Experts in Action

    • Hess
    • Mary Abbott Hess
    • Kimbrough
    • Mary Kimbrough
    • Powers
    • Catharine Powers

What's New


Food Network Blogger Interviews Mary Abbott Hess

Food Network blogger Toby Amidor interviews Mary Abbott Hess on her new book, Pocket Supermarket Guide.

Shop Smarter: Savvy Grocery Shopping Tips from Mary Abbott Hess

Essentials of Nutrition for Chefs is nominated for prestigious IACP book award.

The International Association of Culinary Professionals (IACP) announced the finalists for the 2011 Cookbook Awards, the prestigious honor considered the gold standard for culinary publishing. All 2011 winners will be revealed and recognized at the Gala Awards ceremony on Thursday, June 2 in Austin, Texas, as part of IACP's annual conference. Essentials of Nutrition for Chefs is a finalist in two categories, Health and Specials Diets and Professional Kitchens.

Over 500 entries were submitted for consideration, making this year one of the most competitive ever. Fifty-two books in 17 categories were selected as finalists via a rigorous two-tiered judging system by independent panels of food and beverage experts. The stringent procedure has made the IACP Cookbook Awards the industry's most reputable acknowledgement of excellence in cookbook publishing.

"The caliber of books submitted was exceptional as always," said Robin L. Kline, MS, RD, CCP, former chair of IACP Cookbook Awards committee. "It is always gratifying for our committee to have so many notable works to consider, especially this year when we celebrate 25 years of honoring outstanding culinary works."

Over the past 25 years, more than 350 books written by more than 300 authors have won the coveted Cookbook Awards. The list of authors whose books received the award reads like a "Who's Who" of the culinary world from Flo Braker, Dorie Greenspan, Rick Bayless and Jacques Pepin to Patricia Wells, Barbara Kafka, Thomas Keller, Deborah Madison and Julia Child.

Hess and Powers present Hot Topic

On Tuesday, November 9, 2010 Cathy Powers and Mary Abbott Hess presented a "hot topic" at the American Dietetic Association Annual Meeting, They have been invited to speak at a major session, Calories on the Menu: Opportunities for Dietitians. The program will feature an explanation of the new menu labeling legislation and the challenges and opportunities to presenting nutrition information on menus.

Powers and Hess publish Essentials of Nutrition for Chefs

Cathy Powers and Mary Abbott Hess have just released a valuable resource for culinary students, chefs, and cookbook writers. Essentials of Nutrition for Chefs which presents a unique look at nutrition through the lens of food, is designed to help chefs prepare food that is as healthful as it is delicious. In addition to providing practical applications of nutrition principles, the book also showcases working chefs around the country and real-life scenarios from a variety of operational perspectives, including schools, healthcare, restaurants, and business and industry. The textbook will be introduced at ADA's Food and Nutrition Conference and Expo in Boston on November 7th. For more information visit

Foodservice recipe development project for Hillshire Farms Turkey Smoked Sausage

Recipes were developed by Mary Kimbrough for the non commercial food service segment that provide solutions for creating meals that meet the “better for you nutrition parameters” using a new lower sodium and lower fat turkey sausage product developed by Hillshire Farms. Kimbrough focused the recipe development on great tasting, better for you recipes that could be easily replicated in healthcare foodservice, college and universities and other food service kitchens.

  • Hillshire Farm Turkey Smoked Sausage, Pineapple Fried Brown Rice in Lettuce Cups
  • Hillshire Farm Turkey Smoked Sausage with Warm Cabbage, Apple, Onion Slaw
  • Hillshire Farm Turkey Smoked Sausage Breakfast Taco Casserole

Hess serves on ADA Management Task Force

Throughout 2010 Mary Abbott Hess served on a Management Task Force of the American Dietetic Association (ADA) that held monthly meetings to develop strategies and programs to improve management and leadership skills in members of ADA in all areas of dietetic practice. The final report was accepted by the House of Delegates Leadership team and several projects will be implemented in 2011.

Powers supports Fuel Up to Play 60

Cathy Powers joined the American Dairy Association Midwest and Cleveland Browns offensive lineman Joe Thomas at the Youth Summit at the Cleveland Browns Stadium on Tuesday, October 12 to help kick off Fuel Up to Play 60 in Northeast Ohio. Launched by National Dairy Council and the National Football League in cooperation with the USDA, Fuel Up to Play 60 empowers youth to take action to improve nutrition and physical activity at their school and for their own health. The ultimate goal is to ensure changes made at school are sustainable, making it possible for children to have more opportunities to be physically active and choose tasty, nutrient-rich foods throughout the school environment. Cathy is a speaker on the National Dairy Council's speakers bureau. For more information on Fuel Up to Play 60 visit

Hess at McCormick Boys and Girls Club

Mary Abbott Hess continues to be a very active volunteer at McCormick Boys and Girls Club in Chicago where she regularly teaches food education classes and gardening to inner city children as part of a Les Dames d'Escoffier program. On Oct.6th, she led kids in a comparative tasting of several varieties of apples and taught the children how to make homemade applesauce.

Let's Move School Program

Chefs from the country's top culinary associations - the American Culinary Federation, Women Chefs and Restaurateurs, Research Chefs Association and International Corporate Chefs Association are heading back to school in Orlando, Florida. On September 29th the chefs took time away from their restaurants to work with Lora Gilbert, MS, RD, FADA, SNS, Senior Director of Food and Nutrition Services of Orange County Public Schools (OCPS). Together with her OCPS team from 15 schools, Gilbert oversees more than 26 million meals and snacks annually for the nation’s 10th largest school district – that’s about 145,000 meals every day! The chefs joined forces with OCPS to add new recipes, to train foodservice workers and conduct food and nutrition education programs for the 25,000 students at the 15 pilot schools. Cathy Powers is project coordinator.

