Chef Kip Poole

Washing meatloaf pots to working with celebrity chefs. It began with something to do, a few extra bucks to put in my pocket, but it became a passion; a new goal. The restaurant career began in high school where I cleaned dishes and did a little prep work in a small kitchen in Norfolk, VA. After graduating high school, I was accepted to Virginia Tech heading in the education world. After a year, I found myself back to culinary. I started working as a line cook and changing my major to Restaurant and Hospitality Management. Now, I was doing it all the time, cooking during the day and cooking during the night. Getting closer to graduation I decided to participate in an internship at Walt Disney World. Here I learned the importance of professionalism and hospitality. After graduation, I journeyed on to the country club scene where I became the Kids Club Director. Here I found that kids loved food, not only grilled cheeses and chicken fingers but good food. After showing them a thing or two, I was hired as the Banquet Manger at Philadelphia Country Club. A few years passed and I wanted more experience. I moved to Harry’s Savoy Grill and Seafood to learn the restaurant business. Years passed and I was asked to help open up a seafood restaurant back in Norfolk, VA. Realizing I wanted something different, I decided to go back to school to teach. I wanted to make a change! I returned to school and received my Masters in Education. Now I’m teaching my passion!

Chef Matthew Vaughan

I inherited my passion for cooking from my parents at a very young age.  My parents are excellent cooks and we had family dinner every night that I’d never miss.  My mom would ring a dinner bell and—it didn’t matter what I was doing—I would come running.  These family dinners sparked my passion for culinary and I quickly made up my mind to attend Johnson & Wales University after high school.  While at Johnson & Wales, I worked as the head chef for a small catering company.  Up to this point I worked many restaurant jobs, but this is where I learned what it meant to be a chef.  As a young seventeen-year-old chef, I had to write schedules, order food, experiment with recipes, and execute catering events from 10 to 500 people. After finishing at Johnson & Wales I wished to further my education, so I made my way to Virginia Tech University to earn a degree in Hospitality Tourism Management.  After earning my degree, I was lucky enough to help open a restaurant from the ground up.  The restaurant was so successful that Virginia Tech University asked us to run their new club house overlooking a beautiful Pete Dye golf course.  I was the General Manager for three years before hearing about the Culinary Teaching position at William Penn.  Through all of the years and different restaurant jobs, I was always told that I was a great teacher. When the position became available, I realized how much I enjoyed teaching, especially teaching my passion for culinary arts.  I come from a family of teachers, so I guess it’s in my blood.

Chef Ian Baker