Food & Culinary Professionals


As I begin my term as Chair of Food and Culinary Professional’s (FCP) Dietetic Practice Group, I can’t get the word “connection” out of my head.

It’s the word that encapsulates FCP: the connection between nutrition and culinary arts that helps others find joy in food and health, the connection between members and research and information that keeps us current and relevant in the ever-changing field of food and nutrition, and the connections with each other that make us stronger as professionals.

Most notably to me, though, it’s what I felt at my very first FCP event during FNCE®. I remember walking into the room and feeling instantly connected – these were dietitians who, like me, cherished food for everything it has to offer, not just the nutrients! As I’ve spoken to other FCP members over the years, I have heard this sentiment time and again.

FCP is here to offer you excellent programs and content throughout the year, as well as to connect you with your food and culinary peers. The dynamic individuals who make up the 2016-2017 Executive Committee are excited to get started. At our upcoming transition meeting, we will be reviewing the 2015-2016 Member Survey, and will use your thoughts and opinions to create more resources, continuing education programs, and networking opportunities throughout the year.

FNCE® 2016 is going to be an excellent setting to link up with your FCP peers over a rich food history, delicious local cuisines, and enriching educational opportunities in Boston.

FCP is known for its exceptional programming during FNCE®, and this year is no exception. We will be conducting two separate hands-on events at the Seaport Action Kitchen. On Saturday, we’ll walk back in time with a Freedom Trail Tour that will feature culinary and historical highlights during this unique exploration of the city of Boston. Our networking event will be at the Boston Harbor Hotel, overlooking the breath-taking views of the Boston Harbor. And on Tuesday, we’ll have our member breakfast. I hope you can join us – registration will be open mid-June.

I’d love to connect with you to hear your thoughts and ideas for FCP in the coming year. In the meantime, share your delicious summer adventures with FCP via twitter at @FCPDPG and on our Facebook page.

Here’s to a year of building strong connections,
Sheila

Sheila Weiss, RDN, LD, FAND
2016-2017 FCP Chair
@sheilacweiss


Learn more about FCP!


Mission Statement: 
Empower members to be the nation’s food, culinary and nutrition leaders.

FCP's Vision:
Optimizing the nation's health through food and nutrition.

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