Nutrition & Foodservice Edge Magazine - July/August 2022 - 17

MY RECIPE
FOR
Here is Rosalind Davis's Recipe for Success.
success
ROSALIND DAVIS, CDM, CFPP recently retired after a long career in food
service. She has been a member of ANFP and a CDM, CFPP since 1989. She
has been an active volunteer with ANFP and is currently the president
of the ANFP Illinois Chapter. She recently was the recipient of the ANFP
Chapter Volunteer of the Year Award.
* Be knowledgeable. Learn new skills and stay
current on technology. Know the policies and
procedures for your job and your organization.
Keep up to date on e-mail, and answer and respond
in a timely manner. If you don't know something, be
willing to ask. Stay updated with information about
your field.
* Be willing to mentor. Volunteer to help others
and share the things you've learned that make you
successful.
* Be a person of integrity. Know and practice the
ethical policies of your job and your organization.
* Be likeable and relatable. Relate to people of all
ages. Be willing to learn about other cultures. Make
it a practice to try foods from other cultures with
an open mind.
* Plan ahead. If my organization would not pay for
me to attend a state ANFP meeting or Annual
Conference, I often planned ahead and used
vacation and/or personal days to go. I found the
meetings key to my development and knowledge
about the foodservice field.
* Take care of your health. That includes exercising,
eating healthy, getting enough sleep, and drinking
alcohol in moderation or not at all. If your mental
state or emotional health are being challenged,
seek help.
Rosalind Davis, CDM, CFPP
* Maintain a balanced lifestyle. Before I put the
oxygen mask on someone else, I put it on myself
first. Recognize that you're one person you can rely
on. Be able to effectively delegate.
* Set clear and measurable goals. Goals help you see
your progress from year to year.
* Be a team player. Create, model, collaborate,
and perpetuate team spirit. Conversations with
others should be " I " statements and not " You "
statements. For example, " I feel our clients will be
at risk of getting foods that are contaminated if the
temperatures are not checked and documented per
our facility policy. "
MY FAITH
gave me the tenacity to
navigate each day.
NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2022 17

Nutrition & Foodservice Edge Magazine - July/August 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2022

Top 10 Non-Commercial Dining Spaces
Creative PR Strategies for Foodservice Operations
Highlighting Collaboration Between CDM, CFPPs and Contract Companies
My Recipe for Success
Promoting New FDA Guidance to Reduce Sodium Intake
Sourcing he Right Ingredients for Gluten-Free Menus
Interviewing: Again or Still?
How to Recruit and Retain Employees
Network, Educate and Elevate to Achieve Career Success
Legislative Update
Foundation Focus
Thank You Corporate Partners
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover1
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover2
Nutrition & Foodservice Edge Magazine - July/August 2022 - 1
Nutrition & Foodservice Edge Magazine - July/August 2022 - 2
Nutrition & Foodservice Edge Magazine - July/August 2022 - 3
Nutrition & Foodservice Edge Magazine - July/August 2022 - 4
Nutrition & Foodservice Edge Magazine - July/August 2022 - Top 10 Non-Commercial Dining Spaces
Nutrition & Foodservice Edge Magazine - July/August 2022 - Creative PR Strategies for Foodservice Operations
Nutrition & Foodservice Edge Magazine - July/August 2022 - 7
Nutrition & Foodservice Edge Magazine - July/August 2022 - 8
Nutrition & Foodservice Edge Magazine - July/August 2022 - 9
Nutrition & Foodservice Edge Magazine - July/August 2022 - 10
Nutrition & Foodservice Edge Magazine - July/August 2022 - 11
Nutrition & Foodservice Edge Magazine - July/August 2022 - Highlighting Collaboration Between CDM, CFPPs and Contract Companies
Nutrition & Foodservice Edge Magazine - July/August 2022 - 13
Nutrition & Foodservice Edge Magazine - July/August 2022 - 14
Nutrition & Foodservice Edge Magazine - July/August 2022 - 15
Nutrition & Foodservice Edge Magazine - July/August 2022 - 16
Nutrition & Foodservice Edge Magazine - July/August 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - July/August 2022 - Promoting New FDA Guidance to Reduce Sodium Intake
Nutrition & Foodservice Edge Magazine - July/August 2022 - 19
Nutrition & Foodservice Edge Magazine - July/August 2022 - 20
Nutrition & Foodservice Edge Magazine - July/August 2022 - 21
Nutrition & Foodservice Edge Magazine - July/August 2022 - 22
Nutrition & Foodservice Edge Magazine - July/August 2022 - 23
Nutrition & Foodservice Edge Magazine - July/August 2022 - Sourcing he Right Ingredients for Gluten-Free Menus
Nutrition & Foodservice Edge Magazine - July/August 2022 - 25
Nutrition & Foodservice Edge Magazine - July/August 2022 - 26
Nutrition & Foodservice Edge Magazine - July/August 2022 - 27
Nutrition & Foodservice Edge Magazine - July/August 2022 - Interviewing: Again or Still?
Nutrition & Foodservice Edge Magazine - July/August 2022 - 29
Nutrition & Foodservice Edge Magazine - July/August 2022 - 30
Nutrition & Foodservice Edge Magazine - July/August 2022 - 31
Nutrition & Foodservice Edge Magazine - July/August 2022 - 32
Nutrition & Foodservice Edge Magazine - July/August 2022 - How to Recruit and Retain Employees
Nutrition & Foodservice Edge Magazine - July/August 2022 - 34
Nutrition & Foodservice Edge Magazine - July/August 2022 - 35
Nutrition & Foodservice Edge Magazine - July/August 2022 - Network, Educate and Elevate to Achieve Career Success
Nutrition & Foodservice Edge Magazine - July/August 2022 - 37
Nutrition & Foodservice Edge Magazine - July/August 2022 - Legislative Update
Nutrition & Foodservice Edge Magazine - July/August 2022 - 39
Nutrition & Foodservice Edge Magazine - July/August 2022 - Foundation Focus
Nutrition & Foodservice Edge Magazine - July/August 2022 - 41
Nutrition & Foodservice Edge Magazine - July/August 2022 - 42
Nutrition & Foodservice Edge Magazine - July/August 2022 - Thank You Corporate Partners
Nutrition & Foodservice Edge Magazine - July/August 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - July/August 2022 - 45
Nutrition & Foodservice Edge Magazine - July/August 2022 - 46
Nutrition & Foodservice Edge Magazine - July/August 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - July/August 2022 - 48
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover3
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover4
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