CDM, CFPP of the Month - April 2024

 

Name: Darcy Stueber, CDM, CFPP  

Job Title: Director of Nutrition Services

Employer: Mankato Area Public Schools

Job Location: Mankato, MN

Years at Current Facility: 5 Years

Years in Current Position: 5 Years, with 20 years of Director experience

CDM, CFPP Since: 2012

 

Why did you decide to become a CDM, CFPP?

The care facility I worked in at the time was set up a little differently than most care facilities. I served as the director and oversaw staffing, menu development and customer satisfaction. We also had another CDM, CFPP that worked directly with the clients, took care of their diet needs and charting. I decided to become a CDM, CFPP so I would understand the specific needs on my clients better.

What are your main responsibilities in your current position?

I oversee the compliance of six state/federal funded USDA nutrition programs that serve 8,100 students in 14 kitchens and 20 buildings with in our school district. I have a 68 dedicated staff that make sure our students have the nutrition they need to be successful in school daily. 

I also am the Public Policy Chair of the Minnesota School Nutrition Association. In 2023, I testified multiple times on a bill during the Minnesota legislation session to offer a free breakfast and lunch to each student during the school day. This transformational legislation passed!  Minnesota Free School Meals was launched statewide in July 2023.

How do you organize your time at work to make sure you accomplish all your responsibilities?

I have a daily routine that I try and follow. It consists of daily check-ins, morning meetings, kitchen/cafeteria check, and scheduled time to work on my duties and tasks. Of course there is a sprinkling of meetings that fall on my calendar daily.

What is an example of an innovative way you have made change at your facility and how did you implement it?

In November 2021, we opened a coffee shop for our students at Mankato East High School. The endeavor was a collaboration between teaching and learn, special education, nutrition services and administration. We also had a few community groups that were involved. This space follows USDA guidelines and has been a training area for our students that have interest in a job or internship but may not be ready for a job in the community yet. It has been a wonderful collaboration for our students.

What was your first job in the foodservice industry?

My first job was working in my hometown grocery store deli. I made a ridiculous amount of dishes! But also fried chicken, sliced deli meat, and eventually was training in the bakery and worked as a cake decorator.

Who has been your biggest mentor in foodservice and how have they helped shape your career?

There are several people who touched my life and career along the way. My biggest mentor was John Durtchi. He was my regional director when I worked for Chartwells early in my career. He showed me the ropes in child nutrition. I appreciated his honesty and patience as I was a first-time director at the age of 27.  

What are the biggest challenges you face in your position and how do you handle them?

The biggest challenge is finding qualified staff. Being short staffed puts such a strain on our excellent team. If we do not take care of them we will lose them. We are still also dealing with food shortages from the pandemic. Schools have very strict USDA guidelines for nutrition that must be followed. As a result, we are seeing manufacturers leaving the K-12 industry as they can make more money producing products for restaurants.

What is your favorite part of your job?

My favorite part of my job is connecting with the clients, in my case the students. Their curiosity and enthusiasm is contagious. Even if there is negative feedback, it is an opportunity to educate, grow, and improve.

How do you stay up to date with current innovations and trends?

I have serval ways I stay connected. Connections with vendors, manufacturers and directors. Idea sharing at meetings is so much fun. I am always impressed on the innovation that happens in our kitchens.

How do you envision the foodservice industry changing in the next few years?

I see local, scratch made foods continuing to grow. People want to know where their food comes from. I have a hydroponic garden in many of my cafeterias; the students help grow lettuce and herbs that we serve on our menu. The students take ownership of that lettuce!!

What is your advice to those just getting started in the foodservice industry?

Find your network and connect with a mentor. Ask questions! You will never learn unless you ask questions. Look at what is your goal?  Where do you want to end your career? What steps or education do you need to get there? Take time to go to state or national conferences. What a wonderful way to connect with others and do some mutual sharing.