EXCLUSIVE CHEF-PREPARED DINNER
Hosted by President & CEO John Miles featuring Chef Jamie Simpson of the Culinary Vegetable Institute.
Hosted by President & CEO John Miles featuring Chef Jamie Simpson of the Culinary Vegetable Institute.
Chef Jamie Simpson
Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He hails from a small town in Summerville, S.C. and is en route to becoming a young highly sought after chef.
Chef Jamie is passionate about exploring different cultures, the connection between art and food, and the relationship between unconscious process and creativity. Producing beautifully dressed and garnished dishes that marry complex flavors with technical expertise, he uses luxurious ingredients as well as odd cuts and guts. His creative approach of taking raw product and turning it into something unique and inspiring piques the interests of others. Simpson’s reputation for the use of unusual ingredient combinations, tastes and textures has led him to direct one of the most prestigious kitchens in the country.
At The Culinary Vegetable Institute, he designs dishes around what is available on the farm that day, and his commitment to micro seasonal cooking opens the door for him to be more creative while respecting the plants.
Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He hails from a small town in Summerville, S.C. and is en route to becoming a young highly sought after chef.
Chef Jamie is passionate about exploring different cultures, the connection between art and food, and the relationship between unconscious process and creativity. Producing beautifully dressed and garnished dishes that marry complex flavors with technical expertise, he uses luxurious ingredients as well as odd cuts and guts. His creative approach of taking raw product and turning it into something unique and inspiring piques the interests of others. Simpson’s reputation for the use of unusual ingredient combinations, tastes and textures has led him to direct one of the most prestigious kitchens in the country.
At The Culinary Vegetable Institute, he designs dishes around what is available on the farm that day, and his commitment to micro seasonal cooking opens the door for him to be more creative while respecting the plants.
Special Thanks to:
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