CMP SERIES CERTIFICATION MADE POSSIBLE

The rapidly expanding and sometimes exhausting number of dietary requests made by meeting attendees is not likely to slow down any time soon. What do convention-center chefs and culinary staff say is the most important ingredient for dealing safely — and gracefully — with them? Communication.

It’s Complicated By Barbara Palmer PCMA.ORG JULY 2013 PCMA CONVENE 51

Good Eats A gluten- free spread at the National Foundation for Celiac Awareness fundraiser, Appetite for Awareness.

PHOTOGRAPH BY BRYN BARBER