Nutrition & Foodservice Edge Magazine - July/August 2023 - 35

Amarilys Saluk, CDM, CFPP
Chapter Volunteer of the Year Award
Helene Bertazzo, CDM, CFPP
Dining Distinction Award
Angela Collins, CDM, CFPP
Horizon Award
CHAPTER VOLUNTEER OF
THE YEAR AWARD
The Chapter Volunteer of the Year
Award recognizes an outstanding
chapter volunteer that serves as a
positive example to others, and whose
dedicated service, time, and efforts to the
foodservice industry help advance the
mission of ANFP at the state level.
Amarilys Saluk, CDM, CFPP relocated
from Puerto Rico to New York at 12
years-old with her single mother in
search of a better future, eventually
landing in Connecticut. Spanish
was her primary language, but she
eventually learned English that
allowed her to get her first job in food
service at McDonald's at age 15. A few
months later she started working at
Waterford Health and Rehab (SNF),
where she quickly moved her way
up to Shift Manager and then was
promoted to Food Service Supervisor
after graduating high school. At 19, she
continued her education journey and
put herself through college, working
two jobs while raising a baby. She
earned her CDM, CFPP in 2000.
Having joined ANFP, Saluk was
determined to be more than just
a member; she wanted to make a
difference within her state and
believes that members deserve that
same dedicated and hardworking type
of leadership. She was elected chapter
secretary in 2016 after getting involved
and supporting the chapter. She was
then elected president of the Southern
New England Chapter in 2018 and
continues to serve in this role.
As chapter president, Saluk makes
time to listen to each member's
concerns and follows through on her
promises and goals set for the chapter.
She goes above and beyond, and
reaches out to all members to ensure
they are on track to achieve their
professional goals and their needs
are met. She has created an inviting,
inclusive and fun environment at
chapter meetings, and encourages
members to get involved to support
their chapter.
DINING DISTINCTION
AWARD
The Dining Distinction Award honors
a member who has contributed
significantly to the health and wellbeing
of individuals while providing an
optimal dining experience, including the
nutritional value of food, presentation,
the environment in which food is served,
and interactions with clients.
Helene Bertazzo, CDM, CFPP is the
Director of Dining Services at Teresian
House in Albany, N.Y. She has over 35
years in the hospitality industry and
has held roles such as Yale University
Catering Manager and Director of Food
Services at SUNY Poly Nano. Always
being responsive to residents and
families is the key to her success. She
is dedicated to high-quality customer
service and each resident's personal
dining experience from the moment
they enter Teresian House.
With the leadership and mentoring of
Frank K. Yeboah, Senior Administrator
at Teresian House, Bertazzo and her
team have implemented a one-of-akind
dining program at Teresian
House's short-term rehabilitation
center. The program includes
Unidine's Fresh Food Pledge,
recipes from scratch commitment,
Hydrate for Health, welcome bags,
survey cards, and bon voyage meals.
Realizing that the dining experience
can contribute significantly to
the health and well-being of an
individual's recovery, the program
has a specially-trained culinary
team to accommodate all their
residents' requests. The program
has added a personal touch to the
facility.
As a result of Bertazzo's attention
to detail, meal service at Teresian
House can now be more accurately
referred to as a dining experience.
Her program highlights the ability
to execute the ideal balance
of seamless service within a
comfortable, homelike environment
for residents.
HORIZON AWARD
The Horizon Award recognizes
members who are new to
management, and who demonstrate
a desire for future growth through
conditions to their facility or
community, or local chapter, and
display leadership in fostering
equality, diversity, and inclusion in
the workplace.
Angela Collins, CDM, CFPP has
been working in the foodservice
industry for four years in a small
rural nursing home in North Dakota.
She started as a dietary aide and
NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2023 35
Nutrition & Foodservice Edge Magazine - July/August 2023

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