David Franklin 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.

Chef David Smythe, Professor (R)
Culinary Institute of America 1983 - 2013
Certified Hospitality Educator (CHE)
Certified Culinary Educator (ACF)
Certified Executive Chef (ACF)
Food Industries Production Consultant
Nutritional Consultant to Hospitals

Titles and Certifications
Associate Professor of Culinary Arts
Certified Hospitality Educator
Certified Executive Chef
Certified Culinary Educator
Holding Certificates in Nutrition, Sanitation, Supervisory Development, TQM, others

Work History
1983 to 2013 Culinary Institute of America, Hyde Park, New York

The largest culinary school in the world. Not for profit organization. 120 Chef Professors; over 2000 students. 4 different schools: Ten years comprehensive teaching experiences within the Associate of Occupational Science (AOS) degree granting program; five years within the school of continuing education and adult education. Professor, lecturer, chef-instructor, curriculum and training manual developer, special events coordinator and facilitator, international consultant to business and industry accounts, program developer, product developer, team building and train the trainer seminars.

Special Events Coordinator

Frist Culinary Extraveganza
A multi-unit retirement management and service company. This 3-day event for 90 Nutritionists, Doctors, Dieticians and Managers culminated in a practical cooking application. Wrote the culinary curriculum and organized the extensive 3-kitchen production. Addressed the group twice for a total of 2 hours.

Mediterranean Symposium
Worked with and assisted Anne Cooper. Funded by the International Olive Oil Council, and conducted primarily in the Danny Kaye Amphitheater at the CIA. This 3-day event brought together 130 top executives from all segments of foodservice and hospitality for cooking demonstrations, lectures, discussions and much food and wine presentation and tasting. Featured were such renowned authors as Paula Wolfert, Nancy Harmon Jenkins, Diane Kochilas, and many famous and successful chefs from throughout the Mediterranean working with their indigineous products. One full day was spent with the participants going into kitchens and actually preparing traditional foods with the visiting chefs and presenters. 8 Full-scale kitchens were involved and the result was the production of a massive buffet served in the Great Hall of the Culinary Institute.

“A Greek Marketplace”
Bringing together hundreds of people for cooking demonstrations by dozens of chefs and purveyors of specialty Mediterranean foods . Over US$40,000 of food and wine was tasted. The setting was a large brick courtyard at the Culinary Institute of America with a giant tent erected in its middle. Funded by the Greek Trade Commission in New York, the Greek Orthodox Bishop of New York was an honored guest. Authentic dancers and live music were featured. With the help of well designed floor plan, the effect of an authentic Greek Marketplace was recreated with the sights, sounds, smells and flavors of outdoor grilling and gyros, wine tasting booths and tables. Dozens of cheeses, olives and olive oils, freshly baked breads, spoon fruits and desserts were tasted. The phyllo rolling table offered both exhibition and participation. Newspaper coverage included the NY Times.

Courses Taught at the CIA
Associates in Occupational Sciences program
International Cooking
The cuisine of Europe, Asia and the Pacific Rim
Lunch Cookery
A la carte and buffet items for 250 people daily
Breakfast Cookery
A la carte and buffet, egg cookery, quickbreads, salads
Pantry
Lunch and breakfast cookery, a la carte and buffet
Salads, appetizers, hot sandwiches
Garde Manger
Hors d’oeuvre buffets, crudites, canapés
Plated appetizers, pâtés, terrines, galantines
Curing fish, smoking fish, marinades, methods of preservation
Platter and mirror presentation, chafing dish presentations
Creation of Grand Buffets
Charcuterie
Brining, curing, smoking
Sausage production of over 25 varieties, various ham and bacon production
Classical Banquet
Russian service of classical French cuisine with daily service
Skills Development 1 and 2
28 days of knife skills, stocks, sauces, soups
Sauté, stir-fry, pan fry, deep fry
Shallow poaching, deep poaching, simmering, etouffé, stewing, braising
Roasting, grilling, rotisserie
Intro to Hot Food
A la carte service for full dining room using classical production techniques


Tournant : 2 years, relief Chef Professor for the American Bounty Restaurant, Escoffier Restaurant, St. Andrews Nutritional Restaurant, Caterina de Medici Restaurant. Additional facilities as relief Chef Professor include the Fish Kitchen, American Regional, Experimental Kitchen
Continuing Education Department
Catalogue Courses Taught:
Nutritional Cooking
Vegetarian
Global Vegetarian
French Classical
Contemporary French
American Bistro
American Regional
Flavor Dynamics
Seafood Cooking and Beyond
Italian Cuisine
Rustic Italian Cooking
Smokehouse and Condiments
Appetizers and Hors d’Oeuvre
Hot and Cold Buffet
Soups, Stocks and Sauces
Sauce Workshop
Cooking Principles
Fusion Cooking
Cross-Cultural Cooking
Charcuterie
Ethnic Cuisine
Food and Wine Pairing
DSR – District Service Representatives
Culinary Orientation for Dieticians
Career Exploration – Adult and High School Senior
Mediterranean Cuisine
Culinary Update for Managers


