Why did you decide to become a CDM?
I love to cook and to help people with educating them on dietary needs.
What are your main responsibilities in your current position?
Nutritional charting, monitoring weights, skin, labs that may alter or impact their nutrition, managing the kitchen aspect, and budget control for my department.
How do you organize your time at work to make sure you accomplish all your responsibilities?
I prioritize my tasks the day before so when I enter my office the next day, I have an agenda in place.
What is an example of an innovative way you have made change at your facility and how did you implement it?
I have monthly meetings with my dietary staff to ensure that they are kept in the loop of new regulations or changes that will benefit our facility.
What was your first job in the foodservice industry?
Who has been your biggest mentor in foodservice and how have they helped shape your career?
Susan Hughey, RDN. She was my preceptor and is currently my consultant in my facility. She is a world of wealth and knowledge.
What are the biggest challenges you face in your position and how do you handle them?
Rising food costs and managing the budget. Over the past 32 years, I have only not met year-end budgets three times.
What is your favorite part of your job?
Interacting with my residents.
How do you stay up to date with current innovations and trends?
I read many foodservice magazines and keep updated on new regulations and changes to the foodservice industry.
How do you envision the foodservice industry in the next few years and foodservice?
I feel it will be more liberal and geared toward person-centered care even more than what we are today. I also feel it will take more education to get the baby boomers on board with their nutrition and health.
What is your advice to those just getting started in the foodservice industry?
Be sure that you will be committed to the job. It is not an easy career but is very rewarding.