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Sapphire Story: Chef Patrick ‘Sends the Elevator Back Down’ to inspire others to follow their culinary dreams
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ven as a young boy, Chef Patrick, as he is affectionately known,
wanted, rather needed to show the world that he could cook. As he and his little sister slept on the cold floor while their mother worked multiple jobs to provide for them, he knew what his purpose in life was going to be. Developing out of sheer necessity, his passion and love for cooking sparked a culinary journey that is not only distinguished but inspiring as well. Living in poverty, the rumblings of his sister’s stomach encouraged him to use what he had to feed them both.
Chef Wenford “Patrick” Simpson took his experiences, his passion for his culture, and his drive to help others to take him from the bottom all the way to the top in the culinary world. Growing up in St. Ann’s Parish, Jamaica, he has been able to take all that life has thrown at him and use it to take his career to heights that many culinary students only dream of. Coming from humble beginnings has given Chef Patrick an amazing perspective on his craft. Not only does he live by and celebrate the motto “Team Work Makes the Dream Work” but his management style allows for others to follow in their paths as well. When we asked, Chef Patrick
what his advice would be to others who are pursuing a cooking career, he replied, “open a door of opportunity for others and send the elevator back down.” Curious about what this means, we asked Chef Patrick to explain. “While striving to be better each day, it is important that we reach back and provide others with the same opportunities that we were afforded.” He now oversees a staff of 55 culinary masters among whom he is known for his mild-mannered approach in the kitchen. Chef Patrick began his culinary journey after leaving Marcus Garvey High School where he studied food and nutrition. He immediately landed an internship at the acclaimed Club Caribbean Hotel in St. Ann where he first started to test out his unique style of combining Jamaican spices and Southern soul food. He then took his passion to the high seas where he spent 11 years tantalizing the voracious palate of cruise ship passengers around the world as a Sous Chef for Royal Caribbean and Disney Cruise Lines. Now a world-renown Executive Chef and television host, Chef Patrick took time from his busy schedule to speak with us about his culinary journey.
When asked about the most unforgettable moments in his career, Chef Patrick was both humbled and honored to tell us about the opportunity that he was given to cook for President Barack Obama and First Lady Michelle Obama for his Inauguration dinner in Washington D.C. He also was flattered and somewhat star-struck to be invited as a guest on the distinguished Bobby Flay’s show on the Food Network. He takes great pride in his craft and has been named as the culinary ambassador to his native country of Jamaica where he is currently developing the Simpson Culinary Institute to help others reach their dreams. However, even humility cannot squelch the facts. Chef Patrick has cooked for celebrities around the world including Mary J. Blige, Rick Ross, 50 Cent, Robin Thicke, Missy Elliott, Cardi B, Nicky Minaj, and Janet Jackson to name a few. His penchant for creating culinary works of art extends far beyond simply the taste buds. In any one of the three restaurants where he is now
the Executive Chef, diners can feast their eyes on his beautiful plated presentations before experiencing the Caribbean delicacies he is known for. As the thought and image
of these exquisite culinary compositions stimulate our appetites,
we just had to ask Chef Patrick about some of his favorite
creations. “Cajun Corn with Jerk Mayo” was created for and inspired
by the Taste of the Caribbean and Jerk Festival. This flavorful and
fun to eat dish was well received by festival attendees.
Wenford Simpson
Chef Patrick