Science in Dietetics at University of Rhode Island.
Fernando Figueroa
Based in: Pennsylvania
An accomplished food service professional and leader, Fernando has a proven track
record of building strong teams committed to delivering exceptional service.
Since joining Aramark in 2003, Fernando has held several roles with increasing
responsibility at Mainline Health, including Retail and Catering Manager at Bryn Mawr
Hospital; Assistant Director at Lankenau Medical Center; Director of Food and Nutrition
at Bryn Mawr Hospital and General Manager, of all Support Services.
Fernando led West Chester University as the Resident District Manager, overseeing $16
million in managed volume and a team of 350. He has guided the team through a
competitive bid process resulting in a new 10-year contract extension, and a renovation
and construction plan that includes a new residential dinning hall and 7 new retail
concepts.
Most Recently Fernando has taken on a role of the Director of Operations for Higher
Education with the safety and risk solutions team. In this role Fernando acts a key
resource to the field supporting all their safety and risk needs.
Fernando's commitment to service enabled his team to rise from the bottom quartile to
the top in employee engagement and global client scores. After consistently performing
at a high level, Fernando has been chosen to be a Regional Safety Leader for over six
years in Health Care and Higher Education.
Fernando received his B.S. in Hotel and Restaurant Management from Penn State
University and is currently pursuing his Master's degree in Food Marketing from St.
Joseph's University.
Living in the greater Philadelphia area with his wife, Kristyn, 13-year-old son, Jake, and
labradoodle Sully. Fernando is an active member of his community and enjoys coaching
his son in youth sports.
Marisa Bellanca
Based in: New York
Trains in: New York
Marisa Bellanca is the Registered Dietitian for dining services at Rochester Institute of Technology in Rochester, NY. Marisa has her Master’s degree in Nutrition and Dietetics and is passionate about helping others meet their nutrition goals. Marisa has had to be conscious about food allergies since she was younger since her sister was confirmed to have an allergy to peanuts and tree nuts. On top of lifelong learning about staying safe for individuals with food allergies, Marisa became extremely passionate about educating others about food allergies and intolerances as a Registered Dietitian. Marisa’s goal as a Certified AllerTrainer is to make sure the students she serves in a university dining setting are always served safe food. Whether they have a food allergy or an intolerance, everything will be treated with the utmost safety and care.
Jill Hamilton MSEd, RD, LD, ATC, LAT
Based in: Texas
Trains in: Alabama, Louisiana, Mississippi, Texas
Jill provides technical expertise around allergen management with a focus on college and university dining establishments. As an Aramark Regional Registered Dietitian, she works tirelessly to train staff and managers on policies and procedures and inform clients and customers of safe offerings.
Brooke Tresch, RD
Based in: Virginia
Trains in: Virginia
Brooke is a registered dietitian for Sodexo at George Mason University Dining. She is passionate about creating a safe dining environment for students with food allergies. Brooke graduated with a Bachelor of Science in Nutritional Sciences from Texas A&M University. She joined the Peace Corps and upon her return completed her dietetic internship with Tri-County Health Department in Denver, Colorado.
Brooke has worked with all ages including infants, pregnant women, children, seniors, and now college students. She has a passion for learning and is now pursuing a Master of Public Health.
Amy Poffenberger
Based in: Indiana
Trains in: Michigan, Ohio, Washington
My name is Amy Poffenberger and I am the Training Coordinator and District Safety Coordinator for Food and Nutrition Services at Parkview Health in Northeast Indiana. My passion for training can be traced back to my pre-professional days. It wasn’t uncommon to find me helping out in my children’s classrooms, which transitioned into a tutoring job, which was followed by training people about safety in the manufacturing environment and now healthcare. I get excited when the light bulb goes on for the people I am training or when they have that “a ha” moment when the idea just clicks with them.
I graduated at age 51 Summa Cum Laude from Trine University with a Bachelor’s Degree in Business Management and Administration. I have also acquired a degree in Paralegal studies to enhance my critical thinking abilities and research skills. I am a single mother of 3 grown children and have 3 grandchildren. I love to hike, bike ride, and travel to places where I can explore new adventures.
I am excited to be a part of the AllerTrain Master trainer program. I am looking forward to helping our coworkers to better understand the hazards of allergens and food sensitivities.
Edward Nagy CEC, CCA
Based in: Pennsylvania
Trains in: Pennsylvania
Temple University, District Executive Chef. An experienced professional in senior-level positions in the Food & Beverage sector for more than 25
years.
Accomplishments include overseeing allocation of financial resources, and managing budgetary
processes. Building and leading successful, goal-oriented teams of professional staff while overseeing
budgets and resources for bottom-line results. Having always contributed to keeping business centers
running like well-oiled machines with a warm, human touch. Upon identifying key issues, solving
problems while embracing change and its positive effect on successful organizations. Fostering
commitment, team spirit, pride, trust, and group identity are particular strengths.
