About Us

Chef Blanchard brings 25 years of university dining experience to WSU. Having worked at every Dining facility on campus, his in-depth knowledge has been invaluable to the organization. He led the opening Team at the Hillside Café and Market in the fall of 2004. Chef Blanchard strives to take the campus community and guests on culinary adventures, exploring new and creative menu offerings for University Catering’s major events. A 1985 Culinary Graduate, Chef Blanchard has showcased his talents and experience at special events for University Catering on campus. He has given presentations at the NACUFS National Conference in Orlando, Florida on the WSU Student Manager Training Program, and the Regional Conference in Spokane on Espresso and Coffee House Concepts. Chef Blanchard recently attended the Pacific Chef Net Conference at Stanford University, spending two and a half days sharing and exchanging ideas and knowledge with 30 fellow Chefs from 12 west coast universities. Chef Blanchard recently celebrated his 20th year with Dining Services.

Chef Herrera’s life in cooking began at the side of his great aunt in her West Seattle restaurant. He continued cooking in small restaurants during his teen years and earned a Culinary Arts Degree from South Seattle Community College in 1993. Honing his skill with sauces, wild game and wood fired entrees in small bistros led to a boutique catering career for Fortune 500 companies in Seattle. In the summer of 2005 Chef Herrera joined the culinary team at WSU in opening Northside Café and Market. A natural next step in Jaime's career was to take on the challenge of opening the largest Dining Services’ dining facility the Southside Café. Chef Herrera is excited about the Chef’s Creation exhibition platform where he hopes students will enjoy the daily-changing variety of menu offerings. He believes continuing education is essential to professional development and looks forward to each new semester to satisfy his personal education. Chef Herrera also enjoys searching for the latest trends, exploring cheese making, charcuterie and visiting local farmers.

Chef Jamie’s love for creative cooking and baking began while working along side her grandmother in a small country kitchen. During her teen years, Jamie developed her passion by taking home economics and cooking courses, as well as a few Wilton cake decorating classes. After graduating with a Culinary Arts Degree from the Western Culinary Institute in 2000, she worked at a large hotel as a pastry chef. After her entrepreneurial side led her to start a small home business making wedding cakes and catering in-home events, she went to work for the Seattle Seahawks during their summer camp in 2002. Shortly after, Jamie went back to school and earned a degree in Hotel and Restaurant Management in 2004 from Lewis Clark State College in Lewiston, ID.

Chef Jamie joined our culinary team in May 2007. She is very excited to see the direction the university has taken towards using fresh, local ingredients and supporting local businesses through sustainability practices. She looks forward to sharing her creative ideas and helping expand the diversity of our culinary adventures.

Chef Wold began his career in 1972 at an Arctic Circle and graduated in 1976 with an AA in Business and Culinary Arts from the culinary program of Spokane Community College. He gained the majority of his experience in Spokane, as a Certified Chef and a member of the Chef de’ Cuisine Society. Chef Wold has been a Fine Dining Dinner Chef, Sous Chef and Executive Chef of Sheraton, Cavanaugh’s Motor Inn, North Shore Hotel, Red Lion, and other various small restaurants. Chef Wold joined the Culinary Team at WSU in 1984 as a Supervisor. In 1985, he opened the first convenience store in the Stephenson complex, the Towers Market. In 1989, he was asked to develop the Crimson Bake Shop and Central Food Commissary now known as Dining Services Central Production. Chef Wold has been involved in the Recipe from Home Contest, established a sustainable food relationship with Shepherd’s Grain Flour and Legumes, and created the signature Chocolate Lentil Cake and Lemon Garbanzo Cake. Chef Wold was also part of implementing Flix Late Nite Café and Market. He was once the General Manager of the Rotunda Dining Facility and is currently the General Manager of the Hillside Café. From the Hillside Café, Chef Wold also oversees the Market and Espresso Bar operations. Chef Wold expanded his commitment to sustainability by implementing composting and recycling into the dining room at the Hillside Café. Chef Wold also leads a training program for his customers to recycle and compost all their food waste products in an exhaustive effort to make WSU a green community. Join Chef Wold at the Hillside Café for a creative meal filled with savory entrées and fabulous home made desserts.