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WSU News chef

March 26: WSU chefs part of food bank fundraiser challenge

PULLMAN, Wash. – Matthew Lasof, executive chef for Washington State University Dining Services at Northside Café, will compete against two other local chefs in the Community Action Center’s Chef’s Challenge at 5 p.m. Sunday, March 26, at the Gladish Community Center. » More …

WSU chef earns industry’s highest certification

By Steve Nakata, Student Affairs

jason-butcheritePULLMAN, Wash. – Following two years of planning, learning and polishing his cooking skills, Washington State University chef Jason Butcherite has received executive chef certification from the American Culinary Federation. » More …

Assistant director achieves executive chef certification

By Chantell Cosner, Administrative Services

Adam-KoernerPULLMAN, Wash. – Dining Services chef Adam Koerner recently earned his executive chef certification, joining other Washington State University chefs Howard Campbell and Jamie Callison in that honor. » More …

April 16: Bread lab inspires chef promoting handmade food

By Cathy McKenzie, WSU Mount Vernon

pasta-book-coverMOUNT VERNON, Wash. – James Beard Award-winning chef, restaurateur and cookbook author Marc Vetri will share his culinary insights – and fresh pasta samples – at a free, public book signing at 7 p.m. Thursday, April 16, at the Washington State University Mount Vernon Research Center. » More …

Chef praises WSU wheat breeder in New York Times bestseller

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

Jones-80SEATTLE – If Dan Barber had his way, there would be a wheat breeder like Stephen Jones in every corner of every state. Jones features prominently in the new New York Times bestseller, “The Third Plate: Field Notes on the Future of Food,” written by Barber, chef and owner of Blue Hill in Manhattan and Blue Hill at Stone Barns Food and Agriculture Center in Pocantico Hills, N.Y. » More …

Cookbook recognized by national culinary organization

By Sue McMurray, College of Business

book-cover-smallPULLMAN, Wash. – The cookbook “Crimson Spoon: Plating Regional Cuisine on the Palouse,” is a finalist in the professional kitchens category of the International Association of Culinary Professionals. Winners will be announced during IACP’s 36th annual conference in Chicago on Saturday, March 15. » More …