Chef Nagy has been in Aramark’s Higher Education Buisiness since 2008. His Aramark experience
includes; Indiana University of Pennsylvania, LifeWorks Restaurant Group, participated in the opening of two
private accounts in Manhattan for JP Morgan Chase World Headquarters, New York University,
University of Chicago, Georgetown University and Temple University.
Prior work experience since graduating from culinary school includes Hilton Hotels, Le Bec Fin in
Philadelphia, Crowne Plaza Hotels and private clubs. Eddie is a Certified Executive Chef and Certified
Culinary Administrator.
Chef Nagy has achieved gold, silver and bronze medals in ACF Culinary Competitions, and twice was
captain of the Aramark’s East Region Culinary Team.
Nicole Dann-Payne
Based in: Pennsylvania
Trains in: Pennsylvania
Registered Dietitian
Mackenzie Proctor
Based in: Pennsylvania
Trains in: Pennsylvania
Mackenzie Proctor RD, LDN is currently a campus dietitian working in higher education. For the past three years, she has worked hard to increase her knowledge of food allergens and help her universities implement procedures to better serve students living with food allergies.
Over her career as a dietitian, Mackenzie has worked in both health care and food service, bringing along her expertise in nutrition to help support the health goals of patients and students alike. Mackenzie currently resides in Philadelphia with her family, and is helping her 6-month-old, Nora, embark on her own nutrition journey- eating solids!
Whitney Self
Based in: North Carolina
Trains in: North Carolina
Registered Dietitian
Melissa Quirk
Based in: Massachusetts
Trains in: Massachusetts
Registered Dietitian
Michelle Richard
Based in: Pennsylvania
Trains in: Pennsylvania
Registered Dietitian
Jenna Brott
Based in: Minnesota
Trains in: Minnesota
Jenna received her degree in Food, Nutrition, and
Dietetics from Concordia College in Moorhead, MN. She
completed her dietetic internship at the VA Medical Center in
Minneapolis, MN and worked as the Clinical Dietitian and
Food Service Director at a long term care facility before
joining Aramark at the University of Minnesota.
She joined the Aramark team at the University of Minnesota in
August of 2010 where she has provided nutrition and menu
guidance to students with food allergies and special dietary
needs. In her new regional role, she's looking forward to providing
even more support to students and employees across the West Region.
Aaron Dilts
Based in: Tennessee
Trains in: Tennessee
Chef of Culinary Excellence/Assistant Director of D.O.T. at Vanderbilt University, Tennessee
Jill Irvin
Based in: Iowa
Trains in: Iowa
Director of University Dining at the University of Iowa
Nolan Reese
Based in: Massachusetts
Trains in: Massachusetts
Nolan Reese is a Registered Dietitian with more than 5 years of experience in the field. He received his Bachelor’s degree from Cornell University, and completed his dietetic internship with Russell Sage College. Nolan specializes in college & university dining, having worked in both operational and senior management roles. He has also worked in outpatient clinical settings focusing on nutrition counseling & weight management. Nolan has given presentations and hosted group lectures on nutrition & dietetics, food allergies, culinary processes, and food safety. Nolan is a member of the Academy of Nutrition and Dietetics and has served in leadership roles with the Massachusetts Academy of Nutrition and Dietetics. His experience working with diverse audiences help him to communicate the concept of food allergies to the general public.
Joanna Schipke
Based in: Connecticut
Trains in: Connecticut
Registered Dietitian at Fairfield University, Connecticut.
Jessica Carter
Based in: Kentucky
Trains in: Kentucky
Douglas Davis
Based in: Virginia
Trains in: Virginia
Douglas.Davis@marriott.com
Douglas Davis is a 34-year veteran with Marriott International. He is currently the Senior Director-Global Food Safety for all 30 brands that includes over 7200 hotels and more than 10 thousand restaurants. He is a member of Marriott’s Global Cleanliness Council and COVID-19 Task Force, guiding the company during the pandemic. He is a leader in the development of Marriott’s Commitment to Clean initiative and oversees the execution in hotels across the globe.
Doug is also a member of the Conference for Food Protection and participates on the committee level. He is a certified Executive Chef, Certified Culinary Educator and Certified Professional – Food Safety (CP-FS) with the National Environmental Health Association and a film and television COVID Compliance Officer. Doug is on the Coordinating Council for the Department of Homeland Security’s Food and Agriculture Sector and lectures frequently on the mitigation of foodborne outbreaks with a focus on Norovirus prevention.
