Thanksgiving Day is the ultimate food holiday. After a day spent enjoying food, family, and comfort many of us are left scratching our heads about what to do with all those leftovers. The last thing most of us want to do is cook, so here's a quick and creative way to...
The official flavor of fall has arrived. It's pumpkin spice season! Pumpkin spice is versatile and can be used to add a warm flavor to a variety of foods — often in combination with pumpkin puree. There are countless pumpkin recipes available for every meal of the day...
Fall is fast approaching and so is baking season! Apple picking is a fantastic fall activity to enjoy with friends and family and so is baking your favorite apple desserts. These apple dumplings have all the taste and flavor of traditional apple pie with a lot less...
Traditionally, when many people hear the word “protein,” they think of meat. But, if you’ve been in any grocery store in the past few years, you’ve probably noticed a lot of alternative proteins hitting the shelves. Alternative proteins are becoming more and more...
March is National Nutrition Month, so we’re celebrating learning how to make better, more informed food choices and develop healthy eating and activity habits. At your senior living community, your Registered Dietitians play an essential role in caring for residents...
March is National Nutrition Month! Now is a great time to focus on making better-informed food choices and developing sound eating habits. It's also a great time to incorporate more physical activity into your daily routine. An easy way to start is to try adding more...
Are you craving recipes for dips and appetizers to devour at your Super Bowl party? Here at Culinary Services Group our fan-favorite is this Buffalo Chicken Dip. This Buffalo Chicken Dip goes well with sliced baguettes, crackers, tortilla chips, or celery. Use your...
If some of your residents are trying to reduce sugar intake, there are a lot of options out there for sugar alternatives. The best part? They actually taste good, and your chefs can use them as a replacement in a variety of meals, snacks, and desserts. In the past,...
We're starting off January with a coffee-themed recipe from one of our talented culinarians, Food Service Director, Katherine Brower. Katherine combines earthy espresso flavors with sweet honey, brown sugar and spices to make this well-rounded dry rub. This rub is...
Winter means comfort food season. Our flaky scratch biscuits are perfectly paired with soup, chili, jam, sausage gravy, or fresh out of the oven! This simple biscuit recipe will soon become a staple in your home. Fun fact: The key to making the perfect biscuits is...
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.
