Emilee received her Culinary Certificate from Auguste Escoffier School of Culinary Arts, Boulder, Colorado. During her culinary program she had the opportunity to work with various chefs and instructors from around the world. The setting for August Escoffier School of Culinary Arts was in the foothills of the Rocky Mountains spanning to the abundant organic farms in the flat lands. Emilee had the opportunity to work on multiple farms helping plant, harvest and maintain many fresh organic produce items. The farm work also included farm-to-table dinners and farm-to-restaurant produce. After graduating from culinary school she moved back to the Quad Cities and worked in various fine dining establishments in the Quad City area before taking the sous chef position at Bettendorf Hy-Vee, and eventually finding her way to employment as chef at the Moline Hy-Vee #2.
She looks forward to creating fresh new dishes and dinners that will have a healthy twist. Emilee understands the busy "on-the-go" lifestyles of many customers and will strive to keep quick, healthy meals ready for the customer. Being a chef in a grocery store gives her a lot of opportunity to be creative with so many ingredients at hand. Emilee will be using Hy-Vee's extensive product lines to create many of your favorites but also many new recipes and dinners!
Emily is Serve Safe Manager Certified and also has a B.A. in psychology from Webster University, St. Louis, Missouri.