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" BlueStar offers an indestructible product…repairs are virtually unnecessary."

Richard Simpson

BlueStar Chef

New York, NY

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. 

Richard Simpson

Favorite Products

Chicken and Rice

  • 3 tablespoons olive oil
  • 8 oz chorizo, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoons cumin
  • 2 teaspoons sweet paprika
  • 2 cups long grain rice
  • 1/2 cup dry white wine
  • 3 3/4 cups chicken stock or low sodium chicken broth
  • 8 oz boneless chicken thighs, cut into bite-sized cubes
  • cup green olives, chopped
  • 8 oz medium shrimp, cleaned
    Cilantro, to taste chopped (Optional)


1) Add oil to a large skillet and place over medium heat. Add chorizo and sauté 5-7 minutes until beginning to brown. Remove with a slotted spoon and reserve.
2) Add onion and cook 5 minutes until transparent. Add garlic, cumin and paprika and cook 2 minutes more. Add rice to skillet and sauté over medium heat for 5 minutes or until rice is translucent. Add reserved chorizo and wine and stir until it is absorbed.
3) Add stock and olives and bring to a simmer. Add chicken and stir. Cover and simmer 15 minutes.
4) Add shrimp, cover and continue cooking 5-8 minutes until liquid is absorbed and rice is tender.
5) Place in a serving dish and sprinkle with chopped cilantro