Exec.Chef & Catering Manager
Hospitality Business Management
Phone: (509) 335-7426
Office: TODD 340D
Jamie R. 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 is the instructor for HBM 258 "Fundamentals of Cooking and Dining Room Service" lecture and labs 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 is responsible for purchasing and receiving organized food and service production, and he establishes and maintains standards for quality control and sanitation in the J. Willard and Alice S. Marriott Hospitality Teaching Center Kitchen. He coordinates the WSU food and wine program at the Apicius International School of Hospitality in Florence, Italy. Before he joined WSU, Callison was chef/manager of Dining Services, WSU (2005-2006); director of food service/executive chef/director of catering operations, Lakeside School, Seattle, Wash. (1990-2005); culinary apprenticeship chairman for Washington State, ACF/Wash. State Accredited Culinary Apprenticeship Program (1997); culinary apprenticeship instructor, Seattle Central Community College, Seattle, Wash. (2001); owner/executive chef, An Affair to Remember Catering, Edmonds, Wash. (1989-1997); sous chef, Seattle Yacht Club, Seattle, Wash. (1989-1990). Callison has won multiple culinary awards and recognitions, including creating the nation's first known Charter ESL Apprenticeship Program for Spanish-speaking students (2004-2005). Additionally, he was a medalist in the World Culinary Olympics (1988); was voted Chef of the Year by the Washington State Chef's Association (1999); and received the Presidential Medallion from the American Culinary Federation (2002). He is currently producing a cookbook featuring signature recipes and WSU products. Callison completed the American Culinary Federation/Washington State Accredited Apprenticeship Program in Seattle, Washington, and graduated as a certified cook in 1990. He became a certified executive chef in 1995, was inducted into the American Academy of Chefs-Washington, D.C. in 2003, and completed certified executive chef re-certification in 2007.
- Book J Callison Crimson Spoon Cookbook