Judson Simpson, CMC

First hospitality job:

 It was in a small neighborhood grocery store stocking shelves and working in the meat department.

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Age you started working in hospitality:

16

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Your inspiration to begin working in hospitality:

I love food!

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My hospitality mentor:

Chef Albert Schnell was my mentor. He was the first Chef that I met that had certification in cuisine and pastry, very rare among Chefs. Chef Schnell made time for me, he was patient, understanding, kind and always provided great advice.

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What are your favourite aspects of your job?

Beyond the food, I love working directly with people, I crave collaboration. I am happiest at my job when many different things are happening concurrently and when the day is over, it is over, and the next day is often completely different.

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What has inspired you to continue your career path in hospitality?

The possibilities are endless and no matter what my situation, there is always something not far off to keep me inspired. Once involved in culinary competitions, many, many other opportunities opened.

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Advice for students interested in a career in hospitality:

Never look at your career as a “job”. Be passionate about food and/or other areas in the industry – there are so many. Be inquisitive, adventurous, dedicated, grateful and kind, and most of all, be respectful.