Nutrition & Foodservice Edge Magazine - November/December 2023 - 47

CDM, CFPP
spotlights
MARY DRISCOLL-AULT,
CDM, CFPP is now retired.
However, she was the Culinary
Director at Monarch Healthcare
Management, The Waterview
Shores in Two Harbors, Minn. She
was in her role for over 33 years,
and boasted a long a career at this
facility with more than 37 years in
her tenure.
Driscoll-Ault has been a CDM, CFPP
since 1986. She decided to become
certified thanks to a mentor that
encouraged her interest in career
growth.
" I had been working as a dietary
aide and cook at our local nursing
home; I began to show interest
in the management side of
things, " she said. " My supervisor
at the time encouraged me to
enroll in the course. I then went
on to district leadership in our
organization. "
In her role as Culinary Director,
Driscoll-Ault oversaw all daily
operations of the culinary
department. This included
nutrition assessments and
resident care planning, food
service, scheduling, budget
development, implementation
and accountability, employee
competencies, and department
emergency preparedness.
BY MACKENZI BUTSON
ANFP MARKETING COORDINATOR
LONG-TIME CDM, CFPP IMPLEMENTED
INNOVATIVE APPROACHES AT HER FACILITY
Favorite aspects of her position
included interacting with the
residents, implementing clinical
nutrition, and being a part of an
amazing foodservice team. The
passion Driscoll-Ault had for her role
manifested in innovative approaches
at her facility.
" I led a panel of department directors,
medical directors, and physicians to
liberalize therapeutic diets within our
its challenges, and the largest
struggle she faced was staffing.
" Staffing continued to be our
number one challenge. With
less staff we had to be creative
in finding ways to get the duties
done, " Driscoll-Ault said. " It takes
the entire team, working together,
as well with the other departments
to insure our number one goal
of hot, delicious meals for our
residents. "
" STICK WITH IT, CONTINUE TO REACH OUT
to others in our field for advice, spearhead
relationships within our organization, and know that
you are not alone. "
facility, " she said. " We met several
times, going over all the different
diets and discussing risk versus
benefit of liberalizing. The benefit
outweighed the risk and we liberalized.
Our residents' intake and nutrition
improved. "
While Driscoll-Ault enjoyed her role as
Culinary Director, it was not without
For those just getting started in
their foodservice careers, DriscollAult
shares encouraging words.
" Stick with it, continue to reach
out to others in our field for advice,
spearhead relationships within
our organization, and know that
you are not alone, " she said. " The
rewards are many. "
NUTRITION & F OOD SER VICE EDGE | NOVEMBER-DECEMBER 2023 47

Nutrition & Foodservice Edge Magazine - November/December 2023

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - November/December 2023

Top 10 Tips for Achieving Operational Excellence
Staffing Strategies for Success: Navigating Labor Challenges in Foodservice
Honoring Individuals While Creating a Cohesive Team
My Recipe for Success
Enhancing Your Food Safety Culture: A Framework for Continual Improvement for Standardization
What CDM, CFPP Means to Me
Lifting the Lid Off Mental Health in the Foodservice Industry
Your Menu: At the Root of Cost Control
Routine Food Safety Audits
A Baker's Dozen Tips to Bake Better
The Importance of Professional Recognition
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - November/December 2023 - Cover1
Nutrition & Foodservice Edge Magazine - November/December 2023 - Cover2
Nutrition & Foodservice Edge Magazine - November/December 2023 - 1
Nutrition & Foodservice Edge Magazine - November/December 2023 - 2
Nutrition & Foodservice Edge Magazine - November/December 2023 - 3
Nutrition & Foodservice Edge Magazine - November/December 2023 - 4
Nutrition & Foodservice Edge Magazine - November/December 2023 - Top 10 Tips for Achieving Operational Excellence
Nutrition & Foodservice Edge Magazine - November/December 2023 - Staffing Strategies for Success: Navigating Labor Challenges in Foodservice
Nutrition & Foodservice Edge Magazine - November/December 2023 - 7
Nutrition & Foodservice Edge Magazine - November/December 2023 - 8
Nutrition & Foodservice Edge Magazine - November/December 2023 - 9
Nutrition & Foodservice Edge Magazine - November/December 2023 - 10
Nutrition & Foodservice Edge Magazine - November/December 2023 - 11
Nutrition & Foodservice Edge Magazine - November/December 2023 - Honoring Individuals While Creating a Cohesive Team
Nutrition & Foodservice Edge Magazine - November/December 2023 - 13
Nutrition & Foodservice Edge Magazine - November/December 2023 - 14
Nutrition & Foodservice Edge Magazine - November/December 2023 - 15
Nutrition & Foodservice Edge Magazine - November/December 2023 - 16
Nutrition & Foodservice Edge Magazine - November/December 2023 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - November/December 2023 - Enhancing Your Food Safety Culture: A Framework for Continual Improvement for Standardization
Nutrition & Foodservice Edge Magazine - November/December 2023 - 19
Nutrition & Foodservice Edge Magazine - November/December 2023 - 20
Nutrition & Foodservice Edge Magazine - November/December 2023 - 21
Nutrition & Foodservice Edge Magazine - November/December 2023 - 22
Nutrition & Foodservice Edge Magazine - November/December 2023 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - November/December 2023 - 24
Nutrition & Foodservice Edge Magazine - November/December 2023 - Lifting the Lid Off Mental Health in the Foodservice Industry
Nutrition & Foodservice Edge Magazine - November/December 2023 - 26
Nutrition & Foodservice Edge Magazine - November/December 2023 - 27
Nutrition & Foodservice Edge Magazine - November/December 2023 - 28
Nutrition & Foodservice Edge Magazine - November/December 2023 - Your Menu: At the Root of Cost Control
Nutrition & Foodservice Edge Magazine - November/December 2023 - 30
Nutrition & Foodservice Edge Magazine - November/December 2023 - 31
Nutrition & Foodservice Edge Magazine - November/December 2023 - 32
Nutrition & Foodservice Edge Magazine - November/December 2023 - Routine Food Safety Audits
Nutrition & Foodservice Edge Magazine - November/December 2023 - 34
Nutrition & Foodservice Edge Magazine - November/December 2023 - 35
Nutrition & Foodservice Edge Magazine - November/December 2023 - 36
Nutrition & Foodservice Edge Magazine - November/December 2023 - 37
Nutrition & Foodservice Edge Magazine - November/December 2023 - 38
Nutrition & Foodservice Edge Magazine - November/December 2023 - 39
Nutrition & Foodservice Edge Magazine - November/December 2023 - A Baker's Dozen Tips to Bake Better
Nutrition & Foodservice Edge Magazine - November/December 2023 - 41
Nutrition & Foodservice Edge Magazine - November/December 2023 - 42
Nutrition & Foodservice Edge Magazine - November/December 2023 - 43
Nutrition & Foodservice Edge Magazine - November/December 2023 - The Importance of Professional Recognition
Nutrition & Foodservice Edge Magazine - November/December 2023 - 45
Nutrition & Foodservice Edge Magazine - November/December 2023 - 46
Nutrition & Foodservice Edge Magazine - November/December 2023 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - November/December 2023 - 48
Nutrition & Foodservice Edge Magazine - November/December 2023 - Cover3
Nutrition & Foodservice Edge Magazine - November/December 2023 - Cover4
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