Lana Anderson

After completing culinary training in classic French cuisine at the Scottsdale Culinary Institute, she served her externship at a Great Harvest Bakery in Mesa, Arizona. The focus of this bakery was to make all products fresh daily using flour ground on-site and honey as a sweetener, promoting a fresh and healthy alternative to Grocery store bread and pastries. Working at Great Harvest cemented her love for baking. From there, she went on to work at a kitchen center where she taught cooking classes focused on the use of whole grains, pressure cooking, and living a healthier lifestyle by choosing a diet made up of fresh whole foods rather than highly processed items. In 1998, she and her husband moved to Texas, where she discovered the world of Child Nutrition. Since moving to Texas, Lana has spent the last 24 years working for school cafeterias in different capacities to help feed the students appealing, healthy, nutritious meals. In the words of the great Barbara Mandrel, "I was Cafeteria before Cafeteria was cool" in the Chef world.