By Chantell Cosner, Administrative Services
Koerner spent more than a year practicing the test and consulting with Campbell and Callison. The test involves both written and practical elements that evaluate the applicant’s technical skills and product use.
“Certification is another means of measuring proven skills that will take our dining program to greater heights,” Koerner said. “It also sets a standard for the caliber of chef we are seeking to hire at WSU, which in turn will have immense dividends on the future success of WSU Dining Services.”
Koerner developed his passion for cooking by helping his mother in the kitchen when he was young. After graduating from the Western Culinary Institute in Portland, Ore., he honed his skills at area restaurants.
Alongside celebrity chef Kathy Casey, he helped develop new restaurant concepts in the Seattle area. He was the sous chef for Don Curtiss at Volterra restaurant and caterer for glass artist Dale Chihuly.
Koerner has been featured on television on “Rachael Ray” and “Seattle’s HotHoods.” He was the owner and operator of his own restaurant for three years before coming to WSU.
“I look forward to passing on the knowledge I have obtained through this process to help other chefs on campus achieve success as they pursue their own CEC certification,” he said.