Enhance resident satisfaction, boost on-campus dining participation, create a more financially sustainable dining operation and delight residents with diverse and appealing menu options. This webinar explored the power of declining dollar programs in senior living and strategies for culinary simplification and efficiency!
Webinar Presentation Recipe Inspiration
Ann Marie Villarreal, Ann Marie is a distinguished Senior Director of Dining with Brio Living Services. With over 30 years of experience shaping dining services across restaurants, hospitals, and senior communities—including 25 years dedicated to senior living—she has a deep-rooted passion for crafting dining experiences defined by excellence and a commitment to residents. A graduate of Michigan State University and a Certified Dietary Manager, she is an expert in managing large-scale operations. Ann Marie has successfully led key projects like new construction and large-scale renovations, while also implementing innovative programs to enhance dining venue experiences and offer a variety of meal plan options, including the use of robotics. She brings a proven track record of excellence in both operations and customer service. When not working, Ann Marie enjoys gardening and traveling to cheer on her twin sons at their baseball games.
Chef Sonja Kehr, Since joining the Chefs of the Mills in 2006, Chef Sonja Kehr has focused on troubleshooting recipes and product performance, reverse-engineering products, developing and standardizing recipes, mapping flavor combinations, maximizing ingredients, and menu engineering. These skills help Chef Sonja lead product-knowledge workshops and training sessions for General Mills Foodservice’s internal and external partners.
Chef Sonja built more than 25 years of previous foodservice experience working in restaurants, bakeries, colleges and universities, hospitals and healthcare, and catering organizations. Additionally, Chef Sonja has earned certifications including Executive Chef, Sous Chef, Dietary Manager, and Food Protection Professional.
A dedicated learner, Chef Sonja has an associate degree in culinary arts from the University of Toledo and a bachelor’s degree in culinary management from the Art Institutes International of Minnesota. She has also completed the Cook’s Apprenticeship with the American Culinary Federation.
This webinar has been approved for 1 continuing education credit by the following organizations: Commission on Dietetic Registration for the Academy of Nutrition and Dietetics (CDR), The Association of Nutrition & Foodservice Professionals (ANFP), and the American Culinary Federation (ACF).