“Learn how to cook – try new recipes, learn from your mistakes, be fearless, and above all have fun!” ~ Julia Child

This quote resonates with me as I begin my term as Chair of Food and Culinary Professional’s (FCP) Dietetic Practice Group because it parallels the goals I have for the year.

My number one goal is that FCP be relevant to you. From upcoming and archived webinars, electronic mailing lists and member expertise, newsletters and social media, recipe contests, and FNCE® programming, we have great assets. I want you to know about them and use them. We’re off to a good start. The Executive Committee has reviewed the recent Member Survey, so we are using that to create more great programs and content.

Nashville provides a great backdrop for our FNCE® activities. Friday, we’ll dine with a former Top Chef contestant at Sinema Restaurant.  On Saturday, we’ll breakfast on southern biscuits, tour the farmer’s market, taste chocolate, and sip spirits. Our Networking event will be at the Country Music Hall of Fame. The FCP Spotlight session, Waste Not, Want Not: Farm to Fork Solutions to Reduce Food Waste will deliver solutions you can use at home, at work, and with your clients.  And on Tuesday, we’ll have our member breakfast. I hope you can join us – registration will open in late June.

My other goal for this year is that it be positive, productive, and fun, for you and me. I love being with smart people, so I am delighted to be working with the creative, energetic, and talented members of the Executive Committee and our staff.

I’d appreciate hearing from you to know what’s working and what could be tweaked so we can make FCP better than ever. In the meantime, share the summer fun and deliciousness of what you’re cooking on our Facebook page.   Looking forward to working with you,  Judy

Judy Barbe, MS, RDN
2015-2016 FCP Chair


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