CDM, CFPP of the Month - April 2025

Name: Rosemary Aho, CDM, CFPP

Job Title: Certified Dietary Manager

Employer: Marquette County Medical Care Facility

Job Location: Ishpeming, MI

Years at Current Facility: 5 years

Years in Current Position: 5 years

CDM, CFPP Since: 2018

 

Why did you decide to become a CDM, CFPP?

I've always loved working as a cook in long-term care, where I could combine my passion for food with serving others. As I looked for ways to grow professionally, becoming a CDM, CFPP was a natural step. Not only was it a requirement for advancing in my role, but it also provided me with the opportunity to deepen my knowledge and make a greater impact in the lives of the residents I serve.

What are your main responsibilities in your current position?

Like most CDMs, I manage a wide range of responsibilities. In my current role, I oversee the food and nutrition department, including menu planning, ordering, regulatory compliance, and staff training. I’m also focused on creating a welcoming dining experience for our residents, managing budgets, and tackling the challenges that come with staffing and daily operations. It’s a multifaceted role that requires flexibility and dedication, but I truly enjoy the opportunity to make a difference.

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

Honestly, my secret weapon is lots of caffeine and a good sense of humor! This job is fast-paced, and no one can tackle everything alone. I start my day with a prioritized to-do list, knowing full well that unexpected challenges will pop up and throw a wrench in my plans. I rely on my amazing team, solid planning tools, and the occasional ‘fly by the seat of my pants’ moment to get things done. It’s a busy, ever-changing role, but I’ve learned to embrace the chaos and focus on what matters most—taking care of our residents and supporting my team.

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

My team and I made the change to implement tablet ordering for resident meals, transforming the way we manage meal service. This innovation streamlined the ordering process, reduced errors, and allowed us to better tailor meals to residents’ individual preferences and dietary needs. Together, we collaborated on every step of the transition, from hands-on training to creating user-friendly guides. We also made a point to gather feedback from staff and residents throughout the process, ensuring the system met everyone’s needs. This change has not only improved efficiency but also enhanced satisfaction for both residents and staff.

What was your first job in the foodservice industry?

Officially, my first foodservice job was a high school internship at a European-style café called Gophers. That’s where I got my first real taste of the industry—the brutal grind of early morning prep, the chaos of the lunch rush, the sharp sting of burns and cuts, the endless symphony of clattering dishes, and the adrenaline-fueled dance of a kitchen in full swing. It was raw, unrelenting, and completely intoxicating. But most of all, it was the deep satisfaction of feeding people and connecting with them through food that kept me coming back for more.

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

When I was first asked a question like this for my culinary school application back in 2007, my answer was my mom, Grace Terpening—and it still holds true today. I mean, after all, she must have known what she was doing when she named me Rosemary! From an early age, she had me in the kitchen, teaching me how to cook and bake and instilling in me a love for food and creativity. She’s always been the base of my recipe for success, encouraging me to chase what makes me happy and embrace my passion for this industry. Along the way, I’ve had the privilege of learning from many amazing mentors, but my mom remains the heart of my journey and the reason I’m here today.

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

The biggest challenge I face in my position is managing the constant demands and unexpected challenges that come with the job. It can be overwhelming, but I’ve learned to handle it by remembering that I’m not alone. I have an incredible team in my building who I can rely on, and together we work through whatever comes our way.

Beyond that, I’ve found a strong community in ANFP. Being part of this network has given me access to valuable resources, advice, and support from peers who truly understand the unique challenges of our field. Knowing I have both my team and the broader ANFP community to lean on keeps me motivated and equipped to overcome even the toughest days.

What is your favorite part of your job?

My favorite part of my job is the connections I get to build—with the residents, my team, and the broader community. There’s something incredibly rewarding about knowing the work I do every day directly impacts the quality of life for the residents we serve. I love finding ways to bring joy to their meals, whether it’s through their favorite comfort foods or creating special dining experiences.

I also take pride in supporting my team, helping them grow and succeed while fostering a positive, collaborative environment. Knowing that what we do together truly makes a difference is what keeps me passionate about my role.

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

Throwing the phrase, 'That’s the way we’ve always done it,' right down the garbage disposal is my approach. I look toward the future by attending conferences, connecting with the ANFP community, and exploring new ideas and technologies to improve efficiency, sustainability, and the resident experience. Staying curious and adaptable is key to keeping things fresh and forward-thinking.

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

I see the foodservice industry focusing more on personalization, sustainability, and technology in the coming years. Healthcare dining will shift further toward creating home-like experiences, with tailored meals and eco-friendly practices. Innovations like tablet ordering and advanced kitchen tools will streamline operations and meet growing expectations while adapting to new challenges.

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

Although I’m not always the best at following my own advice, I try to keep it simple: stay curious, work hard, be kind, and take care of yourself. The old-school mentality that you’re not doing enough unless you’re working yourself to the brink is shifting, but it’s not gone. It’s important to set boundaries, prioritize your well-being, and remember that taking care of yourself helps you show up better for others and the work you love.