Beckee Moreland is a recognized gluten-free market expert with the National Foundation for Celiac Awareness (NFCA), and has worked as a gluten-free consultant for companies in the food industry since 2008. As the Director of Gluten-Free Industry Initiatives, Beckee manages NFCA’s Gluten-Free Resource Education and Awareness Training (GREAT) Kitchens program, a gluten-free training program for foodservice professionals and dietitians approved by the American Culinary Federation and the Academy of Nutrition and Dietetics.

Beckee is a three-time presenter for the National Restaurant Association Show, sharing her expertise on gluten-free foodservice operations, training and customer service in 2011, 2012 and 2013. This expertise stems from her own celiac disease diagnosis in 1992, the same year she and her husband opened Sportscaster’s Bar & Grill in Lincoln, NE, which they currently own and operate.

Within the GREAT program, Beckee specializes in foodservice training for colleges and universities. She has worked with clients such as Loyola Marymount University in Los Angeles; California Polytechnic State University, and the University of Nebraska - developing customized educational resources on the topics of celiac disease and the gluten-free diet. She is currently a member of the Lincoln Southeast Community College Advisory Committee for Food Service and Hospitality Program.

Most recently, Beckee took her dedication on the road as she embarked on the GREAT Kitchens Gluten-Free Chef’s Table Tour with the renowned Chef Jehangir Mehta, a finalist on the hit show

Next Iron Chef. This tour put GREAT Kitchens and the need for safe gluten-free food preparation in the spotlight, garnering attention from a variety of media outlets.

Beckee has been featured in numerous national mainstream and industry publications, including: CNBC,Los Angeles Times, Food Management Magazine, Convene Magazine, The American Express Restaurant Briefing, FoodService Director Magazine, Food Business News, SeaFood Business Magazine, the Atlanta Business Chronicle and Wisconsin Restaurateur.