From the Chair

We’re back, baby! Well, almost… Back with caution and masks when necessary. We have an in-person FNCE® to look forward to this fall in Orlando. Our FCP FNCE® spotlight session is on African and African American Foodways in Southern Cuisine and features FCP member Marisa Moore in conversation with chefs Matthew Raiford and Kevin Mitchell. Want more travel and CPEUs? Get ready for a spectacular interactive and fun FCP Culinary Workshop – Celebrating Food and Flavor - in Napa in the spring.

We have all grown stronger in the kitchen over the pandemic, having mastered sourdough bread during lockdown, and last year happily participated in FCP’s delicious Biscuit Cook-Along event. We got creative with ingredients like sorghum, mushrooms, and now tuna for FCP’s recipe contests, and we have more recipe contests and prizes to look forward to in the coming year.

The pandemic beautifully highlighted FCP member benefits that have always worked great virtually, like our social media and On the Menu updates, electronic mailing lists (EML), Tastings newsletter, webinars, and virtual networking events where we get to meet FCP members from all over. Expect more great educational webinars and events, including from our four busy FCP subgroups: Agriculture, Food Safety, Restaurant & Hospitality, and Supermarket & Retail.

Check out all of the benefits of FCP membership here, and stay connected with us on FacebookTwitter and Instagram 

Love food? Join us! We can’t wait to see you.

Sanna Delmonico, MS, RDN
2022-2023 FCP Chair