Robert McKeon, CDM, CFPP

Dickerson, MD
ANFP Member since: 2009

Robert is a graduate from the CIA (Culinary Institute of America in Hyde Park, NY) and has been in Food Service working in Restaurants, Hotels, Catering and Healthcare for over 30 years. He currently own and operates “Food Safety Chef” and focuses his training on certification classes with Food Protection Manager (ServSafe), Allergen Awareness (AllerTrain) and Alcohol Training (TiPS Responsible Alcohol Service). He is also a Professor/Instructor at Montgomery College, Hagerstown Community College, Maryland University and Arlington Public Schools.   

Robert's Recipe for Success 

1. Be Grateful, Thankful and be a Blessing: Short staffed? Be thankful for the staff you already have. Delivery was short on product? Be thankful for the food that did come in.  Ask yourself every day how you can be a blessing and make a difference to your staff and your residents’ lives. 
2. Volunteer: Find a cause you believe in and devote time, effort and energy to it. There is no satisfaction in life better than doing something for the betterment of others. I have been a part of my ANFP state chapter for 10 years, and quite a few years as President. It is an honor planning our workshops, presenting and taking time to know our members, vendors and speakers. 
   
3. Plan ahead: All of tomorrow should be planned out today. Have your calendar mapped out and set tomorrows goals. The building you are in right now was “built” before the first shovel of dirt was dug. It is called a blueprint, same for your calendar, plan ahead and be ready to make changes based on all the obstacles thrown your way. Make time to meditate on how you are going to manage tomorrow. When tomorrow is done, reflect on the day and all the accomplishments you made.   
   
4. Balance: You can exercise too much, you can exercise too little. Same with cleaning, eating and the list goes on. Find balance every day and straighten things out when they get out of balance. 
   
5. Set Expectations: Many times our disappointments and frustrations come from us not clearly stating what we want and what we expect. We are the communicator and any onus is on us if it is done incorrectly. Everyone has different experiences and knowledge. State what you want, be clear and have open mines. No one is a mind readers, so walk them through it, show and demonstrate. Never call anyone out, make fun of or embarrass anyone when giving direction.   
6. Forgive: Are you holding a grudge, grievance or are you bitter towards someone? You didn’t like the way someone said or did something towards you? Best to forgive, not necessarily for them, but forgive them for your sake. I’m not saying to forget what they did but forgive them and go on with your life. Most of the time they didn’t even know they hurt you.  There are 86,400 seconds in a day. Don’t waste another second having what someone did to you hold you back from being the best that you are.   
7. Mistakes: We are human, we are going to make them and probably plenty of them. Today is a new day, embrace it. That is why the front windshield is large and the rear-view mirror is small. If we have to apologize for anything that happened yesterday, yes do so, then move on. 
8. Embrace Learning: We are always learning and must accept change. If you say or did something wrong, own it, correct it if you can, and do your best not to do it again. Ask yourself, if you see the same thing coming your way, think of a new strategy on how to best conquer the problem the second time around. The issue will pop up again, but now you have experience and have learned a better way to confront it. 
9. Plant the seed: Everything starts as a seed: Idea, concept, thought and plan. Plant the idea, nurture it, be patient and give plenty of encouragement. You may have to pull away the weeds, give a lot of attention and wait a long time before the little bud pops up out of the ground. If done right, you will bear the fruit. Same with our staff, family, loved ones and our craft. My past boss and mentor Master Chef, Kenneth Juran used to tell me “Don’t learn the tricks of the trade, learn the Trade”. He was right, there are no short cuts in life: be consistent and present makes all the difference.  
10. Be Happy: For me, true happiness is still being content even when life does not go your way. Happiness is contagious, people want to be around happy people. You can choose to be miserable or happy, please always choose happy! 😊  

View the archive of My Recipe for Success articles at www.ANFPonline.org/myrecipeforsuccess. 

Nominate Yourself or a Fellow ANFP Member

Have you spent a career in foodservice? Share your wisdom and advice in a new feature from ANFP. My Recipe for Success is aimed at retired members or those who have spent a long career in foodservice. Share the biggest lessons you’ve learned to a lengthy, fruitful, and successful career in the non-commercial foodservice industry. 

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My Recipe for Success Archive

January 2021 - Dorothy Radermacher, CDM, CFPP
March 2021 - Wanda Dickson, CDM, CFPP
May 2021 - Tom Thaman, CDM, CFPP
July 2021 - Chef Richard "Nick" Nickless, CEC, CCA, AAC, CDM, CFPP
September 2021 - Karen Swift, CDM, CFPP
November 2021 - Paula Bradley, CDM, CFPP
January 2022 - Deborah McDonald, CDM, CFPP
March 2022 - Trish De Leo, CDM, CFPP
May 2022 - Deb Dawson, CDM, CFPP
July 2022 - Rosalind Davis, CDM, CFPP
September 2022 - Ken Owens, CDM, CFPP
November 2022 - Janice Hemel, CDM, CFPP
January 2023 - Bonna Brown, CDM, CFPP
March 2023 - Becky Massey, CDM, CFPP
May 2023 -  Colleen Zenk, CDM, CFPP
July 2023 - Joey Rost, CDM, CFPP
September 2023 - Milton McGowian, DBA, FMP, CDM, CFPP