CDM, CFPP of the Month - April 2026
Name: Kylie Stroeher, CDM, CFPP
Job Title: Director of Food & Nutrition Services
Employer: Audubon County Memorial Hospital & Clinics
Job Location: Audubon, IA
Years at Current Facility: 14 Years
Years in Current Position: 7 Years
CDM, CFPP Since: 2013
Why did you decide to become a CDM, CFPP?
I became a CDM, CFPP because I’ve always believed that food is more than just a meal — it’s comfort, care, and connection. I wanted to make a difference in people’s lives by ensuring that what they eat is not only safe and nutritious, but something that brings them a little bit of joy each day. Earning my certification gave me the knowledge and confidence to lead with purpose, support my team, and make sure every plate we serve reflects the care we put into it.
What are your main responsibilities in your current position?
In my role at Audubon County Memorial Hospital, I oversee the daily operations of the nutrition department to ensure that every meal we serve is safe, nutritious, and prepared with love. I manage and support a dedicated team by handling scheduling, training, menu planning/ordering, and maintaining the highest standards of food safety and sanitation. I work closely with other departments to support patient satisfaction while promoting a positive team/family-oriented environment where everyone feels valued and takes pride in their work, because great food and good teamwork both play a vital role in delivering great care.
How do you organize your time at work to make sure you accomplish all your responsibilities?
Each day, I start by looking over what needs to be done and checking in with my team to make sure we’re all on the same page. I try to stay organized but also flexible, because in this line of work, things can change quickly. Communication and teamwork are key — I believe in trusting my staff and giving them the support they need to do their jobs well. I also make it a point to be in the kitchen, and not just in my office, so I can see what’s going on and help where I’m needed. At the end of the day, it’s about making sure we’re working together to provide quality and compassionate care to those we serve.
What is an example of an innovative way you have made change at your facility and how did you implement it?
Room service dining has been a huge success for our patients. At lunch and supper, we start by offering the daily menu options, and if those don’t sound good, we move to our ‘always available’ menu. If they’re still craving something different, we ask, ‘What are you in the mood for?’ and let them know we’ll make just about anything they want — within reason, of course. One of my favorite memories was of a skilled patient who stayed with us much longer than expected. As his discharge day approached, I told him we still hadn’t done anything special for him, and he joked and said he really wanted a ribeye. So, on his last night, I grilled him a ribeye with all the sides — and, knowing how much he loved peaches, we made a special peach dessert. Seeing how much that meant to them was such a special moment and a perfect reminder of how food connects us and brings comfort in meaningful ways.
What was your first job in the foodservice industry?
My first job in the food service industry was as a hostess, and then a waitress at the Country Kitchen starting at age 14. Those early experiences taught me the value of hard work, customer service, and teamwork.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
I’ve been incredibly fortunate to have had several amazing mentors who have helped shape me into the leader I am today. My boss, Melanie Larsen, COO, BSN, RN, has been one of the most influential. She leads by example — thoughtful, compassionate, and steady, yet strong and decisive when she needs to be. Melanie has taught me how to balance compassion with accountability and lead with both confidence and heart. She challenges me to think critically, handle difficult situations with grace, be an active listener, and to put people first.
My former dietitian, Emily Krengel, RD, LD, and my current dietitian, Beth Olsen, MS, RD, LD, have shared their vast knowledge of nutrition, lab values, wound healing, and patient care, showing me how vital proper nutrition is to healing the body and overall wellness. Beyond their expertise, they’ve modeled patience, empathy, and dedication — teaching me the importance of listening and leading with understanding.
And one of my earliest mentors, my former CDM, CFPP instructor, Barbara Thomsen, CDM, CFPP, RDN, LD, FAND, has been a steady source of guidance from my very first day of class through my certification and my service on the Iowa ANFP Board as Secretary, President-Elect, and President of the 2023–2024 Iowa Chapter. Each of these women has given me encouragement, knowledge, and unwavering support, and I’m truly grateful for the lasting impact they’ve had on both my career and my heart.
What are the biggest challenges you face in your position and how do you handle them?
One of the biggest challenges in my position is keeping up with everything that happens in a busy nutrition department — staffing, menu changes, dietary needs, and making sure our patients are happy, all at once. Some days it feels like everything needs attention right now. I’ve learned to stay calm, prioritize, and lean on my team when things get hectic. We communicate constantly and tackle challenges together. Another challenge is making sure my staff feels supported and appreciated, even on the toughest days. I make it a point to tell them how much I value what they do because a simple thank you or a kind word can mean a lot. Their dedication is what keeps everything running smoothly, and I never want them to forget how important they are.
What is your favorite part of your job?
One of my favorite parts of my job is visiting with our patients and connecting with them through food. We’re a small community, so many I already know by name, but learning what their favorite meal is and bringing those memories to life is so rewarding. Seeing their faces light up when we make it happen is the best part of my day.
How do you stay up to date with current innovations and trends?
I stay current by staying active in ANFP, serving on the Iowa Board, and always taking advantage of learning opportunities. I’ve also built wonderful relationships with my sales reps at Martin Bros Distributing — they’re great about sharing new ideas, products, and trends that help keep our menus creative and our patients happy.
How do you envision the foodservice industry changing in the next few years?
In hospital foodservice, I think we’ll see an even stronger focus on patient-centered meals and the overall dining experience. Patients want food that meets their nutritional needs but are comforting and personal too. Technology will continue to help streamline operations and improve efficiency, but the heart of our work — providing safe, high-quality meals with care and compassion — will always remain. I also see a growing emphasis on local sourcing, sustainable practices, and creative menu options, which benefit both our patients and our staff.
What is your advice to those just getting started in the foodservice industry?
My advice for anyone just starting in the foodservice industry is to stay curious, stay willing to learn, and always take pride in the work you do. Ask questions, watch and learn from experienced staff, and don’t be afraid to step up and take on challenges. Remember that foodservice is about more than just preparing meals — it’s about caring for people, building relationships, and making a positive impact on their day. Treat every task, no matter how small, with attention and care, and always show respect and appreciation to your team. Those habits will help you grow and succeed in this rewarding field.