Our Instructors

In her career, Amy has focused in food service management including areas of cost control, staff development, safety, sanitation, and compliance. In her current role with Health Technologies, Ms. Bollam 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 the Pennsylvania State University. Amy resides in St. Louis with her husband and son. In her free time, Amy enjoys traveling, cooking, and of course, eating!

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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 currently resides in Wisconsin with her husband and dog, Miles, and enjoys long runs, traveling, and all things wine.

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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 run 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 led numerous  projects to improve the patient food experience including room service design work; cafeteria, retail & catering menu & recipe development and implementation; tray-line menu re-design & implementation; disaster planning; HACCP; sous vide & ROP systems, recipes, designs and licensures; production modules of IT software; Room Service infrastructure; new hospital openings; hoodless kitchen designs; contract management to self-op assistance & conversion; and, management & catalytic leadership training.

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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.

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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”! She considers it a privilege working with care communities helping them find the highest quality of career possible that celebrates aging within the confines of regulatory rules.

She resides in Iowa with her husband and 2 handsome felines, has successfully packed a son off to college, never turns down a good cup of coffee nor chocolate and once again has found the freedom to spend time having fun with her husband # hashtag loving-empty nesting!

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Jay’s wide-ranging expertise and global experience can help you transform your entire organization. He is as comfortable working in Beijing as he is in Boston, and in assessing every aspect of your operations. He can provide strategic insights to improve your customers experience, raise your staff’s effectiveness, or streamline your supplier operations.

Jay’s extensive international experience gives him unique insight into how to bridge cultural differences in food service and customers. Jay’s philosophy is centered around the concept that a positive customer experience will drive revenue. Process improvements, recipe standardization and staffing should all deliver great returns. Satisfied and motivated customers will continue to choose you first or recommend you, increasing your revenue and profits.

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.

With experience in every aspect of food service, both back and front of house, Jay has led high-performing teams in more than 20 countries, focusing on both corporate client satisfaction and customer experience. 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 and is a Green Belt in Lean Six Sigma.

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