Chef Sonja Kehr wears many hats in the General Mills Culinary Center, but one of her favorite roles is teaching and training others, giving them confidence in the kitchen. “I love seeing people have that ‘aha’ moment when they realize they can bake and be successful in the kitchen,” said Chef Sonja, who has worked at General Mills since 2006 and currently leads product knowledge workshops and training sessions for General Mills sales and marketing teams. Beyond her contributions as a valued trainer, Chef Sonja’s expertise spans troubleshooting recipes and product performance, trend forecasting, catering, recipe development, recipe standardization and menu engineering. She is also passionate about mapping flavor combinations with a focus on global flavors and concepts.
Certified Dietary Manager, Director of Nutrition Services at Oak Hills Living Center, New Ulm
Jessica Weisbrich, RDN, LD, CDM, CFPP has been a Certified Dietary Manager for 15 years and a Registered Dietitian for 10 years. She is currently pursuing her Master’s Degree through South Dakota State University. Most of her career has been in long term care, and is the Director of Nutrition Services at Oak Hills Living Center in New Ulm for the last 16 years. Oak Hills has 72 long term care beds, 22 short term rehab, 32 assisted living, and will be adding an independent living to the community as well. About 10 years ago, she initiated a catering business as part of the food service operations. What started as an idea to cater a few lunches here and there has grown to a major business in the community, serving 3 day care centers daily as well as multiple local business meals. Jessica has also been involved with ANFP for many years and is on the steering committee for The Heart of New Ulm, a community wellness initiative.
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).
You can update your privacy settings to enable this content. Please enable all cookies to use this feature.