Consulting, Discovering New Food, Discovering New Wines, Finding Investors, Making Friends, Networking, Discovering new food, Discovering new wines, Gaining Knowledge
Born and raised on a farm in the mountains of West Virginia, Sterling Smith was aware at an early age of the essential value of freshness and sustainability. “With the nearest grocery store more than 70 miles away, we had to grow what we ate,” he says.“We knew freshness and quality with everything on our table.”
When very young, he was self-taught with a natural bent toward how ingredients should be combined, cooking for his family without being asked. He moved to Ohio to attend high school and, while others in his home economics class were making cupcakes, he was creating such recipes as sausage soup and bagels from scratch.
His earliest teacher via public television was Jacques Pepin.
His defining moment, when he knew he wanted to cook and cook well, was when he watched a television interview with Alain Ducasse who proclaimed that he would have three Michelin stars within three years.
“I thought, why can’t I have aspirations like that?” he said.
He bought the Cordon Bleu cookbook and started cooking from
it faithfully. At 17, he won a cooking contest sponsored by Old Bay Seasoning; his recipe was Golden Wine Snapper.
After a four-year stint with the Navy, he attended and graduated in 1993 from The Culinary Institute of America. In seeking his first professional culinary job he searched websites for opportunities that would be nearby and selected the famous Inn at Little Washington in Virginia, one of the top Relais & Chateau-awarded hotel/restaurants in the world.
After his experience there, he went to New York and embarked on a tour of duty in some of its best restaurant kitchens, both rarefied, such as Aureole and Lespinasse, and upscale, mainstream operations with the Smith & Wollensky Restaurant Group, including the Park Avenue Café, Maloney & Porcelli and One CPS.
Most recently, he consulted with the Larry Forgione Signature Cafes and Mighty Joe Young’s in Westchester.
“And now I have my own signature place and am ready to introduce my work to the Westchester community."
Years in the Industry
Comment Wall (3 comments)
You need to be a member of FohBoh to add comments!
Hello Sterling! Welcome to FohBoh! My name is Kristen and I just wanted to introduce myself. If you need any assistance getting around, then I am more than happy to help! I look forward to interacting with you in some great discussions on the network :o) Have a great day and enjoy!
Hi Sterling, Welcome to FohBoh! Feel free to join a group, comment on existing content, or post a blog or discussion on a topic of interest to the FohBoh community. Our members are from over 100 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you actually earn stock in FohBoh as you participate.
FohBoh Community Manager & Co-Founder
Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More-
Taylor® Grills. Cooking made Easier, Faster, and Smarter. With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.
Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.