CDM, CFPP of the Month - November 2025
Name: Delores Lamont, CDM, CFPP
Job Title: Traveling Dietary Manager
Employer: Dietary Solutions
Job Location: Various Locations
Years in Current Position: 10 years
CDM, CFPP Since: 2020
Why did you decide to become a CDM, CFPP?
After graduating from culinary school, I went to work in restaurants and hotels, and it was just not for me. Once I started working in dietary as a cook I fell in love with it! I love working with the residents. After a few years of working as a dietary cook, I thought to myself that I would be good as a dietary manager. Once I got the opportunity and experience to become a manager there was only one thing left to do: become a certified dietary manager. My certification gives me the ability to travel to different places, make good money, meet new people, and enrich the lives of residents in different states.
What are your main responsibilities in your current position?
I have tons of responsibilities including scheduling, ordering, training, and updating diet orders. As an interim manager my main responsibility is to get the kitchen in working order until a new manager is hired.
How do you organize your time at work to make sure you accomplish all your responsibilities?
I write out everything that needs to be done for the day and go down the list. I also delegate responsibility where it can be delegated too so I am not overwhelmed.
What was your first job in the foodservice industry?
My first job in the foodservice industry was a cashier at McDonald's when minimum wage was $3.35/hour.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
My biggest mentor would have to be a guy named Dave Spector. He took a chance on me while I was still in culinary school and got me my first job in the industry, and it opened the door for me.
What are the biggest challenges you face in your position and how do you handle them?
The biggest challenge I face working as interim manager is coming into kitchens that have not been managed properly because there was no manager in a place for quite some time or in as little as two weeks. People quickly develop bad habits when no one is in charge and I have to come in and mandate situations to get the kitchen back where it needs to be. Sanitation is always a challenge going into an unmanaged kitchen and one of the things at the top of my list is to get the sanitation up to par to be ready for survey. I always say that everyday is a survey day. Staffing is always an issue no matter what facility that I go into.
What is your favorite part of your job?
My favorite part of the job is getting the opportunity to travel and meet and make new friends, and of course trying as many food spots in whatever city I am in. We all of course have our favorite resident. I have gotten lucky and have the opportunity to have several favorites all over.
How do you stay up to date with current innovations and trends?
I stay up to date with current trends mostly through social media platforms like YouTube and others.
How do you envision the foodservice industry changing in the next few years?
I honestly see the foodservice industry becoming more and more automated, kind of similar to how the food industry is in Japan. As far as the nursing home food industry, I see a swift change in what type of meals are being served because the population will be from the next generation.
What is your advice to those just getting started in the foodservice industry?
Learn as much as you can and don’t think you are going to walk into a kitchen fresh out of school or new to the industry thinking you are going to be in charge. In other words, you have to crawl before you walk.