Join PNW Co-op Specialty Foods in Pullman, WA on August 19 & 20 for the 2016 National Lentil Festival!
We are sponsoring some fantastic events this year, including an Ask the Experts Panel on Friday, August 19th at 6:30 pm, where you can ask some knowledgeable chefs and nutritionists your questions about lentils and their uses.
And on Saturday, August 20th make sure to check out the Cooking Demonstration Stage where 3 amazing chefs will be showcasing some excellent recipes that you can make at home! Our chef lineup includes the following culinary superstars:
Jamie 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’s also an HBM instructor and co-leads summer institutes for the National Restaurant Association. Callison builds relationships with local farmers and the WSU organic program to ensure the availability of local, sustainable products for university guests. He also coordinates the WSU food and wine program at the Apicius International School of Hospitality in Florence, Italy.
Callison is the author of “The Crimson Spoon: Plating Regional Cuisine on the Palouse” cookbook, which features signature recipes and WSU products.
Debi began cooking professionally after high school and decided after a few years to get serious and attend culinary school. She graduated from the California Culinary Academy in San Francisco and moved back to Seattle. She then went to work for the Kimpton Group at the Alexis Hotel. There she learned from amazing chefs Emily Moore and Tim Kelly at the Painted Table over the next six years. As she moved up the ranks she was exposed to the daily in and out of running a restaurant, food styling, and catering (including the James Beard Awards). Debi then moved on to work at Tom Douglas’s flagship restaurant the Dahlia Lounge. Here she worked with culinary talents Eric Tanaka, Mark Fuller, and Matt Costello. Seventeen years and many restaurants later she is proud to work for a company that promotes giving back to our community in such a generous way.
Before becoming a chef, Robin was an artist. But it quickly became clear she had a passion for food.
She formerly owned and operated “Crave,” a popular Seattle bistro serving contemporary comfort food on Capitol Hill. In 2009 she had a life -altering experience representing Seattle on the sixth season of Bravo TV’s “Top Chef,” where she finished fifth.
She has since found an ideal balance in her life making art, teaching at Wine Country Culinary Institute in Walla Walla and catering. She keeps her knives sharp in kitchens for causes like “Fred Hutchinson Cancer Research Center” and "Bristol Bay." Passionate about the future health of our food systems, she sits on the Seattle Slow Food Advisory Board, where they focus on raising community awareness and best practice methods.