03/10/2026
This week I had the opportunity to participate in the Hotel–Motel–Restaurant Expo, where I presented a live culinary demonstration focused on Allergen-Safe Cooking: From Kitchen to Customer. It was a great experience connecting with chefs, restaurant owners, foodservice professionals, and hospitality leaders who are all committed to improving both food quality and food safety in our industry. Food allergies continue to impact millions of Americans, and it is critical that kitchens understand not only the culinary techniques involved, but also the safety practices that protect our guests.
During my demonstration, I showcased a gluten-free Southern-inspired dish featuring creamy smoked cheddar grits paired with a Louisiana-style chicken and shrimp stir fry, while discussing practical strategies for preventing cross-contact, reading ingredient labels, and building allergen awareness into everyday kitchen operations. I appreciate everyone who stopped by the stage, asked questions, and shared ideas. Education, collaboration, and awareness are key to creating safer dining experiences for everyone. I look forward to continuing this work through ServeSafe.Pro training and food safety education across our region.
