Dee Smith

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  travelworldnews.com/wordpress/2009/06/cshae-elects-new- - [Cached Version]
  Published on: 1/1/2009    Last Visited: 8/11/2009  

  President: Frank Comito (Bahamas Hotel Association); Vice President: Sue Springer (Barbados Hotel & Tourism Association); Treasurer: Marion Wilson (Bonaire Hotel & Tourism Association); Directors: Neil Forrester (Antigua Hotel & Tourism Association), Dee Smith (Bermuda Hotel Association), Donald B. Werdekker (Curaçao Hospitality & Tourism Association), Clarisa Jiménez (Puerto Rico Hotel & Tourism Association), Caesar Campbell (Turks & Caicos Hotel & Tourism Association), and Pancy Cross (Grenada Hotel & Tourism Association).

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  www.hsmaieconnect.org/news/154000320/4035935.html - [Cached Version]
  Published on: 8/17/2008    Last Visited: 8/17/2008  

  Dee Smith, Bermuda Hotel Association

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  Published on: 10/25/2007    Last Visited: 10/12/2009  

  "The chef judges were extremely impressed with Kevin's professionalism, organization, knife skills and flavor components in his dish," said Dee Smith, MHS ProStart instructor.

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  Published on: 5/15/2008    Last Visited: 6/14/2008  

  Dee Smith, Bermuda Hotel Association

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  Published on: 5/16/2008    Last Visited: 5/16/2008  

  ----Dee Smith, Bermuda Hotel Association

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  Published on: 4/2/2007    Last Visited: 2/11/2008  

  "Shaquera Johnson has recently been accepted to Johnson and Wales University in Charlotte, NC and looks forward to using her scholarships," said MHS ProStart instructor Dee Smith.
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  They competed under the leadership of MHS ProStart instructor Dee Smith and their chef mentor Eric Lewis of Elegant Soul.

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  Last Visited: 9/26/2009  

  The 900 square foot commercial kitchen was designed by Chef Dee, based on over 30 years of experience in the food service industry. It is one of the best equipped catering kitchens on the Island.
  
  Chef Dee Smith Dee Smith began her culinary career as a teenager working in restaurants along the Hudson River in New York. She expanded her working knowledge of the business at well known restaurants in Florida and then here, on Martha's Vineyard. In 1983, she graduated from the Culinary Institute of America, in Hyde Park, New York. Chef Dee shifted her focus from the kitchen to the business of food, and was employed over the next ten years by a Hilton Hotel, the Flatley Group of Hotels and Nursing Homes, and by Friendly's Ice Cream Corporation, where she was the SeniorBuyer for five years.
  
  In 1993, Chef Dee opened Dee's Harbor Café, a renowned breakfast and lunch restaurant in Oak Bluffs. In the three years that the Café was open, it earned "Best Breakfast" and "Best Lunch" in the Vineyard Gazette Readers Poll. When her restaurant closed each afternoon, Chef Dee catered special events both at the restaurant and at venues around the Island. In 1997, with the construction of her home and commercial kitchen, Chef Dee began catering full time.
  
  Chef Dee takes great pride in the diversity and quality of the food she prepares. She insists on only the best ingredients, and makes all of her menu items "from scratch" - frozen or pre-packaged items are never used. Chef Dee recognizes the importance of every event for her clients, and takes pleasure in consulting with them to create a memorable event. She insists on, and has complete confidence in, the attentive and professional service of her staff.

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  www.rimag.com/articleXML/LN924908281.html - [Cached Version]
  Published on: 2/11/2009    Last Visited: 2/12/2009  

  Dee Smith, a high school chef instructor, met Deihl when he volunteered to work with her cooking team from Marietta High School. He spent hundreds of hours teaching and helping the students perfect recipes and skills, she said.
  
  "As busy as he was, he spent many days coming to teach and help out," Smith said. "He asked the students to give him their time and their respect. That's all he asked for."
  
  The team won the Georgia state competition in 2006 and went to the national competition. This year, Smith took a new job as an instructor in Forsyth County schools, but she stays in touch with the chef.
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  "I was very impressed with his patience," Smith said with the air of one who knows the importance of that commodity when working with high schoolers.

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  holidayrecipes.109087.free-press-release.com/ - [Cached Version]
  Published on: 11/26/2008    Last Visited: 8/1/2009  

  Posted by Dee Smith (November 11, 2008) LOCAL CHEF AND TURKEY AMBASSADOR SHARES TREASURED RECIPES

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  www.forsythnews.com/news/article/546/ - [Cached Version]
  Published on: 9/8/2008    Last Visited: 9/8/2008  

  "It's exciting teaching young students to cook because some of these kids don't know anything yet," said Chef Dee Smith.
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  "In the past, my culinary team has ranked top three in the state," said Smith, who taught for eight years with Marietta City Schools.She said South has also placed in the top three.
  
  "Dawn's a great teacher," she said."We're twin powerhouses up here in Forsyth County.We're gonna put it on the map."
  
  Smith said she has already seen much interest in a potential culinary team that could form in November.
  
  "I had students approach me the second day of school telling me they'll do what it takes to make the culinary team," Smith said.
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  Smith said she plays the role of food critic in her classroom when grading students.
  
  "They get graded on taste, texture and appearance," she said."These are all important in preparing students for the real thing."
  
  Both teachers agreed that the classes prepare their students for the work force.
  
  "People go out to eat a lot," Smith said, "so there's always a need for jobs in the industry.
  
  "This is not a program to train line cooks," she continued."We're beyond biscuits here.
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  "They're learning all the classic cuts," Smith said.
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  Smith said just because one program is at West and the other is at South doesn't mean there's a rivalry brewing.

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