Best CSEP Podcasts (2026)

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Building a Community Through Exercise - Joy Chiekwe 29:58

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20d ago29:58

29:58

Listen to our latest episode "Building a Community Through Exercise - Joy Chiekwe". This brand new episode dives into the importance of bringing exercised to underserved communities. Through this work, Joy has been awarded the 2024 CSEP Professional Member of the Year Award for her efforts with cancer survivors and the Black Nova Scotian community.…

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347: Nifty Method Marketing + Events 57:03

6h ago57:03

57:03

What happens when hospitality stops being about service—and starts being about care? That's the question I'm exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Marketing + Events and longtime event strategist, chef, and hashtag#eventprof who's worn just about every hat in the business. From…

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407: How to design workspaces where every brain thrives - with Nikki Drader-Mazza 45:03

9h ago45:03

45:03

When leaders talk about workplace design, they often focus on the physical space. But the environments that shape how people think, collaborate, and perform are just as much about processes, expectations, and unspoken norms. If we want every brain to thrive at work, we have to examine the systems that quietly determine who gets supported — and who'…

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346: Behavioral Science Meets the Buffet: How to Nudge Event Menus Toward Sustainable Choices 45:50

10h ago45:50

45:50

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy? This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the de…

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B165: How to have an incredible year ahead (guided visualization) 14:48

4d ago14:48

14:48

Time for a guided visualization exercise: How to have an incredible year ahead. Not a year filled with overwhelm. But a year filled with simplicity and ease. A year where you go after your goals—using your vision board as your compass—guiding you toward what you truly want, need, and desire in your work and your life. This is about New Year, Same Y…

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345: Eat, Meet, Celebrate: What #EventProfs Can Learn from Scotland's Food Culture 27:21

5d ago27:21

27:21

In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland's hospitality, food, and culture create unforgettable event experiences. From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about hagg…

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344: How New Zealand Is Redefining Event Menus Through Culture and Sustainability 29:29

7d ago29:29

29:29

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. Host Tracy Stuckrath sits down with Lauren Blakey from the New Zealand International Convention Centre and Natalie Fulton, CMP from Tourism N…

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B164: How to create a vision board 2.0 24:48

12d ago24:48

24:48

Happy New Year, friends - to kick things off on the right foot, here's how to create a vision board to help guide you in the year ahead. This has been a tool I've used for the last decade and let me tell you, it works! I like to create mine during the last week of the year and it serves as a visual guide to help me remember what is most important i…

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343: Rethinking Event Menus: From Buffets to Culinary Experiences that Celebrate Culture 13:43

14d ago13:43

13:43

At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings. From Paris to Portugal to Maryland crab cakes 🦀, our conversation revealed how food connects people to place — and how rising costs, changing expectations, and sustainability goals ar…

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342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events 57:49

19d ago57:49

57:49

What if the most innovative ideas in event catering weren't happening in the boardroom — but below the house? This week on Eating at a Meeting Podcast LIVE, I'm talking with Executive Chef Rientz Mulder of RAI Amsterdam, a culinary pioneer proving that sustainability and large-scale events can thrive on the same plate. For more than 30 years, Rient…

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B163: What I learned this year + what's next in 2026 9:18

15d ago9:18

9:18

Gosh, that year went by FAST! Let's recap 2025 — Season 8 of The Simplifiers Podcast. The greatest things I've learned. What stood out the most. And where we're headed next. ✨ What Season 8 Made Crystal Clear Before I wrap up, I just want to say thank you. To our incredible guests — for sharing real, honest insights. To our clients — for trusting u…

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341: Event Tech Meets Dining: How Maritz is Building Safer, Smarter Food Experiences 34:06

19d ago34:06

34:06

Imagine arriving at an event and knowing exactly what's on your plate—before you even step into the event venue. No guessing. No awkward questions. No fear of being left out. That's the vision behind Maritz 's new Event Menus. Designed to provide attendees a clear view of meal options—including key dietary restrictions and allergens—these digital m…

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340: Why Event Planners Should Look to Toronto for Food and Beverage Inspiration 39:23

30d ago39:23

39:23

When you think of Toronto, what comes to mind? For many, it's the city's skyline, but for those of us planning events—it's the table. And few people know that table better than Trevor Lui. At IMEX, I'll be sitting down with Trevor—award-winning restaurateur, chef, author of Double Happiness Cookbook, co-founder of Quell Now Inc. (an agency advancin…

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406: How to build a talent strategy that thrives in uncertainty - with Steve Cadigan 46:41

30d ago46:41

46:41

Uncertainty has become the norm at work. Markets shift. Culture is shaky. Roles change mid-stride. And yet, many organizations are still trying to plan for the future using old assumptions that no longer hold. In today's environment, the question isn't how to create stability — it's how to build a talent strategy that can adapt when the ground keep…

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339: Creating Space to Opt Out: Why True Belonging Goes Beyond What's on the Plate 42:31

26d ago42:31

42:31

What we put on the table does more than feed guests — it fuels their energy, focus, and capacity to belong. That's the perspective Yush Sztalkoper, CMP, founder of NeuroSpark+, brings to this special episode of Eating at a Meeting Podcast LIVE from IMEX America in Las Vegas. With two decades in corporate events and her lived experience with ADHD an…

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338: Feed Your Peace: Using Food to Cultivate Mindfulness and Reduce Stress 48:38

