Biographies
BiographiesJill Smith, CC
Careers through Culinary Arts Program (C-CAP)
Arizona Director
4948 W. Buckskin Trail
Phoenix, 85083
cell 623.606.6213
home 623.582.8733
AZ Director of C-CAP for 4 years.
BA in Culinary Arts from The Art Institute of Phoenix
BS in Computer Information Systems, DeVry Institute of Technology
A second-generation chef, Chef Dragos’ 30 years of experience ranges from hotels, clubs, consulting work for major food manufacturers to training galley crews aboard military supply ships. This varied experience allows him to really understand the problems and issues in many areas of foodservice.
After an apprenticeship starting with his father, an American born chef, and continuing with both classical French and German training, his many years of living in the Southwest has built a vast repertoire of classical, indigenous Mexican, and Native American flavors.
As a Corporate Chef for Nestlé, Chef Dragos helps foodservice operators optimize the use of Nestlé products in their kitchens. He also provides hands-on demonstrations, lectures and back of the house assistance, which includes recipe development for Nestlé products to many segments of the food industry: schools, colleges, hotels, foodservice and food processors.
Chef Brian Dragos, CEC, CCE, CFBE
A second-generation chef, Chef Dragos’ 30 years of experience ranges from hotels, clubs, consulting work for major food manufacturers to training galley crews aboard military supply ships. This varied experience allows him to really understand the problems and issues in many areas of foodservice.
After an apprenticeship starting with his father, an American born chef, and continuing with both classical French and German training, his many years of living in the Southwest has built a vast repertoire of classical, indigenous Mexican, and Native American flavors.
As a Corporate Chef for Nestlé, Chef Dragos helps foodservice operators optimize the use of Nestlé products in their kitchens. He also provides hands-on demonstrations, lectures and back of the house assistance, which includes recipe development for Nestlé products to many segments of the food industry: schools, colleges, hotels, foodservice and food processors.
PROFESSIONAL EXPERIENCE |
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| Executive Chef, Radisson Fort McDowell Resort & Casino, Fort McDowell, AZ Corporate Chef, Foodservice Specialists, Phoenix, AZ Senior Chef Instructor, Tekontrol, Inc./Military Sealift Command/Us Navy, Worldwide |
Executive Chef, Ocotillo Golf Club, Brian’s Restaurant, Chandler, AZ Executive Chef, Food & Beverage Mgr., Radisson Southbank, Phoenix, AZ Executive Chef, Sheraton Mesa Hotel and Convention Center, Mesa, AZ |
MEMBERSHIPS AND HONORS |
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| American Culinary Federation, 1986-Present Current Chairman of the Board - ACF Arizona Chapter ACF Chef’s Association of Greater Phoenix 1986-1991 Sergeant of Arms-1988-1990- Phoenix Certification Chair or Co-Chair at both Chapters ACF Resort and Country Club Chef’s 1991-2008 President Multiple terms-Scottsdale Presidential Medallion, American Culinary Federation, 2006 ACF Resort and Country Club Chefs, Chef of the Year, 1999 |
Local Member Las Vegas ACF Fraternity of Chef’s Dueforinductioninto- theAmericanAcademyofChef’sJuly132008 SyscoFoodsBestChefintheWest,1999ServicoHotels,NationalChefoftheYear,1996 Radisson Regional Chef of the Year, 1996, 1993, 1992 ACFCertifiedExecutiveChef ACFCertifiedCulinaryEducator Certified Food and Beverage Manager AssistatallACFCharityevents. Longest consecutive Judge helping with C-CAP From the very start thru 2008 |
Junior Members
Sizzle
Sizzle: The American Culinary Federation quarterly for students of cooking is a free quarterly digital magazine that features articles about the latest culinary trends and career paths, step-by-step demonstrations, recipes and interviews with leading chefs in the industry. Here you can view current and past issues. You’ll receive an e-mail alert when each issue is available. Please add
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Why Join
Dear Prospective Member:"...Over the years, I hear the same questions: “What does the ACF do?” or “Why should I join your chapter?”
Hey, those are valid questions, and some of you might still be asking them. I suppose I could tell you that the American Culinary Federation is the “Authority on Food” in America. Sounds like a good one-liner, but that still doesn’t answer your questions.
Let’s try this: Food brings people together, and ACF brings together those who love food. Whether it’s the professional culinarian or chef looking to build skills and a strong resume, the foodservice corporation wanting to develop new contacts, or the avid foodie who embraces the culinary culture, ACF has something for everyone.
It’s an excellent way to network with other chefs in the community, meet local and regional vendors, and gain access to educational programs. And that brings us to our foundation.
I don’t think there is a point in anyone’s career or life where education ends. We learn from each other. Our partners in business, our vendors, educate us on new products. Passionate chefs educate us on new skills and techniques.
We learn about agriculture, wines, chocolates, the latest news in sustainability. We learn from watching culinarians and chefs compete on stage. We learn by helping our community with local events. And for the professional culinarian and chef, there’s certification..."
Hey, those are valid questions, and some of you might still be asking them. I suppose I could tell you that the American Culinary Federation is the “Authority on Food” in America. Sounds like a good one-liner, but that still doesn’t answer your questions.
Let’s try this: Food brings people together, and ACF brings together those who love food. Whether it’s the professional culinarian or chef looking to build skills and a strong resume, the foodservice corporation wanting to develop new contacts, or the avid foodie who embraces the culinary culture, ACF has something for everyone.
It’s an excellent way to network with other chefs in the community, meet local and regional vendors, and gain access to educational programs. And that brings us to our foundation.
I don’t think there is a point in anyone’s career or life where education ends. We learn from each other. Our partners in business, our vendors, educate us on new products. Passionate chefs educate us on new skills and techniques.
We learn about agriculture, wines, chocolates, the latest news in sustainability. We learn from watching culinarians and chefs compete on stage. We learn by helping our community with local events. And for the professional culinarian and chef, there’s certification..."
Contact Us
Thank you for taking the time to contact us! We will be in contact with you shortly.Chefs Association of Arizona Chapter President
Carlton W. Brooks CCE, CEPC, ACE
East Valley Institute of Technology
Instructor, Baking and Pastr Arts
Work: 480.461.4132
Cell: 602.739.5715
www.acfaz.org
facebook.com/acfchefsofaz
Twitter acfchefsofaz #acfaz
