Associate Professor at the University of North Texas. Kennan discusses her academic and professional journey in hospitality, food safety, and education. She reflects on growing up on a farm in Pottsboro, Texas, where early experiences with agriculture and food production shaped her interest in home economics, nutrition, and hospitality management. She recounts her transition from student teaching to a faculty role at UNT, her decision to pursue a Ph.D. in Nutrition & Institutional Administration at TWU, and the development of UNT’s hospitality program in the 1980s. She discusses major food safety incidents, including the Jack in the Box E. coli outbreak, and how technological advancements, supply chain challenges, and consumer awareness continue to shape the industry. She also addresses the impact of COVID-19 on foodservice operations, the emergence of ghost kitchens, AI-driven menu planning, and sustainability issues, while emphasizing the importance of student mentorship and practical education in hospitality.