Substance use disorder (SUD), a state in which an individual cannot control their use of dangerous substances like recreational drugs or alcohol, alters the lives of millions of people each year — over 48 million Americans (ages 12+), according to statistics from the...
With RSV, norovirus, and COVID cases raging, hospitals are seeing an increase in admissions this winter. Although the Centers for Disease Control (CDC) predicts that admissions will be lower than average this year, housing and healing sick patients requires a holistic...
Greek Yogurt Tzatziki Dip is a creamy, tangy Mediterranean classic made from Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and fresh mint. Traditionally served with grilled meats, vegetables, or pita bread, it adds a refreshing flavor to various...
As December comes to a close, 2025 is on the horizon. What’s on the chopping block for your menus? How about new ideas you’re exploring to replace what’s not as popular among residents? Or are you reading this blog and realizing you should have started your annual...
Salt & Pepper Shrimp is a classic dish bursting with bold flavors and a satisfying crunch. Perfect for a quick weeknight meal or a special occasion, this recipe combines the delicate sweetness of shrimp with the earthy, spicy notes of garlic, ginger, and jalapeño....
What’s the first thing that comes to mind when you think of culture? Most people would say something about their race, religion, or location. Merriam Webster defines culture as “the set of shared attitudes, values, goals, and practices that characterize an...
Across the United States, a growing crisis demands attention: the care and support of individuals living with dementia. Memory care communities play a vital role in addressing this need. Did you know that there are 20 states in the U.S. that don’t have a high enough...
Start your day with a touch of comfort by making this delightful French Toast Casserole. It's everything you love about traditional French toast but with a twist. Instead of flipping individual slices on the stovetop, this recipe lets you bake the bread in a single...
Harri and CGA’s Working in Hospitality survey, which surveyed over 500 hospitality employees from various kitchen settings, shows that a person’s work environment really does matter. Over 65% of hospitality employees say they chose the right industry, reporting that...
Watching what you eat is never a fun adventure. There’s nothing worse than limiting your favorite foods, especially when we live in a culture that values indulgence — something that often leads to overeating and obesity. Thankfully, these ideas are slowly changing as...
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.
