Niels Brisbane, Culinary Director of Canlis Restaurant Kitchen at the Bread Lab | Eater
"A Washington State University research lab that served as a collaborative hub where he sought technical help with baking, consulted staff, and helped translate culinary questions into research and product development. After more than a year of collaboration he became the lab’s culinary director (officially starting June 1, 2018), a role that has him meeting farmers, helping develop market pathways, and acting as a liaison between growers and chefs. Projects include launching a Northwestern maraschino cherry product that repurposes byproducts from a local salt producer and pollination-grade cherries to create new income streams and a Northwest-branded product. His work at the lab centers on building a more sustainable, better-sourced regional foodshed by highlighting the wide diversity and high nutritional quality of crops grown in the area." - Dayna Evans
