Savor the Season, Farm to Fork DemonstrationsJimmy Hanser grew up in the farmlands of Northwest Ohio, getting his start in the restaurant business at age 15.  Though self taught, he attributes much of his success to the experiences he had while working for some of Cincinnati’s top chefs.  “Working in the kitchens of chefs like David Falk, Julie Francis, Jimmy Gibson, Sean Kagy and Todd Kelly helped mold me into the Chef I am today.  Those chefs taught me how to be passionate and creative and not to be afraid to take risks.”  After 17 years in the business, Jimmy left the restaurant world to join forces with Whole Foods.  Reconnecting with his childhood roots of farm to table concepts, and sustainable cooking.