Early CDM, CFPP Career - March/April 2026

Why is a career in foodservice the right fit for you?

A career in foodservice is the perfect fit for me. It's the perfect intersection of my passion for hospitality, as well as my commitment to healthcare. I found a lot of satisfaction in the nature of the work that I do, because I know that the meals that I provide, basically a lot of the time, are like the highlight of our patients’ day.

It's a fast-paced environment for sure, and it requires strategic problem-solving as well as incorporating empathy. I would say I pride myself on these two qualities.

Why did you choose to earn your CDM, CFPP credential? 

I chose to earn my CDM, CFPP credential because I wanted to validate my expertise and ensure that I'm providing the highest standard of care to our residents. I also wanted to deepen my knowledge in food safety as well as medical nutrition therapy.

I guess you could say this credential probably demonstrates my dedication to the field of healthcare, and it gives me a formal framework that I need to lead a dietary department effectively and also compliantly.

What ANFP tools have helped you get acclimated in your career?

I would say some tools that have helped me become acclimated in my career would be the ANFP Marketplace, and not to mention Nutrition & Foodservice Edge magazine. I think they are great. Both tools are great as far as keeping us up to date and current on industry trends, and not to mention regulatory changes. I would say those two for myself stand out a lot. I receive a lot of good information from each one.

What are you looking forward to most in your career as a CDM, CFPP?

I would say I am most looking forward to taking on maybe a larger leadership role where I can mentor my staff more and elevate our dining experience for our residents. I'm excited about being able to bridge the gap between the clinical nutrition requirements as well as the culinary excellence, just by ensuring that the prescribed diets that our residents are on are not only followed but also are enjoyable as well.

What advice would you give other young professionals or those searching to build a new career in the foodservice industry?

Never stop being a student of the industry because foodservice is constantly changing. It's evolving from new kitchen technologies to changing the nutritional guidelines. Also, be more patient, master your tasks, and prioritize your certification fairly early. It's best to do it that way. It's good to prioritize your certification early so that you can help your team. It sets a great example for your team, also, and it is not just the title. It's kind of like a key that opens doors in a sense, definitely to management and to long-term career stability.