Blue Zone Studies in Holistic Nutrition and Culinary Perceptions Copy

David did culinary apprenticeship in classically organized kitchens with European chefs while in high school near Lake George NY. His first chef’s position was 2 years at ‘The Good Karma Café’, a macrobiotic restaurant in San Francisco. His experience includes working as executive chef at hotels, country clubs and restaurants for 15 years then 30 years as professor of Global Cuisine at the Culinary Institute of America in Hyde Park, NY, where he taught the entire culinary curriculum, all continuing education culinary courses and traveled extensively as international consultant for the CIA to hotels, restaurants, country clubs, luxury liners, hospitals, all levels of foodservice teaching, training and coaching. Chef David Smythe, Professor (R) Culinary Institute of America 1983 - 2013 Certified Hospitality Educator (CHE) Certified Culinary Educator (ACF) Certified Executive Chef (ACF) Food Industries Production Consultant Nutritional Consultant to Hospitals Titles and Certifications Associate Professor of Culinary Arts Certified Hospitality Educator Certified Executive Chef Certified Culinary Educator Holding Certificates in Nutrition, Sanitation, Supervisory Development, TQM, others Work History 1983 to 2013 Culinary Institute of America, Hyde Park, New York The largest culinary school in the world. Not for profit organization. 120 Chef Professors; over 2000 students. 4 different schools: Ten years comprehensive teaching experiences within the Associate of Occupational Science (AOS) degree granting program; five years within the school of continuing education and adult education. Professor, lecturer, chef-instructor, curriculum and training manual developer, special events coordinator and facilitator, international consultant to business and industry accounts, program developer, product developer, team building and train the trainer seminars. Special Events Coordinator Frist Culinary Extraveganza A multi-unit retirement management and service company. This 3-day event for 90 Nutritionists, Doctors, Dieticians and Managers culminated in a practical cooking application. Wrote the culinary curriculum and organized the extensive 3-kitchen production. Addressed the group twice for a total of 2 hours. Mediterranean Symposium Worked with and assisted Anne Cooper. Funded by the International Olive Oil Council, and conducted primarily in the Danny Kaye Amphitheater at the CIA. This 3-day event brought together 130 top executives from all segments of foodservice and hospitality for cooking demonstrations, lectures, discussions and much food and wine presentation and tasting. Featured were such renowned authors as Paula Wolfert, Nancy Harmon Jenkins, Diane Kochilas, and many famous and successful chefs from throughout the Mediterranean working with their indigineous products. One full day was spent with the participants going into kitchens and actually preparing traditional foods with the visiting chefs and presenters. 8 Full-scale kitchens were involved and the result was the production of a massive buffet served in the Great Hall of the Culinary Institute. “A Greek Marketplace” Bringing together hundreds of people for cooking demonstrations by dozens of chefs and purveyors of specialty Mediterranean foods . Over US$40,000 of food and wine was tasted. The setting was a large brick courtyard at the Culinary Institute of America with a giant tent erected in its middle. Funded by the Greek Trade Commission in New York, the Greek Orthodox Bishop of New York was an honored guest. Authentic dancers and live music were featured. With the help of well designed floor plan, the effect of an authentic Greek Marketplace was recreated with the sights, sounds, smells and flavors of outdoor grilling and gyros, wine tasting booths and tables. Dozens of cheeses, olives and olive oils, freshly baked breads, spoon fruits and desserts were tasted. The phyllo rolling table offered both exhibition and participation. Newspaper coverage included the NY Times. Courses Taught at the CIA Associates in Occupational Sciences program International Cooking The cuisine of Europe, Asia and the Pacific Rim Lunch Cookery A la carte and buffet items for 250 people daily Breakfast Cookery A la carte and buffet, egg cookery, quickbreads, salads Pantry Lunch and breakfast cookery, a la carte and buffet Salads, appetizers, hot sandwiches Garde Manger Hors d’oeuvre buffets, crudites, canapés Plated appetizers, pâtés, terrines, galantines Curing fish, smoking fish, marinades, methods of preservation Platter and mirror presentation, chafing dish presentations Creation of Grand Buffets Charcuterie Brining, curing, smoking Sausage production of over 25 varieties, various ham and bacon production Classical Banquet Russian service of classical French cuisine with daily service Skills Development 1 and 2 28 days of knife skills, stocks, sauces, soups Sauté, stir-fry, pan fry, deep fry Shallow poaching, deep poaching, simmering, etouffé, stewing, braising Roasting, grilling, rotisserie Intro to