Early CDM, CFPP Career - May/June 2026

 

Name: Daniella Dubois, CDM, CFPP

Job Title: Area Nutrition Service Director

CDM, CFPP Since: June 2024

 

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

Honestly, I have always loved working around food. That's one of my passions. I think this is the best fit because I enjoy taking care of people. It's not all about just cooking; it's taking care of one another and knowing that what we do in the kitchen can impact others and the patient's recovery, or just making them happy in a way. I think that's what food does. That keeps me motivated daily. I also enjoy being part of a team, leading the team, and showing them how to improve on a daily basis.

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

For me, it was more about growing and becoming well-rounded. My background is in being a chef in hotels, restaurants, and country clubs. But, I didn't just want to rely on the cooking aspect of things. I wanted to get the knowledge behind it. I wanted to get the “why” behind regulations, safety, or overall operations in the kitchen and healthcare environment. Getting the CDM, CFPP helped me understand all those processes.

It kind of pushed me to know a little bit more about leadership, mentoring others, and taking care of the patients in a better way.

 

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

ANFP has been very helpful because they provide a lot of resources and education, especially staying on top of the standards and the best practices. I think one thing that I've been very attached to is being connected with other people.

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

I'm really looking forward to continuing to grow as a leader. I enjoy mentoring my team, helping them improve in any aspect, and obviously seeing them succeed. I want to push them to continue growing, and also finding ways to smooth the process in the kitchen, operations, to improve the satisfaction of the food or everything that we're providing to our patients, and then just looking overall on how we can become better as a person and as a chef or as a director, on whatever facility we're working on.

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

I think not being afraid of asking questions. Just knowing that you're not alone in the process and learning from other people's experiences. That has helped me a lot to answer a lot of questions about my background that I have as a chef and jumping into the healthcare system.

I would say just don't rush the process. I think learning every position, every aspect, and understanding the operation in your kitchen, it has helped me a lot for me to help others. There’s a lot of resources. There is a lot of information and education available that we can reach out and use. If there are opportunities that come, just step up to them.

I think one of the most important things that I think helps young professionals entering foodservice includes helping others and taking care of your team. I think that if you take care of your team, if your team is strong, everything will fall into place.