Fun and Food Headline Cooking Demo Stage at Lentil Fest 2019
We're shaking up Lentil Fest, Aug. 16-17, with a roster of superstar chefs who are passionate about combining cooking with fun. From Friday's game show hosted by the Original Rock Star Chef, to Saturday's three stellar cooking demos, the PNW Co-op Cooking Demo Stage will tickle your funny bone and feed your mind. Bring your questions and your appetite. Free samples of the chefs' recipes will be served Saturday after each demo by the culinary students of Washington State University's School of Hospitality Business Management.
PLUS we want your help to fight hunger. Throughout Lentil Fest, we invite you to donate a can of food or cash to help support local food banks and feed our neighbors in need. Each bag of PNW Co-op legumes that you buy will provide 50 meals through Second Harvest. More details coming soon.
Friday: Let's Make a Meal!
Chef LJ Klink, the Original Rock Star Chef and "Extreme Chef" champion, takes the Cooking Demo Stage at 6:30 pm Friday, Aug. 16, for a turbo-charged game show/cooking demo mashup.
Chef LJ will create recipes on the spot featuring ingredients chosen by lentil-loving audience members who spin the Wheel of Meals. If you're eager to switch up your menus with quick and delicious recipes, this is the demo for you. Bring your questions and be ready to win nifty cooking gadgets during the demo, too.
We'll be collecting donations Friday for the Pullman Schools Pantry Program, so please remember to bring cash or food. Every little bit helps, and donations will serve Pullman-area children. Thank you for your support!
Saturday: Live Cooking Demonstrations & Second Harvest Fund-Raiser for Local Food Banks
Learn scrumptious, creative new recipes from some of the best chefs in the business. Each chef’s demo includes time for Q&A and free samples prepared and served by the culinary students of Washington State University's School of Hospitality Business Management.
Each demo will be dedicated to the fight against hunger. You can donate two ways:
1. Donate canned or dried pantry items to Pullman's Community Food Bank. We'll have collection barrels at our stage, so donating will be easy peasy.
2. Buy a limited-edition bag of premium PNW Co-op legumes for $10. PNW Co-op will donate every penny to Second Harvest and their partner food banks in eastern Washington and northern Idaho. Every dollar donated equals five meals, so the sale of every $10 bag will provide 50 meals. For more info about Second Harvest Inland Northwest, please click here.
12:30 p.m.: Executive Chef Jamie Callison/ Washington State University
Jamie Callison became executive chef in the Washington State University School of Hospitality Business Management in 2006. He oversees the HBM student-run catering operation. He’s also an HBM instructor, the faculty advisor for WSU Crimson Confections, and the faculty coordinator and culinary instructor for the WSU-ACFEF Culinary Certificate Program. 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 the operation of the J. Willard and Alice S. Marriott Hospitality Teaching Center Kitchen. Each summer Callison coordinates the WSU food, wine and culture study abroad program in Florence, Italy, and Lyon, France. Callison is also the lead judge for Washington State's Pro Start High School Culinary Competition since 2011, and was the lead judge for Tokyo's 2018 competition.
Callison is the author of “The Crimson Spoon: Plating Regional Cuisine on the Palouse” cookbook, which features signature recipes and WSU products.
1:15 p.m.: Executive Chef LJ Klink/The Original Rock Star Chef, Food Network "Extreme Chef" Champion and Cheney Public Schools Executive Chef and Nutrition Services Director
LJ Klink is a combination of eccentric ideas, classic concepts, and pure passion. With over 20 years of management and leadership experience, Klink inspires adult learners and challenges them to step forward in a leadership role. “We have to know where we have been to know where we can go. We all have to eat, so why not live to cook, not just cook to live.” Food is the muse of his passion. “It is so amazing what food can teach you about others, the world we live in, and how to be a positive influence in your surroundings.”
Educated formally with a Culinary Arts degree, Bachelor Degree concentrated in communications and government, Master Degree in Organizational Leadership, and is ABD in his Educational Doctorate program. Klink is an ACF Certified Executive Chef and Certified Culinary Administrator. He also adds a MCFE (Master Certified Food Executive) and CFSE (Certified Food Service Educator) to his credentials. Learn more at LuckJunky.com.
2 p.m.: Elizabeth Nalbandian/WSU School of Hospitality Business Management
Elizabeth Nalbandian is a junior at Washington State University. She is seeking a double degree in Food Science and Hospitality Business Management. She also takes part in the WSU-ACFEF culinary certificate program. Originally from Israel, where food is a big part of the culture, Elizabeth quickly realized food doesn’t only cheer people but connects them. Desiring to gain different experiences within the hospitality industry, she has worked in the Woodmark Hotel in Seattle, Bangerter Bakery in Switzerland, Roladin Bakery in Israel, and is currently working in the HBM student-run catering company and WSU Crimson Confections.
After graduation she plans on working as a food product developer. Her goal is developing sustainable food solutions for nutritional problems in developing countries while using local ingredients.