David Smythe

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.