Karen Hanson, RD,LD, our Hy-Vee dietitian, is also a Certified Personal Chef. Karen received her certification through the United States Personal Chef Association and the Culinary Business Academy. Karen provides culinary education for our customers through a wide variety of classes taught in our Hy-Vee Club Room. As a dietitian and a chef, Karen encourages nutrient-rich messages through the culinary classes she teaches. Karen specializes in providing cooking instruction for the special needs you may have related to your therapeutic diet. Please give Karen a call, stop by in person or send her an e-mail with your questions or request for classes.
Karen can be reached at 785-587-8609 or firstname.lastname@example.org
I received my BA degree in business from the University of Nebraska in 2001, and then obtained my Associate’s degree in culinary arts from the Culinary Institute of America in 2002. I worked at the four-diamond establishment the Escoffier Lounge at the Institute to receive my certification. I strive to pursue culinary perfection by keeping to the number-one rule in food; the sharper the contrast between sweet and salty, the better the food. I have developed a passion for food over the years in various parts of the culinary world from high-class restaurants to little mom-and-pop cafes. My father was in the military so I have also grown a passion for different foods through seeing different cultures at an early age. My roots are in Louisiana so most of my influence is Creole and Cajun food, but my specialties are French and Mediterranean. Through professionalism and great customer service, I plan on serving the Manhattan community, and look forward to make your Hy-Vee experience as if I were in your kitchen. As a loving father and husband, I have the extra family perspective in understanding that not all meals are perfect. However I will work with you to find a way to make your family’s experience the best one possible.
Dan can be reached at 785-587-8609 or email@example.com
Also featuring Chef Loren Edgar.