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Event Speakers

Keynote Speakers

Sarita Maybin

Sarita Maybin is a dynamic and seasoned speaker, known for empowering audiences with the skills to transform uncomfortable conversations into constructive communication. With a career spanning over two decades as an international speaker and communication expert, Sarita has shared her insights in all 50 states, 10 countries—including Iceland—and on the prestigious TEDx stage.

Sarita blends real stories, practical solutions, and a relatable presence that engages her audience and inspires positive action. Her universal message has resonated with a diverse range of clients, including American Dental Association, Million Dollar Round Table, National Conference of State Legislators, Department of the Navy, and the University of California.

Leveraging her background as a former university dean of students with a master’s degree in counseling, Sarita shares strategies for enhanced collaboration and communication. As a “military brat” who thrived in a life of constant change, she brings a unique perspective, emphasizing that the power of communication is not just in what you say, but how you say it.

Sarita is also an author, having literally written the book on how to respond to the question: If You Can’t Say Something Nice, What DO You Say? Her commitment to fostering positive dialogue continues with her latest book, Say What You Mean in a Nice Way.

Rick Lozano

Rick Lozano helps people unlock potential and amplify their talent, and he does it all with his unique blend of energy, expertise, and a musician’s soul.

After twenty years of experience in award-winning talent and leadership development programs, Rick founded his own business, Unlock & Amplify®, to help develop leaders, teams, and workplace cultures that resonate, engage, and unleash the power of their people.

He brings his creative approach to audiences across the globe combining his skills as a world-class speaker and facilitator with his creative talents as a singer/songwriter and musician - and occasional game show host!

And in the process, he has built a reputation for his refreshing delivery that leaves audiences raving, and - more importantly - with action items they can immediately implement to produce change.

He is the author of two books, Acoustic Leadership – Develop A Leadership Culture That Resonates and Find Your Jam: Create Momentum, Unlock Potential, and Rock What’s Next.

He served as president of the Austin Chapter of the National Speakers Association, and has the industry’s CSP (Certified Speaking Professional) designation, a credential only held by 18% of the thousands of members worldwide.

Engage. Develop. Inspire. These are the things Rick does best, sometimes with a guitar in hand.

Super Session Speakers

Lucus G. Irwin

Founder & CEO, Rebel Health

Lucas G. Irwin is the founder of RebelHealth.org and a globally recognized health and performance coach. His comprehensive approach to wellness has earned the trust of some of the world’s most respected organizations, including Google, ABB, Christian Dior, and the U.S. Department of Defense. Covering topics from mindfulness and exercise to communication and time management, Lucas provides clear, actionable guidance to help people live healthier, happier lives.

Session Speakers

Jessica Barclay-Ahrens

Jessica Ahrens serves as Dining Services Manager at Michigan State University, overseeing allergen-friendly dining initiatives, operational efficiency, and staff development. With extensive experience in high-volume dining operations, she excels in strategic planning, team building, and creating inclusive workplace cultures. Her expertise spans food spoilage prevention, inventory management, staff training, and health compliance. Jessica effectively collaborates with dietitians, chefs, and university leadership to enhance campus dining experiences. Her previous roles include management positions at the Country Club of Lansing and Chocolat in San Diego, providing a strong foundation in culinary operations, customer service, and performance management that informs her approach to university food service excellence.

Kristen Hasan MPH, RD, LD

Kristen Hasan MPH, RD, LD has worked at Campus Dining Services at the University of Missouri since 2006. She has been involved with the development of the nutrition program including dietary accommodations, nutrition information and communication, and menu engineering in both all you care to eat and retail spaces. Kristen received her Master’s degree in Public Health with emphasis in policy promotion in 2011. Her professional interests include systems development, menu development, and working with students to connect culinary techniques with positive nutrition concepts.

Betsy Helgesen

Betsy Helgesen is an accomplished leader and award-winning manager with a diverse background in dining and retail management. She has successfully led teams for Fortune 500 companies such as Starbucks and Aramark. She also led teams in the healthcare industry and the college and university sectors. As a trained chef, Betsy created and operated her own restaurant in northern Wisconsin for nearly two decades, where her culinary expertise flourished.

