Why is a career in foodservice the right fit for you?
Being a chef was the dream of mine since I was in elementary school. Watching my grandmother cook was art to me growing up. Being able to do that now was and is the best decision I have made in my life for my career. It's just been very rewarding to see us making an impact on someone's day with our food.Why did you choose to earn your CDM, CFPP credential?
To earn the certification, it does mean a little bit more than just the position itself. The reason being is, to run a kitchen, to run the day to day, to do inventory, to do scheduling is great. But, to have a more in-depth knowledge on the clinical side of things and how you can affect a resident not just with the food, but how you prepare it, how it's safe, is important as well. To know that you have that training and that education and ANFP giving us the option to do that has benefited myself and a lot of our CDM, CFPPs around just to know that we have the right tools to take care of a resident to the best of our abilities.What ANFP tools have helped you get acclimated in your career?
The best tool for me has actually been the articles. I'm a big visual learner and all of the articles that have been presented through ANFP, through Campbell's, through Sysco, through different avenues has really benefited me especially when it comes to ones that deal with long term care. Kissito Healthcare is an SNF style facility and company as well as long term care, short term rehab, and ventilators. So, any piece of physical information that I can gather through ANFP has helped me tremendously as well as going to the other buildings and helping the other dietary managers as well.
What are you looking forward to most in your career as a CDM, CFPP?
What I'm looking forward to the most is paying it forward. By saying that, it's taking what I've learned each day and helping new CDM, CFPPs, helping current CDM, CFPPs, and just my staff in general to better themselves each and every day and to better myself as well. It's a team effort and each day I want to learn something new as well as I want to teach something new. One good thing that I have about my staff in my kitchen is they are a learning staff. Each staff member that I have wants to learn new recipes, they want to learn knife techniques, they want to learn sauces. They want to learn each and every day. So, growth for me would be to pay it forward.What advice would you give other young professionals or those searching to build a new career in the foodservice industry?
One thing I can say is don't be afraid to jump. A lot of people in our line of work tend to push to the burnout, and burnout doesn't mean that you quit. Burnout means that you change. Don't be afraid to jump. I actually worked in finance for a while, in between the restaurant business and this and I have enjoyed the transition. I have been at my company now for going on five years, and I wouldn't trade a single day. It was because I made the jump. Do not be afraid to take the time to study. The CDM, CFPP program is a program meant to better yourself. Do not be afraid to do that. It's well worth it. Your patience will be rewarded at the end of the program.
