Healthcare facilities aren’t traditionally known for their high-quality food. However, just like you wouldn’t go to the chiropractor to get your taxes done, you don’t see your doctor because they’re a great chef. Even if you’re not in the market to completely overhaul...
It’s January, which means it’s National Glaucoma Awareness Month! If you work in long-term care, shuttling residents to and from their eye doctor appointments will likely take up much of your transport team’s time. However, they aren’t the only staff in your community...
Millennials and Gen Zeers are known for driving the culinary industry’s latest food trends. And with social media being a driving force behind this exposure to new things to eat, older generations are generally left out of food companies’ marketing efforts. According...
One of the first lessons you learn as a leader in business is determining whether an investment is worthwhile. If you intend to spend time, energy, and finances on something, it should have a high return and low risk. Most importantly, it should align with your...
November is Long-Term Care Awareness Month. With 70% of older adults (65+) requiring long-term care as they age, the need for senior living communities is only growing with time. If you have a loved one in this age group or need care sooner rather than later, you’re...
According to data from AARP, most older adults 50+ (77%) want to age in place, which means staying in their homes rather than moving to a senior living community (SLC). However, as evidenced by decades of research and support from the U.S. Department of Health and...
In healthcare, the focus has always been on patient well-being, healing, and treatment. But what about the other, more nuanced factors that are quietly shaping the future of healthcare – like sustainability? Sustainability in long-term care food service goes beyond...
Engaging and keeping top-notch employees in healthcare is a part of operating a long-term care community that can’t be forgotten about. Serving your residents becomes more accessible and enjoyable with the right people on your team, but accomplishing it requires...
The kitchen is the heart of every home, including long-term care communities. For residents and staff alike, preparing and eating a meal with peers is a way to start and end the day on a positive note. However, when your dining room and kitchen area aren’t operating...
T.J. Regional Health partners with Culinary Services Group to provide new menus, healthier choices, and happier patients. Glasgow, KY – T.J. Regional Health is partnering with food management company Culinary Services Group to provide innovative menus 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.
