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 |
|
| 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 |
|
| 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 |