Elinore Perry MDA, RD, LDN
Based in: Massachusetts
Trains in: Massachusetts, New Hampshire, Rhode Island
Elizabeth Ryan
Based in: California
Trains in: California
Rochelle L’Italien MS, RDN, LD
Based in: New Hampshire
Trains in: New Hampshire
Sarah Lauer
Based in: Maryland
Trains in: Maryland, Pennsylvania, Virginia
Beth Wineland
Based in: North Carolina
Trains in: Georgia, North Carolina, South Carolina, Tennessee, Virginia
I have worked with Sodexo since 1992. I spend 25 years in the Universities Division and am now in the Health Care division.
I am passionate about training, especially Allergens and Intolerances because of a strong family history in adult onset food allergies
and intolerances. I am currently working on my MBA in Human Resources and hope to focus on Recruiting, Onboarding and Training
in my next position.
Grand Master Jam
Based in: Hawaii
Trains in: Arkansas
Robert McKeon
Based in: Maryland
Trains in: District of Columbia, Maryland, Virginia
Robert has been working in the food service industry since 1987, in hotels, restaurant, catering and healthcare operations. He has graduated from the Culinary Institute of America and devoted his craft to food safety, alcohol and food allergen certification.
Madeline Stachel
Based in: Colorado
Trains in: Colorado
Kathleen Pearce
Based in: New Jersey
Trains in: New Jersey
Samantha Marie Revels
Based in: North Carolina
Trains in: North Carolina, South Carolina, United States
Culinary Professional
Certified Chef
Culinary Arts AAS
Baking and Pastry Arts AAS
Rosanne Finocchiaro
Based in: New Jersey
Trains in: Delaware
Culinary Arts Instructor, Delaware Department of Adult Education at Delores J. Baylor Correctional in New Castle Delaware. 2007-present.
Food and Beverage Work Experience- 20 years of previous experience with companies such as Aramark, University of New Orleans, Mercy Hospital and other food service establishments. I received my undergraduate at Rutgers University in Management and Master's in Hotel and Food Service Management at Florida International University.
Justin Uy
Based in: Illinois
Trains in: Illinois
James hunt
Based in: Washington
Trains in: United States
Hayden Thrasher
Based in: Washington
Trains in: Washington
Stephanie Paiva
Based in: Rhode Island
Trains in: Rhode Island
Andrew Liggett
Based in: Pennsylvania
Trains in: Pennsylvania
Anissa Hopkins
Based in: New Jersey
Trains in: New Jersey, Pennsylvania, United States
Tabeer Khan
Based in: North Carolina
Trains in: North Carolina, South Carolina, Virginia
Tabeer is originally from Pakistan and now lives near High Point, NC. She is a graduate of UNC Greensboro with a B.S. in Nutrition Human Dietetics and Meredith College’s dietetic internship program. Fun fact: Tabeer can speak five languages, and she enjoys traveling and doing henna art.
Cindy Allen Belcher, MS, BS
Based in: Alabama
Trains in: Alabama, Florida, Georgia, Louisiana, Mississippi, Tennessee
President of Belcher Consulting, LLC
School Nutrition Specialist
Certified Food Service Professional
University of Alabama Adjunct Professor
Jason Calvert
Based in: Florida
Trains in: Florida
Jason Calvert’s lengthy career in culinary arts lends talent and expertise to any project he embarks on. Calvert has fine-tuned his skills under James Beard Award winners Emeril Lagasse and Mark Militello. He recently joined an elite team of culinary professionals in working tirelessly to develop fresh concepts for the world’s first guitar-shaped hotel at Seminole Hard Rock Resort in Hollywood, Florida.
He’s a firm believer in farm-to-table dining, culling local and national resources to perfect his dishes. He passionately asserts food should be “Done right, or don’t even bother.”
Chef Calvert’s cuisine combines his rockabilly sensibilities and love of pinup culture with classical French training; as well Italian, Japanese, and Mexican influences. His versatility allows him the ability to seamlessly flow from comfort food to fine dining.
His experience extends beyond a traditional dining room setting, and into summer camp dining halls, where he was tasked with creating special menus for children with various dietary restrictions.
Never one to skimp on flavor, Chef Calvert successfully executed meals for those with food allergies, vegetarians, kosher and Halal, and young people with medical conditions such as Diabetes and Crohn’s Disease; ensuring he remains certified and up-to-date in these specialized areas.
Chef Calvert also serves the local community through his charitable efforts, lending his time and talents to organizations like Feeding America, No Kid Hungry and World Central Kitchen..
Tina Makker
Based in: New Jersey
Trains in: Delaware, New Jersey, Pennsylvania
Registered Dietitian with over 20 years of experience in the field of Food and Nutrition. Managed FOH and BOH teams in health care settings. Experienced speaker and presented many webinars, lunch & learn and training sessions. In-depth knowledge of various therapeutic diets and restrictions associated with chronic disease conditions (celiac/ gluten-free).
Jennifer Fillenworth
Based in: Michigan
Trains in: Michigan
Steven Allen Stinnett
Based in: New Hampshire
Trains in: New Hampshire
Steven Stinnett is a Certified Professional Chef and graduate of The Culinary Institute of America, hyde Park, New York. He has over forty years experience in the food service industry.
