PULLMAN, Wash. - “You have what it takes.” These prophetic words were once spoken by a Swiss master chef to Jamie Callison when he was a struggling, culinary apprentice in Seattle’s Rainier Golf and Country Club.
More than 20 years later, Callison has proven those words a thousand times over as the executive chef of Washington State University’s School of Hospitality Business Management (SHBM), mentoring thousands of hospitality students and serving gourmet meals to WSUâs invited dignitaries and guests.
He is the lead author of a new cookbook, “The Crimson Spoon: Plating Regional Cuisine on the Palouse.” Linda Burner Augustine is a co-author. Books sell for $38 and may be ordered online from WSU Press at http://crimsonspoon.wsu.edu or by calling Beth DeWeese at 800-354-7360 or emailing firstname.lastname@example.org.
The 224-page, photo-illustrated cookbook features 105 recipes anyone can follow to create high-impact cuisine. Recipes showcase a unique blend of ingredients and foods produced by WSU departments and regional resources, including the famous Cougar macaroni and cheese.
“Ingredients should be your biggest inspiration. Start with quality ingredients, apply simple cooking techniques, and magic happens,” said Callison.
Proceeds from the book will help maintain and replace equipment and furnishings in the teaching center to the benefit of hospitality students.
About the College of Business
The WSU College of Business is accredited across all business disciplines at the baccalaureate, masters and doctoral levels by the Association to Advance Collegiate Schools of Business. Faculty across disciplines produce scholarly and applied research at the main campus in Pullman as well as at urban campuses in Vancouver and the Tri-Cities. International activities include academic centers in China and Switzerland as well as thriving partnerships with several schools around the globe. Innovative online programs supplement face-to-face offerings. For more information, visit http://business.wsu.edu.