Nutrition & Foodservice Edge Magazine - March/April 2022 - 28
Continued from page 27
some gaps that existed in that area. What
is CMS? I should actually know how
much salt I put in a dish? Monitoring
weights of my " customers " is a thing?
I quickly learned that the preferred
credential for a chef in senior living is
Certified Dietary Manager, Certified
Food Protection Professional (CDM,
CFPP). And even better is when it is
combined with a CEC credential; it opens
so many doors in the CCRC world. This
is where health care and fine dining truly
collide. But not to the exclusion of the
other. They exist side by side and overlap
well.
As is usually the case, some networking
through the ACF and ANFP paid
dividends for me and I was able to
move into a Director of Culinary role
with a CCRC near me. This truly took
advantage of all the skills and knowledge
of both certifications. Leaning on my
CEC credential, we were serving sous vide
octopus in our fine dining room, while
in our healthcare kitchens I was ensuring
that my newfound knowledge as a CDM,
CFPP was being put to use assuring
that modified texture meals were done
correctly.
While that environment certainly comes
with its own set of challenges, it is also
extremely rewarding. My culinary skills
were challenged in ways I never thought
possible, but knowing that I was part
of a team that truly made a difference
in people's lives every day was the best
return on investment.
In my current role as a Food Service
Director at a behavioral health hospital,
my skills trend more toward leaning on
my CDM, CFPP certification, but I'm
glad that my knowledge and experience as
a CEC are there to draw from. They serve
me well as I am able to elevate healthcare
food and also bring a healthy point of
view to fine dining.
The journey and achievement of
multiple certifications has been hard
work, but definitely one that has been
more satisfying than I could have ever
imagined. E
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PROFESSIONAL
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* Enroll anytime in Pathways I, II, III(b) or V
* Work at your own pace
* Check out our accelerated option for Pathway III(b)
* Online RD preceptor from UND available
* Excellent CBDM exam pass rates
* CBDM approved CE courses available
Enroll today!
UND.edu/dietarymanagers
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28 NUTRITION & FOODSERVICE EDGE | March-April 2022
http://www.UND.edu/dietarymanagers
Nutrition & Foodservice Edge Magazine - March/April 2022
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2022
My Recipe for Success
Foodborne Illness - Revisiting the Basics
Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Are You Ready for Your Inspection?
ACE Preview
The Value of Multiple Certifications
What CDM, CFPP Means to Me
I Was in Jail Last Week: A Look at Correctional Food Service
Top 10 Tips for Effective Team Meetings & Huddles
Versatility: Making Ingredients Work for You
The Challenge of Managing Paid Time Off
Handling a Complaint or Grievance: Simple Steps to Success
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 1
Nutrition & Foodservice Edge Magazine - March/April 2022 - 2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 3
Nutrition & Foodservice Edge Magazine - March/April 2022 - 4
Nutrition & Foodservice Edge Magazine - March/April 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - Foodborne Illness - Revisiting the Basics
Nutrition & Foodservice Edge Magazine - March/April 2022 - 7
Nutrition & Foodservice Edge Magazine - March/April 2022 - 8
Nutrition & Foodservice Edge Magazine - March/April 2022 - 9
Nutrition & Foodservice Edge Magazine - March/April 2022 - Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Nutrition & Foodservice Edge Magazine - March/April 2022 - 11
Nutrition & Foodservice Edge Magazine - March/April 2022 - 12
Nutrition & Foodservice Edge Magazine - March/April 2022 - 13
Nutrition & Foodservice Edge Magazine - March/April 2022 - Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Nutrition & Foodservice Edge Magazine - March/April 2022 - 15
Nutrition & Foodservice Edge Magazine - March/April 2022 - 16
Nutrition & Foodservice Edge Magazine - March/April 2022 - 17
Nutrition & Foodservice Edge Magazine - March/April 2022 - 18
Nutrition & Foodservice Edge Magazine - March/April 2022 - 19
Nutrition & Foodservice Edge Magazine - March/April 2022 - Are You Ready for Your Inspection?
Nutrition & Foodservice Edge Magazine - March/April 2022 - 21
Nutrition & Foodservice Edge Magazine - March/April 2022 - 22
Nutrition & Foodservice Edge Magazine - March/April 2022 - 23
Nutrition & Foodservice Edge Magazine - March/April 2022 - ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2022 - 25
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Value of Multiple Certifications
Nutrition & Foodservice Edge Magazine - March/April 2022 - 27
Nutrition & Foodservice Edge Magazine - March/April 2022 - 28
Nutrition & Foodservice Edge Magazine - March/April 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2022 - I Was in Jail Last Week: A Look at Correctional Food Service
Nutrition & Foodservice Edge Magazine - March/April 2022 - 31
Nutrition & Foodservice Edge Magazine - March/April 2022 - 32
Nutrition & Foodservice Edge Magazine - March/April 2022 - Top 10 Tips for Effective Team Meetings & Huddles
Nutrition & Foodservice Edge Magazine - March/April 2022 - Versatility: Making Ingredients Work for You
Nutrition & Foodservice Edge Magazine - March/April 2022 - 35
Nutrition & Foodservice Edge Magazine - March/April 2022 - 36
Nutrition & Foodservice Edge Magazine - March/April 2022 - 37
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Challenge of Managing Paid Time Off
Nutrition & Foodservice Edge Magazine - March/April 2022 - 39
Nutrition & Foodservice Edge Magazine - March/April 2022 - 40
Nutrition & Foodservice Edge Magazine - March/April 2022 - 41
Nutrition & Foodservice Edge Magazine - March/April 2022 - Handling a Complaint or Grievance: Simple Steps to Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - 43
Nutrition & Foodservice Edge Magazine - March/April 2022 - 44
Nutrition & Foodservice Edge Magazine - March/April 2022 - 45
Nutrition & Foodservice Edge Magazine - March/April 2022 - 46
Nutrition & Foodservice Edge Magazine - March/April 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - 48
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover4
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