Paul Suplee

Paul G. Suplee CEC, PC III is a chef in the Ocean City, Maryland area, on America’s East Coast. After spending 24 years in professional kitchens, with executive and administrative level experience for the last decade-plus, Paul decided to switch gears and teach the culinary craft to young culinarians.

He is now the Culinary and Baking & Pastry Instructor for Worcester Technical High School. A four-year USMC veteran, Chef Suplee was educated at Johnson & Wales University, Providence, RI, as well as Loyola College in Baltimore, Maryland. A brief stint in Law School reaffirmed Paul’s desires to stay in the culinary field.

He plans to start his Master’s Degree in Food Science and Nutrition in May 2009. Paul has written for several national and regional magazines and is a weekly food writer for a local newspaper.

While seafood is a mainstay for Paul due to his proximity to the Atlantic, handmade chocolate truffles are a specialty of his and are shipped across the country from Chesapeake Farms Dairy, a local sustainable farm that produces their own milk, cream, butter, ice creams and cheeses. The chocolates are crafted with fresh cream and butter from the farm, and French chocolate which is shipped in once a month.

Paul is also the author of The Heart of a Kitchen; Quips of a Rambling Chef. The book is a paperback, 170 page experiment in which Paul gleans into the craft of cooking in regards to a seasoned professional chef who one day realizes that he knows little to nothing about his art.

An adamant believer in the never-ending quest for knowledge, Paul regularly embarks on certification and educational journeys, much to the dismay of his wife and children. These are not for the fancy letters on the jacket, but rather for the information garnered through the effort. And, with every new designation, the realization deepens that Voltaire could not have been any more correct when he wrote “The more I read, the more I meditate; and the more I acquire, the more I am enabled to affirm that I know nothing”.

Chef Paul gives private cooking lessons and is involved in networking with chefs from around the nation and the globe. He lives in Ocean Pines, Maryland with his wife Julie and four children.

His wife is a very, very strong woman. A four-year USMC veteran, Chef Suplee was educated at Johnson & Wales University, Providence, RI, as well as Loyola College in Baltimore, Maryland. A brief stint in Law School reaffirmed Paul’s desires to stay in the culinary field. He plans to start his Master’s Degree in Food Science and Nutrition in May 2009.

Paul has written for several national and regional magazines and is a weekly food writer for a local newspaper. While seafood is a mainstay for Paul due to his proximity to the Atlantic, handmade chocolate truffles are a specialty of his and are shipped across the country from Chesapeake Farms Dairy, a local sustainable farm that produces their own milk, cream, butter, ice creams and cheeses.

The chocolates are crafted with fresh cream and butter from the farm, and French chocolate which is shipped in once a month. Paul is also the author of The Heart of a Kitchen; Quips of a Rambling Chef. The book is a paperback, 170 page experiment in which Paul gleans into the craft of cooking in regards to a seasoned professional chef who one day realizes that he knows little to nothing about his art.

An adamant believer in the never-ending quest for knowledge, Paul regularly embarks on certification and educational journeys, much to the dismay of his wife and children. These are not for the fancy letters on the jacket, but rather for the information garnered through the effort. And, with every new designation, the realization deepens that Voltaire could not have been any more correct when he wrote “The more I read, the more I meditate; and the more I acquire, the more I am enabled to affirm that I know nothing”.

Chef Paul gives private cooking lessons and is involved in networking with chefs from around the nation and the globe. He lives in Ocean Pines, Maryland with his wife Julie and four children. His wife is a very, very strong woman.