CDM, CFPP of the Month - December 2025
Name: Daniel Kiousis, CDM, CFPP
Job Title: Vice President of Culinary Operations and Procurement
Employer: Aston Health Consulting Services
Job Location: Tampa, FL
Months in Current Position: 2 months
CDM, CFPP Since: 2005
Why did you decide to become a CDM, CFPP?
I began my career as a dietary aide in high school, where my mother served in nursing administration. I consistently valued the opportunity to support our residents. Over time, I advanced to additional roles within the department. Eventually, the CEO approached me to discuss furthering my professional development and encouraged me to consider pursuing the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential.
What are your main responsibilities in your current position?
I support dietary managers by providing guidance, education, and assistance to help them meet their goals. I create menus, develop policies, oversee corporate purchasing within budget, assist with survey outcomes, and collaborate with the CEO to maintain high standards.
How do you organize your time at work to make sure you accomplish all your responsibilities?
Although this can present challenges, it reflects the realities of today's industry. When managing multiple communities, there is often uncertainty regarding when state surveyors or representatives from the Joint Commission may arrive, or when unexpected emergencies, such as a water main break, might occur. I remain focused on ensuring all orders are approved and submitted promptly, and collaborate closely with the regional team, administrators, and CDM, CFPPs to prioritize key areas that require special attention.
What was your first job in the foodservice industry?
Dietary Aide
Who has been your biggest mentor in foodservice and how have they helped shape your career?
Throughout my career, I have benefited from the guidance of numerous exceptional mentors. Among them, my instructor during the CDM, CFPP course two decades ago, Fran Merda, RD, made a particularly lasting impact. Until her passing last year, she was always available to offer advice and support, and over time, became not only a valued mentor but also a trusted friend.
What are the biggest challenges you face in your position and how do you handle them?
There have been supply and staffing shortages. Many vendors provide support during these times. For example, the recent bird flu led to an egg shortage, prompting adjustments to the breakfast menu with new items. Some of these additions were well received. Staffing challenges continue, but other departments or staff from sister communities often assist as needed.
What is your favorite part of your job?
Building personal rapport with both residents and staff is essential. Inquiring about their families or preferred food choices and integrating these preferences into the menu demonstrates attentiveness. Recognizing individuals' value by taking time to listen fosters a supportive and respectful community environment.
How do you stay up to date with current innovations and trends?
Much of the information I receive comes from networking with colleagues, published articles, and, most significantly, groups on social media.
How do you envision the foodservice industry changing in the next few years?
The industry is undergoing continuous transformation. Advancements are evident in areas such as therapeutic diets, evolving menu trends, and the integration of technology—including menu management systems, room service offerings, and tray card systems linked to residents' medical records. In addition, improvements in cooking equipment are enhancing reliability and efficiency. These developments are expected to persist, with ongoing advancements in technology further shaping industry standards.
What is your advice to those just getting started in the foodservice industry?
My mom once told me: healthcare isn't just about the paycheck—it's a round-the-clock commitment. Whatever your department or role, you play an essential part in supporting our residents. The dietary team is especially vital. Remember, your contributions are needed and appreciated.