2012-11-14 18:40:02 - Held every four years, the six-day event is the largest and most challenging culinary competition in the world. Approximately 200 chefs from 30 countries participated in six categories.
Scott Simpson, Sous Chef at MGM Grand Detroit’s Breeze Dining Court, recently won a bronze medal in his category at the 2012 International Exhibition of Culinary Art, also known as the Culinary Olympics, in Erfurt, Germany.
Simpson, who competed against 47 other chefs in the category, was tasked with creating a buffet display consisting of one large buffet platter and six corresponding appetizers. He was judged by three internationally recognized chefs on proper techniques, strategic use of techniques, artistic interpretation of a chosen theme, use of colors, and proper portioning.
“The culinary staff at MGM Grand Detroit is extremely proud of Chef Simpson,” said Executive Chef Michael Urbin. “We are honored to have had one of our team members represented in
such a prestigious international competition and look forward to supporting him as he competes in more national and international events.”
Simpson, who attended as a member of Team Macomb from the Macomb Culinary Institute, was one of 11 chefs on the teams from the United States came who came from Michigan. In total, the state was the most successful state represented with a total of four gold, two silver and six bronze medals.
“The competition was intense but exciting,” said Simpson. “What I enjoyed most was the opportunity to network with chefs from around the world and learn how the industry and techniques in their countries differ from mine here in the United States.”
The Chesterfield, Michigan native has worked in the food service industry for nearly 15 years. While working as a manufacturing engineer after college, he took a part-time job in a kitchen to satisfy his love of cooking. In late 2008, he left the engineering industry and pursued a culinary arts degree, which he received in Spring 2012 from the Macomb Culinary Arts Institute.
Prior to joining the MGM Grand Detroit team, Simpson served as a full-time cook in kitchens throughout metropolitan Detroit, including at Chen Chow and Quattro in Birmingham. Once he arrived at MGM, he began work at Ignite and was most recently named Sous Chef at Breeze Dining Court.
Simpson, who has received two national gold medals at other competitions, is a Certified Culinarian through the American Culinary Federation, an organization from which he is currently pursuing advanced certification from. Additionally, he is a student of hotel management at Madonna University.
About MGM Grand Detroit
The only Forbes Four Star hotel and spa in Southeast Michigan and AAA Four Diamond Award-winning hotel, MGM Grand Detroit is the city's first and only downtown hotel, gaming and entertainment destination built from the ground up. The hotel features 400 chic and stylish guest rooms, including nine rooftop VIP suites and 56 opulent corner suites. Guests enjoy signature and casual restaurants, lounges such as a relaxed piano-style bar, high-energy nightlife, and the only resort-style spa in Southeast Michigan. More than 30,000 square feet of meeting space hosts everything from large corporate events to intimate black-tie affairs. MGM Grand Detroit is a wholly owned subsidiary of MGM Resorts International™ (NYSE: MGM). For more information, visit www.mgmgranddetroit.com or call toll free at (888) 646-3387.