Our Instructors

Our instructors provide a wealth of knowledge in the Senior Living and Healthcare segments of the foodservice industry. From culinary, dietetics and nutrition, to operations, regulatory and hospitality, these instructors are the best of the best. With Pineapple Academy, you can leverage that knowledge and expertise when training your team. Read more by clicking on their picture.

Alexa Hockemeyer received her bachelor’s degree in Dietetics from Indiana University, along with an associate degree in Culinary Arts. She has experience as a line cook for several restaurants. She has been HACCP and SQF trained in Food Safety for Manufacturing and has developed and implemented a Repack and Distribution Food Safety System for Rubicon Foods, a manufacturer of purée products. She is currently the Manager of Training and Culinary Support at Rubicon Foods. Her goal is to create recipes/techniques and marketing support items that help healthcare customers implement a successful purée program.

-- Connect with Alexa on LinkedIn --
Alison Manger-Weikel, Registered Dietitian, provides oversight of the Clinical Nutrition, Quality and Regulatory Compliance program for the division of Food and Nutrition Services, Riverside Health System in Newport News, VA. She has developed a Quality Management Plan for the division to address Food Safety and Sanitation as well as preparation and compliance to State, Federal and Regulatory Compliance agencies. She holds a B.S in Dietetics from the University of Maryland at College Park, and an MHA from Mount St. Mary’s University in Emmitsburg, MD.

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In her career, Amy has focused in foodservice management, including areas of cost control, staff development, safety, sanitation, and compliance. In her current role with Health Technologies, Amy provides Culture Change consulting for dining services in healthcare paired with customer service training, employee development, and menu design. Amy holds Bachelor degrees in Dietetics and Nutrition, as well as Women’s and Gender Studies from the University of Dayton, and a Master’s degree in Human Resources from Pennsylvania State University. Amy lives in St. Louis with her husband and son. In her free time, Amy enjoys traveling, cooking, and of course, eating!

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Toni is a Senior Level Food & Nutrition Services Director with an expertise in professional development, a passion for food, and a heart for healthcare. Her present role as the System Food & Nutrition Service Director for Riverside Health System (RHS) in Newport News, Virginia expands across 15 sites, including acute and lifelong health. She was recently reappointed to participate in the Premier GPO Food Service Council Committee. In 2018, Toni received the Illuminating Excellence Award in recognition of foodservice operational excellence.

-- Connect with Toni on LinkedIn --
Barbara spent 7 years as the MDS/OASIS Automation Education Coordinator/Trainer for the State of Iowa/Iowa Foundation for Medical Care. Previously, she was employed in Long Term Care facilities for 10+years and has her degrees as a Certified Dietary Manager, Resident Assessment Coordinator Certified, and QAPI Certified Professional. Additionally, for the past 2 years, she’s been ANFP’s (Association of Nutrition & Foodservice Professionals) Education & Regulatory Outreach Consultant. Barbara recently started her own business, Aging Rules LLC Consulting. Her dream job combines her passion for food and her understanding of what makes “quality over quantity!”

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Betsy’s career as a Registered Licensed Dietitian spreads across a thirty plus year tenure in the Senior Living segment of Healthcare. Her focus is on Senior Care best practices, regulatory compliance and new product analysis. Betsy has served as a subject matter expert for Health-related media such as television and radio broadcasts. She is a sought-after speaker for state and local Foodservice Associations and is a Certified Specialist in Gerontological Nutrition. Betsy resides in Georgia and enjoys traveling, entertaining and spending time with husband and family.

-- Connect with Betsy on LinkedIn --

As a professional chef with well over 30 years of experience in the hospitality market, Darin is transforming the industry with his passion for food and dining. His passion is to continue disrupting the Healthcare and Senior Living Industry making every aspect a great dining experience. Darin graduated from South Seattle Community College with a Culinary Degree and at Ashford University for a bachelor’s degree in Organizational Management.

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Following four years of active duty in the United States Coast Guard, Frank spent 32 years in Law Enforcement. Frank retired from the Portland Oregon Police Bureau as a Captain after rising through the ranks to executive command level. Frank’s three decades in policing combined vast operational experience as a trainer, curriculum writer, frontline supervisor, project manager, and organizational leader. For over 25 years he participated with numerous community-based non-profits focusing on relationship building with the youth and families of Portland Oregon.

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Chef Henry Cintron has worked in the Foodservice industry for over 25 years. He has worked in Hospitals, Assisted Living, Independent Living, and Long-term Care. He previously owned a restaurant in New York. Soon after, he began down a new path of training and became a Certified Dietary Manager. He received his AAS degree in Culinary Arts and has worked in hotels and restaurants as an Executive Chef. He is currently a Corporate Executive Chef for Next Level Hospitality.

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With over 25 years of experience in the hospitality field, Jay has held various leadership, operational and functional roles in the United States, United Kingdom, Continental Europe, Asia and South America. His resume includes the implementation of operational processes and systems, strategy development and implementation, supply chain management, labor relations and change management. He has worked in management and administration of food service in contract services, restaurants, retail, hotels, and senior living for companies including Aramark and Holiday Retirement. Jay holds a Bachelor of Science degree in Hotel Administration from Cornell University.

