Originally interested in gastronomy, Chef
Steven Smeets’ cooking style has evolved into local sustainable produce and
meats served simply and beautifully while staying true to their natural
flavors. His description; “How a farmer would cook if they were a chef.”
Raised in Oregon, Chef Smeets found his
appreciation for food at a young age. His first introduction came in Boy Scouts
where he saw food as a way of life. He learned how to catch fresh fish, harvest
wild berries and herbs, and cook peach cobbler in a cast iron pot over an open
fire. As his interest grew, he would help his mother in the kitchen preparing
vegetables for dinner. His family could see his love for cooking and gave him
his first set of Miracle Blade knives at 15 years old. During his senior year
of high school he joined his Home Economics culinary team where he and three of
his classmates competed in the National ProStart Invitational.
Putting in
countless hours of practice and preparation, their team won first place in the
state of California and second place nationally. This earned him a culinary
scholarship that led him to study at the California Culinary Academy in San
Francisco. While in school he got his first job at AQUA which is a fine dining
seafood restaurant downtown. Chef Smeets explains, “I was so nervous, I
remember interviewing in a suit and tie with the Executive Chef for a line
cook’s assistant position.” After graduating culinary school, he went on to
work at the Sir Francis Drake Hotel, Spruce, Bix, Betelnut and Nojo, gaining
experience as a Banquet Cook and Line Cook as well as knowledge about fine
cheeses and charcuterie, Chinese and Japanese cuisine.
After relocating to the central coast, Chef
Smeets was inspired by the surrounding rolling hills, wine country, farm land
and all the region has to offer. He found his place at the Apple Farm where he
transforms his inspiration into farm-to-table comfort cuisine. In his spare
time, Chef Smeets still enjoys competing in various cooking competitions. Most
notable was winning the Boiling Point Competition hosted by US Foods
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