|
Michael Smith
Background
Born in New York, grew up in the mid Hudson Valley.
Trained
Trained at the Culinary Institute of America, Hyde Park New York.
"I was excited when the
school offered me a fellowship faculty position after graduating to continue my
education. I had the privilege of working closely with Paul Sartory. Paul
inspired me to look at ingredients with a Seasonal & Regional approach."
Worked
The Savoy, Le Gavroche, Strathallen, Tiffany's on the Bay, An American Place,
NBC executive Dining Room, The Inn at Bay Fortune.
How he got into cooking
"I was attending art school in New York and bought a sports car. I had to make
payments so I took a job at Grisanti's as a prep cook. I enjoyed the excitement
and the energy of working in a kitchen. After working with Joe Brophy at
Strathallen in New York I knew this is what I wanted to do for a living."
First thing he ever cooked
"I remember every Saturday my dad and I would sauté mushrooms with garlic, butter
and wine. We would sit there and just munch away. My mom would always cook a
formal Dinner on Sundays, linen, crystal the whole nine yards. I look back now
and think about all the work mom did for those great Sunday diners. Dad and I
had great fun just goofing off cooking those mushrooms."
Favorite Place to eat
"FID, with The Thai Chili House a close second!"
Recipe Tip
"Get the best Seasonal Regional Ingredients you can find."
What he'd be if he weren't a chef
"Farmer. When I was at The Inn at Bay Fortune I had a garden with over 200
ingredients. I love working with the soil and getting my hands dirty plus had
fresh ingredients all the time."
Favorite Kitchen Tool
"My Italian Ice Cream Machine. Cabernet Black Cherry Sorbet made on site, what
more can I say?"
Menu Bomb
"Beef with Chocolate Mole. The chocolate sauce was a great accompaniment, made
with a sugar free Callebault Chocolate. It was outstanding, I loved
it."
Chef Michael is one of the strongest
proponents of Canadian Cuisine that we know. The by-line that accompanies
his talent is "Progressive Canadian Cuisine." This speaks to his belief that
our country's comestibles have plenty of character, and most importantly,
are created from Canadian products. As host of Canada's newest cooking show,
"Chef at Large" an author of cookbooks and host of The Life Network's "The
Inn Chef", Michael has ample opportunity to represent Canada's food
experiences... and he never misses an opportunity!
|
