Executive Chef Susan Smith has three degrees from Johnson & Wales University. Associates in Culinary arts, Bachelors in Foodservice Management and Bachelors in Foodservice Marketing. She has over 40 years of experience in the foodservice industry, Susan has been an executive chef for the past 30 years. She was an instructor at Johnson and Wales for 10 years in the Practicum department; teaching the future chefs of America, she is presently at Ferguson Florissant school district previously at St.Louis Public schools. Before going into K thru 12 education, she was executive chef at the following universities: Northwestern State University in Natchitoches, Louisiana, Johnson and Wales in Charlotte NC, Texas Christian University in Fort Texas as well Brown University in Providence RI.
Susan has recipes published in The Best of the west Sodexo cookbook. In December 2011 she has a published recipes in the Sodexo Mediterranean cookbook. She has a published article in Texas monthly and received two bronze medals from American Culinary Federation. She also has published recipes in the women’s league of Natchitoches Cane river cookbook. she has won first place in Labella pasta competition.
Susan has also assisted with the production of Restaurant Impossible that was in Ferguson Missouri at Drakes Place restaurant. She also has her Serve Safe certification and in her spare time she enjoys her vegetable and herb garden in which she cans food for further use and gifts. As well as finding the perfect cookbook in which she has a collection of over 350 cookbooks.