Chef Rudy Smith

 
Chef Rudy Smith CEC, CHE, has over 25 years experience in the Food and Hospitality industry. During this time he has developed a very diversified background in restaurants, hotels, clubs, catering operations, and teaching. Starting as a dishwasher in Springfield, Ohio, chef Smith went on to graduate first in his class from The Culinary Institute of America in 1986. He has held Executive Chef positions in restaurants and clubs in Aspen Colorado and Forest Hills New York. Chef Smith has also held the position of Executive Chef and Food and Beverage Manager in both distinctive hotel and club operations.

 
In 1995 Chef Smith returned to The Culinary Institute of America as a Lecturing Chef Instructor. During his seven years with the school, he progressed to Associate Professor of Culinary Arts. He has taught a variety of classes including Culinary Fundamentals, Hot Foods, Meat Fabrication, Meat Identification, Charcuterie, American Regional Cookery, Nutritional Cookery, International Cooking, Asian, Mediterranean, and South American Cuisines, and Classical French Cooking. Chef Smith has taught in Brazil, Mexico, and throughout the United States. He has been involved in the development, editing, recipe development, and/or writing of several books on food and cooking including The New Professional Chef 6th Edition (The Culinary Institute of America), Garde Manger the Art and Craft of the Cold Kitchen (The Culinary Institute of America), and Foie Gras a Passion by Michael A. Ginor.

Chef Smith also was heavily involved in the Continuing Education Department at the school. He developed, wrote curriculum, developed teaching materials, and taught programs that were customized to industry clients around the country. These programs were taught both on campus at the CIA, as well as on site at clients establishments. These also included product development for various food manufacturers and restaurants. One of the most interesting and challenging programs he developed was a 2 week training course on Nutritional Cooking at the fine dinning level and formal service techniques taught at the Residence of the Vice President of the United States for his staff. This course was designed to increase the level and quality of food and service at the Vice Presidents Residents both for the personal daily needs of the family as well as the many State and other functions, while maintaining the nutritional needs of the Vice President. He has also taught Train the Trainer classes for major Restaurant and hotel chains.

Chef Smith has extensive Hot and cold food competition experience. He has garnered numerous gold and silver medals at both national and international competition. The highlight of his competition experience was being a member of CIA Team 2000. He competed in Hotelympia in London in February of that year and they won Best of Show and 4 Gold Medals for the Grand Buffet and Silver medal for the Parade de Chefs. The team then competed at the Culinary Olympics in Erfurt, Germany that fall and won 3 silver medals in the grand buffet category.

Chef Smith has spent 25 years developing and mastering his skills as a chef, manager, communicator, mentor, teacher, and overall Culinarian. He has devoted himself to improving his craft and sharing that craft with others. He looks forward to sharing that craft with you and your staff.