Meet the Team
Karen Lancaster’s life exemplifies her calling. “It’s all about meeting individual needs in a dignified manner,” says Karen. When visiting The Farms at Puryear’s communities, she can often times be seen tending to a resident who simply needs an extra blanket or who wants a hand to hold as they stroll to the lunch on the garden patio. As a registered nurse Karen learned first-hand how to provide extraordinary direct care to her members as well as how to lead a team of front-line colleagues. As a Director of Nursing, Karen embodied the ideals of the profession with a compassionate heart. As a licensed administrator responsible for overseeing SNF and ALF operations, she has developed a depth of operational understanding unseen in the industry. Caring, Committed, and Compassion are her mantras.
When she isn’t working Karen enjoys listening to Irish folk music and traveling to see the artists wherever they are performing. One of her favorites is Daniel O’Donnell.
Jason Bowers’ hometown is Kirksville, Missouri. Jason grew up in a family of excellent cooks who had a variety of styles and talents. He was drawn into the food world during junior high, taking his first cooking class in seventh grade, and then testing his creations out on family members. His grandfather nurtured this interest in the kitchen. Together they spent hours watching cooking shows on television; then they would discuss, modify, and test recipes.
After receiving his Associate Degree in Culinary Arts in Ottumwa, Iowa, Jason, his wife, Tiffany, and infant son, headed to Providence, Rhode Island. This time Jason’s goal was an Associate Degree from the famed Johnson and Wales Culinary School. Jason remarked, “This was the first time I had experienced “real” seafood and fresh fish and true Italian and Greek cuisine.”
Upon graduation from the prestigious Johnson and Wales University, his first job was upgrading and managing a country club restaurant in Kansas, followed by two Sous Chef positions, one at a major convention center, and the other at a historic hotel with a Master Chef who trained in Sweden.
In 1999, Jason started at Dean & DeLuca, in Leawood, as an Executive Sous Chef working his way up to Executive Chef in just four months. In 2003 opened Café Trocadero, which won “Best New Restaurant in Kansas City 2003”. Currently Jason is working with Kansas City’s ‘The Grand Royale’. His future plans are to continue to refine and expand his skills. “Each colleague has offered opportunities to experience different trainings, family backgrounds, and secrets of the trade. I am inspired to always grow and create the best product possible for clients, patrons, and family,” reflects Jason Bowers. Jason’s skills learned in the past will help him a great deal in training young Chefs to prepare for the culinary world that awaits them.