28d ago48:38

48:38

Have you ever thought of the kitchen as a place of calm, clarity, and connection? I'm thrilled to sit down with my friend and chef, Naina Bhedwar, next week on the Eating at a Meeting Podcast to talk about her new program, "Feed Your Peace." Naina has always been my go-to when it comes to Indian cuisine (I met her years ago at The Cook's Warehouse …

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405: How to lead from the heart - with Claude Silver 46:31

29d ago46:31

46:31

In a world where deadlines move fast and business pressures run high, it's easy for leaders to default to strategy, metrics, and sheer efficiency. But the leaders who create real impact — the ones people trust, follow, and remember — are the ones who lead from the heart. Heart-centered leadership isn't soft. It's intentional. It's courageous. And i…

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337: Food and Climate Change: Why Dining Decisions Matter More Than Ever 1:00:29

1M ago1:00:29

1:00:29

Every plate we serve carries a climate cost—and every decision we make about food has the power to change that story. This week on Eating at a Meeting Podcast LIVE, I'm joined by Anya Doherty, environmental scientist and founder of Foodsteps, to talk about the role food plays in tackling climate change. Anya's research at the University of Cambridg…

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B162: How to protect your peace (guided visualization) 15:57

1M ago15:57

15:57

Time for a guided visualization exercise: How to protect your peace. Especially now, as the holiday season ramps up, calendars get full, emotions run high, and expectations (yours and everyone else's) can crowd your energy field. If you're craving calm, clarity, and boundaries that honor your whole self… today's episode is for you. So, how does it …

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What You Need to Know About Creatine - Dr. Darren Candow 49:00

1M ago49:00

49:00

Listen to our latest episode "What You Need to Know About Creatine - Dr. Darren Candow". This brand new episode dives into the importance of the most researched supplement in the world: creatine. Listen to find out how it can benefit all populations in ways beyond muscle and strength gains from and expert in the field. Bonus, members earn 1.5 PDCs …

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336: Allergies, Sensitivities & Choice: Why Hidden Consumers Matter in Event F&B 1:02:43

2M ago1:02:43

1:02:43

When you've lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion. That's the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It's more than her story—it's a call to business…

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404: How to practice empathy without burning out - with Joseph Cope 53:29

2M ago53:29

53:29

Empathy is one of the most important leadership skills we have — and yet, it's also one of the most misunderstood. Many leaders want to show care, compassion, and understanding… but worry they'll get drained, taken advantage of, or lose their authority in the process. The truth is: empathy isn't about absorbing everyone's emotions. It's about creat…

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335: Good, Clean, Fair Food for All: Creating Community at the Table 53:43

2M ago53:43

53:43

What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices? I can't wait to explore this with Kris Reid, Executive Director of Slow Food USA. Kris's story comes full circle: inspired by the Slow Food movement in the early 2000s, she built her chef career and co-founded the …

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334: Food Safety at a Crossroads: What Event Planners Need to Know 50:06

2M ago50:06

50:06

To kick off Food Safety Awareness Month, I'll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where th…

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403: How to define your leadership identity - with Shayna Davis 35:30

2M ago35:30

35:30

As you grow in your career, your technical skills matter—of course they do. But what people remember, respond to, and rally behind is your leadership identity. It's the way you show up, the presence you carry, the influence you have, and the story others tell about you when you're not in the room. And the leaders who thrive are the ones who shape t…

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333: Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands 57:54

2M ago57:54

57:54

Event menus don't start in the kitchen—they start with what's available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there's another path—one that not only scales faster, but also brings those products directly into the s…

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332: Food Donation Connection 51:28

2M ago51:28

51:28

𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills? In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery store…

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402: How to be a better communicator - with Kristin Bock 43:22

2M ago43:22

43:22

We all know great communication is more than just what you say—it's how you say it, how you show up, and how you make others feel. Whether you're leading a meeting, sending an email, or jumping on a Zoom call, your body language, tone, and presence send powerful signals. The good news? These skills can be learned, practiced, and mastered. My specia…

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331: Planning Safe Travel for Guests w/ Food Allergies: What's in the New Guide 1:05:00

2M ago1:05:00

1:05:00

Flying with food allergies can be stressful—and sometimes dangerous—if you don't know what an airline will (or won't) do to keep passengers safe. That's why Allergic Living and No Nut Traveler, Inc teamed up to create the comprehensive 𝗔𝗶𝗿𝗹𝗶𝗻𝗲𝘀 & 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀 𝗚𝘂𝗶𝗱𝗲—a first-of-its-kind resource packed with details on policies from pre-boarding to PA an…

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330: Why Food Policy Matters for Event Planners and our Food Service Partners 43:08

2M ago43:08

43:08

I'm thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE! Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I've been following her work since 2009. Her insights continue to shape how so many of us think about what's on the plate and why it matters.…

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B161: How to listen to be heard (guided visualization) 13:14

2M ago13:14

13:14

Time for a guided visualization exercise: How to listen to be heard. Because right now, after a week of massive layoffs globally and so much change in the world of work, a lot of teams are feeling uncertain… and unheard. This episode is a reminder that deep listening — real, intentional listening — is the foundation of trust. It's also the quiet su…

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329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin 53:51

3M ago53:51

53:51

What does a moldy orange have to do with food and beverage at your next event? A lot, actually. This week on Eating at a Meeting Podcast LIVE, I'm talking with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about how we can stop tossing perfectly edible food, and what that means for planning …