Meet Chef George Smith. Chef for the men of the Theta Xi fraternity at Rensselaer Polytechnic Institute.
When George finished his time with the US Navy, he knew he wanted to cook. He grew up as the grandson by his grandma’s hip in the kitchen. He grew up on Long Island close to Queens where, “you could go down a block and taste the world. Everything from Thai to Polish to German to Italian. They call it the melting pot city, it really is.”
Back in 1990, Chef George cooked one of his first “big deal” meals: a three course Christmas dinner for his family of over 20 people. Everyone loved his food and he discovered that even in the midst of the chaos, he didn’t panic at all. “I loved what I was doing, my grandma said “good job- you’re going to be a chef [...and] that was it.”
“It’s great- the best company I’ve ever worked for in my life,” George says of College Chefs. He continues to describe how the company keeps the chefs first. “You don’t get burned out because you have time to exhale. It fuels the love and passion. [...] Going home to take time off is unheard of- I never had a week off for thanksgiving or 30 days at Christmas. You only get one shot at this, it’s all about balance. You have to [prioritize] your family.”
Chef George goes on to describe his love of the people he works with, “they’re always there, [a great] support structure; always helping.” His passion clearly shines through in his beautiful and tasty dishes.
Regional Director, Chef Justin Ellingwood, says of Chef George, "George is a true professional and just a super fun guy to work with. I love having someone like Chef George in my region -- he has fun doing his job and is an excellent Chef all around."
"We want to provide the fraternities and sororities that we serve not only outstanding food but someone that is personable, affable, and a joy to be around. Chef George nails all of the above," Ellingwood concludes.
Scroll down to check out many of Chef George's creations -- including his 2012 award winning Lobster Mac n Cheese!
Written by College Chefs' Danielle Gadus