Acknowledgments
THERE ARE MANY, many hardworking people at Costco and elsewhere who have
contributed to this book. In response to a request in The Costco Connection, Costco’s
magazine for Business and Executive Members, we received more than 1,000 recipes
from seven countries. In addition, Costco employees responded with their own favorites.
We thank you all.
Submissions were sorted into food categories and then 118 were selected for testing
by a panel of Costco employees and members. We want to thank the following testers
who had the enviable but demanding task of narrowing the selections to the 70 employee
and member recipes that appear in the book: Ken Broman, Paula Broncheau, Carlene
Canton, Heather Carey, Linda Carey, Jesper Chou, Gary Cornell, Rossie Cruz, Linda
Dahl, Steve Franz, Dave Fuller, Jose Garcia, Blakely Hachiya, Brian Haupt, Hiroko
Huntoon, Carol Ideta, Joseph Jiminez, Chitomi Kato, Jane Klein-Shucklin, Diane
Larson, Hallie Larson, Jeff Marker, Sean McGriff, Aliw Moral, Anita Nichols, Mario
Padilla, Betty Pien, Kimberly Reaume, Jillian Sanchez, Asako Santo, Yukako Sirota,
Fransisca Soerjono, Toby Sugden, Anita Thompson, Yvonne Todd, Karen Tripson,
Steve Trump, Gary Volchok, Pat Volchok, Vicki Watts, David Wight, Shelley Wilson,
Doris Winters and Rhinee Yeung.
The taste-testing could not have happened without the expertise of our guest chefs.
Jim McGuire, career counselor at the Art Institute of Seattle, and Chef John R. Fisher
at Renton (Washington) Technical College helped us secure senior culinary students
with a background in international cuisines. They were as follows: Mexico lead chef
Gilbert Arangure, with assistants Juan Armando Rodriquez, Justin J. Kauer, Michael
Watkins, Steven Saban Jr. and Charlie Skidmore; Korea lead chef Suna Johnson, with
assistant Jihyun Kim; Japan lead chef Soma Mutsuko, with assistants Kim Moore and
Andrew George; Taiwan, Canada and UK lead chef C. J. Houck, with assistant
Kendrick Tippler; U.S. lead cook Linda Carey, with assistant Diane Larson.
Coordination and translation of the international recipes (as necessary) was
handled with able assistance from the following employees in Costco’s international
offices: Stephanie Laberge, Canada; Veronica Hidalgo, Mexico; Pam Broadhurst,
United Kingdom; Sungwon Hwang, Korea; Kyla White, Japan; and Melissa Yeh, Taiwan.
Special thanks go to Canadian food professionals Anne Desjardins, Marcy Goldman
