Inflammation is how the body protects itself against harm, like infections or injuries. Sometimes, inflammation can be a good thing because it helps the body recover from a wound or helps get rid of toxins. But when inflammation persists throughout the body for a long...
Malnourishment is a common problem in senior living communities across the country. In fact, up to 50% of the hospitalized elderly population are malnourished, and about 16% of community-dwelling Americans older than 65 consume fewer than 1,000 calories per day. The...
Chronic wounds affect about 6.5 million people in the United States. More than just a classic scrape or skinned knee, they are a much more serious category of wound. Chronic wounds are defined as wounds that “fail to proceed through the normal phases of wound healing...
May is Mental Health Month, and this year’s theme is “Tools 2 Thrive.” We think that’s fitting because we all may need a few more tools in our kit to help take care of our mental health this year. With a pandemic causing anxiety and uncertainty around the world, it’s...
As 2019 comes to a close, we want to look back on the year and what we can learn from it before we move into 2020. We’ve rounded up some of our most popular articles from the year so you can see what topics other long-term healthcare communities are interested in....
Humans value independence. And for residents in communities like yours, being able to eat independently can create a more enjoyable dining experience. When residents enjoy mealtimes, they will most likely eat more of what’s on their plates. However, for residents who...
Put away those swimsuits and flip-flops because it’s already fall. And with a new season comes new food trends that you can add to your dining program’s menu. Summer 2019 food trends were all about cold dishes, mocktails, and using fewer artificial ingredients in your...
![[Eat like a Localvore] Bringing the Farm to Your Facility](https://culinaryservicesgroup.com/wp-content/uploads/salad-1080x630.jpg)
The term “localvore” has been popping up in the culinary scene more and more in recent years. But what does it mean? A localvore refers to someone who chooses to only eat food that’s grown and made locally. Another term that you’ve probably heard before is...
You’re focused on providing nutritious meals at your community to keep every resident happy and healthy. However, even people with the healthiest diets still crave high-calorie comfort foods like cookies or french fries every now and then. By serving healthier options...
The hotter temperatures and longer days mean that summer is finally here. And with a new season comes new food trends that you can bring to your healthcare facility. Spring 2019 was all about meal kits, fresh greens, and foraged ingredients. But the summer months...
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.
