CDM, CFPP of the Month - March 2025

Name: Veronica Ellman, CDM, CFPP

Job Title: Director of Culinary & Nutrition Development

Employer: American Senior Communities

Job Location: IN

Years at Current Facility: 14.5 years

Years in Current Position: 9 years

CDM, CFPP Since: 2014

 

Why did you decide to become a CDM, CFPP?

While enrolling in the CDM, CFPP course and obtaining the CDM, CFPP credential was a requirement to stay in my role as a Culinary Manager when I began working for ASC in 2010, expanding my education and using new insights and skills by obtaining and maintaining my CDM, CFPP credential betters the lives of our residents and team members.

What are your main responsibilities in your current position?

In my current position, I act as the administrator for our Culinary Preceptor programs; I provide initial education for our Culinary Managers, Registered Dietitians, and Clinical Dietitian Assistants; I serve as the company’s ServSafe Instructor & Proctor; I play a role in developing and maintaining/updating policy; I facilitate ongoing education for our leaders and teams; I organize annual Clinical Nutrition and Culinary Leadership meetings for our leaders; I assist in menu development; and I serve as a Corporate Administrator for our tray card/menu program.  

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

I always have a notepad available to avoid forgetting a task or item, and I keep both paper and digital calendars!

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

At ASC, we have developed preceptor programs for our culinary cooks, aides, and servers to invest in those team members looking for career advancement and opportunity. This program ensures that we recognize those individuals who are interested in training/mentoring team members and desire a career with ASC! We have extended this preceptor program to our culinary managers & RDs, which inevitably decreases turnover as we ‘build our bench’ and recognize great culinary team members throughout our system!

What was your first job in the foodservice industry?

I began work in foodservice at age 15, working at a Ponderosa Steakhouse as a server.

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

Karen Powell, the VP of Culinary & Nutrition Services at ASC has always pushed me to excel and continues to offer mentorship as my role has evolved. Karen has shown me that we can never stop learning, and she has always supported my personal and professional growth.

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

The biggest challenges are often related to prioritizing my time to the issue or issues that most need my attention. 

What is your favorite part of your job?

My favorite part of the job is the ability to change the lives of our team members and residents through education and training.

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

I try to take as many continuing education courses as my schedule and time will allow. I also read Edge magazine and subscribe to other digital tools.

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

Foodservice, especially in long-term care and senior living is advancing fast! Digital POS sales systems in senior living, robots that deliver meals to tables in the dining rooms, and AI devices that aid in assisting those residents unable to independently consume meals & fluids are already available or being developed. I feel that innovation will be paramount to providing care to our elders as the senior population dramatically increases between now and 2050.

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

Lead with empathy and compassion, seek out continued education and development, and serve others as if they were guests in your home.