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...
Waffle Iron Hash Browns are a fun and crispy twist on traditional hash browns. Instead of frying them in a pan, this recipe uses a waffle iron to cook the potatoes, giving them an evenly crisp, golden texture on both sides. This method not only saves time but also...
Japanese soufflé pancakes are a fluffy, airy version of traditional pancakes, known for their light and delicate texture. They are made by folding whipped egg whites into the batter, which gives them a soufflé-like rise. Cooked slowly over low heat, these pancakes are...
Chicken with creamy mustard sauce is a delightful dish that combines tender chicken thighs with a rich, tangy sauce. The sauce, made from Dijon mustard, crème fraiche, and onion, perfectly complements the chicken, creating a flavorful and satisfying meal. This recipe...
Who doesn't love a delicious, homemade cookie that's ready in minutes and requires no baking? Welcome to your new favorite recipe for no-bake peanut butter cookies! Whether you're a seasoned baker looking for a quick treat or a novice just starting out, these cookies...
Our broccoli salad is a refreshing summer side dish, featuring crisp broccoli florets, red onions, raisins, and sunflower seeds. It's dressed in a creamy, tangy sauce made from mayonnaise, vinegar, and a hint of sugar. This versatile salad can be customized with...
Our Crock Pot Pho is a convenient and flavorful adaptation of the traditional Vietnamese dish, utilizing the slow cooker for a simplified preparation. This dish typically involves simmering beef, aromatic spices like star anise and cinnamon, along with rice noodles...
Roasting Brussels sprouts is already a culinary delight, but adding a touch of balsamic vinegar and a hint of honey elevates the experience to new heights. The acidity of the vinegar balances perfectly with the natural sweetness of the honey, creating flavors that...
Indulging in guilty pleasures is a common practice for almost everyone, often manifesting in the form of unhealthy food cravings. Surveys indicate that 87% of individuals crave sweets as their ultimate guilty pleasure, with cookies being a prime example. However,...
Savor the exquisite flavor of scallops while treating your body to a wealth of health benefits! Bursting with heart-healthy nutrients, scallops are a delightful addition to promote cardiovascular wellness. The abundance of essential minerals, including magnesium and...
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.
