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Hospitality

Jamie Callison and students
Fall 2017

Bounty of the Palouse

Each fall, the WSU Alumni Association’s wildly popular Feast of the Arts dinner series brings together some of the very best aspects of WSU for a can’t-miss evening. These special dinners feature wines from a different Coug winery expertly paired with exquisite food courses by Executive Chef Jamie Callison of the Carson College of Business School of Hospitality Business Management and his talented students.

“I work with my students to craft a menu inspired by WSU-focused fare—like fresh vegetables from the WSU Organic Farm and Wagyu beef from the Premium Beef Program,” Chef Jamie explains. The Feast also incorporates the WSU » More …

Pan roasted duck breast. Photo E.J. Armstrong
Winter 2015

Duck

Rediscovering a worldwide favorite

In a small northeast Washington field, a flock of 34 Ancona ducks—a white breed with distinct, mottled feathers—quack sociably as they waddle around Rebecca Cahill Kemmer’s farm. Sometimes they drop eggs while they follow their guardian geese and gobble up old apples and remnants of summer squash.

Cahill Kemmer and her husband Eric Kemmer started their Pend Oreille County farm, in Fertile Valley just north of Spokane County, in 2013, with education and assistance from WSU Extension’s small farms team. When they chose livestock, ducks were a natural choice.

“They’re very hardy,” says Cahill Kemmer. “Last winter, they liked to sit … » More …

Summer 2013

Something Old Something New—A history of hospitality

When Washington State College introduced its hospitality program in 1932, no one had yet imagined an airport hotel, a drive-through restaurant, a convention center, or the boom of international travel. Eighty years later, as the industry grows in new and unexpected ways, the School of Hospitality sends its graduates out to meet its evolving needs.

» More ...