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Contributors
Marce Edwards is the business editor. She has been at The News Tribune for seven years and has written about technology and big businesses in the South Sound including Weyerhaeuser and Russell. Before moving to Tacoma, she worked at The Idaho Statesman in Boise. She is a Northwest native who likes to garden and refuses to use an umbrella. She lives in Tacoma with her husband and two kids.
C.R. Roberts is a Tacoma native. Before joining The News Tribune, he worked as a freelance writer and part-time cowhand on a cattle ranch in Northern Idaho. He writes about small business, personal finance and other business issues.
John Gillie writes about the aerospace and airline industries, commercial development and consumer issues. During his 30-year-tenure at The News Tribune he has covered issues as diverse as the Native American fishing rights disputes, crime and the courts, the wood products industry and energy. He lived in Tacoma with his family for 25 years, but now lives in Kent because his wife heads a five-state non-profit foundation headquartered in Ballard, and it only seemed a sensible compromise to make considering their workplaces are 40 miles apart.
Kelly Kearsley has been a business reporter at The News Tribune since 2005. She covers the Port of Tacoma and international trade. Being born and raised in Spokane she’s used to living in cities with inferiority complexes and, in fact, prefers it. Prior to working at The News Tribune, she spent three years as a reporter for The Bulletin in Bend, Oregon and another year working stints for The Associated Press and Seattle Times. She graduated from Pacific Lutheran University. She lives in Tacoma with her husband and miniature schnauzer.
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Adios, Otis.
That’s Otis Huemmer, former culinary director magnifique for Aramark at the Greater Tacoma Convention & Trade Center. His last day was Wednesday, having taken the position as executive chef at at the Anaheim (Calif.) Convention Center. (It was always interesting to watch people eat the cheese bread. Is it cheese? Is it bread? It was Otis.)
But welcome Mr. Wambaa.
That’s Allan Wambaa, newly hired by Aramark (which holds the catering contract at GTCTC) to take the food and beverage reins. According to Brad Nelson, Aramark lead at the center, the final choice came down to Wambaa and Peter Weikel, former chef at the former Stadium bistro. In an Iron Chef-ish head-to-head cookoff, one contestant prepared a lamb Wellington, the other a tenderloin with red wine reduction. The tenderloin took the day, but both were outstanding, Nelson says.
Wambaa hails from Kenya, speaks seven languages and served, at the beginning of the decade, as chef de cuisine for the family of HRH Prince Fabad bin Kahlid al Saud in downtown Saudi Arabia. More recently he worked as executive chef for Washington Hospitality in Seattle, and before that as executive chef at Bell Harbor Conference Center & World Trade Center in Seattle.