Designer Courses Taught
ARA
Basic skills development
Aramark
Skill development for kitchen managers
AMTRAK
Skills development and concept development for luxury dining cars
CHEERS Concept
Menu development and presentation concepts for this British group
Westchester Club Chefs
Various focuses for executive chefs from elite clubs
TGIFriday’s Train the Trainer
Skills training for kitchen managers and general managers
Gardner Merchant
Advanced skills development of executive and sous chefs, nutritional focus
SODEXHO
Advanced skills development of cooks and chefs with nutritional focus
Marriott
Large variety of focuses with advanced skills development for executive chefs
Marriott Chefs Excellence
Testing and training of international executive chefs, Culinary Olympic rules
Stew Leonard’s
Basic skills development for cooks for Home Replacement Meals concept
Weight Watchers
Recipe development and demonstration of preparation and presentation
Olive Garden
Basic skills development for cooks and kitchen manager
Avon
Team building seminar for executives
IBM
Team building seminar for executives
FLIK International
Basic skills development for kitchen managers
US Navy NEY Awards
Advanced nutritional training for the best chefs in the Navy
Haaga Institutti, Fusion
Cross-cultural concepts
Culinary Update
Culinary Update for Culinary Educators
Nutritional cuisine, trends, sourcing
Training methods
Tones Flavor Dynamics
Flavor exploration, tasting, pairing
Food scientists and stylists produce complete menus in teams with chef
Frist Retirement
3-Day seminar for nutritionists, dieticians, doctors and facilities managers
Auditorium address of 150 attendees
US Senate Foodservice
Skills Workshop in Classical Basics
US Senate Foodservice Advanced
American Bistro theme to Skills Development

Manual development
Continuing Education, Catalague Courses (1993 to Present)
Seafood Cooking and Beyond
Hot and Cold Buffet
Smokehouse and Condiment
Nutritional Cuisine
Healthy Cooking
Mediterranean Cuisine
Hors d’Oeuvre and Appetizers
DSR
Garde Manger
Charcuterie
Cooking Principles
Cooking Fundamentals
Ice Carving

Continuing Education, Contract Manuals (1993 to Present)
TGIFriday’s Skills Training Manuals (5)
Frist Culinary Extraveganza
Gardner Merchant Nutritional
Marriott Hanover, Training Seminar for Display Cooking in the Danny Kaye Theater and Escoffier Restaurant
SODEXHO Nutritional Cuisine
Garde Manger, Senac Hotels, Brazil
Seafood Cookery, Senac Hotels, Brazil
Seafood Cookery, Anahuac University, Mexico City
Delmonte Tomato Sauce Development

Published
40 Page supplement to the International Olive Oil Council’s Book regarding Greek cooking
Contributed article to Prevention Magazine regarding grains in diet.
Contributed article to the Greek Trade Commission for publication regarding Greek cuisine.

AOS Pre-1993 Worked on or revised:
Garde Manger
International Cuisine
Pantry
Skills Development 1 and 2

Adult Education
Soufflé Workshop
Basic Skills 6-hour Workshop
Breakfast and Lunch Cookery
Hot and Cold Hors D’oeuvre

United Airlines
Garde Manger in Apollonia, Cyprus, taught and wrote
Hot and Cold Buffet Presentation, Mandarin Hotels, Singapore taught and wrote
Maple Leaf Farms, Sweepstakes recipe competition judge
ACF MC Judge and Kitchen Proctor Nutritional and Asian
US Coast Guard
US Navy
US Army
Special events
CIA 50 Year Anniversary Olives and Olive Oil Lecture, Slides, Tasting
Chef’s Day (3)
A Taste of CIA (3)
Faculty Advisor to Gourmet Society
The Cultural Society, Field trip to Boston Foodshow
Secretary Mid-Hudson ACF, 3 yrs.
President of Junior Chapter ACF Mid Hudson, 1 yr.
Keynote speaker and Nutritional 2 Hr. Cooking Demo Iowa Dietetic Association


Consulting Jobs

Piggys
Country Club of Scranton
Rhine Lines, Danube to Austria, consulting and teaching
TGIFriday’s
Judge TGIFriday’s Culinary Olympics
Hospital
Seminar Attendance
Cambridge (2)
Macedonia Tour and Seminar
Crete Tour
Pacific Rim Tour
Italian Cooking School and Tour
France Tour
Southeastern States (16) Tour
Chiappas, Mexico Tour
Oaxaxa, Mexico Tour
Grant D. Morse Elementary