Now that FNCE® is done, what’s next for FCP?
While another FNCE® has come and gone, I’m proud to say that Food & Culinary Professionals DPG had quite a show. More than 500 dietitians attend our Spotlight Session Food Fermentation: Connecting Ancient Traditions with Science. We ate amazing Southern comfort food at Mary Mac’s Tea Room. More than 80 members learned about and experienced umami in a whole new way at our Saturday culinary workshop. Our booth at the DPG Showcase was slammed, and I am certain that we once again gained the most new members of all DPGs at FNCE®. Many of our members indicated our networking reception was the best ever – from the food to the venue to the networking. (You'll find photos on our Facebook page). None of this would be possible without an amazingly talented set of volunteers, and I thank all of you who committed time and energy to make all our events simply fantastic.
While months of planning go into making our presence at FNCE® successful, we don’t stop once the show is over. Registration for our March 2015 Culinary Workshop in the Napa Valley is open. We have webinars and book clubs planned. We’ve continuing our drive to ramp up our social media engagement with members. The fall edition of Tastings will reach your desks in November. In January, we will start planning our first domestic culinary trip, to be held in Oregon in 2016.
Don’t hesitate to let me know if there are other ways in which FCP can help you more effective engage in the culinary side of food and nutrition, or if you’re interested in getting more involved!
Annette Maggi, MS, RD, LD, FAND
Chair, Food & Culinary Professionals DPG
Empower members to be the nation’s food, culinary and nutrition leaders.
Optimizing the nation's health through food and nutrition.
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