Meg Burnham
Based in: Illinois
Trains in: Illinois, Wisconsin
Lisa Smith
Based in: Arizona
Trains in: Iowa
I have worked at the University of Northern Iowa dining services for the past 20+ years, assisting students dining on campus with their special dietary needs.
Michelle Switach
Based in: Rhode Island
Trains in: Massachusetts, Rhode Island
Kathryn Petrosky
Based in: Pennsylvania
Trains in: Pennsylvania
Calvin M. Amato
Based in: Pennsylvania
Trains in: Alabama, Arizona, Arkansas, British Columbia, California, Canada, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Ontario, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming
Calvin’s shared passion for hospitality, education, and community service combined with his own personal experience with food allergies and celiac led him to a lifelong commitment to helping others with various dietary accommodations feel safe about dining out.
In 1998, as a young child, Calvin was diagnosed with severe peanut and tree nut allergies that left both his parents afraid for him to eat anything that was not prepared at home. This small setback, however, became Calvin’s lasting maxim, “Opportunity.”
In the years since Calvin began experimenting with his mystical wife, who suffers from celiac, various nut and gluten based dishes (without either one, of course!) to create new delicious alternatives using unique ingredients from flower to root and countless types of mushrooms.
It was also during this time, Calvin began to ask himself how he could share this knowledge of safe eating with the service industry so he decided to certify himself as a ServSafe Instructor and Registered Proctor, an Always Food Safe Proctor, and AllerTrainer (CAT.)
Calvin’s open-minded perspective and endless devotion along with the aforementioned certifications would end up earning him countless opportunities to help educate nationally-recognized companies, local family businesses, and individuals seeking solutions in their everyday life.
Calvin now serves as a full-time Hospitality Manager for Sheetz Inc. in State College, Pennsylvania but continues to travel all over the country on his days off to teach food safety classes, share safe recipes, and continues to seek out new ways to expand his knowledge in the field.
M. Allan Daly
Based in: Arizona
Trains in: Alaska, Arizona, Arkansas, California, Colorado, Hawaii, Idaho, Minnesota, Montana, Nevada, Oregon, United States, Utah, Washington, Wyoming
Allan is founder and CEO of Cocina Verify which is a food safety training and consulting company that operates in Latin America and the United States. He also serves as a food safety consultant with Safe & Sound Food Safety Consultants working with restaurants and federal food service facilities throughout the United States. Allan has a passion for teaching and bringing his stories from working in food service throughout Latin America into the training to make the points relevant and come to life.
Emily M Shaw MS, RDN, CD
Based in: Washington
Trains in: Washington
Solon Pietila
Based in: Idaho
Trains in: Idaho, Oregon, Texas, Washington
Gregory Rivera
Based in: California
Trains in: California
Hello,
I have 15+ years in the Restaurant Industry and have had almost every job in the kitchen. Working everywhere from QSR''s to Universities to Casual Dining. 10 of those 15+ years have been in Management. I am currently the Food, Beverage and Training Manager for a Hip and Healthy Cafe called Bean Sprouts.
Chef Luis Santiago
Based in: Florida
Trains in: Florida
Christopher Conrad
Based in: Pennsylvania
Trains in: Pennsylvania
Laura Pontier
Based in: Virginia
Trains in: Virginia
Laura Klotz
Based in: Massachusetts
Trains in: Massachusetts
Christian Markussen
Based in: Florida
Trains in: Florida
Kathryn Szklany
Based in: Virginia
Trains in: New York
Ryan Miller
Based in: Virginia
Trains in: Delaware, District of Columbia, Maryland, New Jersey, North Dakota, Pennsylvania, Virginia, West Virginia
Mary Rondon
Based in: Arkansas
Trains in: Colorado, Iowa, Kansas, Missouri, Nebraska, Oklahoma
Molly Winkeler
Based in: Indiana
Trains in: Indiana
Alicia Koloski
Based in: Pennsylvania
Trains in: Pennsylvania
Melissa Schumacher
Based in: Illinois
Trains in: Illinois
Richard Reynolds
Based in: New York
Trains in: New York
Erik Schlaich
Based in: Pennsylvania
Trains in: Pennsylvania
Brett Peterson
Based in: Michigan
Trains in: Michigan, Minnesota, Wisconsin
Brett Peterson has been a Registered Dietitian for the past 19 years through the Commission of Dietetic Registration (CDR). He has Bachelors of Science (BS) in Dietetic/Administration and BS in Health Education with a minor in Computer Information Systems both from NMU. He currently works as a Clinical Dietitian at Bell Hospital along with his full time duties as the Registered Dietitian/Operational Manager for Northern Michigan University Dining Services. His past job experiences are as follows: Health Educator for the Delta-Menominee District Health Department, Clinical Dietitian in the Army Reserve Medical Corp, and Clinical Dietitian/Food Service Director for the Marquette County Medical Care Facility. Certified in weight management for Adults and Adolescent/Pediatrics through the American Dietetic Association. He has a wide range of experience from sports nutrition and eating disorders to all areas of clinical nutrition. Certified Food Safety Trainer for the past three years and provide Food Safety Training for students, faculty and staff at Northern Michigan University and nearby communities. Recently become certified as Certified AllerTrainer.
