FNCE Recap 2019 - CulinArt Group

Eat Well Blog

FNCE Recap 2019

Where can you go to hear the latest in nutrition research, sample the newest food products on the market, and even meet Bob of Bob’s Red Mill? The Food and Nutrition Conference and Expo (FNCE)! Sponsored by the Academy of Nutrition and Dietetics, FNCE is the world’s largest meeting of food and nutrition experts. This past October, thousands of Registered Dietitians, nutrition science researchers, policy makers, and industry leaders descended upon the convention center in Philadelphia, PA and CulinArt’s team of Registered Dietitians were right in the middle of it all! After three days of compelling lectures, tasty samples, and informative poster sessions, they are now filled with the latest in food trends, nutrition and sustainability research, and a larger network of nutrition and culinary professionals from which to draw inspiration and ideas.

Kaitlyn McGill, our NJ based RD, cites an “informing and inspiring seminar on Intuitive Eating” as a highlight of the Conference while Laura Martorano, MS, RD, CDN, RD at Stony Brook University, states “attending the seminars was the highlight of the trip.” Laura was able to expand her knowledge by attending seminars covering various topics that were useful to her role at Stony Brook University. Melissa Talley, RD at the George School in PA found several great snack options to recommend to the students including Chickpea Puffs, a healthier alternative to traditional cheese puffs. Many of the products featured had allergens and intolerances in mind; various snacks and bars were free from of the top 8 major food allergens and a variety of grain-free breads, muffins, and other baked goods dominated the expo floor. Minimalism was key as several one-ingredient products took center stage including lentil pasta and banana chips. Bob’s Red Mill, a company committed to offering pure, whole grain flours, baking mixes, and granolas displayed their large line of offerings; Bob himself was there to introduce new products and talk about the mission and beliefs of his company.

The Compass Group community had a strong presence at FNCE. It was wonderful to have our CulinArt RD team unite in person, rather than virtually. We spent time growing as a team and connecting on daily challenges and solutions from our own experiences. The CulinArt team was also able to meet many of our Envision Group and Compass RD colleagues. It was nice to be able to network and learn from other Compass RD’s experiences in the field.

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  • November 11, 2019

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What our clients are saying

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

“I wanted to take this moment to thank you and your staff for making the Athletic Celebration absolutely wonderful. I cannot say enough great things about the event. The food was outstanding and the service was fantastic. Thank you for your help from start to finish.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“What a night! You and your team rocked it and made us look like stars. Great working with you and know we will have more chances to work together on future events.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

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