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Values in Action: Chef Steve & Stewardship

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.”

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Meet the Board: Jeremy Vickers, CEO of Medford Leas

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. 

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Member Success Stories

Member Success Stories
FSA Internship Program Leads to New Career Path

Emily Vassoler was on track to work within the hospitality business. As a Hotel, Restaurant and Institutional Management major at Penn State University Park, she had gotten some experience working within her chosen field. And she was frustrated.

What Emily was coming to find was that the industry she was striving to become part of was not quite suiting her. There did not seem to be much room for relationship building in the jobs she had tried. It was during her junior year when a professor gave her the best advice she could have gotten. “He told me that if I didn’t love the industry, that I’d never be happy.”


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