Nick Simpson earns Certified Executive Chef designation
Simpson, executive chef at Owen’s Food Court, is among a group of about 2,700 chefs nationally to earn the certification.
Nick Simpson, executive chef at Owen’s Food Court, recently completed the requirements for the Certified Executive Chef designation.
Simpson will be recognized as an executive chef on a national level, and the recent accomplishment demostrates Virginia Tech Dining Services’ commitment to employees’ professional development and career advancements.
The certification includes a practical cooking component that requires the chef to produce 12 gourmet plated dishes, including an appetizer, salad, and entrée with a focus on classical cooking techniques, within three hours and all from scratch. The second component is a written exam that tests food science knowledge, classical cooking techniques, stocks and sauces, cooking methodology, and food safety.
Paul Magnant, associate director of Dining Services, supported Simpson throughout the process.
“Like all our chefs, Chef Simpson is driven and a lifelong learner. He sets admirable examples of professionalism. I am so immensely proud to work with him,” said Magnant.
"It was a lot of work. I had to participate in practice sessions and study to feel confident during the test,” said Simpson. “With the guidance of the leadership, I was able to feel comfortable and pass the test.”
Simpson’s certification places him in an elite group of about 2,700 chefs nationally.
Simpson's success in passing the exam also brings an opportunity for Virginia Tech. The university has become an official testing site for Certified Executive Chef certification through the American Culinary Federation and is the first institution to offer both the practical and written exam at the same site.
“We like to see our chefs grow, so for me it is quite rewarding to see them take those next steps,” said Brian Grove, senior associate director of Dining Services. “We will continue to support our chefs because the department grows with them.”
Dining Services’ commitment to employee growth and advancement is a cornerstone of its mission to foster a supportive and dynamic working environment. By creating opportunities for career development and outreach, such as Certified Executive Chef, the university empowers its employees to reach their full potential.
“I want to earn my master's degree here, and I know I have the support to continue to learn and grow,” Simpson said. He also is studying to become a Certified Culinary Administrator. That will allow him to become an Approved Culinary Evaluator and administer Certified Executive Chef exams.
With an employee-first model, Dining Services provides a supportive work environment with flexible scheduling options, comprehensive benefits packages, and opportunities for professional and personal development. By nurturing employees' well-being and personal growth, Dining Services provides each team member the opportunity to thrive both professionally and personally.
Dining Services encourages potential employees interested in employment within a residential dining program to explore dynamic career opportunities. Learn more about Dining Services, browse current job openings, and envision their career possibilities at dining.vt.edu/jobs.
