Nutrition & Foodservice Edge Magazine - May/June 2022 - 47

CDM, CFPP
spotlights
ANDREA ARMSTRONG, CDM,
CFPP is the Food Service Director
at Indiana University Health
Bloomington in Bloomington, Ind.
She has been at the facility for 17
years and has been a CDM, CFPP
since 2010.
Armstrong decided to become a
CDM, CFPP to " bridge the gap "
between her previous foodservice
experiences in restaurant
hospitality and her new healthcare
career.
" Although the two careers are
similar in service, the ability to
execute patient service seemed
vastly different. Attending the
course work with University
of North Dakota, followed by
continuing education with ANFP,
was just the type of experience I
was looking for, " she said.
In her role, Armstrong manages
the oversight of day-to-day
operations of a regional academic
healthcare center. " My typical
day is spent connecting with the
leadership team to achieve best
results in patient care, production
management, and retail consumer
satisfaction. Time spent in the
office has a focus on patient and
food safety, fiscal responsibility,
regulatory compliance, and
strategic planning, " she said.
Recognizing the changing climate
in food service amid the pandemic,
BY MACKENZI BUTSON
ANFP MARKETING COORDINATOR
CDM, CFPP URGES OTHERS TO
ENCOURAGE GROWTH IN A CHANGING INDUSTRY
Armstrong leans into the ever-evolving
industry with optimism. " The recent
pandemic has shifted food service.
Although it oftentimes brings unstable
procurement, food cost inflation, and
employment challenges, I believe it has
made the industry adaptable and ready
to change the new normal. "
Armstrong acknowledges that this
new normal will bring industry
changes, and embraces the new wave
of foodservice processionals. " I also see
her colleagues' shared experiences.
" Sharing ideas and experiences
with colleagues is my favorite
way to keep current. I also
attend ANFP conferences and
partake in continuing education
opportunities, " she said.
For those just getting started
with their foodservice careers,
Armstrong reflects, " Food service
is a rewarding career, with
opportunities in health care,
school food service, corrections,
and commercial. It has provided
me with the opportunity to grow
my career and myself, and is never
boring! You will always work with
SHARING IDEAS AND EXPERIENCES
with colleagues is my favorite way to keep current. I
attend ANFP conferences and partake in continuing
education opportunities.
the new normal bringing us candidates
from the commercial hospitality world.
I look forward to seeing the positive
impact on food service with the
expanded workforce that is bringing
their unique experiences, " she added.
With her foresight in mind, Armstrong
uses her ANFP resources for continued
education and finds camaraderie in
great people, and have the chance
to learn from them. "
Beyond the career growth,
Armstrong says " there is a certain
joy that you will get from providing
a meal to another; each meal brings
someone nourishment and comfort.
It typically brings a smile and a bit
of small talk, too. "
NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2022 47
Nutrition & Foodservice Edge Magazine - May/June 2022

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