State Recipes from the Living Well Book

New York

Cornell Chicken Barbeque

The Cornell Chicken Barbeque Sauce was developed by Cornell University professor, Dr. Robert C. Baker, to help New York poultry farmers sell more birds. Today it's often referred to as State Fair barbeque because it's used by a large chicken barbeque food vendor at the New York State Fair where thousands of people experience its delectable taste each year. Several restaurants in New York State use this sauce for their barbecued chicken.

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Committees

All committees are encouraged to have a balanced and diverse representation of members. The NEAFCS President serves as an ex-officio member of all committees.

Standing Committees are defined in the bylaws. Special Committees are established by the Executive Board. Ad Hoc committees are established to undertake specific tasks outside the scope of responsibility of existing committees.

The Awards & Recognition, Member Resources, Professional Development and Public Affairs committees are organized into subcommittees to better achieve the overall goals of the committee.

To learn more about each committee's function and view a list of committee members, click the link below.

Living Well — More Than A Cookbook

Annual Session Planning Committee

Awards & Recognition Committee

Bylaws Committee — (Standing Committee)

Credentials Committee

Endowment Committee

Electronic Communications Committee

Finance Committee — (Standing Committee)

Investment Committee

JCEP/PILD Planning Committee

Member Resources Committee