Food & Culinary Professionals

Executive Committee Info - Part 1

Sheila Weiss

With more than 15 years of nutrition policy, public relations and communications experience, Sheila currently works as as Nutrition Communications Supervisor at Outloud, LLC, a communications firm in Baltimore, MD.  She started her career at the National Restaurant Association, where she spearheaded numerous initiatives on behalf of the restaurant industry and led outreach to member companies on diverse issues.  Sheila was the founding chair of the Restaurant and Hospitality Subgroup and proudly served as Chair of the Nominating Committee of FCP.

Kim Kirchherr, MS, RDN, LDN, CDE , FAND

Kim Kirchherr, MS, RDN, LDN, CDE, FAND is an award winning registered dietitian and certified diabetes educator. She is Vice President, National Dairy Council and IGA Health & Wellness Advisor.  Kim has experience in agriculture, supermarket, media (traditional and social), hospital-based health and fitness centers, and outpatient MNT programs. Kim served as chair of both the FCP Agriculture and Supermarket Subgroups. She is past president of Illinois Academy of Nutrition and Dietetics.

Judy Barbe

Past Chair

Judy Barbe, MS, RD is author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being and LiveBest Seasonally. As a speaker and columnist, she nudges people toward better-for-you choices. She specializes in nutrition communications consulting, helping women take the stage with confidence. Judy is former president of the Wyoming Association of Nutrition and Dietetics and has been recognized as outstanding dietitian. Connect on Twitter @JudyBarbe and visit her blog and website

Caroline Margolis, RD
Caroline is a registered dietitian, recipe developer and consultant in nutrition and culinary communications. Caroline has overseen and implemented programs communicating the science of food and nutrition to consumers and health professionals, as well as securing key industry partnerships. She is a sought out expert in nutrition analysis, menu modeling and labeling. In addition, Caroline is a seasoned recipe developer and editor, whose recipes and contributions have been published in various cookbooks and publications. Caroline is an active member of the Dietitians in Business and Communications, Food and Culinary Professionals and Nutrition Entrepreneurs Dietetic Practice Groups. She is also a past president of the Chicago Food and Nutrition Network (formally the Chicago Nutrition Association). 

Lorrie Breen, MS, RD, LD

Lorrie is the Chief, Strategy & Communications for the Consortium for Health and Military Performance at the Uniformed Services University for the Health Sciences. She has extensive experience in directing food and nutrition organizations in both the private and public sector. Lorrie's career has led her to health care policy and is currently working issues with national impact to include translating the National Prevention Strategy to military installations across the country and oversees.

Andrea Carrothers, MS, RD
Communications Chair
 Info coming soon!

Kerry Neville
, MS, RD

Education Chair

Kerry specializes in nutrition and culinary communications for influencer and consumer audiences. At MIX Nutrition Group, she works with food companies, trade associations and grocery retailers to create and manage strategic marketing communications initiatives that drive sales and brand awareness.A former spokesperson for the Academy of Nutrition and Dietetics and a certified chef, Kerry is a contributing editor for Food & Nutrition Magazine. She loves translating the science of nutrition into the good food that people eat.

Meghan Flynn, MS, RD
Sponsorship Chair

Meghan Flynn, MS, RDN is an Executive Vice President at Wild Hive, which specializes in agriculture, food, and lifestyle marketing. With more than 25 years of experience in public relations, Meghan has acquired a broad knowledge of all areas of communications through agency (Burson-Marsteller, Coyne PR and FoodMinds), corporate (Tropicana and Kellogg’s) and retail (Stew Leonard’s food and wine stores) settings, with an expertise in food and nutrition communications.  

Hilary Thesmar, PhD, RD 
Membership Chair
Hilary Thesmar, PhD, RD is a food scientist and dietitian specializing in food safety.  In her role as the vice president of food safety programs for the Food Marketing Institute (FMI) she provides leadership for all food safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, recall plans and management, crisis management, regulatory compliance,  and research.  Hilary has over a decade of experience working with nutrition, agriculture, and food safety policy in Washington, DC. 

