Food & Culinary Professionals

“Eating with the fullest pleasure – pleasure, that is, that does not depend on ignorance – is perhaps the profoundest enactment of our connection with the world.” -Wendell Barry

FCP began this special year, our 20th anniversary, choosing to highlight all four of our subgroups and celebrate the unique perspectives these topics within FCP (and our profession) provide. Our subgroup chairs and executive committee continue to do a fabulous job sharing insights and bringing this together to help make sense of all the information available to us and to our audiences.

As the year continues and the seasons change, spring flowers are beginning to bloom and planting our gardens is top of mind. What a perfect time for focusing on agriculture in our final newsletter before our fiscal year ends in June and our new dietetics leadership takes the helm nationally and locally! 

Regardless of where we work, we are getting more questions that take us from the farm to the table. And rightfully so, as every eating occasion and every food we choose begins on the farm. Today’s food conversation is shared between experts of diverse backgrounds. We no longer work only with other medical professionals, we are integrating culinary and agriculture experts, from the sea, the land – everywhere our food comes from. There’s much to learn and share, and that’s one of the reasons FCP is a home for so many of us who love food and all it means to us and to our audiences. Our diversity and understanding of both the complexities of food and people and the joy this brings when we have that deeper understanding.

Take full advantage of the knowledge and network within FCP. Mark your calendars for the upcoming webinars, and take advantage of the self-study CPEUs (we have 23 total available between newsletter and archived webinars!). 

Thank you to everyone who has reached out to contribute to the conversation and share your expertise via email, our EMLs and online (Facebook, Twitter, Instagram).  Your knowledge, passion and dedication to health and wellbeing is appreciated.

Happy Spring!

Kim Kirchherr, MS, RDN, LDN, CDE, FAND
2017-18 FCP Chair

Learn more about FCP! - Watch our 2017 member orientation webinar!

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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