FSNM PROFESSIONAL SPOTLIGHT

Read how the exciting field of Food Service & Nutrition Management
unlocked unlimited potential for this FSNM professional!

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Michael May

Michael May
Vice President of Operations
Nutra Services – A division of Brown’s Fine Foods

“We all make mistakes, this is part of learning and growing, let your mistakes
help you grow rather than discourage you!”

Website:

www.nutraservices.ca

Social Media:
LinkedIn: Michael May

Michael May Spotlight:

I graduated from Culinary Management at George Brown College and shortly before graduation enrolled in the Food and Nutrition Management program also at George Brown. After cooking for 2 years I started my career in Food and Nutrition Management at a long-term care home in Parry Sound, Ontario. In the last 3 decades after progressively responsible positions I am currently the Vice President of Operations for Nutra Services, overseeing Food and Environmental Services in 34 long-term care and retirement homes and employing over 900 employees.

I originally didn’t know much about the senior living industry, but after my first role working with seniors I really felt like I was adding something to their lives, actually part of their lives, and that motivated me to stay in what can sometimes be a difficult industry. I didn’t realize the power of the CSNM credential until I applied for a position working in healthcare food service in Saudi Arabia. I was hired and ended up working for 4 years, in two different companies.

Later in my career I decided to complete my MBA through online studies at Athabasca University. So, while I did not complete my education at CHA Learning, I do truly understand the importance of online learning, but also the challenges of going back to school later in life and while working. I have worked with CHA Learning for over 20 years teaching in the Food Service and Nutrition Management in Healthcare Program which continues to fire my interest in what is a very rewarding field!

My best advice to someone thinking about entering this field is to take a job as a cook or dietary aide in long term care to see what the industry is like, and to hopefully spark a fire of interest in what is a very rewarding field!

A little More About Michael:

What is one question you wished you asked before starting your career (or your specific work environment/field)

I wish I would have done my placement in a long-term care home (both of mine were in hospitals) or worked in the sector prior to starting as a Food and Nutrition Manager so I would not have had ‘culture shock’ working in my first long-term care home.

What were some of the challenges you faced starting out in your career and how did you overcome them?

I finished my Food and Nutrition Management program, but my first management role was not in long-term care. After a year I was transferred to a long-term care home in Parry Sound. Other than school I didn’t really know much about long-term care, and in my first week a Ministry of Health Dietary Compliance Office came. I really wish I would’ve known more about long-term care, and that’s why I always advise people to get some experience either as a volunteer, cook or dietary aide to see what the environment is really like.

What is the most meaningful part of your career?

Other than taking care of residents, which is very rewarding, I truly love when I see people grow. In my career I always encourage people to grow and develop themselves. In a previous role a manager reporting to me took over my role when I left, recently we had a dietary aide who was doing her studies while working, who was recently promoted to a location manager. I have many more stories of my people progressing in their career, and that truly is meaningful!

How do you make room to continue to learn while working/leading/living?

I consider myself a ‘lifelong’ learner. I have furthered my education, by doing my MBA, and other courses, most recently my certificate in adult education. I purposely plan time each week when I am only focusing on learning. When I am not doing formal education, I read the CSNM magazine, books and other publications to keep up to date.

As the sector evolves, what new areas are emerging/will emerge that further illustrate the unlimited potential for Food Service and Nutrition Managers?

Historically Food and Nutrition Manager graduates worked mainly in long-term care or hospitals.  As we have seen the marketplace change a lot in recent years, employers in retirement homes, private schools, higher education and industry are seeing the value of the CSNM credential which is creating a lot more diverse opportunities for graduates.