We are pleased to welcome Chef Kara Anderson to Green Dirt Farm! Kara has been cooking professionally for six year. She grew up in a rural community where her family raised livestock and always had a large garden. Family time was mostly spent cooking meals together using things grown in their own backyard. Called by her childhood experience and her passion for cooking, she decided to quit her desk job and enroll in culinary school in 2010. Kara’s first job cooking in a professional kitchen was at The Carriage Club in Kansas City. She worked there for 2 years, moving up from Pantry Cook to Banquet Chef quickly. Upon graduation from the culinary program at The Art Institutes International-Kansas City, Kara opted to hone her craft in Portland, Oregon. Working as a line cook, then Sous Chef in kitchens in Portland, she was able to expand her culinary repertoire preparing dishes from the bounty of fresh produce and seafood available in the Pacific Northwest. In 2015, family brought Kara back to Kansas City where, (after a brief stint with Alex Pope at Cleaver & Cork), she was offered a position working under Chef Howard Hanna at The Rieger. For eight months she worked as a line cook when she earned position of Sous Chef. Kara is thrilled to be a part of The Rieger family, and to be an active member of the food community in Kansas City. When Kara joined Howard Hanna at his dinner last season we were incredibly impressed by her culinary creativity and infectious positive attitude. We cannot wait to see what Kara dreams up for her very own Farm Table Dinner, this will be an evening you do not want to miss!