Chef Smith is the bakery chef instructor at Kirkwood Community College. Chef has been instructing in higher education institutions since 2005 and has a background of teaching, training and employee development within the hospitality industry.
Chef Smith received his culinary training during 1984-85 from the Culinary School of Washington, in Washington, D.C., during which time he worked under Chef Jean Claude Zilanski as a commis, garde manger and sauté cook, receiving a solid foundation in the fundamentals of French bistro cuisine. Moving to California Chef worked with several non-profit organizations, managing food service operations for Ability First, GSUSA, Episcopal Diocese of San Diego and Los Angeles, the Loch Leven Conference Center, and the Union for Reform Judaism’s facilities in the Berkshires of Massachusetts.
After developing a passion for baking and pastry arts during his early career, Chef Smith relocated to New York in 2003 to pursue formal training at the Culinary Institute of America’s Hyde Park campus, further developing his skills and focusing his current interests in artisan bread, chocolate work, and special event cake creation. Chef Smith completed his externship with the prestigious Hotel DuPont under Chef Tom Hannum and Pastry Chef Michelle Mitchell in 2004, and earned an AOS degree in Baking and Pastry Arts Management in 2005.
It is in higher education that Chef Smith has demonstrated his ongoing commitment to the culinary and pastry arts, vocational education, and student development. Chef Smith received his B.A. in Art Education from Humboldt State University in 1995 and earned his Master of Science in Higher Education in August, 2010, from Drexel University, creating an instrument for measurement of graduation rates and continuing, post-graduation, career involvement.