We Are Chefs

We Are Chefs

Travis W. Smith CEC, CCA, AAC
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A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
8 hours ago
Congratulations on your participation as well as 2nd place, Zac. Just getting into the race is a big part of it.
13 hours ago
Hi Chefs, I concur that one of the better sources for all things Spanish is the Spanish Table up in Seattle...they carry the wonderful paella pans...picked one up a while back, along with the beautiful clay cooking wear...and that beautiful beautifu…
16 hours ago
A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
yesterday
Thanks Chef, for pushing this study group and challenging our understanting of Escoffier. Perhaps we will have more active participation from the members in the near future. I know of several culinarians in the group that should be studying. We do h…
yesterday
thanks Travis, what a lot of hard work. Well done. The point that needed to be made here is that people need to find cuts of meat that are not considered Roasted to adhere to the standard of a Releve, and that require carving. i.e. Braised....Poele.…
yesterday
You have some really nice work Robert.
yesterday
A forum for all things related to Ice Carving.
yesterday

Profile Information

Relationship Status:
Married
About Me:
My journey of life long learning is, and always will be a lesson in humility.
When did you enter the Culinary Profession?
1983

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At 11:53am on February 16, 2010, Kerstin Bellah said…
That's awesome. How did everything go?
Good luck with your CMC test!
At 11:21pm on February 15, 2010, Kerstin Bellah said…
That's what I heard. Weren't you practice for a team of some sort?
I've been doing good. I did see those.. Some of them I'm making a rather mean face. haha.
At 11:08pm on February 15, 2010, Kerstin Bellah said…
Hi Chef! How are you?
At 1:01pm on February 2, 2010, Hilmar B. Jonsson said…
Hello my friend.
Just came from Chile at the WACS convention. Arround 600 chefs from 53 countries. Good convention. Look it up on www.worldchefs.org
At 10:02am on January 28, 2010, Mark Webster, CEC, CCE said…
I just wanted to see if you will be attending the AAC Dinner? My wife and I will be
At 12:51pm on January 27, 2010, Mark Webster, CEC, CCE said…
Travis,
Are you going to be going to the National in August?
At 6:55am on January 11, 2010, Antonio L. Vincent said…
Hi Chef i am in Korea again and on Team Korea......the team is looking ok but i know i can always use more help especailly if it is coming from you. the guys are a lil lost but i have been doing the classes and showing the videos that you did for us. i am trying out for Senior Chef hope i do good. and i also have the beef, Veal, lamb and pork platter for 8. have to have atleast 2 proteins so whatever knowledge or recipes you can share are appreciated...my email is magik357@gmail.com hope to hear from you soon
At 6:49am on December 7, 2009, Norman Carter said…
Hey Travis,
Well, despite my honest effort, I've only been able to land a good job in the food field - again. Harris Teeter, Fresh Foods Manager. I'm still hoping to break into the Intel policy field, but that will have to wait.

How's life in OK?
At 11:01am on November 14, 2009, Mark Webster, CEC, CCE said…
Travis you wrote an excellent article in the November 2009 issue of the National Culinary Review magazine entitled "Saluting Military Certfied Chefs". Thanks for reminding the industry that Military Chefs have it going on. Devotion to our family, the country, are jobs and accomplishing certification in the profession we love and excel at.
At 4:15pm on November 06, 2009, Debra Annis gave Travis W. Smith CEC, CCA, AAC a gift
happy friday!
 
 

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