Early CDM, CFPP Career - November/December 2024

Why is a career in foodservice the right fit for you?

I have a passion for food. My first job ever was in food service. I started as a dishwasher/busboy in Wildwood, New Jersey, at Bandanas Mexican restaurant. Then I worked my way up a little bit, did some table waiting, became a prep cook, line cook, so on and so forth. When I was young, I guess my passion was always kind of food. I used to love to watch Emeril Lagasse, Dinner and a Movie, Iron Chef, all those good things. Food has just always kind of been my role. In the more recent years, I've been more into healthcare food service. The last six years or so has been in long-term care. This is actually my first senior living or assisted living role. The past three or four facilities have been long-term care, rehab, etc.

Why did you choose to earn your CDM, CFPP credential? 

I initially had been promoted to director in one of the facilities I was at as a weekend cook supervisor. I was advised that a CDM, CFPP would be necessary for the role when the Department of Health comes. So, I started looking into the credential, even though I already had the position. I started looking into the credential and was fascinated with it. It was something new. I'd never heard of it. I'd only heard of, at the time, dietitians and diet techs. When I knew that this was more specifically a credential for those of us who were in the more managerial roles, I figured I'd pursue it and I jumped in it. The knowledge I had already from on the job training. What was interesting was the management and HR portions. I was in grad school, so some of those functions sort of double crossed over. It gave me a better understanding of all of the things that a food service director, food service managers, especially in healthcare, entails. It was almost like a badge of honor or something I wanted to obtain, because I hadn't seen many managers who had the credential.

What ANFP tools have helped you get acclimated in your career?

I would definitely say that ANFPConnect is a great tool. While I was doing the CDM, CFPP course, I would jump on the chat and just ask people what were some of the common areas of questioning for the CDM, CFPP exam just so I knew what to prepare for. People would send me resources to Quizlet and different things. That chat online discussion board was definitely helpful. Sometimes people just throw their stories and different things on there and it's a good social resource for us CDM, CFPPs. I also appreciate the Edge magazine articles. I will give those articles to my staff as a secondary in-service to educate them.

What are you looking forward to most in your career as a CDM, CFPP?

Upward mobility. I definitely want to get into a more operations or regional role or corporate role. One of the reasons is because for me, at least what I've experienced, has been somewhat of a decline in the care in food service in the healthcare industry. There is constant buying and selling of buildings. A lot of times, things get focused solely on maybe the nursing, the clinical, and the financial aspects. Departments like food service sort of get left to the wayside. I think they're just poorly represented by corporate. Sometimes I I feel like the needs are just not corporate priority. It's usually just about getting the building filled, the beds filled, and getting finances. So, I want to be in a position to make a change for dietary, kitchen staff, etc., and just be able to add that broad range of experience perspective when they're having those operational discussions about what's priority.

What advice would you give other young professionals or those searching to build a new career in the foodservice industry?

I understand that some people just want their foot in the door and the opportunity to get that experience, to get into the managerial role and be able to move, move around, move on. What I would say, based upon my recent experience, is that you really want to research the line of work that you're getting into, whether it's senior living, working at a nursing home or a hospital, because those structures are going to change a little bit based on the demands for the dietary manager.

Know what you're comfortable in. For me, I came up in a small building where everything was very hands on. A dietitian was only working eight hours per diem, so I had to do a lot of the clinical portion, like their assessments upon entry, care plan, wound weight meeting, stuff like that. For me, having that level of access and control, it helps me to craft the more operational things in the kitchen or my department around the control that I have. If you like to be able to make the menus yourself, go to the resident food committee, resident council meeting and be able to audit the menu and make the changes in real time. I've noticed with a lot of larger companies that things are more cookie cutter. They might have one corporate menu to fit all 50 of the facilities and locally that hurts the facilities because what takes place in one state or what's favorable over there may not be favorable in another place. That kind of hurts you because you're getting blamed as the manager. They think you have more control than you have and you're not able to change the menu or certain processes and then that frustrates you if you're a person that likes to be able to make adjustments for people and meet their needs in real time rather than waiting and sending a bunch of e-mails out.

I would definitely say research the role, research what the responsibilities are and if they're going to align with what what you aspire to do. When I come in, I like to make things my own, prove myself, and create things accordingly, where some people just kind of want to come into a situation where everything is set out and you just follow the formula. So, just research. Know what you want.