Powers presents Feeding Children: the RD's role at home, school, and in the community

New England Dairy Council and Cabot Creamery invited Cathy Powers to present three seminars to the Connecticut Dietetic Association (September 21, 2010), the Massachusetts Dietetic Association (September 22), and the Rhode Island Dietetic Association (September 23). Her topic, Feeding Children, addresses the concern that children should have access to healthy food and be able to make healthy food choices wherever they are – at home, in school, and in the community. Improving the health of the nation’s children and reversing the childhood obesity epidemic is a shared responsibility and will take the commitment of parents, the foodservice industry, the media, and schools working together. Parents, chefs, the school foodservice assistants, and often children too, cook for kids! The dietetic professional, key to translating the science of nutrition into tasty bites that will help children make substantive, healthful changes in the way they eat, requires a food education and fundamental food skills. This seminar presented ways we can work together to deliver healthier meals to children in all settings.

Revision of Review of Dietetics is released

The 2010-2010 edition of Review of Dietetics, a 550-page study manual for the dietetic registration exam is now available. Previous editions of the manual, published over 20 years, have helped thousands of exam candidates pass the credential ling exam. Mary Abbott Hess, as publisher of the manual is delighted with the new publication format.


Florida Department of Education Farm to School Implementation Handbook

Cathy Powers worked with the Florida Department of Education, Food and Nutrition Management Department on developing a farm-to-school resource guide to help foodservice directors and growers alike implement farm-to-school in their community. A copy of the guide can be found at:

Powers presents at National Restaurant Association annual meeting

Cathy Powers presented Communicating Nutrition on the Menu at the National Restaurant Association's annual meeting on May 24, 2010. This timely session presented the in's and out's of the healthcare reform menu labeling mandate.

Weight Watchers Yogurt recipes are right on point for consumers

Mary Kimbrough developed recipes using Weight Watchers yogurt for their customers with a focus on great taste, ease in preparation and within nutrition parameters (points). The recipes developed used several of the great flavors of Weight Watchers yogurt such as key lime pie, vanilla and plain.

  • Tilapia Soft Tacos with Citrus Cabbage Slaw and Chipotle Yogurt Sauce
  • Layered Mediterranean Salad with Creamy Yogurt Cucumber Dressing
  • Spicy Green Chili Tomato Black Bean Dip with Cool Yogurt

Kimbrough presents "Creating a Recipe for Effective Nutrition Communication" for two dietetic groups

Today’s buzz in food and dining is all about nutrition and dietitians are poised to answer consumer concerns with clear and effective messages. As consumers’ love affair with food continues to grow, dietetic professionals will play a key role in shaping consumer choices by building their food knowledge and cooking skills in delivering the nutrition message to their consumers.
Mary Kimbrough was invited by the National Cattleman’s Beef Association to present this topic to Arkansas Dietetic Association April 16, 2010 and by the Texas Beef Council to the Austin Dietetic Association on September 15, 2009 to build the case for food knowledge and cooking skills in delivering the nutrition message by dietitians.

Healthy Cuisine for Kids

Working with the National Food Service Management Institute Cathy Powers revised their Healthy Cuisine for Kids training program and then pilot tested it in Orlando, Florida in May and June. More than 40 participants took valuable techniques back to their districts on how to prepare and serve healthier foods to their students.


Cooks for Kids wins a Telly Award for its third season

Cooks for Kids is a series of 30 minute training programs from the National Food Service Management Institute that celebrates the fact that healthful food for children can, and should, be served everywhere. Addressing childhood obesity continues to be a challenge for all who feed our nation’s children – schools, the commercial foodservice industry, and family caregivers. Cooks for Kids: Cooking Green Across America showcases recipes, techniques, and practical solutions that schools can adopt to prepare healthier, tastier, and environmentally sound meals.

Season 3 took a look at the foods served at schools from seed to table and back to dirt through composting. It shows the connection schools have with local farms to serve healthy meals in school cafeterias, how they are using the school garden to teach children about where food comes from and improve student nutrition, and look at ways schools are becoming more ecofriendly. Cooking Green also means being economical about food preparation and the foods demonstrated by the chef and prepared by the schools emphasize seasonal, economical food production, using USDA Foods when possible.

Parkland Memorial Hospital (PMH) in Dallas, Texas Offers Healthful Food Options with Urban Taco and U Food Grill provided by Puente Enterprises Inc.

Puente Enterprises Inc. met the challenge of providing a more healthful profile of menu options for hospital visitors and staff and opened the new UFood Grill / Urban Taco concepts at the hospital in December of 2009. Mary Kimbrough provided the nutrition expertise to Puente Enterprises Inc. in responding to the nutrition parameters in the hospitals request for proposal and providing the calculated nutrient information for Urban Taco’s Parkland Memorial Hospital menu.

Royal Caribbean International launches healthful restaurant on Oasis of the Seas

Healthful dining at sea is possible in the new restaurant developed for Royal Caribbean International's Oasis of the Seas. Located in the Solarium Bistro, this restaurant is an extension of their successful Vitality Program. Mary Kimbrough provide the menu and recipe development for more than 200 menu items that guests can enjoy in the restaurant's buffet for breakfast and lunch and ala carte for dinner. Solarium bistro offers guests numerous options for delicious, transparent healthful dining with whole grains, fresh fruits and vegetables in appropriate portions.