Rising Star Spotlight
Lauren Beckwith
Program Manager, Food Experiences
Guckenheimer at Google
You have been through our Rising Star Program, as well as our Julie and Rudi Flik Rising Star Continuation Program and now chairing our 2025-26 Rising Stars, how have these experiences translated into personal and professional growth for you?
My involvement with SHFM, specifically the Rising Stars program, has been a catalyst for personal and professional growth. Having a group of like-minded and motivated peers in the industry is incredibly inspiring and grounding. Navigating life transitions while still building a career as a young professional can be a challenging time, but being surrounded by and learning from others who are in a similar period in life has been invaluable. I feel seen, supported and celebrated. Professionally, I’m much more well-rounded and knowledgeable as SHFM has provided exposure to all facets of the food and hospitality industry. I’ve bolstered my leadership, public speaking, networking, event planning, strategy and negotiation skills by leading, serving on committees, planning events and learning to say “yes!” even when I’m nervous. I’m really proud of the growth I’ve experienced by being an active member of the Rising Star program.
You have mentioned the Rising Star program not only helped you connect with industry peers but also helped you to deepen connections within your own company, was that benefit a surprise to you?
A very welcomed surprise! When I first joined SHFM, everyone raved about the power of networking across the industry which has been incredible. But, some of the best connections I’ve developed have been within my own organization. SHFM events have been an excellent way to connect and deepen relationships with colleagues in different business areas. I now serve in a leadership role for Guckenheimer’s Gender Balance ERG, with colleagues I met through SHFM’s WISE Experience.
You have jumped into SHFM and committee leadership positions over your time with SHFM, what advice would you give someone who may be interested in leading a committee but may be anxious about raising their hand?
Stop waiting to feel perfectly “qualified”. I’ve gained so much practical experience by taking on leadership roles with SHFM. Leading committees has given me the opportunity to flex in areas I'm passionate about beyond my typical scope of work. Even when I haven’t felt fully prepared or qualified for a role, I know that every person I’ve met through SHFM is invested in my success and is willing to help or offer advice. You don’t need to be an expert to lead a committee, you need to identify and leverage the diverse strengths and talents of committee members.
You have also mentioned that SHFM has encouraged you to push yourself out of your comfort zone, how has this empowered you?
As a young professional, you’re (luckily) always surrounded by others with vast experience and endless wisdom. I remember feeling intimidated when I first joined because the fellow Rising Stars and SHFM members were so accomplished and exuded kindness and confidence. I appreciate all of the SHFM leaders and peers who have mentored and encouraged me over the years. This has given me the confidence to recognize I have my own unique perspective, experience and knowledge to share. I really appreciate how SHFM values and promotes diverse perspectives and offers latitude for leaders to develop programs and initiatives. This has empowered me to brainstorm bold ideas and actually share them as a committee chair or conference planning committee member, and is now a daily practice in my personal and professional life. I’ve also been invited as a presenter, panelist and moderator for various events and feel confident that I’m qualified and can provide valuable insights.
Finally, our traditional final question: What and where was the best meal you have ever had?
Second to my grandma’s banana cream pie is SOMOS, a vibrant restaurant in Ecuador with a playful tasting menu that features indigenous ingredients from the Andes mountains, coastal region and Amazon jungle. Highlights were the purple corn tamal and the passion fruit ceviche!