The Coeur d’Alene Resort executive chef heads overseas to promote Idaho agriculture.
Sunday he will depart on a Western U.S. Agriculture Trade Association (WUSATA)-sponsored trip to Taiwan to introduce Taiwan culinary fans to his cooking, using fresh and healthy ingredients strictly from the Northwest, specifically Idaho.
WUSATA’s goal is to sell U.S. products to foreign countries. Along with Laura Johnson, who is with the Department of Agriculture, Jessick created a menu made exclusively with Idaho products, which was featured on the menu at Dockside for several years. As a result, WUSATA sent Jessick to mainland China in 1996. This will be his third WUSATA trip; the second was to Mexico City.
It’s amazing all of the intricate things I find out about North Idaho. This one is another interesting tidbit of news. If you read the entire article, you’ll find out how the executive chef started out and progressed through the industry. It’s all local, all based in Coeur d’Alene.
Coeur d’Alene has a global presence and it keeps expanding.
Filed under: About the Area, Activities and Events | Tagged: coeur d'alene resort, cuisine
