Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 48

CDM, CFPP
SPOTLIGHTS

" NETWORKING WITH
PROFESSIONALS across the
country allows operators to
learn and grow. "

CDM, CFPP Focuses on Customer Service Amid Pandemic
McGowian puts his training as a
CDM, CFPP to good use, especially as
COVID-19 has changed the way facilities
around the country operate.

MILTON MCGOWIAN, CDM,
CFPP is the Director of Culinary at
Sharon Towers in Charlotte, N.C. He has
been at the facility for two years and has
been a CDM, CFPP since 2020.
At Sharon Towers, McGowian is
responsible for the overall operation
of the Dining Services department.
His duties include budget stewardship,
staff engagement, resident engagement,
catering services, and more.
McGowian began his foodservice career
at a seafood restaurant in Florida. Later
on, he decided to pursue the CDM, CFPP
credential.
" The CDM, CFPP embodies business
management, food safety, and nutrition, "
McGowian said. " I wanted to be a part
of what that means to give each client a
great quality of life. Food is comfort, food
is medicine, and food is a large part of
our residents' social lives. So being a part
of food allows me to showcase my talent
while still learning in-depth about the
nutritive aspect. "
46

" When our state was hit by COVID-19 it
affected the way our residents conducted
their daily lives, " McGowian said. " Our
facility came up with the plan to allow
residents and employees to shop for
groceries without leaving the community.
We created an online form, sent the
electronic link out to all residents,
their families, and our employees, so
they could order groceries from the
community. We call it the 'Sharon
Towers Pop-Up Store.' "
In addition to the pop-up store, the
facility created a specialty meal program
in order to continue serving items
from their fine-dining restaurant. This
program delivers items to residents such
as sushi rolls, salads, and even steaks.
According to McGowian, this initiative
allows staff to keep the residents well-fed
and safe while also providing an upscale
product.
McGowian says his favorite part of his
job is interacting with staff and residents.
" I really enjoy engaging our staff and
working with them on their development
for the future, " he said. " I also enjoy and
miss the face-to-face interactions that we
had with our residents, talking with them
about their life experiences is really great
and interesting. "

NUTRITION & FOODSERV IC E EDGE | January-February 2021

In order to stay up to date with the latest
trends in food service, McGowian is
a member of a number of professional
organizations and frequents senior living
support platforms.
" The various platforms allow me to learn
what others in my field are doing and
also offer insight and our best practices, "
McGowian said. " They also connect me
with individuals from around the country
with great knowledge. Networking with
professionals across the country allows
operators to learn and grow. "
As these operators continue to learn and
grow, McGowian foresees significant
changes to the foodservice industry. He
believes the future of non-commercial
food service will come from unique
innovation, such as facilities pivoting to
offer what he calls " unique standalone
restaurants. " These standalones could
be anything from a steakhouse with a
dessert bar and a sommelier, to branded
food trucks that serve the community and
neighboring consumers.
McGowian is continuing his education
and is currently a doctoral candidate at
Liberty University's school of business.
For those just getting started in the
foodservice industry, he advises learning
as much as they can.
" Have patience with the foodservice
career, learn as much as you can, and
take it all in, " McGowian said. " Enjoy
the journey and strive to be the best. The
key to a successful foodservice career is
excellent customer service! "
https://www.anfponline.org/events-community/cdm-recognition/cdm-of-the-month
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021

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