Betsy holds a degree in English and American Literature from Harvard University and a Culinary degree from the Western Culinary Institute in Portland, Oregon. Furthering her commitment to leadership and organizational excellence, she earned a Master of Professional Studies in Organizational Development from the University of Minnesota.

Her unique blend of skills and experiences, spanning both the culinary arts and organizational leadership, equips her with a holistic approach to management and team dynamics. Betsy's dedication to fostering innovative and efficient environments makes her a sought-after speaker and thought leader in her field. Her passion for creating exceptional dining experiences and her depth of knowledge in organizational development ensure an engaging and insightful presentation.

Karen Hensley

Senior registered dietitian, University of Richmond

Karen Hensley is a senior registered dietitian and adjunct professor who has been at the University of Richmond since 2010. Karen works with students with special diet needs in addition to meets individually with students, staff, and faculty regarding sports nutrition and eating concerns. She is certified as a Specialist in Sports Dietetics and as a Certified Intuitive Eating Counselor.

Johann Leitner

CEO, Touchwork

Johann is the founder and CEO of Touchwork. He has a BS and PhD in Engineering from the University of Cape Town in South Africa with over 30 years’ experience in high-technology and software Industries. Touchwork has been a member of NACUFS since 2010 bringing innovative customer experience, allergy ordering and survey solutions to over 200 schools in the US and Canada.

Chef Brittany Lesage

Brittany Lesage is an Executive Sous Chef at Michigan State University with extensive experience in high-volume dining operations and food service management. She specializes in staff training, menu development, and implementing policies that enhance operational efficiency while maintaining the highest standards of food safety and allergen-free dining. Her background includes leadership roles at Firekeepers Casino Hotel and Allegiance Health, complemented by experience in customer service and inventory management. Brittany holds an MBA in Entrepreneurship from Northcentral University and a Bachelor of Applied Science in Culinary Management from The Art Institute of Michigan, bringing a unique blend of culinary expertise and business acumen to campus dining operations.

Madeline Nathe

Culinary registered dietitian, University of Richmond

Madeline Nathe is a registered dietitian and adjunct professor at the University of Richmond. Madeline coordinates programs, classes, and events out of the Demonstration Kitchen in the Well-Being Center. Through the Demonstration Kitchen, Madeline also works one on one with students for nutrition counseling and is a Certified Intuitive Eating Counselor, incorporating a gentle approach to nutrition into her work with students, staff, and faculty.

Cathy Ness

Director of solution engineering, Transact + CBORD

Cathy Ness is a seasoned professional with over 25 years of experience in food service operations, specializing in optimizing high-volume environments to drive cost savings and enhance operational efficiency. Proficient in Lean Six Sigma methodologies, she has a proven track record of delivering measurable results by reducing operational costs and minimizing waste.

As a Food Management Consultant at CBORD, Cathy developed and implemented a systematic approach to evaluating and enhancing client operations. By leveraging comprehensive assessments and maturity modeling, she designed customized workflows and processes tailored to each client’s financial and operational goals, fostering sustainable improvements and long-term success.

In her current role as Director of Solution Engineering at Transact + CBORD, Cathy leads a team dedicated to aligning software solutions with industry best practices. Her team focuses on optimizing operational workflows and maximizing software return on investment (ROI) through strategic solution scoping and implementation.

Elizabeth Riede

Executive director of campus dining, Appalachian State University

Elizabeth Riede is the executive director of campus dining at Appalachian State University. App State Campus Dining serves over 7,000 meal plan holders and over 21,000 students campus wide. As a seasoned retail and foodservice leader, Elizabeth is passionate about developing innovative teams and highly engaged customers.

Emily Svennevik, MPH, RD, LDN

Emily Svennevik is the Registered Dietitian for Campus Dining at Vanderbilt University, helping students with dietary restrictions navigate dining options and providing nutritional guidance to both students and culinary staff. A Nashville native, she previously worked at Vanderbilt's Athletic Training Table and with Michigan Dining during her graduate studies. She has presented at regional and national NACUFS conferences and the UMass Chef Conference. Emily holds a Master of Public Health in Nutrition from the University of Michigan and a Bachelor's in Kinesiology with a Nutrition minor from the University of Tennessee, bringing both academic knowledge and practical experience to campus nutrition programming.