Can you feel it? It’s not just the sweltering weather, the Food and Culinary Professionals (FCP) Dietetic Practice Group is heating up this Summer! Our Executive Committee is ON FIRE.
This year is off to a great start. We kicked it off with our sponsored recipe contest encouraging members to fire up the grill with unexpected turkey recipes, a webinar exploring the health benefits and culinary applications of blueberries, and an informative issue of On The Menu. Plus, registration is now open for our 2017 International Trip to Chile. The first tour is already sold out, but don’t worry – there’s still room on the second tour. We are also heating up our social engagement with twitter and Instagram – with more followers, more posts, and more engagement each day. This is just the beginning; we are working to create more resources, continuing education programs and networking opportunities for you, our members, throughout the year.
FNCE® 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 soon.
I’d love to hear your thoughts and ideas for FCP. You may feel the heat, but don’t get out of the kitchen -- let us know what you’re cooking up this summer via twitter at @FCPDPG, Instagram at fcpdpg and on our Facebook page.
Let’s keep that fire burning,
Sheila Weiss, RDN, LD, FAND
2016-2017 FCP Chair
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