Fresh, colorful, and packed with flavor, this Raspberry Poppyseed Antioxidant Arugula Salad is a celebration of seasonal ingredients. Peppery arugula provides the perfect base for sweet berries, juicy kiwi, and crunchy pepitas, while a vibrant raspberry poppyseed...
Summer brings longer days, brighter skies, and an abundance of fresh ingredients. In senior living communities, the warmer months mean more access to outdoor activities and fresh ingredients: two things that significantly improve an older adult’s quality of life....
Hospitality is often misunderstood as a department, a job title, or a checklist of service standards. In reality, hospitality is a mindset. It shapes every interaction, conversation, and moment of the dining experience — especially in a residential setting. In these...
This spinach and white bean frittata combines eggs, tender spinach, creamy white beans, and Parmesan for a simple, satisfying dish. The beans add heartiness, while the spinach brings a fresh balance. Packed with high-quality protein, fiber, and essential vitamins like...
We couldn’t finish out Mental Health Awareness month without acknowledging the importance of structure in behavioral health dining environments. Structured dining is not simply about serving meals on time. It is about creating an environment where individuals can feel...
Since the beginning of time, food has always been more than fuel. A meal is a time to catch up with people to share memories, traditions, emotions, and even identity. A bowl of soup during childhood illness, the smell of fresh bread at a family gathering, or a...
This fresh berry parfait with whipped Greek yogurt is a simple, feel-good recipe that brings together flavor, texture, and nourishment. Layered with juicy berries, creamy yogurt, and a satisfying crunch of granola, it offers a balanced option for breakfast, snack...
Enhancing the living experience at your community starts with getting creative in the kitchen. Food carries a lot of weight in senior living, and for good reason. It’s the heart of the community, acting as a source of comfort, routine, and social connection. In fact,...
Statistics from the National Eating Disorders Association state that 9% of Americans, toppling over 30 million people, will struggle with an eating disorder at some point in their lives. However, the statistics are unclear about how many struggle with disordered...
These Spicy Roasted Cashews deliver the perfect balance of smoky heat, natural sweetness, and bright citrus — all while offering a satisfying crunch. Cashews provide plant-based protein and heart-healthy fats, making them a smart snack option when enjoyed in...
Brandee Grenda serves as the Director of Clinical Services for Culinary Services Group. She is a graduate of the University of Wisconsin-Madison with a Master of Science in Clinical Nutrition and Dominican University with a Master of Business Administration in Healthcare. She also holds several certifications in health and fitness. Brandee currently volunteers her time for the American Society for Parenteral and Enteral Nutrition’s (ASPEN) Education and Professional Development Committee and Self-Assessment Committee. She is also the nominating chair-elect for Dietitians in Medical Nutrition Therapy, a Dietetic Practice Group for the Academy of Nutrition and Dietetics. Brandee is a published co-author in the ASPEN Nutrition in Clinical Practice (NCP) and the Journal of Enteral and Parenteral Nutrition (JPEN). She has also been interviewed and published in the Journal of Perinatology-Neonatology for her work in a neonatal intensive care unit.
As a leader, Brandee is focused on advocating for continued knowledge and growth within the clinical services team. She believes that this growth is essential for providing the best care possible within the communities and people we serve and the exceptional work stems from a cohesive and knowledgeable team.
Keisha Stevens serves as the Executive Vice President for Culinary Services Group. Keisha has over 20 years of Human Resources experience. She graduated from University of Maryland Global Campus with a Bachelor of Science in Human Resources Management and is currently pursuing a Master of Professional Studies in Applied Industrial and Organizational Psychology at George Mason University. She currently serves as Chairman of the Board at Divine Dance Institute and has previously served as an Advisory Board member at Harford County Department of Social Services and as a Board of Director at Greater Edgewood Education Foundation.
Throughout her career Keisha has mastered many valuable skills including talent management, workforce planning, learning and development, talent acquisition, diversity and inclusion, and compensation and benefits. She has demonstrated expertise leading culture and employee focused initiatives to create high performing, engaged and passionate teams. Keisha is a firm believer that a talented workforce is the cornerstone of business success and is committed to strengthening the company’s culture, building on trust and transparency, and exhibiting behaviors that exemplify our guiding principles.
Amanda Emerson serves as the Area Manager overseeing Culinary Services Group’s Pennsylvania, Ohio, and West Virginia accounts. She has a Bachelor of Business Administration in Hospitality Administration and Management from Fairmont State University and an Associate of Science in Culinary Arts and Chef Training from Pierpont Community and Technical College. She is a Certified Dietary Manager, Certified Food Protection Professional through the Association of Nutrition & Foodservice Professionals and is ServeSafe Manager Certified.
Amanda enjoys creating synergy among team members while also providing detailed training and mentorship. Her goal as a leader is to provide the highest level of service to our clients while fostering growth and leadership among team members.
