Dianna Rienstra has been reflecting on her career. As she finds herself on the verge of retirement from her position as Chief Financial Officer with Friends Life Care, she can say with certainty that she feels satisfied with the path she has taken and the impact her work through the years has had on others.

She’s come a long way. Starting off as an Accounting graduate from Montclair State University, flexibility was key as she made her way through a male-dominated industry. In one of her first positions, Rienstra was one of just two females in her entire company. When it came time for her to go out on maternity leave, there was no policy set. “The head of Human Resources—who was the other female employee—said to me, ‘how long do you think your leave should be?’ We figured it out from there!”

Through his career, Medford Leas CEO Jeremy Vickers has experienced the cultures of senior living organizations across the United States. In his travels, he has noted similarities among them: the way the organization is structured, the types of work they do. The most successful ones offer services that are reflective of their particular area’s standards and desires. “They have a local flavor that shines through,” he says.

He has also seen the differences. From simple contrasts like architecture—“in Los Angeles, everything is vertical”—to deeper distinctions such as an organization’s values and the philosophies that guide the way they go about their work. And how, despite seeing success in one region, a particular program or approach may fall flat somewhere else. 

Chef Steve Plescha is not afraid to try something new. A highly ranked graduate from the Culinary Institute of America in 1977, he has been bringing his culinary innovations to Pennswood Village for the past 13 years.  Anyone who has dined there would have no doubt of his technical ability, but his passion cannot be quantified. After speaking with him for just a moment, Chef Steve’s passion for his work is evident – his robust sustainable fishing program is bolstered by his knowledge, local connections, and the support of the community in which he works.

To ensure the quality of the seafood he serves to residents, Chef Steve takes a number of things into consideration. While being mindful of habitat, the effects of weather, and trends, he works locally with Samuels and Son, a Philadelphia based restaurant-quality supplier. “They have someone on the boat telling me the quality of the fish, the conditions in which they were caught, and how many they brought in.”