Food & Culinary Professionals

 

It was wonderful to see so many of you in Boston at our incredibly delicious FNCE® events and the DPG Showcase (did you get your vegetable peeler?).  I hope that you enjoyed experiencing the rich history and cuisine of Bean Town as much as I did.  From the Action Kitchen to the Freedom Trail and the gorgeous views from the Wharf Room, I think it’s safe to say that we tasted our way through Boston. 

Our events were more than delectable, of course.  They were educational and enriching, and they provided excellent opportunities for us to connect with our food and culinary peers. I hope you had the opportunity to connect with members of FCP’s Executive Committee, who volunteered at each event.  Their enthusiasm and commitment to our DPG is unmatched. 

I’d like to extend a special welcome to our new FCP members. We are thrilled to have you as part of our dynamic group. I encourage you to take advantage of the numerous member benefits that FCP offers, including webinars, the March 2-4, 2017 culinary workshop, our supermarket, food safety, restaurant & hospitality and agriculture subgroups and electronic mailing lists, mentor program, and more.

I’d love to hear about your FNCE® experiences.  Let us know what you tasted and what you learned in Boston via twitter @FCPDPG, Instagram at fcpdpg and on our Facebook page.

Thanks for the delicious adventures,

Sheila

Sheila Weiss, RDN, LD, FAND
2016-2017 FCP Chair
@sheilacweiss


Learn more about FCP!


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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