When the Rice Isn’t the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it’s just me—no guest, just the truth.

At a recent event, I was told by a chef that rice—specifically Uncle Ben’s—was the reason a gluten-free option couldn’t be provided. But we’d already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free.

His response? “Just put ‘Uncle Ben’s’ on the sign. Some gluten-free people are fine with it.”

And when I asked what I could eat, he said, “We won’t kill the meeting planner—we’ll make you something else.”

Spoiler alert: Uncle Ben’s plain rice is gluten-free.

So the issue wasn’t the rice. It was the lack of follow-through.

It was the dismissive attitude.

It was the failure to respect the safety of every guest.

In this episode, I’m diving into: • Why food safety requires transparency—not assumptions • How “good enough” is not good enough • The responsibility of hotels and planners to deliver on dietary promises

If you’ve ever been gaslit about a dietary request—or told to “just eat something else”—pull up a chair. You’re not alone. And this conversation needs to be had. See less