Jamie R. Callison became executive chef in the Washington State University School of Hospitality Business Management in 2006. He oversees the HBM student-run catering events and creates and implements new menu concepts and recipes. He is the instructor for HBM 258 “Fundamentals of Cooking and Dining Room Service” lecture and labs and co-leads summer institutes for the National Restaurant Association. Callison builds relationships with local farmers and the WSU organic program to ensure the ability of local, sustainable products for university guests. He is responsible for purchasing and receiving organized food and service production, and he establishes and maintains standards for quality control and sanitation in the J. Willard and Alice S. Marriott Hospitality Teaching Center Kitchen. He coordinates the WSU food and wine program at the Apicius International School of Hospitality in Florence, Italy.
"Start with quality ingredients, apply simple cooking techniques, and magic happens."
Celebrating Pacific Northwest ingredients and produce like Washington State University's Wagyu beef, garbanzo beans and lentils, soft durum wheat flour, salmon and scallops, and world-famous Cougar Gold cheese, this lavishly illustrated cookbook by Executive Chef Jamie Callison features 105 recipes to create