Leslie Ekstrand
Based in: New Hampshire
Trains in: Maine, Massachusetts, Rhode Island, Vermont
Tyler Blankenship MS, NDTR, CDM, CFPP
Based in: Florida
Trains in: California, Florida
Tyler Blankenship, M.S. Nutrition and Dietetic Technician, Registered (NDTR), from Orlando, Florida, is the Nutritionist for Universal Orlando Resort. Tyler’s background includes working as a chef and nutritionist at other major theme parks and also in clinical nutrition management in long term care facilities. Armed with degrees in culinary arts and culinary nutrition from Johnson & Wales University, Tyler has spent most of his professional career handling food allergies from the kitchen. With a developing interest in nutrition and food allergies, he provided nutrition and allergy analysis as well as developed training materials on how staff could respond to and address concerns about allergies from his guests. After that, Tyler transitioned into a new role with higher growth potential, working as a District Dietary Manager, responsible for 12 long term care facilities. He recently graduated with his Masters of Science in Applied Nutrition from the University of New England in Portland, Maine. Tyler is currently responsible for increasing allergy awareness and proficiencies for his Team Members by providing standardized food allergy training to all eligible positions. When asked why he enjoys his job, Tyler emphasizes that assisting guests prior to arrival and during their visit to Universal Orlando Resort with allergen and nutrition information is essential to ensuring a safe and low-stress family vacation.
Kelsey Patterson
Based in: Michigan
Trains in: Michigan
Samantha Therrien
Based in: Massachusetts
Trains in: Massachusetts, Rhode Island
Karen Orabona
Based in: Rhode Island
Trains in: Rhode Island
Karen Orabona is currently employed as a Dietitian Nutrition Specialist for the University of Rhode Island Dining Services. She works with the ever-growing population of students with food allergies and intolerances assisting them with choosing safe foods to eat while on campus. She has worked for 30+ years in the fields of food safety and sanitation, school food service management, culinary, nutrition, education, nutrition consulting, and food sales. She has held positions as an Environmental Health Food Specialist in the Center for Food Protection, Rhode Island Department of Health She holds a Master of Education in Nutrition Education and a Bachelor of Science in Foods and Nutrition from Framingham State University. She is a registered dietitian and holds certifications in food safety and food management (FMP). In addition, she is a RI certified instructor in food safety.
Karen Jew, MS, RD, LDN
Based in: Massachusetts
Trains in: Massachusetts
Teresa Vetter
Based in: North Dakota
Trains in: North Dakota
Natalie Stine, RD
Based in: Washington
Trains in: Washington
Kara Miller
Based in: Tennessee
Trains in: Tennessee
Sherrod Bostocky
Based in: Florida
Trains in: Florida
Mary Anne McQuay RD,
Based in: New York
Trains in: New York
Joyce Bumgarner, MS; RDN; CD
Based in: Washington
Trains in: Washington
University of Washington _ Dining Services
Wellness Specialist
Melissa Hendricks
Based in: Virginia
Trains in: Virginia
Stacey Clements
Based in: New York
Trains in: New York
Jay Breeding
Based in: Pennsylvania
Trains in: Maryland, Pennsylvania
Jay has been involved in restaurants and food-service for over 25 years, managing restaurants and dining services in Delaware, Maryland and Pennsylvania. Much of his time over the last several years has been the expansion and enhancement of allergy safe dining programs at his accounts. Having made the commitment to make sure every member of his campus dining staff is fully trained in allergy awareness, he looks forward to helping others move in that same direction.
Matthew Chappell
Based in: Indiana
Trains in: Indiana
I have many years in the Food Service industry as a classically trained chef. I have worked in multiple environments and business models, from country club to University settings. I have a wide range and grasp of knowledge and experience to draw from to help teach and train your staff to be Allergen Safe.
AnnaMarie Robison
Based in: Pennsylvania
Trains in: Pennsylvania
Leah McCrea
Based in: Arizona
Trains in: Iowa, Minnesota, United States
Kimberly Fields
Based in: Colorado
Trains in: Canada, United States
Kimberly Fields serves as the Director of Education and Training for MenuTrinfo, LLC. She has nearly two decades of experience delivering training and her toolbox is overflowing with tips and tricks for engaging learners. Kimberly is also President of the Board of Directors for the Northern Rockies Chapter of the Association for Talent Development, and is passionate about setting employees up for success through relevant and timely employee development.
