Travis Smith at

44 year-old Male

Like many in our field, I started as a dishwasher at age 15 and was promoted into the kitchen ranks. I began my formal culinary education as a Senior in High School at Warren Occupational Technical Center in Lakewood, CO. It was there I learned about the ACF. I completed the ACF apprenticeship in 1989 and then spent 20 years in the US Army where I was able to see the world in an entirely unique way. I grew up in Colorado, lived and worked in South Korea for 7 years, Hawaii for 3, New York 4, Virginia 3, Kansas 1, and 1 year in Oklahoma. I had the honor to represent the USA and compete on the US Army team in the Culinary Olympics three times, Culinary World Cup twice, IGEHO in Basel and Hotelympia in London. I completed my Hospitality Management degree at Sullivan University through on-line studies while I was stationed as the Command Food Service Technician for the US Army, 19th Sustainment Command, Expeditionary in Daegu, South Korea. I served on the WACS Culinary Guidelines Committee from 2000-2004 and now serve on the National ACF Certification Commission. I served as Chef-Director of Francis Tuttle Technology Center where I had the distinct privilege to collaborate with an amazing team of professionals building a state-of-the-art culinary training center. Now I am home in Colorado where I serve as the Executive Chef of Mountain Dining Operations for Breckenridge Ski Resort where we cultivate professional teams of culinarians who also happen to love the snow, the mountains, and all that they bring. I am also an adjunct instructor for Colorado Mountain College Culinary Institute and supervising chef for an outstanding ACF Apprenticeship program.