The success of your custom food publication starts at the ground level with our talented creative team, made up of editorial, art and design professionals.

The FRP staff consists of a number of editorial professionals with high levels of food expertise. This staff includes a dietitian, nutritionist, food writers including the former food editor of the Nashville Banner, the editor of the Central Market Foodie, restaurant reviewers, published cookbook authors, and other specialists in research, food copy editing and proofing, and recipe analysis. Adjunct staff/vendors include nationally known food photographers, food stylists, and food writers. Our recent design work on the Central Market newsletter, Foodie, won a 2002 American Graphic Design Award for excellence in communication and graphic design from Graphic Design:usamagazine.

FRP is a member of the International Association of Culinary Professionals (IACP) and has staff representation at every conference. Nearly all of the sessions are covered and reviewed for the entire staff. In addition, FRP participates in all the teleconferences on food and food writing as well as reviewing IACP publications. In addition, FRP subscribe to and review over two dozen major food publications, the weekly food trend newsletter, Trendwire, and maintains a library of trend setting cookbooks and reference materials.

Members of our creative team hold degrees--many advanced--in a variety of subjects--from a wide range of schools including Duke, Auburn, Pratt Institute, Northwestern, Cambridge, New York University, Hastings College in Nebraska and New Mexico State University. The creative staff also maintains ongoing education in cooking classes, seminars such as Food on Film and Culinary Institute of America offerings among others.