Robert Parrinello CFSHM
Based in: New York
Trains in: New York
Robert Parrinello (Bob) is a Food Safety instructor at the Culinary Institute of America. A Certified Food Safety HACCP Manager, (CFSHM), certified ManageFirst Instructor and registered Proctor, FMP (Foodservice Management Professional) Instructor and proctor. He is also a certified trainer for the American Red Cross, member of the American Culinary Federation, member of the New York State Restaurant Association, Ambassador for the National Safety Council, and food safety subject matter expert for the National Restaurant Association. He is Certified OSHA General Industry and previously a member of the Mount Saint Mary College Emergency Management Team. Bob’s career has spanned over 35 years. Based in New York but will train throughout the country.
Kelsey Rosenbaum
Based in: Louisiana
Trains in: Louisiana
Sarah Fisher
Based in: District of Columbia
Trains in: District of Columbia, Maryland
Alyssa Pittman
Based in: Massachusetts
Trains in: Massachusetts
Brittany Van Almsick
Based in: Missouri
Trains in: Missouri
Betsy Craig
Based in: Colorado
Trains in: United States
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.
Joseph McClain
Based in: Massachusetts
Trains in: Massachusetts
Joseph is a Navy Veteran & former 26 year General Manager for Sodexo.
Joseph became a Certified AllerTrainer 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/,https://allertrain.com/wp-content/uploads/Joseph-McClain.jpg,9272,,,"Joseph McClain
Stephanie Behlman
Based in: Missouri
Trains in: Missouri
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 Certified AllerTrainer for AllerTrain and looks forward to sharing her passion for food safety.
Rachel Noirot, M.S., R.D., C.D
Based in: Indiana
Trains in: Indiana, Ohio
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.
John Gescheidle
Based in: Illinois
Trains in: Illinois, Michigan
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 AllerTrainer 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.
Chelsea Champagne
Based in: Maine
Trains in: Maine
Chelsea Champagne 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.
Victoria Griffith
Based in: District of Columbia
Trains in: District of Columbia
Victoria Griffith is Vice President of Quality Assurance and Purchasing for the Farmers Restaurant 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 dog Evie.
Marianne Liakos, MS, RDN, CSSD
Based in: New York
Trains in: New York
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.
Lori Bendersky, MS, RD, CDN
Based in: Michigan
Trains in: Michigan, New York
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 AllerTrainer to share her knowledge and provide accredited training for her management team and staff.
Elena M. Clement, CEPC®, AAC®
Based in: Maryland
Trains in: Maryland
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.
Kristen Chulada
Based in: New Hampshire
Trains in: New Hampshire
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.
Keith Norman
Based in: Arizona
Trains in: Nevada
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).
Michelle Moss, FMP Bio
Based in: Pennsylvania
Trains in: Pennsylvania
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.
Christine Lambert
Based in: Florida
Trains in: Florida
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 Certified AllerTrainer to educate restaurants, k-12 schools and Universities in serving diners with food allergies safely and confidently. Visit www.AllerEd.com
Emily Vandas
Based in: Missouri
Trains in: Missouri
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 Certified AllerTrainer and to add this life-saving education to her arsenal.
Eric Brown
Based in: Colorado
Trains in: Colorado
Eric Brown has over twenty-one years in the food service and hospitality industry with a passion for training and development.
Throughout most of his career Eric has worked in restaurants, holding every position in the industry; starting as a dishwasher working his way up to Executive Chef and GM. He has experience in multiple restaurant openings around the nation and internationally. Eric’s passion for food and training & development brought him to a culinary degree, as well as a bachelors of science degree in business management with an emphasis in hospitality. Eric is currently the Director of Operations for a food manufacturing facility making health meals for students in Colorado. His passion for food has developed into a passion for serving nutritious and balanced food to the young minds of tomorrow.
Erin Coates
Based in: Missouri
Trains in: Missouri
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 Certified AllerTrainer! 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.
Michael Forcier, FMP
Based in: Massachusetts
Trains in: Massachusetts
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.
Joy B. Krieger, MA, RN
Based in: Missouri
Trains in: Missouri
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.
Erica Nehrling MS, RDN, LDN
Based in: Illinois
Trains in: Illinois
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.
Cassidy Willingham
Based in: California
Trains in: California
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.
Mark Fine
Based in: Maryland
Trains in: District of Columbia, Maryland, Virginia
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.
Cate Smith
Based in: Virginia
Trains in: North Carolina, Virginia
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.
Tandy Norris, MS, RDN, LD, SNS
Based in: Alabama
Trains in: Alabama
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 Certified AllerTrainer 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.
Kate Sweeney, MS, RD, LDN
Based in: Massachusetts
Trains in: Massachusetts
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.