Hot Food A la carte service for full dining room using classical production techniques Tournant : 2 years, relief Chef Professor for the American Bounty Restaurant, Escoffier Restaurant, St. Andrews Nutritional Restaurant, Caterina de Medici Restaurant. Additional facilities as relief Chef Professor include the Fish Kitchen, American Regional, Experimental Kitchen Continuing Education Department Catalogue Courses Taught: Nutritional Cooking Vegetarian Global Vegetarian French Classical Contemporary French American Bistro American Regional Flavor Dynamics Seafood Cooking and Beyond Italian Cuisine Rustic Italian Cooking Smokehouse and Condiments Appetizers and Hors d’Oeuvre Hot and Cold Buffet Soups, Stocks and Sauces Sauce Workshop Cooking Principles Fusion Cooking Cross-Cultural Cooking Charcuterie Ethnic Cuisine Food and Wine Pairing DSR – District Service Representatives Culinary Orientation for Dieticians Career Exploration – Adult and High School Senior Mediterranean Cuisine Culinary Update for Managers Designer Courses Taught ARA Basic skills development Aramark Skill development for kitchen managers AMTRAK Skills development and concept development for luxury dining cars CHEERS Concept Menu development and presentation concepts for this British group Westchester Club Chefs Various focuses for executive chefs from elite clubs TGIFriday’s Train the Trainer Skills training for kitchen managers and general managers Gardner Merchant Advanced skills development of executive and sous chefs, nutritional focus SODEXHO Advanced skills development of cooks and chefs with nutritional focus Marriott Large variety of focuses with advanced skills development for executive chefs Marriott Chefs Excellence Testing and training of international executive chefs, Culinary Olympic rules Stew Leonard’s Basic skills development for cooks for Home Replacement Meals concept Weight Watchers Recipe development and demonstration of preparation and presentation Olive Garden Basic skills development for cooks and kitchen manager Avon Team building seminar for executives IBM Team building seminar for executives FLIK International Basic skills development for kitchen managers US Navy NEY Awards Advanced nutritional training for the best chefs in the Navy Haaga Institutti, Fusion Cross-cultural concepts Culinary Update Culinary Update for Culinary Educators Nutritional cuisine, trends, sourcing Training methods Tones Flavor Dynamics Flavor exploration, tasting, pairing Food scientists and stylists produce complete menus in teams with chef Frist Retirement 3-Day seminar for nutritionists, dieticians, doctors and facilities managers Auditorium address of 150 attendees US Senate Foodservice Skills Workshop in Classical Basics US Senate Foodservice Advanced American Bistro theme to Skills Development Manual development Continuing Education, Catalague Courses (1993 to Present) Seafood Cooking and Beyond Hot and Cold Buffet Smokehouse and Condiment Nutritional Cuisine Healthy Cooking Mediterranean Cuisine Hors d’Oeuvre and Appetizers DSR Garde Manger Charcuterie Cooking Principles Cooking Fundamentals Ice Carving Continuing Education, Contract Manuals (1993 to Present) TGIFriday’s Skills Training Manuals (5) Frist Culinary Extraveganza Gardner Merchant Nutritional Marriott Hanover, Training Seminar for Display Cooking in the Danny Kaye Theater and Escoffier Restaurant SODEXHO Nutritional Cuisine Garde Manger, Senac Hotels, Brazil Seafood Cookery, Senac Hotels, Brazil Seafood Cookery, Anahuac University, Mexico City Delmonte Tomato Sauce Development Published 40 Page supplement to the International Olive Oil Council’s Book regarding Greek cooking Contributed article to Prevention Magazine regarding grains in diet. Contributed article to the Greek Trade Commission for publication regarding Greek cuisine. AOS Pre-1993 Worked on or revised: Garde Manger International Cuisine Pantry Skills Development 1 and 2 Adult Education Soufflé Workshop Basic Skills 6-hour Workshop Breakfast and Lunch Cookery Hot and Cold Hors D’oeuvre United Airlines Garde Manger in Apollonia, Cyprus, taught and wrote Hot and Cold Buffet Presentation, Mandarin Hotels, Singapore taught and wrote Maple Leaf Farms, Sweepstakes recipe competition judge ACF MC Judge and Kitchen Proctor Nutritional and Asian US Coast Guard US Navy US Army Special events CIA 50 Year Anniversary Olives and Olive Oil Lecture, Slides, Tasting Chef’s Day (3) A Taste of CIA (3) Faculty Advisor to Gourmet Society The Cultural Society, Field trip to Boston Foodshow Secretary Mid-Hudson ACF, 3 yrs. President of Junior Chapter ACF Mid Hudson, 1 yr. Keynote speaker and Nutritional 2 Hr. Cooking Demo Iowa Dietetic Association Consulting Jobs Piggys Country Club of Scranton Rhine Lines, Danube to Austria, consulting and teaching TGIFriday’s Judge TGIFriday’s Culinary Olympics Hospital
Seminar Attendance Cambridge (2) Macedonia Tour and Seminar Crete Tour Pacific Rim Tour Italian Cooking School and Tour France Tour Southeastern States (16) Tour Chiappas, Mexico Tour Oaxaxa, Mexico Tour Grant D. Morse Elementary