Kitchens with Confidence is dedicated to keeping your food products and facilities accessible to consumers in a way that inspires a quality food experience while maintaining customer satisfaction, safety, and loyalty. It is the mission of Kitchens with Confidence to inspire customer confidence by assisting interested establishments and manufacturers in disclosing allergen- and/or gluten-free information to consumers. Our team of experts provide services to include allergen- and gluten-free certifications as well as kitchen audits to ensure that your name is associated with the utmost customer care and safety.
Betsy Craig, CEO
In 2003, I started to get sick, and doctors couldn’t figure out why. I spent years living inside a question mark, wondering what was going on, and waiting for a diagnosis. It was like playing Bingo with medications and tests.
In October 2005, I was finally diagnosed with systemic scleroderma, a rare autoimmune disease in which the body’s immune system attacks the connective tissues, building up too much collagen. It leads to a hardening of the skin and internal organs. In my case my GI track and lungs were seriously affected.
The doctors told me I had 18 months to live. (They were clearly wrong) 😉
In 2006, I found a doctor willing to fight with me. He suggested oral chemotherapy, and I finally began to show some improvement. Slowly, I started to feel better and get better.
One of the biggest discoveries that I made throughout this journey is that what I eat makes a huge impact on my health. I started paying close attention to ingredient lists and began to appreciate restaurants that paid the same level of attention to their menus. I started to think about food from a different perspective, and with my husband Rocky’s expert software engineering skills, we both set out to make the food industry better for people with specific dietary needs.
Quickly, we learned that our state of the art software could tag allergens and make a huge difference to those with special dietary needs. From there AllerTrain was born. Knowing proper training, delivered in many forms and levels, would make all the difference in the world for those with food allergies and eating a gluten-free diet.
At the start of 2017, after many years of running and delivering the AllerTrain suite of classes, it came time to take food safety in the allergen world to the next level and Kitchens with Confidence was born. Both products and commercial kitchens should and can manage to be free from specific allergens where possible. Once that has happened sharing the success to help and provide for others is our role. Audits, labeling certified free from and standing behind these great folks is the answer for the next dining customer and the dining public yet to come.
Jeffrey Weissinger, COO
Excited to join Kitchens with Confidence and deliver certification and accreditation to manufacturers and colleges, Jeffrey Weissinger jumps on board with Kitchens with Confidence at the start of 2017. Jeffrey Weissinger was the General Manager for Dining Services at Saint Peter’s University in Jersey City, NJ. Prior to his positon at Saint Peter’s University, he most recently held the position of Director of Dining Services at The State University of New York at Cobleskill. While at Cobleskill, Mr. Weissinger began to serve as an adjunct faculty member in the Culinary Arts Department. He taught two Intro Cooking Labs and Hospitality Math. He became very active with NACUFS (National Association of College & University Food Services).
He most recently served on the National Membership Committee and was the facilitator of the Food Service Management Institute in Buffalo, NY. (all while becoming very involved in making sure that there were safe allergen-free food services at SUNY Cobleskill.
Working with Hubert, Jeff created an allergen-free dining area in the campus’ residential dining facility. In the Summer of 2014 Mr. Weissinger, became a Master Trainer for AllerTrain.
Prior to working at SUNY Cobleskill, Mr. Weissinger spent a decade working for ARAMARK all over the Northeast, managing accounts including Boston University, Anna Maria College, and Utica College. He holds an A.S. in Hotel Restaurant Management and a B.S. in Business Management from Champlain College in Burlington, VT.
He resides in New Hartford, NY with his wonderful wife, Debbie and their four wonderful children, Tyler, Jackie, Olivia and Sarah.