By Hilary Sandberg, Administrative Services marketing intern
PULLMAN, Wash. – Howard Campbell’s recent chef certification is not only a personal achievement but also a benefit to diners and his colleagues.
“Having staff who are always improving their skills and expertise demonstrates that Dining Services takes culinary quality seriously,” he said. “It also serves the comfort of the end users – the students.”
Campbell, executive chef of Washington State University’s Cougar Athletic Training Table, reached a long-time career goal in becoming a Certified Executive Chef® through the American Culinary Federation®.
Certification requires: several years of apprenticeship and experience; courses in nutrition, food safety, sanitation and human resource management; and written and practical exams.
Dining Services supports and encourages WSU chefs to pursue certification, said Sarah Larson, associate director: “We are committed to high quality food and service. This certification emphasizes that commitment.”
Learn more about the chefs of WSU Dining Services at http://dining.wsu.edu/learn-more-about-dining/meet-the-chefs/.
