PCMA Convene Podcast

PCMA Convene Magazine

Since 1986, Convene has been delivering award-winning content that helps event professionals plan and execute innovative and successful events. Join the Convene editors as we dive into the latest topics of interest to — and some flying under the radar of — the business events community.

  1. Convene Series: From Waste to Wonder—Chef Andrew Cooper’s Recipe for a Greener Kitchen

    4小時前

    Convene Series: From Waste to Wonder—Chef Andrew Cooper’s Recipe for a Greener Kitchen

    This season has been kindly sponsored by Louisville Tourism. Go to GoToLouisville.com/meet to learn more. In this episode, Andrew Cooper, Executive Chef at La Quinta Resort & Club and Pyramid Global Hospitality’s 2025 Manager of the Year, shares how sustainability, storytelling, and creativity go hand in hand in a luxury kitchen. From transforming food waste with the Orca, to creating “Is This Really Vegan?” menus that surprise even meat lovers, Chef Andrew shows how sustainability can inspire—not limit—culinary innovation. He also explains how local sourcing, chef empowerment, and storytelling are helping La Quinta redefine what luxury dining means today.  Links: Chef Andrew Cooper Presenting the Orca: https://www.instagram.com/p/C-28HBGuDvP/ Follow Convene: LinkedIn: https://www.linkedin.com/showcase/pcma-convene/  Instagram: https://www.instagram.com/pcmaconvene/  YouTube: https://youtube.com/@pcmaconvene  Medium: https://medium.com/@convenemagazine  X: https://x.com/pcmaconvene   Contact Information: For any questions, reach out to Magdalina Atanassova, matanassova(at)pcma(dot)org. Sponsorships and Partnerships: Reach 36,000 qualified meeting organizers with Convene, the multi-award-winning magazine for the business events industry. Contact our sales team: https://www.pcma.org/advertise-sponsorship/ Music: Inspirational Cinematic Piano with Orchestra

    43 分鐘
  2. Convene Series: Rethinking Event F&B: Waste, Allergens, and Real ROI With Tracy Stuckrath

    2月19日

    Convene Series: Rethinking Event F&B: Waste, Allergens, and Real ROI With Tracy Stuckrath

    This season has been kindly sponsored by Louisville Tourism. Go to GoToLouisville.com/meet to learn more. Food and beverage (F&B) remain the biggest line item in most event budgets — and the first place planners hope to cut. In this conversation Eating at a Meeting host Tracy Stuckrath joins us to unpack how to move beyond “cost per plate” and start measuring real F&B value. Tracy shares data-driven strategies to right-size orders, reduce food waste, and negotiate smarter with venues, while also designing inclusive menus that protect attendee safety and reduce legal risk as allergen-labeling regulations tighten.  Links: ·       Eating at a Meeting Podcast: www.eatingatameeting.com ·       Episode with Tyra Warner -  Contracting Food and Beverage During a Pandemic: eatingatameeting.com/51-contracting-food-and-beverage-during-a-pandemic ·       Episodes with Ryan Gembala: eatingatameeting.com/guests/ryan-gembala Follow Convene: LinkedIn: https://www.linkedin.com/showcase/pcma-convene/  Instagram: https://www.instagram.com/pcmaconvene/  YouTube: https://youtube.com/@pcmaconvene  Medium: https://medium.com/@convenemagazine  X: https://x.com/pcmaconvene   Contact Information: For any questions, reach out to Magdalina Atanassova, matanassova(at)pcma(dot)org. Sponsorships and Partnerships: Reach 36,000 qualified meeting organizers with Convene, the multi-award-winning magazine for the business events industry. Contact our sales team: https://www.pcma.org/advertise-sponsorship/ Music: Inspirational Cinematic Piano with Orchestra

    46 分鐘

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關於

Since 1986, Convene has been delivering award-winning content that helps event professionals plan and execute innovative and successful events. Join the Convene editors as we dive into the latest topics of interest to — and some flying under the radar of — the business events community.