Finding His Culinary Maturity
Bron Smith had plenty of experience, more than a decade as a chef in corporate foodservice and culinary development for Marriott Management Services. But he couldn’t shake that feeling; something was missing.
“I needed to find a new direction and new opportunities,” Bron recalls. “I was a decent cook, but I had to get back to square one and master the basics. I needed to be more than decent; I need to become excellent.”
“I wanted to be driven toward a higher goal, to find a new level of culinary maturity. I found it as an ACE student at the CIA.”
While there, Bron also found a new sense of discipline and developed the skills that fuel his relentless pursuit for quality. “I was pushed and critiqued by incredibly talented people at the CIA,” he says. “I could see myself grow almost immediately.”
And his career options grew as well. “Completing the ACE program created amazing opportunities and opened unlimited number of doors for me.” Those doors led to work as a personal chef for billionaire clientele on private jets and at luxury estates. “My skill and the CIA’s amazing reputation give me the competitive advantage to choose the jobs I want.”
Currently chef at the University of Oregon in Eugene, OR, Bron has clearly found that “something.”