Navigating Conference Food
From little bites to standout spreads
As a consultant, I attend many conferences and events. Because I also write this food blog, I often find myself fascinated by what’s being served. We’ve all been there: rushing to an event without time for dinner, trusting the meal will be enough. Sometimes it’s surprisingly good, or at least acceptable. However, there are times when it’s just trays of fried, sugary, and fatty small bites that offer no real nutritional value.
Those small bites may contain real food, but they’re not a real meal. I hate to say it, but most of the time I see these morsels like junk mail: there are lots of them, but most, if not all, are best skipped.
When I see too much junk, I tend to pass on the food entirely. I’d rather eat later and find something nutritious at home. Drawing that line has served me well, and I highly recommend it.
Signs of Change: The Women in Hospitality Conference
Right off the bat, I appreciated the signage indicating the ingredients near the food at the NYSRA Women in Hospitality Conference in New York City, presented in partnership with Google. This was thoughtful, intentional, and genuinely welcome.
Lunch featured two fresh salads, sandwiches, and other dishes. I opted for the salads, but skipped the dressings as I didn’t see simple oil and vinegar as an option.
I passed on the chicken Caesar wrap because I like just plain sandwiches. I didn’t take the turkey wrap either because I’d recently made an 18-pound turkey at home, so I certainly wasn’t craving more, especially not cold cuts. We’re still working through turkey soup, sandwiches, and dinners. I even had to special-order cranberry sauce since it's tough to find off-season.
Always Be Prepared
Because I didn’t know what was going to be served at the Women in Hospitality Conference, I had tucked a few things in my bag. They were two homemade granola bars, a tangerine, and some water. One should never be unprepared when it comes to food.
I carry a light backpack to conferences and events, and I always think about what I might need the night before. It’s a small habit. I also pack a napkin or two, which is especially useful if I’m bringing fruit or anything messy.
And in the inside pocket of the bag? A single-serve bag of oatmeal, just in case breakfast options are mostly muffins and pastries. I rarely eat baked goods I haven’t made myself because they tend to be too rich in sugar, salt, or fat. Now, I typically see yogurt, fruit, and sometimes eggs alongside the baked goods, which I’d put in the plus column.
The Surprise of a Great Cocktail Hour
Later that day, after the speakers had finished, they held a cocktail hour. The spread included seasoned vegetables with clearly listed ingredients, mouth-watering hummus, and a green goddess vinaigrette from a recipe by keynote speaker Melissa Ben-Ishay, co-founder and CEO of Baked by Melissa. I meant to try it, but I was distracted by the creamy hummus.
A large, meticulously arranged cheese and fruit tray was added to the spread. Sitting down, I nibbled on a soft, warm pita with slightly addictive hummus when a server offered me a zero-sugar orange soda. I declined because I don’t drink soda. I prefer sparkling flavored water, if anything. At this event, they had lemon-basil infused water, which was fresh, bright, and refreshing.
I left the event feeling good about the people I met and the food I ate, with my copy of Come Hungry by Baked by Melissa CEO Melissa Ben-Inshay tucked in my canvas bag. On the subway, I flipped through its pages, and a wave of memories from my travels to the Middle East came rushing back. The vegetable-laden dishes, impeccably presented on each page, returned me to the cuisine of the region.
A Year Ago: A Lesson in Preparation
This positive food conference experience was a far cry from a major San Francisco tech conference I attended a year ago, where the food served by the organizer was dismal. Everything was fried, buried in sauce, or dyed to match the colors in the sponsor’s logo. It was nothing I wanted to eat.
Thankfully, I had packed that same backpack with lettuce, frozen smoked salmon, hard-boiled eggs, nuts, and other healthy snacks such as our homemade banana bread and granola bars. Everything was prepped in the Fischer Kitchen.
Was it silly to bring that food cross-country? It’s all a matter of priority. If health is your priority, pay attention to it. That’s what I was doing. I was very grateful to have a bit of the Fischer Kitchen with me, easily accessible without having to run around to find something I liked.
I didn’t enjoy the conference meals, some of which didn’t have vegetables and leaned heavily on starchy foods, and the better restaurants weren’t nearby. I was also pressed for time. I found one or two places nearby that I liked, and I was happy to visit them a few times.
Final Bite
When conference food is good, it deserves a shout-out. However, I’ll still come prepared, because feeling good afterward is worth it. Besides, free food is rarely truly free.