CDM, CFPP of the Month - February 2026
Name: Shannon Ketcham, CDM, CFPP
Job Title: Certified Dietary Manager
Employer: The Hubbard Care Center
Job Location: Hubbard, IA
Years at Current Facility: 2 Years
Years in Current Position: 2 Years
CDM, CFPP Since: 2020
Why did you decide to become a CDM, CFPP?
After spending many years as a full-time cook and a fill-in for my boss, who was getting close to retirement, it seemed like the next logical step in my healthcare career. Healthcare foodservice is a passion, not just another job. To be honest, it never occurred to me that one day I might not be leading my own team; it was just how long it would take me to get there.
What are your main responsibilities in your current position?
In my current position, I run the daily ins and outs of the kitchen, filling in as needed for any shift, of course. I help guide the staff in proper food safety and sanitation. Currently, I am in fall /winter menu mania (not always my favorite time). I participate in the care plan process and give information to resident families at care conferences and on an individual basis as needed or requested. I help keep track of our weekly weights, checking if they got done or should be weighed again. Resident interviews are conducted when someone is admitted and whenever someone comes up for review. I work closely with my dietitian and speech therapist to help keep our residents happy, healthy, and safe.
How do you organize your time at work to make sure you accomplish all your responsibilities?
I am the queen of sticky notes and lists. I always write something that needs doing down, and then it either gets crossed off the list, or I can finally rip that ever-present sticky note off the stack on my desk. Sometimes long hours bring great rewards.
What is an example of an innovative way you have made change at your facility and how did you implement it?
Ask my staff. I love signs and notes about anything important. But I think one of the things I've implemented is a cleaning list. Some that are specific to the individual worker and some that are specific to the position. Although they aren't always perfect, I like to think I encourage them to do the best they can and that through that encouragement, we achieve great things together.
What was your first job in the foodservice industry?
As a high school student, I became a dietary aide. It was a simple choice as the nursing home was across the street from my home. That's truly where it all started. Although I LOVE what I do, even then it was about the people I was serving. They make it all worth it.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
I like to think I have many people who helped me. However, my long-time boss (15 years) and friend gave me the opportunity to learn the fundamental ins and outs of being a manager, encouraging me to go to school and answering my million questions. I don't know that I would have been able to go back to school and work full-time and juggle my little family without Frances (a retired CDM, CFPP).
What are the biggest challenges you face in your position and how do you handle them?
It has to be staffing. I feel like the days of people staying someplace for years have somehow slipped away. I feel like I am constantly training new people. Part of that difficulty is probably my own fault. I know that I'm a control freak, but I want people to feel confident in the task I have given them and also for me to have confidence that I put my best foot forward for them to be able to do it.
What is your favorite part of your job?
100% it is all about the people who live at the facility. On the worst of days, I can sit and talk with one of them, and it's just better. I remember why we do what we do.
How do you stay up to date with current innovations and trends?
I am a faithful attendee of our chapter meetings. I join webinars through our food distributor or RD consulting firm. I do read some of the articles in Nutrition & Foodservice Edge magazine, and of course, I ask questions.
How do you envision the foodservice industry changing in the next few years?
Although I hope it doesn't change a whole lot, I know food costs go up all the time and that places are struggling. I also know that there is a shortage of competent staff, so I envision a need for more in-depth training from either us as managers or someone that we trust to do one-on-one training of staff members for any position.
What is your advice to those just getting started in the foodservice industry?
Don't be afraid to fight for yourself. If you believe something in your department needs to change, then be that person who takes the first step; it's easier after the first one.