Nutrition & Foodservice Edge Magazine - September/October 2022 - 46

CDM, CFPP SPOTLIGHTS
The CDM, CFPPs profiled here are
making a difference in their facilities
and their profession.
CDM, CFPP URGES EMERGING INDUSTRY PROFESSIONALS TO
AIM HIGH, WORK HARD, AND ACHIEVE BIG
SANG HYUN PARK, CDM,
CFPP is Director of Contract
(Business) Analytics at Coastal
Pacific Food Distributors, Inc. in
Stockton, Calif. Park has been at
this facility for nearly four years. He
has been a CDM, CFPP since October
2012.
Park decided to become a CDM,
CFPP while pursuing his MBA
degree and working as a Culinary
Teaching Assistant at Johnson &
Wales University in Providence, R.I.
Before then, he finished both
associate and bachelor's degrees at
The Culinary Institute of America in
Hyde Park, N.Y.
" [The] CDM, CFPP credential has
been with me for the past 10 years,
since 2012. Regardless of my job
title or where I work in this food
industry, I am always able to use
my knowledge and skills as a CDM,
CFPP. It means that both nutrition
and food safety are very important
in any foodservice-related work. "
In his current role, Park deals
with sourcing and pricing various
key food items and providing
guidance to the foodservice staff on
menu, nutrition, food production,
inventory management, food safety,
sales, labor, and more.
To organize his time, Park
prioritizes efficiency, " I have been
considered one of the most efficient
people at work. I was able to manage
various tasks and projects efficiently
at the maximum level by prioritizing
tasks, utilizing all available resources,
communicating well, and focusing on
teamwork. "
Park's favorite aspect of his role is the
pride he feels for serving the needs of
the U.S. Military. " I have been proud
of serving our U.S. troops and families
in the past three and a half years. As a
Food Category Manager, I was directly
supporting our foodservice operations
a university student with an urbanengineering
major about 20 years
ago, and I joined in this foodservice
industry kind of late compared to
other professionals. However, I have
been very passionate about what I
do/did and kept improving myself
as a foodservice professional in the
past 15 years or so. I believed-and
still believe-that 'how long' I have
worked on something is not as
" REGARDLESS OF MY JOB TITLE
or where I work in this food industry, I am
always able to use my knowledge and skills as
a CDM, CFPP. "
overseas inside of U.S. military bases.
As a Director of Contract (Business)
Analytics, I am currently supporting
our Operations teams 'in the back end'
by providing (business and/or supply
chain) analytics and insights, so that
our teams would be able to supply food
and related products smoothly in the
most reasonable and efficient ways. "
For those just getting started in their
foodservice careers, Park reflects on
his own entry into the industry. " I was
46 NUTRITION & F OOD SER VICE EDGE | SEPTEMBER-OCTOBER 2022
important as 'how well' I can work
on it at the time. "
Park finishes, " I proved that there
is no limit and there are great
'potentials' with very passionate
and hard-working professionals.
I can deliver this clear message to
other professionals-especially
those who just started their career
journey-and then further inspire
them to aim high, work hard, and
achieve big. "
Nutrition & Foodservice Edge Magazine - September/October 2022

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