Nutrition & Foodservice Edge Magazine - September/October 2022 - 31

the most challenging aspect of dayto-day
management was seeing so
much sickness and death. We lost 27
residents, while an additional 49 got
seriously sick. The building's staff was
also affected and we lost a few great
people, with many more getting sick.
Health care had taken a very dark turn
and I am proud to have helped manage
my team through this dark time.
Despite the situation, we flourished
as a department. We made it through
2020 relatively unscathed and then
the bottom dropped out in early
2021. The building was being sold.
Another lesson was on the horizon,
and it would be a painful one.
By this time, I had been at this
location for about a year and a half.
My team and I trusted each other.
This new situation effectively undid
not just my hard work from the past
year and a half, but all of the work
put into this building over the past
30 years. There were employees that
had worked for this company for 30plus
years. Their investment of time
and dedication was stripped away in
an instant. The cohesiveness we all
enjoyed was coming apart day by day.
Worry mounted, fear rose, anger crept
in, and all I could do was try to stem
their concerns. All the while, I was
looking for an opportunity for myself,
trying and failing at several positions
within the company. My manager was
wonderful in trying to place me in
something where I could achieve some
success. Nothing was fitting.
Eventually, I left the company and
landed a position with another large
contract services company. The
position itself was very similar to what
I was doing previously. This was when
I realized that something wasn't quite
right with me. I was no longer able to
manage my stress and was unable to
face the daily grind.
" I HAD FINALLY FOUND
SUCCESS.
My most recent position
as a director of dining was
my most fulfilling career
experience... I'd like to say
that I lived happily ever
after. "
WALKING AWAY FOR MENTAL
HEALTH
Once again, I walked away. I needed
to pay attention to and recognize that
my mental health was a concern. Six
months later and I have a newfound
view on my career and where I belong.
This was all due to the willingness to
walk away.
Twice in my life, I chose to walk away
from my career. The first time it was
vital to develop a focus on what I truly
wanted out of this life. The second
time it was vital to realize that now
that I have multiple years of director
and GM level experience, what I want
to focus my experience on. I have the
clarity to know that I no longer want
to work in the healthcare sector, even
though it was always my fall back
when returning to the culinary field. I
have spent the better part of my career
working in this sector and it has
mostly been a positive experience;
however, after so many years in this
field, an uneasiness set in, and while
the idea of starting something new
seemed daunting, that chapter has
been closed. There's an excitement
for the next chapter that I have not
felt in many years and am hopeful
that this will be the best one yet.
Walking away is sometimes vital to
the growth and development of an
individual. I no longer view it as a
sign of weakness or a form of giving
up. Despite my early learning, I now
know that making this choice is not
quitting; it is sometimes a necessary
pivot for the continued evolution of
one's career. There are cases where
walking away can be a moment
of extreme growth and a stage of
preparation for the next chapter of
your life.
So, if you're at a point in your career
where walking away seems to make
sense, don't be afraid to take that
chance. I've done it twice, and while
these times haven't been perfect, they
have been essential for continued
growth and success. Keep evolving! E
JOHN CRAMUTOLA, CDM, CFPP | chefjohn826@gmail.com
John Cramutola is General Manager of Food and Nutrition Services, Pittsgrove School
District, New Jersey, Sodexo. He has 13 years of experience in the foodservice industry.
This is Cramutola's second career, and he is happy to be doing what he loves.
NUTRITION & F OOD SER VICE EDGE | SEPTEMBER-OCTOBER 2022 31
Nutrition & Foodservice Edge Magazine - September/October 2022

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