Jessica Ivey, RD
Monica Amburn, RD, LDN
Nominating Chair & Committee
Jessica Ivey is a Wellness Dietitian at St. Vincent’s One Nineteen Health and Wellness in Birmingham, Alabama. In her short career, Jessica has been a food stylist, a nutrition editor, and a line cook. She works with various publications and brands to provide healthy, simple recipe and meal ideas for consumers. Jessica graduated from the UNC- Chapel Hill and received an Associates Degree in Culinary Arts from Johnson and Wales University in Charlotte, North Carolina. 

Annette Maggi



Annette Maggi, MS, RDN, LD, FAND is the President of Annette Maggi & Associates, Inc., a strategic nutrition marketing and communications consulting firm specializing in the interface between food manufacturers and retail grocers, and nutrition and regulatory issues.  Today’s environment revolves around serious health issues and implications; Annette Maggi & Associates, Inc. responds by taking a real and yet refreshing approach to creating and implementing infinitely stronger nutrition strategies that deliver results.  Maggi is a sought after resource in the nutrition and regulatory field with experience at Fortune 500 companies including Pillsbury, General Mills and Target.  Current clients include the Retail Dietitians Business Alliance, Quaker, Vestcom, Jennie-O and Monsanto.  Maggi is recognized as a distinguished speaker and writer, and has a reputation as a driven performer and partnership builder.  The company’s mission is to help food companies, retailers and related industries improve brand loyalty and increase sales by blending nutrition, regulatory and business sense to deliver credible and audience-right solutions. 

Missy Cody, PhD, RD, LD
Policy & Advocacy Leader
Missy has been a registered dietitian and member of the Academy for over 30 years. She served on the faculties of New York University, Clemson University and Georgia State University, where she retired as an emerita and chair of the Department of Nutrition and Dietetics. She has served as chair of the Academy's PAC and Legislative and Public Policy Committees and was the recipient of the Academy’s 2014 Excellence in Practice - Community Dietetics Award.   

Lesley Schiery
, MS, RD
Tastings Editor
Lesley is a senior nutrition scientist with the General Mills Bell Institute of Health & Nutrition. She graduated from Michigan State University with a Bachelor of Science in nutrition and dietetics and received a Master of Science degree in nutrition communication from the Friedman School of Nutrition Science and Policy at Tufts University. Lesley has experience in clinical nutrition, public relations and as a corporate retail dietitian. In her role at General Mills, Lesley supports the cereal operating unit helping to bring forward science based health and wellness opportunities to the business. 
Katy Martin, RD
Tastings Assistant Editor
 Info coming soon!
Liz Marr, MS, RD, FAND
Tastings CPEU Coordinator
 Info coming soon!

Lanier Dabruzzi, MS, RD, LD
On The Menu Editor
Lanier Dabruzzi, MS, RD, LD is the Senior Manager of Public Relations with the Southeast Dairy Association.  In this role, she is responsible for implementing nutrition programs for health professionals, educators and consumer leaders through speaking engagements, television and radio appearances, print & social media communication. Lanier has a professional background in nutrition communication, academic teaching experience, outpatient counseling and a particular interest in the culinary facet of nutrition. Lanier is a Licensed Dietitian in the state of Georgia and is an active member of the Academy of Nutrition and Dietetics, Greater Atlanta Dietetic Association and Georgia Dietetic Association. Lanier received a Bachelor of Science degree in Health Promotion and Disease Prevention from the University of Southern California in Los Angeles, California, and a Master of Science degree in Nutrition Science at the University of Tennessee in Knoxville, Tennessee. Lanier completed her dietetic internship at the Emory University Hospitals in Atlanta, Georgia.
Catharine Powers, MS, RD
Awards Chair
 Info coming soon!

Leigh Ann Hall, MPH, RD
Recipe Contest Chair
Leigh Ann Hall, MPH, RD, is the Director of National Operations for Share Our Strength’s Cooking Matters that teaches families skills to stretch their food budgets and cook healthy meals. She oversees more than 250 nationwide partners and reaches more than 80k people annually. Before joining Share Our Strength, Leigh Ann held positions with the public affairs firm N Chapman Associates, Inc. and the business consulting firm Accenture LLP.