On this week's Chefs Without Restaurants podcast, I speak with chef Alex Smith. While Alex has been in the food and beverage industry for over 20 years now, he’s only spent the last 10 years cooking. He started out in the front of the house, but discovered a passion for cooking. He’s been a line cook, kitchen manager, head chef and pitmaster. He’s worked at Fairmont resorts, five diamond restaurants, franchises, recreational cooking schools, and privately owned restaurants. He’s open seven restaurants, three as head chef.
The past few years, Alex has focused on barbecue, working at Mighty Quinns (https://www.mightyquinnsbbq.com/) , Hometown BBQ (https://hometownbbq.com/) (both Brooklyn and Miami), and even going to Paris to help open Melt (https://www.foodandwine.com/travel/restaurants/texas-barbecue-paris-melt) barbecue.
You’re going to hear about his career path, and what he’s learned from opening a number of restaurants. I also got to talk to him about what he's working on now, and what’s next.
And if you want to make sure you catch every episode of the Chefs Without Restaurants podcast, go to chefswithoutrestaurants.org (https://chefswithoutrestaurants.org/) to sign up for our mailing list. The link can also be found in the show notes.
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Alex Smith
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Alex's Instagram https://www.instagram.com/chefalexsmith (https://www.instagram.com/chefalexsmith/)
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