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 and has been an executive chef for the past 30 years. She is presently at Ferguson Florissant School District and previously at St.Louis Public schools. Before going into K-12 education, she was executive chef at Northwestern State University in Natchitoches, Louisiana; Johnson and Wales in Charlotte NC, Texas Christian University in Fort Texas, and Brown University in Providence, RI.
Susan has had recipes published in The Best of the West Sodexo Cookbook and Sodexo Mediterranean cookbook. She has a published article in Texas Monthly and received two bronze medals from the American Culinary Federation. She also has published recipes in the Women’s League of Natchitoches Cane River Cookbook. she has won first place in the 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. In her spare time, she enjoys her vegetable and herb garden from which she cans food for further use and gifts. She has a collection of over 350 cookbooks.