Chef Spotlight: Ted Smith


FLP would like to introduce you to Quincy House’s beloved Chef, Ted Smith.



Where did your passion for food come from?
The days before the CIA. Every day was different in the restaurant business. I was lucky enough to have worked with some very good chefs that were passionate about what they did. It just became part of my life very early on. The Culinary Institute of America helped excel that passion along.

What’s your favorite ingredient to cook with?
Fresh seafood. The great thing about seafood is you can cook it so many different ways with many different sauces.

When you’re not doing the cooking, what’s your favorite thing to eat?
Well, aged sirloin steak is always a good choice.

What’s the best piece of advice you could give to a young chef?
There are many different directions (Hotels, Country Clubs, Resorts, Restaurants, Corporations, Business) that young chefs can follow. I would advise to try several different positions, learn as much as possible. Then decide in what area will be the best fit for them to achieve and become a successful professional chef.

What’s your favorite item on the HUHDS menu?
There are many: red spice chicken, beef tortilla pie, salmon dishes, soy flounder, and the new ribs, to name a few.

What do you think is the most underrated item on the HUHDS menu?
fish tacos or chicken stir fry

If there were one thing you could “demystify” about HUHDS, what would it be?

No mysteries here, we buy the best possible quality food, hire professional chefs, and constantly train our culinary staff in order for us all to be the best of the best.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s