Nutrition & Foodservice Edge Magazine - May/June 2021 - 47

by Emmy Bender
ANFP Marketing Associate

CDM, CFPP
SPOTLIGHTS

The CDM, CFPPs on these
two pages are making a
difference in their facilities
and their profession.

Former Disney Chef Brings Foodservice Passion to
Senior Living
With two decades of experience as a
CDM, CFPP, Kelly has made innovative
changes in his workplace. According to
Kelly, it was discovered that their clients
were spending more than twice the
industry average on the daily cost of floor
stocks. Kelly was on the team that helped
implement a new cost-saving initiative.

CHAS KELLY, CDM, CFPP is
the District Manager for the Southeast
& Midwest U.S. territories for Unidine.
He has been in the position for five years
and has been a CDM, CFPP since 2001.
Kelly began his career in food service
as a dishwasher at a restaurant outside
Philadelphia, where he was quickly
promoted to prep cook. From there,
he began his journey in foodservice
education, culminating in his graduation
from the Culinary Institute of America
and earning his CDM, CFPP credential.
Before he began his career as a CDM,
CFPP, Kelly worked as an executive chef.
" I transitioned into senior living as a
Director of Dining Services after several
years as an Executive Chef with Walt
Disney World Resorts and Hyatt Hotels, "
Kelly said. " The Director position at the
CCRC had oversight of the CDM, CFPP
in the skilled nursing building. I wanted
to better understand the requirements of
this position, so I became a CDM, CFPP
myself. This has helped me manage the
clinical side of my business. "

" The new program consisted of individual
carts for each hallway with items that
were inventoried, along with resident
rosters that were used for tracking
consumption and individual hydration
stations, " Kelly said. " Implementation
required presenting this information to

of teamwork between dining services
and the nursing staff due to the daily
interactions between staff. "
Kelly's passion for a foodservice career
started at a young age-he credits his
father as his biggest mentor in cultivating
a passion for food and food service. After
sharing that he wanted to attend culinary
school, Kelly's father recommended he
first get a job in the industry to ensure he
was ready for the demanding schedule of
a chef's career.
" My father was right about all of it, but
above all I was hooked and loved every

PROVIDING FOR AND SERVING OTHERS
-especially our seniors-is the most gratifying
profession and I am one of the lucky few who
'never worked a day in his life.'
the Executive Directors of each location
and getting their buy-in. There was daily
training to ensure a successful start to the
program along with daily recap meetings
with vested positions. "
The program resulted in a number of
successes for the company.
" Once implemented there were additional
outcomes that were not anticipated:
increased resident satisfaction due to
increased touch points throughout the
day, improved hydration, and weights
were better maintained, " Kelly said.
" There was also an improved sense

minute! " Kelly said. " Providing for and
serving others-especially our seniors-is
the most gratifying profession and I am
one of the lucky few who 'never worked
a day in his life.' To this day, when
speaking to groups of young aspiring
chefs and foodservice students, I use the
same qualifying statement my father used
when guiding me all those years ago. "
For those just starting out in food service,
Kelly's advice is to never stop learning.
" Continue to thirst for knowledge. Best
of all, enjoy the journey! "

N U TR I TI O N & FO O DS E RV I C E EDGE | May-June 2021

47



May June 2021

Table of Contents for the Digital Edition of May June 2021

Metabolism-Boosting Meals
Breaking Barriers: Culturally-Responsive Congregate Meals
Ethics: Let's Do it Right
Meet Your Incoming 2021-2022 Officers and Directors
Culinary Connection: Discovering Fermented Foods
Nutrition Connection: Nutrition & Brain Health: An In-Depth Look at Alzheimer's, Depression, and Anxiety
Culinary Connection: The Importance of Umami in Healthy Aging
Connect Corner
My Recipe for Success
Top 10 Ways to Use Chickpeas
Join Us at ACE
Message From the Chair
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
May June 2021 - Cover1
May June 2021 - Cover2
May June 2021 - 1
May June 2021 - 2
May June 2021 - 3
May June 2021 - 4
May June 2021 - Connect Corner
May June 2021 - My Recipe for Success
May June 2021 - Top 10 Ways to Use Chickpeas
May June 2021 - 8
May June 2021 - Join Us at ACE
May June 2021 - Culinary Connection: Discovering Fermented Foods
May June 2021 - 11
May June 2021 - 12
May June 2021 - 13
May June 2021 - Nutrition Connection: Nutrition & Brain Health: An In-Depth Look at Alzheimer's, Depression, and Anxiety
May June 2021 - 15
May June 2021 - 16
May June 2021 - 17
May June 2021 - 18
May June 2021 - 19
May June 2021 - 20
May June 2021 - 21
May June 2021 - Culinary Connection: The Importance of Umami in Healthy Aging
May June 2021 - 23
May June 2021 - 24
May June 2021 - 25
May June 2021 - 26
May June 2021 - 27
May June 2021 - Metabolism-Boosting Meals
May June 2021 - 29
May June 2021 - 30
May June 2021 - 31
May June 2021 - Breaking Barriers: Culturally-Responsive Congregate Meals
May June 2021 - 33
May June 2021 - 34
May June 2021 - 35
May June 2021 - Ethics: Let's Do it Right
May June 2021 - 37
May June 2021 - 38
May June 2021 - 39
May June 2021 - Message From the Chair
May June 2021 - 41
May June 2021 - 42
May June 2021 - What CDM, CFPP Means to Me
May June 2021 - Meet Your Incoming 2021-2022 Officers and Directors
May June 2021 - 45
May June 2021 - 46
May June 2021 - CDM, CFPP Spotlights
May June 2021 - 48
May June 2021 - Cover3
May June 2021 - Cover4
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