Dylan simmons

Dylan Simmons has a diverse work experience in the food industry. Dylan started their career as a Test Kitchen Chef Intern at the Los Angeles Times, where they tested and styled recipes for the newspaper and website. Dylan then went on to become a Business Owner and Chef at Simmons Catering, where they catered various events. Following that, they worked as a Test Kitchen Intern at America's Test Kitchen, testing recipes for magazines and cookbooks. Dylan also served as a Culinary Lead Chef Instructor at Sur La Table, teaching a wide range of cooking classes. Most recently, Dylan has been working as a Sr. Recipe Developer and Test Kitchen Chef at Dish Works Studio, where they develop recipes for local and national brands and manages a team of recipe developers. Additionally, they worked as a Contributing Writer and Recipe Developer for Noelle Carter Food, developing recipes and styling food media photographs.

Dylan Simmons's education history begins in 2011 when they enrolled at Chester County Technical College High School Brandywine and pursued a degree in Culinary Arts & Chef Training. They successfully completed their high school education and obtained a High School Diploma in 2013.

Following their time at high school, Dylan went on to attend The Culinary Institute of America in 2013 to further their knowledge in Culinary Arts & Chef Training. They completed the program and obtained an Associate's degree from the institute in 2015.

In addition to their formal education, Dylan also obtained two certifications. In 2014, they received the "Green Chef Blue Ocean" certification from Chefs Collaborative. Furthermore, in 2019, they obtained the "ServSafe Manager" certification from ServSafe Food Protection.