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Lauren Kendzierski has spent their career digesting the world and its many cultures through food and nutrition. After 20 years in international fine dining, as a chef, waiter, bartender, & restaurateur, Chef Lauren now runs a sustainable farm in Western Massachusetts, while working as a chef instructor and college professor at both Clark University and Holyoke Community College. Chef Lauren has degrees from the International Culinary Center, UMass Amherst, and Clark University.

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After leaving her 18-year career in insurance and risk management, Leslie earned her Masters Degree in Social Welfare with an emphasis in Gerontology in 2008. Since then, she has immersed herself in the senior living segment as director at an independent living community, memory care executive director, and most recently a divisional trainer and coach over 100 memory care communities. In 2020, she left the corporate world and ventured into consulting and private training. Taking the best practices of the field, Leslie created her cultural development program called Inspired Senior Care, which is designed to create a sustainable culture of quality care by keeping the knowledge fresh.

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Marissa has been a Registered Dietitian for over 10 years, graduating with her BS in Dietetics from State University of NY-College at Oneonta, completing the Sodexo NY Metro Internship and receiving her MPH from UMass Amherst. She first worked for Sodexo at Westchester Medical Center in NY for six years and then St. Francis in Hartford, specializing at both locations in critical care and oncology. After moving to Western Massachusetts, Marissa took a job at Holyoke Medical Center as their first bariatric dietitian, helping build the nutrition program and continues to change perception of obesity as a chronic disease.

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Mary Rybicki is a Registered Dietitian Nutritionist with diverse clinical and management experience in post-acute care settings. She is Editor-in-chief of the NCM Diet Manual and has incorporated the IDDSI texture modified diets. Mary has worked within multiple healthcare settings for quality improvement processes of texture modified foods and with the transition to IDDSI. She has an MS in Dietetics from MGH Institute of Health Professions and a MMHS from Brandeis University. She has held multiple leadership positions with the national DHCC DPG and remains active at the state level.

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As a Registered Dietitian for over 30 years, Nancy has worked in clinical, management, sales, and consulting positions throughout her career. She is a versatile, results-oriented professional and a proven leader with expertise as a presenter and trainer. Nancy has a Master’s Degree in Kinesiology, coupling her nutrition background with exercise physiology, promoting overall health and wellness.

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Chef Ron is a Certified Executive Chef with over 30 years of culinary management expertise in healthcare, restaurants, and hotels. Chef Ron has led some of the most notable hospital kitchens in the country, such as Penn State College of Medicine, Milton S. Hershey Medical Center, and Geisinger Health System. Known for his high energy, cheerful outlook, and inspirational management style, Ron has spearheaded numerous projects to improve the patient food experience, including room service design work; tray-line menu re-design & implementation; disaster planning; HACCP; sous vide & ROP systems, new hospital openings; and hoodless kitchen designs just to name a few.

-- Connect with Ron on LinkedIn --
In her career as a Registered Dietitian, Sarah has worked in various positions within the long term care setting. As a Nutrition Services Coordinator she managed daily food service operations as well as the clinical nutrition needs of residents. In her role as Performance Outcome Coordinator Sarah focused on budget and operational management within dietary departments. She graduated with a B.S. in Food Science & Nutrition, from Middle Tennessee State University, and received her M.S. in Food Science & Nutrition from Northern Illinois University. Sarah’s thesis research focused on pureed meals, and how an enhanced plate presentation could have a positive impact on meal intake in the long term care setting. Sarah enjoys long runs, traveling, and all things wine.
Suzanne is a Registered Dietitian both in Canada and USA, a Certified Dietary Manager with ANFP, and an active member of CSNM. She is a member of Dietitians of Canada, Washington State Academy of Nutrition and Dietetics (AND), and Dietetics in Health Care Communities (DHCC). Suzanne has been published in numerous peer publications and has spoken at many national conferences, including 2018 ANFP Regional conferences, 2018 Dietitians of Canada National conference, Pioneer Network, Eden Alternative International conference, and numerous healthcare conferences. She received the Marie Taylor Award for Excellence in Long Term Care in 2015 and the ANFP National Dining Distinction Award in 2020.

-- Connect to Suzanne on LinkedIn --

Todd started his restaurant career in April of 1986 as a busboy for an upscale family-owned Greek restaurant in St. Louis. He attended the University Missouri-Columbia where he was the first Front of House Dining director of the new University Club in 1992. Todd worked towards his Bachelor of Science degree with an emphasis in Hospitality Management, Business Management, and Psychology and graduated the summer of 1992. He went on to work for Embassy Suites, Chi-Chi’s, Semolina International Pasta, Rainforest Café, and Jose Peppers, before finding his true passion at John Knox Village, where he is now in his 17th year as the Director Dining & Event Services.

-- Connect with Todd on LinkedIn --
Toni Fisk has a passion for frontline teams who care for those who can no longer do things for themselves. As a Certified Dietary Manager and vetted healthcare dining operations consultant, Toni follows her deep commitment towards education and enlightenment in the care for persons living with dementia. Toni is the published author of 2021 Amazon #1 Bestseller “#dinewithdignity: Unlocking the Mystery of Dementia and Dining,” in addition to several professional publications. Toni has multiple dementia certifications as educator and trainer, working with professional care partners and family members. She is also skilled as a Teepa Snow PAC® Certified Independent Trainer and a Virtual Dementia Tour® Certified Trainer.

-- Connect with Toni on LinkedIn --

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