Susan Hurd
Based in: Pennsylvania
Trains in: Pennsylvania
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.
Colleen Nyland
Based in: Illinois
Trains in: Illinois, Michigan
Colleen Nyland is a certified Food Safety Instructor with Foodservice Safe, LLC and a Certified AllerTrainer 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.
Melissa Baker, MHSc, RD
Based in: British Columbia
Trains in: British Columbia
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.
Garth Maijala
Based in: California
Trains in: California
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.
Kelly W. Velting, RD
Based in: Michigan
Trains in: Michigan
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.
Carolyn Williams, PhD, RD
Based in: Alabama
Trains in: Alabama
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.
Lindsey Fick, RDN, Corporate Dietitian
Based in: Michigan
Trains in: Michigan
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.
Hannah Jehring
Based in: Virginia
Trains in: Virginia
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.
Ruth Sullivan
Based in: New York
Trains in: New York
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.
Carolyn Holland
Based in: Massachusetts
Trains in: Massachusetts
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.
Jose Martinez
Based in: California
Trains in: California
Jose Martinez, CEC,CCA,FMP is the Director for Dining Services for Pomona College Dining Services. He oversees the Residential Culinary program for the College, Conference Services and Catering. He works closely with the sustainability team to enhance a more sustainable menu and align with the global food initiative. Previous to Pomona he was at the University of California, Berkeley, 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 19 years of experience in the hospitality industry. He is a graduate of the Pasadena Culinary School of Culinary Arts, he also an active member of the ACF, CIA Menus of Change and NACUFS. In his duties of running the Culinary program, Jose oversees the dining program for more than 850,000 meals for 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.
Matthew Leeper
Based in: Indiana
Trains in: Indiana
Matthew is an industry veteran with 22 years of culinary spanning across the states. Currently, he works with Rose Hulman Institute of Technology. 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.
Jaylene Tang
Based in: New Hampshire
Trains in: California
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 a Certified AllerTrainer in February 2017, and is able to provide training in both English and Chinese (Mandarin).
Lee Polk
Based in: Washington
Trains in: Indiana, Kentucky, Ohio
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.
Nicole Rohrig
Based in: Vermont
Trains in: Vermont
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.
Donette Worthy, SNS
Based in: Alabama
Trains in: Alabama, Georgia
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.
Jeff Nelken
Based in: California
Trains in: California
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
Lisa Yates
Based in: Indiana
Trains in: Indiana
Lisa Yates is an inspirational leader who delivers exceptional quality and business results, while focusing on the core of every organization – people. With an established record of proficiency, creativity, leadership and organization, Lisa has spent 15 years in higher education at the University of Notre Dame. In her newly created role as Director of Hospitality Training & Development for Campus Dining, she oversees the strategic direction for safety, training and development, talent development and staffing for the over 1,200 Campus Dining employees. Before moving into the new role in Campus Dining, Lisa has over 10 years in HR leadership experience in with expertise in recruiting, training and development, organizational design, change management, leadership development, employee relations and HR strategy. Prior to Notre Dame, Lisa’s experience was both HR and customer service in a variety of industries including travel, manufacturing, insurance and retail. Lisa received her Bachelor’s of Business Administration in Human Resource Management from Indiana University and is a certified HR Professional (PHR), and a Society for Human Resources Certified Professional (SHRM-CP). Yates is also a certified in Organizational Analysis and Design, certified to administer and facilitate assessments such as MBTI, Disc and 360’s, and is an experienced facilitator, communicator and strategic partner.
Lois Durant
Based in: Virginia
Trains in: Virginia
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.
Jules Shepard
Based in: District of Columbia
Trains in: District of Columbia, Maryland
Jules Shepard has been highly visible in the gluten free community since 2007 with the publication of her first gluten free cookbook. Since then she founded her namesake company, Jules Gluten Free, authored two more highly-regarded and award-winning published books, became Associate Editor of Living Without’s Gluten Free & More and in 2014, resigned her position with her first company and started gfJules.com to better serve her community.
As a passionate gluten-free advocate, Jules has also had a busy career, beginning when the FDA appeared stuck in neutral regarding long-overdue gluten-free food labeling regulations. Recognizing the dangers of unregulated gluten-free food labeling, Jules brought the gluten-free community together in 2011 by co-founding 1in133.org and building an 11-foot-tall, one-ton gluten-free cake in Washington D.C. to get the FDA’s attention. This event galvanized the gluten-free community, raising $50,000 for the cause, garnering 10,000 signatures in two months, and prompting the FDA Deputy Secretary to personally attend the event – at which promises to fast-track the regulations were made and kept, resulting in the finalization of the regulations in August of 2014.
Jules has continued her advocacy by exposing other dangerous practices in manufacturing and in the restaurant industry, and promoted awareness and education around gluten free products. She continues to travel extensively, teaching about living safely gluten free, and raising the standards of the gluten free community by making easy and reliable recipes, videos and products that bring baking success even to those who have never baked before.
