The International Restaurant Show
will be held from
Sunday March 3rd to Tuesday March 5th
at
The Jacob JavitsCenter in NYC.
The New York State Dietetic Association (NYSDA) is proud to be participating again this year and we have a booth in The Healthy Pavilion booth number #1568, come network with industry professionals.
Although we were limited on the amount of participants for our booth this year, we have made it possible for all NYSDA members to be eligible for a discount pass at only $25 (from the usual show price of $65) just go to this link and fill out the registration information: http://www.internationalrestaurantny.com/?appname=100072&moduleid=0&campaignid=61725813
The show includes hundreds of exhibitors, dozens of presentations and networking possibilities. Note the NYSDA presentation and the networking program with The International Association of Culinary Professionals below:
General information about the show can be found at www.thefoodshows.com
NYSDA is happy to promote a presentation that will be given by a Past President Marlisa Brown MS, RD, CDE, CDN:
Sunday, March 3trd 3:00 – 4:00 PM
in room 1 B02
The Biggest Blunders and Triumphs in Gluten Free Menus
1 CDR CEU Submitted for,
with Marlisa Brown, MS, RD, CDE, CDN. Past President of The New York State Dietetic Association.
The demand for gluten-free foods has surpassed that of any other food item in the market today. Years ago the term gluten-free was virtually unknown. However medical research and better diagnostic techniques have shown that millions of people need to follow a gluten-free diet. Many manufacturers, restaurants, hospitality establishments and media sources have introduced or written about gluten-free menu items to help provide for this need.
Although there have been many success stories there is also a lot of misinformation which has lead to blunders as well. These blunders are due to poor education resulting in severe reactions for people who are selecting gluten-free diets due to medical reasons. Join gluten-free expert and author Marlisa Brown along with Executive Chef Chris Singlemann CE from The Watermill Inn and Vincent Barbieri owner of Café Formagio as they explore what you should and shouldn’t do when working with gluten-free food menus.
Special Event:
Sunday March 3rd, from 5-6:30 PM, in room 1 B02- NYSDA leaders will partner with the International Association of Culinary Professionals to show you what membership can mean to you, and it will also provide an excellent networking opportunity. Leadership from The New York State Dietetic Association and The International Association of Culinary Professionals will be presenting. All are welcome and encouraged to attend. Don’t miss this opportunity to network with key industry leaders.