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James Simpkins is both an enthusiastic scholar and a passionate food lover. In addition to his Culinary Arts diploma, he holds a bachelor’s degree from Ohio State University and a master’s degree from the University of Connecticut. He says, “I love being a student, and of the three degrees I've earned, my diploma from ICE is my favorite. Culinary training distinguishes me immediately from other candidates for jobs and gives a contemporary relevancy to my interests, in and out of the kitchen.” Simpkins travelled to France to complete his externship at Au Petit Duc in St. Remy-de-Provence. He has made a career out of exploring food and learning as much about cooking as he can. He won two gold medals at the Tahoe Food & Wine Fest in 2002. He has worked as a culinary artist-in-residence in a colony in Quimby, ME and recently created recipes for Allagash: The Cookbook, using all beers from Allagash Brewing in Portland, ME.