The saying “When you want something done right, you gotta do it yourself” seems like the inspiration that drove Chef Matt Smith of Delta Gamma at Virginia into a career in the culinary arts. He discovered a passion for cooking when he was about twelve years old. Neither of his parents were talented cooks, and he wanted something better to eat. Flash forward to his college years and he’s attending The Pennsylvania Institute of Culinary Arts, which was later taken over by Le Cordon Bleu. He described Culinary School as a great time to come across a ton of information that you couldn’t come across in any other way. It was during his time there that he really got involved with the culture of restaurants.