Diversity, equity, and inclusion (DEI) play a huge role in creating a sense of belonging for older adults who reside in long-term care communities more now than ever since DEI efforts are all about recognizing and appreciating their unique cultural experiences,...
Since 2020, the food service industry hasn’t had it easy. Between new automation technologies, forced closures during the pandemic, and an already historically high staff turnover, leadership is finding it hard to find and keep employees who are willing to adapt to...
If you work in long-term care, you’ve likely heard the statistics about the ever-increasing population of older adults (65+). Expected to grow from 58 million to 82 million in 2050, the sheer number of seniors isn’t the only thing changing in the upcoming decades....
As we age, our bodies will inevitably not function as well as they once did. Whether we start losing sight or hearing or occasionally forget things more than before, getting older isn’t something most people think they’re prepared for — but aren’t. Conditions like...
Having the freedom of choice is an expectation for today’s seniors. Instead of taking a backseat to their care as they age, people 55 and up are voicing their preferences like never before. Focusing on person-centered dining is the way to go as you regularly...
Our brains are always hard at work, but sometimes, even our most important organ needs a boost. While it’s naturally a powerhouse within our bodies, the brain functions best when you get the appropriate amount of nutrients in your diet. And it’s inextricably linked...
When was the last time you or a loved one had to go to the hospital? Outside of whatever reason you had to stay there, what was the most memorable part of your experience? Typically, the first answer that comes to mind isn’t the food. Nutrition, especially...
During this year’s National Nutrition Month, we’re going beyond encouraging you to eat healthier. We want to help you understand the importance of incorporating fresh, local, natural, and safe ingredients and best practices into your kitchen. But a lot of the time,...
Transitioning into long-term care (LTC) is a big decision for you and your loved ones. Aside from finding somewhere safe, clean, and with the appropriate resources, evaluating the aspects of daily living is the most important part of figuring out whether you’ll like...
If you haven’t already, it’s time to start encouraging your residents to listen to their hearts. While American Heart Month is geared toward raising awareness about better care of your heart health, this year, the Centers for Disease Control (CDC) emphasizes the...
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.
