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We are enjoying our BlueStar range on a daily basis and always receive compliments on its appearance."

Steve Irey - Redding, CA

Owner of a BlueStar 48” Freestanding Gas Range with a Griddle (RNB486GSS)

Richard Simpson

Name: Chef Director Richard Simpson
The Institute of Culinary Education
Bluestar: 30 inch wall oven

Perhaps the job posting read: “Wanted: Future alchemist, willing to work days/nights or perhaps days and nights. Abstract thinking required, able to do so without sleep a plus. Possible opportunity to advance. Dish washing required. $3.25 an hour. But most likely it read: “Wanted, dishwasher, apply at kitchen door of Peter Kump’s. $3.25 an hour, employee meal included. And yet Richard Simpson applied, a man already on the “real world track”, sporting a new Philosophy undergrad degree from New York University, working in prestigious firms, not washing dishes.

Chef Simpson’s family is of Irish decent, and with no real background in food, he describes his culinary upbringing as dinner as a necessary evil: Eat meals, when you're hungry, to survive. It was ultimately a set of knives that prompted his move to the food side. When Richard assisted in the renovation of a business for a relative, he was thanked with a set of knives, and his love affair with food was born. It was then that he became a dishwasher, affording him the opportunity to attend Peter Kump’s as an employee…already an abstract thinker, obviously.

This was the right choice for Richard, moving to Chef Instructor after graduation, then to Director of Education and landing as Chef Director of the school. (It has since been renamed: The Institute of Culinary Education)

Richard Simpson, Full Disclosure

Favorite Ingredient: Chef Simpson answered quickly, and without hesitation, when asked his favorite ingredient: BACON! He exclaimed. Chef admitted Parmesan cheese came in a close second.

Favorite tool: The IPad is everyone’s favorite tool, and Chef added that it was the easiest way to retrieve any type of information. “The world is at your fingertips with the IPad”’ and that includes information for sourcing those obscure ingredients.

Why BlueStar: Chef Simpson loves the simplistic approach to perfection, and reputation for quality. "BlueStar offers an indestructible product…repairs are virtually unnecessary". Chef appreciates the commercial heat available and mentioned that he loved the full bun pan feature of the 30 inch wall oven. (This should be a favorite with everyone…it is an amazing feature...if you are unfamiliar, check the information on the website.)

Unusual item in the tool box: “Years ago when I first worked in a restaurant as a prep cook I had to peel and dice cases of tomatoes. One of the more experienced cooks took pity and turned me onto the tomato shark which resembles a small melon baller with serrated teeth. It is the perfect tool for removing the stem end of a tomato. It may not seem like much, but when you are looking at that huge pile of tomatoes it make a big difference. Another odd item is a tostonera- I love plantains and having a device that flattens them into perfect tostones is a joy. I think it is my kids (students) favorite gadget-whacking a vegetable never gets old!”

Click here to visit the Institute of Culinary Education's website

Favorite 15 Minute Recipe:
(Attached) Chicken and Rice



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