Ken Owens, CDM, CFPP

Kingwood, TX
ANFP Member since: 1998

Ken Owens, CDM, CFPP is the Director of Food Service at Kingwood Pines Hospital in Kingwood, TX. He has 46 years of experience in the foodservice industry and has been a member of ANFP and a CDM, CFPP since 1998. He currently serves as Treasurer for the ANFP Board of Directors and Nutrition & Foodservice Education Foundation. He is also the Secretary for the Texas ANFP Chapter. 

Ken’s Recipe for Success 

 
Pound of passion - For me, the passion for food service started as a 9-year-old kid. My dad told me I need to learn how to flip an egg without breaking the yolk. He said, “people want to break their yolk when their ready to”. It’s the little things, but be passionate about it. 

Heaping scoop of eagerness - I was a working at a restaurant my Sophomore year washing dishes and pots. After working there a few months, the evening cook asked me if I wanted to learn how to make cinnamon rolls. Eagerness to learn has its rewards, sometimes with icing on it. Oh yeah! 

Cup of challenges - I have always liked to be challenged. One job I took said the training was 10 weeks long. I was the only one in that class and there was another class four weeks ahead of me. I asked if I could catch up to them, and was told “you can try, but I doubt you will be able to”. Push yourself to be better. I finished in 5 weeks. 

Check the recipe! Some people call it multi-tasking. I like writing lists and using many post-it notes. Little reminders to keep things in check for today and tomorrow. 

Quart of understanding - Part of being successful is knowing your products. Understanding what items work best for catering, room service meals or parties makes you better. I love to take advantage of expos and any food shows. They are wonderful resources of information and knowledge.  

Tablespoon of attitude - You need a little attitude, but you need to keep it in check. I try my best to be like gelatin with most things. Whatever you have me do or wherever you send me, I just go with the flow and chill! No sense in stressing over what you can’t control.  

Double scoop of determination - What drives me is my family, friends and faith. Determine what needs to take place. I prefer to “work to live” instead of “live to work”. Keep things in balance and you will be glad you did.  

Combine with communication - Communicate with your staff, boss, family and friends. Have an open-door policy. Inform and be informed. 

Level it off with learning -They say, “you’re never too old to learn”. I learn new things all the time and found out it’s okay if you don’t know everything. Invest in knowledge for yourself and don’t be afraid to mentor someone. It really pays off!  

Top it off with trust - You mix everything together and you teach, train and guide the team. Follow the recipe. Everyone makes mistakes, but if we learn from them, then success will come.  


View the archive of My Recipe for Success articles at www.ANFPonline.org/myrecipeforsuccess. 

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Have you spent a career in foodservice? Share your wisdom and advice in a new feature from ANFP. My Recipe for Success is aimed at retired members or those who have spent a long career in foodservice. Share the biggest lessons you’ve learned to a lengthy, fruitful, and successful career in the non-commercial foodservice industry. 

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My Recipe for Success Archive

January 2021 - Dorothy Radermacher, CDM, CFPP
March 2021 - Wanda Dickson, CDM, CFPP
May 2021 - Tom Thaman, CDM, CFPP
July 2021 - Chef Richard "Nick" Nickless, CEC, CCA, AAC, CDM, CFPP
September 2021 - Karen Swift, CDM, CFPP
November 2021 - Paula Bradley, CDM, CFPP
January 2022 - Deborah McDonald, CDM, CFPP
March 2022 - Trish De Leo, CDM, CFPP
May 2022 - Deb Dawson, CDM, CFPP
July 2022 - Rosalind Davis, CDM, CFPP