Nutrition & Foodservice Edge Magazine - July/August 2021 - 48

CDM, CFPP SPOTLIGHTS
To recommend an ANFP member for a CDM,
CFPP Spotlight, contact Emmy Bender at
ebender@ANFPonline.org
CDM, CFPP Values Social Aspects of Dining
" With COVID-19 being around for so
long, we have had to put safety first,
but we are at a place now where we can
bring a little bit of fun back into dining.
Adding music to all the dining areas has
been great for moods and the experience
has improved overall. "
Like all CDM, CFPPs, Ray's work is not
without its challenges.
ELIZABETH RAY, CDM,
CFPP is the Certified Dietary Manager
at Arbor Care Center-Countryside in
Madison, Neb. She has been at the facility
for over 11 years and has been certified
since 2017. Ray became a CDM, CFPP
to broaden her knowledge in the noncommercial
foodservice sector.
" I felt interested in the clinical side of
the department, " she said. " Not just the
cooking and setup. "
Now, as a CDM, CFPP, Ray takes on
a variety of responsibilities in her daily
role, including overseeing the staffing,
scheduling, ensuring the RD has residents
referred to her as needed, opening and
starting assessments, and covering shifts
in the kitchen.
" Just in general, I keep things running as
smoothly as possible for my department
and staff, " Ray said.
Although she keeps a busy schedule, Ray
has made time for some innovation as
well.
" [One innovative action I took was]
creating alternate dining areas, " she said.
ADDING MUSIC to all
the dining areas has been
great for moods and the
experience has improved
overall.
While keeping up with managing her
staff, Ray has also found time to get
involved and stay on top of industry
trends.
" I'm connected with ANFP, and I really
like the different things they have to
offer, " she said. " The open forum is a great
place to get information or head in the
right direction. "
As she continues her career in food
service, Ray envisions significant changes
for the industry, especially in the
aftermath of the pandemic.
" Things have changed so much with
COVID-19 that it's hard to say how it
will affect the long-term, " she said. " I
would like to think that it will get back
to more of a social experience, especially
in long-term care. It has been difficult to
implement all of the safety requirements
and not have the socialization that
everyone enjoyed at meals. I think of food
or dining as an experience-it should be
enjoyed. "
" Managing people is hard sometimes, "
she said. However, she has developed
effective strategies to combat this struggle.
" Not everyone is going to like you or your
answers, and sometimes taking a step
back and just talking through things with
people helps so much. Treat everyone
as equals as much as possible. Respect
goes both ways and can make a huge
difference. "
48 NUTRITION & FOODSERVICE EDGE | July-August 2021
For those who are just starting out in
their foodservice careers, Ray encourages
taking things one day at a time and
getting involved.
" Get on (the ANFP website) and use
the resources to your fullest, " she said.
" Get on the open forum and make
connections. Everyone is there to help
each other and more than likely they have
a solution or answer to your problem or
question. You just need to ask. " E
Nutrition & Foodservice Edge Magazine - July/August 2021

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