Jules also hosts a popular podcast (The Gluten Free Voice), personally pens the #1 Gluten Free Blog (as voted in the 2016 Gluten Free Awards), and continues to run gfJules, an award-winning gluten-free flour and baking mixes company. She can be found at gfJules.com and @THEgfJules on Twitter, @gfJules on Facebook and Instagram, and Jules Shepard on Google+ and Pinterest.
Afiya Howell
Based in: District of Columbia
Trains in: District of Columbia, Maryland
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 Certified AllerTrainer 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.
Victoria Zelefsky
Based in: Maryland
Trains in: Delaware, District of Columbia, Maryland, New Jersey, New York, Pennsylvania, Virginia
Victoria is thrilled to be a Certified AllerTrainer! She has been working in the food industry for over 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 50 restaurants, country clubs, schools and food service facilities in Maryland, Pennsylvania, 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 as the head of marketing for Johns Hopkins University dining through Bon Appetit Management Company, is the Director of Marketing for MenuTrinfo, does freelance marketing with marketing firms across the country.
Eric Davis
Based in: Texas
Trains in: Texas
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.
Mackenzie Gordon
Based in: New York
Trains in: Connecticut, New York
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.
Alyson Marquez
Based in: Florida
Trains in: Florida
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 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.
Kimberly Mayer
Based in: New York
Trains in: New York
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.”
Timothy Moulson
Based in: Washington
Trains in: Nevada
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.
Cheryl Hereth
Based in: New York
Trains in: New York
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 AllerTrainer of AllerTrain by MenuTrinfo. With her personal and professional experience, Cheryl is a passionate advocate and wonderful resource for food allergy education.
Alexa Schmidt
Based in: New York
Trains in: New York
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.
Laura Croteau, RD
Based in: Arizona
Trains in: Illinois, Iowa, Minnesota, United States
Laura Croteau-Lopez 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.
Shavaun Cloran, RD
Based in: Massachusetts
Trains in: Massachusetts
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 AllerTrainer allergen program into practice.
Christine Carlson, MS, RD, CSSD, CDE
Based in: Mississippi
Trains in: Arizona
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 Certified AllerTrainer for Food Allergens. Christine also serves on the Arizona Diabetes Coalition Leadership Committee.
In her spare time she enjoys exercising and testing new recipes.
Chanika Moses
Based in: Texas
Trains in: Texas
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.
Danielle Kemp
Based in: New Hampshire
Trains in: California
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.
Francine Shaw, CP-FS, CFSM, FSP, FMP
Based in: Pennsylvania
Trains in: Pennsylvania
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
Gina Keilen, RD
Based in: Michigan
Trains in: Michigan
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.
Beth Winthrop
Based in: Rhode Island
Trains in: Canada, Ontario, Rhode Island, United States
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 habits. With the Sodexo Universities 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, as well as multiple Allertrain awards.
SInce retiring from Sodexo late in 2019, Beth has been proud to serve as a Food Allergy Specialist for MenuTrinfo
Daniela Hurtado-Castro
Based in: District of Columbia
Trains in: District of Columbia, Maryland
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.
Richard Clow
Based in: Pennsylvania
Trains in: Pennsylvania
Richard Clow has spent over 25 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.
Judy Breuer, CHES
Based in: Minnesota
Trains in: Minnesota
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!
Jackie Armstrong
Based in: California
Trains in: California
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.
Joan Bauman
Based in: Ohio
Trains in: Ohio
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.
Lindsey Pine
Based in: California
Trains in: California, Nevada
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
Monica E. Randall, PhD
Based in: Maryland
Trains in: Maryland
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.
Reagan Nelson, MPA, AE-C
Based in: Missouri
Trains in: Illinois, Missouri
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.
William “Bill” Moore
Based in: Pennsylvania
Trains in: Pennsylvania
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 AllerTrainers 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.
Kathy Kickert
Based in: Tennessee
Trains in: Tennessee
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.
Kellie-Ann Goya
Based in: Colorado
Trains in: Colorado
Kellie-Ann works as the Unit Manager for Tobey-Kendel Dining Room at the University of Northern Colorado. Her job includes overseeing a staff of 29 state classified employees and over 70 student staff and ensuring the day-to-day food service operations run smoothly.
Along with working at the University of Northern Colorado, Kellie-Ann also has a degree in Nutrition.
Kristi Ertel
Based in: Ohio
Trains in: Ohio
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.
Donna G. Duffy, MS, RD, CDN
Based in: New York
Trains in: New York
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.
Matthew Doyle, RDN
Based in: New Jersey
Trains in: Colorado
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 a Certified AllerTrainer 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.
Barbara Maughmer
Based in: Indiana
Trains in: Indiana
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.
