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Travis Smith
- Breckenridge, CO
- United States
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- Discussions (19)
- Events (1)
- Groups (5)
- Photos (1049)
- Photo Albums (7)
- Videos (5)
Travis Smith's Groups
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Global and International…
60 members
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Escoffier Study Group
207 members
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Culinary Students
392 members
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Military Chefs
61 members
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American Academy of Chefs
126 members
Travis Smith's Discussions
Chef & Child
Replied May 2
Authentic Cuisines of the World
Replied Apr. 29, 2009
Sustainable Ag Rag
Replied Apr. 19, 2009
Travis Smith's Page
Latest Activity
A place to discuss the cuisines of all inhabited continents and major food regions world-wide. Share stories and discuss the cuisines of Africa, America, Asia, Australia-Oceana, and Europe.
A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
helo chef
how do u doing iam in vaction and i would like to make chicken escoffier if u have any idea about this please send the recipe
thankx
ashok
A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
We will be posting positions for culinarians to work at Breckenridge CO Ski Resort in the next few weeks. If you are a serious minded culinarian looking for a change and an opportunity to work in an amazing environment then keep a look out for jobs…
Here are some Mediterranean dishes to challenge you:
Spain - Paella
France - Boullibasse
Tunisia - Tagine
Add one of your own choosing too.
Make a dish or two, post pictures, and let's discuss it.
Here are some Asian dishes to challenge you:
Thiland - Phad Thai
Korea - Chop Chae, Kalbi Chim, Cucumber Namul
China - Mongolian Beef, Steamed Rice, Potstickers
India - Lamb Vindaloo with Basmati Rice, Naan
Japan - Tempura Shrimp and Vegetables…
Sunday, September 5th, 2010:
Today's Consomme is Consomme Dubarry - Recipe #542.
The issued fish protein is salmon. Use the salmon and prepare a classical fish course.
The issued meat protein is chicken. Use the chicken to prepare a classical main…
John,
I'm afraid you may have me confused with another Smith or another Travis. I've never taught at the CIA. Welcome to the group. I hope it is beneficial for you.
Travis
Hi Chef,
I am now working ardently toward the CMC, and should be competing in the Olympics in 2012. I'd love to be part of this group.
Many thanks,'
John Miller C.E.C., C.H.E.
Hi Chef,
You were my Skills instructor at CIA. I am now pursuing the CMC. Thank you for everything you did for me there. It has provided a professional life of direction.
Many thanks,
John Miller, C.E.C., C.H.E.
A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
A place to discuss the cuisines of all inhabited continents and major food regions world-wide. Share stories and discuss the cuisines of Africa, America, Asia, Australia-Oceana, and Europe.
A place to discuss the cuisines of all inhabited continents and major food regions world-wide. Share stories and discuss the cuisines of Africa, America, Asia, Australia-Oceana, and Europe.
A place to discuss the cuisines of all inhabited continents and major food regions world-wide. Share stories and discuss the cuisines of Africa, America, Asia, Australia-Oceana, and Europe.
A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
Thanks for the invite. JCCC ACF Apprentices are some of the finest young culinarians out there today. It is an honor to be included in the group.
Profile Information
- About Me:
- My journey of life-long learning is, and always will be a lesson in humility. Like many in our field, I started as a dishwasher at age 15 and was promoted into the kitchen ranks. I began my formal culinary education as a Senior in High School at Warren Occupational Technical Center in Lakewood, CO. It was there I learned about the ACF. I completed the ACF apprenticeship in 1989 and then spent 20 years in the US Army where I was able to see the world in an entirely unique way. I grew up in Colorado, lived and worked South Korea for 7 years, Hawaii for 3, New York 4, Virginia 3, Kansas 1, and 1 year in Oklahoma. I had the honor to represent the USA and compete on the US Army team in the Culinary Olympics three times, Culinary World Cup twice, IGEHO in Basel and Hotelympia in London. I completed my Hospitality Management degree at Sullivan University through on-line studies while I was stationed as the Command Food Service Technician for the US Army, 19th Sustainment Command, Expeditionary in Daegu, South Korea. I served on the WACS Culinary Guidelines Committee from 2000-2004 and now serve on the National ACF Certification Commission. I served as Chef-Director of Francis Tuttle Technology Center where I had the distinct privilege to collaborate with an amazing team of professionals building a state-of-the-art culinary training center. Now I am home in Colorado where I serve as the Executive Chef of Mountain Dining for Breckenridge Ski Resort where we are cultivating a professional team of culinarians who also happen to love the snow, the mountains, and all that they bring.
- Company or Personal Website:
- http://www.cuisinesmith.com
- What is your favorite recipe creation?
- Roast Stuffed Chicken with Brandied Apples, Wild Mushroom Jus, Pumpkin Duchesse with Walnut and Apple, Maple, Bacon, and Sage Glazed Root Vegetables
- When did you enter the Culinary Profession?
- 1983
- Who is your favorite Musical Artist?
- Rod Stewart
- What is your favorite TV show?
- Criminal Minds
- If you could have dinner with any three people who would it be and why?
- Family...they are first!
Travis Smith's Photos
Travis Smith's Videos
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Korean American Melting Pot
Added by Travis Smith
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Cooks Overcoming Adversity
Added by Travis Smith
Comment Wall (65 comments)
- At 10:01am on August 9, 2010,
Mark Webster, CEC, CCE, AAC said… - Travis,
Congratulations on your move. Breckenridge, CO is an awesome place both in the summer and winter. We may see you out there its always a favorite vacation spot. Sorry, you couldn't make the National, but the move had to be hectic. Anyway from all of us in Kansas City congratulations once again.
- At 9:57am on July 30, 2010,
Jerry Marcellus CCC, CCE, ACE said…
- Congratulations and best of luck in Colorado! hope to see you in Anaheim.
- At 12:17am on May 5, 2010,
Sherry Kay Cox said… - I would love to see the photos from the Nationals in Commercial Baking from last year..I need to kick up a level for the Nationals..Any criticism will be welcomed. I want to do well. Thank you for your time.
- At 1:49am on April 8, 2010,
Kerstin Bellah said… - Hello Chef!
Zach told me about the Escoffier Dinner you all are hosting. It sounds like quite an amazing undertaking! Let me know if I can assist in any way. Best of Luck!
- At 9:28am on March 18, 2010,
David Evans said… - My first friend's request! I'm indeed honoured.
- At 12:53pm on February 16, 2010,
Kerstin Bellah said…
- That's awesome. How did everything go?
Good luck with your CMC test!
- At 12:21am on February 16, 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 12:08am on February 16, 2010,
Kerstin Bellah said…
- Hi Chef! How are you?
- At 2:01pm 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 11:02am on January 28, 2010,
Mark Webster, CEC, CCE, AAC said…
- I just wanted to see if you will be attending the AAC Dinner? My wife and I will be
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