ANFP National Leadership Conference Debuts in Savannah
Source Newsroom: Association of Nutrition & Foodservice Professionals
Newswise — ST. CHARLES, IL - “Grow and Lead” was the theme for the Association of Nutrition & Foodservice Professionals (ANFP) premier National Leadership Conference, held July 28-31 in Savannah, Ga. The ANFP changed their usual annual meeting format and designed a more interactive, dynamic program. The re-tooled event earned high marks from attendees with its mix of education, networking, exhibits, and innovations.
ANFP’s Annual Business Meeting & Leadership Recognition Luncheon was held on Monday to honor and celebrate the volunteer leaders who share their time and talents, and steer the direction of the association. Outgoing ANFP Chair Ginger Cater, MEd, CDM, CFPP recapped her year in office with the State of the Association report, and then congratulated Paula Bradley, CDM, CFPP on her new role as ANFP Chair. Bradley and the incoming 2013-2014 officers were installed, and individuals rotating off the ANFP Board and the Certifying Board were thanked for their dedicated service.
Then 2013 ANFP awards were announced. The coveted Diamond Award – the highest chapter honor -- was presented to Louisiana ANFP. Chapter President Tami Rutten, CDM, CFPP accepted the keepsake plaque and banner. The ANFP Public Policy & Advocacy Award was earned by Cindy Cothern, CDM, CFPP. Cothern is an exemplary chapter leader and spokesperson and has worked tirelessly to promote ANFP and the Safe Food for Seniors legislation. The Legacy Award -- which honors a member who has made significant and ongoing contributions to ANFP, their workplace, and their community -- was presented to Ricky Clark, CDM, CFPP, CFSM, CCFP. A former ANFP Chair of the Board for two terms and a 15-year volunteer leader on various industry committees and boards, Clark began his career in the foodservice industry more than 30 years ago. Two Distinguished Service Awards were presented. Deborah Rayhab of National Pasteurized Eggs was the corporate partner recipient. Rayhab’s volunteer service to ANFP has been multi-layered and impactful. Millie Bailey-Zarate, CDM, CFPP received the Distinguished Service Award in the member category. She has held a long list of positions at all levels within the association.
The Nutrition & Foodservice Education Foundation (NFEF) debuted a twilight golf outing followed by a Pay it Forward fundraising event featuring a silent auction. It was a night of fun, and proceeds from the evening will advance the critical initiatives of the NFEF, including scholarship funding. The Foundation also proudly supported scholarship opportunities for nutrition and foodservice professionals attending the conference.
ANFP’s second annual Cupcake Wars took place at the Expo. Three talented teams competed for fun and for funds to benefit the Foundation. All three teams showed impressive creativity and finesse, interpreting the Seeds of Innovation theme on their cupcake displays. Taking first place honors was the Minnesota Icing team.
After Expo concluded, several culinary-related programs were offered including a chef demo presented by Renee Zonka, RD, CEC, CHE, MBA, culinary arts dean at Kendall College. Zonka prepared a flavor-infused entrée and showed how fresh ingredients can enhance flavor. Next, a panel discussion titled Culinary Trends to Keep You on the Cutting Edge was facilitated by Bob Sala with participants Renee Zonka; Jim McGrody, executive chef for Rex Healthcare; and Paul King, editor of FoodService Director magazine. The three later presented breakout sessions covering What the Future Chef Will Know, The Culinary Side of the CDM, and What’s on the Menu for 2013.
On Wednesday – the final day of the conference – the daily theme was Clinical/Patient Services. Kathy McClusky, MS, RD, FADA, patient services consultant for Morrison Management Specialists, discussed Critical Control Points in Leadership of the Interdisciplinary Team. Her message addressed the three CCPs of team leadership.
IGNITE sessions were a huge hit with attendees. These eight-minute rapid-fire programs were presented by ANFP members and focused on various topics, including culinary, medical nutrition therapy, management, leadership, inspirational topics, or other subjects presenters were passionate about. Not only did the IGNITE sessions benefit the listeners, they benefited the presenters, who had a chance to speak in front of a group of their peers.
# # #
ANFP is a national not-for-profit association established in 1960 that is dedicated to the mission of positioning the Certified Dietary Manager as the expert in foodservice management and food safety. ANFP has over 14,000 professionals members.