MUW Welcomes Executive Chef Wade Shoemake To Campus Culinary Team

Mississippi University for Women (MUW) Dining Services has appointed Chef Wade Shoemake as the new Executive Chef, who brings his exceptional culinary expertise to enhance the campus dining experience.

Chef Wade Shoemake's experience is distinguished by a unique partnership between the University of Nevada, Las Vegas (UNLV) and MGM Resorts International (MGMRI). Graduating in 2007 from UNLV's culinary program, which was fast-tracked and sponsored by MGMRI, Chef Shoemake emerged as one of only 15 successful candidates out of over 500 applicants. This exclusive program not only provided an accelerated path to an associate degree but also offered opportunities for managerial roles within MGMRI.

A testament to the investment made in his education, Chef Shoemake and his fellow graduates signed a two-year employment contract and a non-competition agreement with MGMRI upon graduation. Notably, Chef Shoemake's journey took an intriguing turn when a producer from Hell's Kitchen reached out to him. However, due to the show's partial ownership by a competitive entity, Chef Shoemake regrettably couldn't pursue this exciting opportunity. This anecdote adds a fascinating layer to Chef Shoemake's culinary narrative, showcasing both his talent and the unique challenges he faced.

His passion for cooking was ignited at a young age, inspired by his father's culinary skills, and fueled by the moment he saw Chef John Currence judging a show on the Food Network. At just 16, Shoemake approached Chef Currence for a job at Boure, marking the beginning of his culinary career.

Chef Shoemake holds a special memory of meeting and cooking for the late Anthony Bourdain, an experience that stands out among his many encounters with renowned chefs.

One of Chef Shoemake's standout dishes is the Red Wine Braised Beef Short Ribs with Creamy Polenta, showcasing his talent for crafting rich and hearty flavors from scratch. During his tenure at The Mansion inside MGM Grand in Las Vegas, where he created a Butter and Rosemary Poached Langoustine with Foie Gras Foam and Truffle Dust, earning accolades in the highly acclaimed 3 Michelin star restaurant.

Keeping abreast of food trends is crucial to Chef Shoemake, who leverages social media and maintains connections with chef friends in major cities known for award-winning restaurants. He appreciates the current trend of using affordable cuts of meat in creative ways, showcasing his commitment to staying both relevant and resourceful in the ever-evolving culinary landscape.

Chef Shoemake's extensive training and travels have shaped his ability to build creative and modern menus, and he is excited to bring this expertise to MUW. His enthusiasm for mentoring and nourishing the future generation aligns perfectly with the university's values, promising an exciting chapter for both Chef Shoemake and the MUW community.

When asked about his cooking philosophy, Chef Shoemake emphasizes cleanliness as the foundation for creating exceptional dishes. He believes that cooking clean leads to clean and exquisite food, a principle he adheres to in every aspect of his work.

Alongside his culinary endeavors, Chef Shoemake enjoys spending time with his two daughters, Maggie and Rivi, and is an avid college sports fan.