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Taste Trends: Serving Up the Latest in Event F&B with Jen Bargisen, Senior Executive Chef, Sodexo Live!

Now that meetings and conventions are trickling back to an in-person format again, the question of what event food and beverage is going to look like for the foreseeable future is likely occupying the mind of many a pandemic-weary event planner these days. To find out how the last 20 months have influenced the kinds of menus events are opting to serve or forgo, we turned to the experts—in this case, 20-year culinary veteran Jen Bargisen, senior executive chef with Sodexo Live!—to find out which F&B trends are hot and which are not in this ever-evolving health and safety landscape.

Women at the Helm: Joyce Leveston, SVP of Convention Centers, Spectra

Joyce Leveston truly understands the transformative power of the convention industry. As a recent college graduate working as a telephone operator at the newly built San Diego Convention Center in 1989, she witnessed how the nascent venue was poised to transform what was then a sleepy military beach city into a highly desirable tourism and convention business destination. From then on she knew she was hooked.

Partner Voices

Dallas is home to some of the most impressive meeting spaces in Texas. The Kay Bailey Hutchison Convention Center Dallas is rated one of the top convention centers in the nation, and many Dallas hotels are well-equipped to host outstanding events of all sizes. But if you are looking for something truly unique, Dallas has plenty of that, too. Here are a few of our favorites: