CIA Alumni Bio
Bron Smith had plenty of experience, more than a decade as a chef in corporate foodservice and culinary development for Marriott Management Services. But he couldn’t shake that feeling; something was missing. “I needed to find a new direction and new opportunities,” Bron recalls. “I was a decent cook, but I had to get back to square one and master the basics. I needed to be more than decent; I need to become excellent.”
A Higher Goal
“I wanted to be driven toward a higher goal, to find a new level of culinary maturity. I found it as an ACE student at the CIA.” While there, Bron also found a new sense of discipline and developed the skills that fuel his relentless pursuit for quality. “I was pushed and critiqued by incredibly talented people at the CIA,” he says. “I could see myself grow almost immediately.”
The Advantage to Choose Jobs
And his career options grew as well. “Completing the ACE program created amazing opportunities and opened unlimited number of doors for me.” Those doors led to work as a personal chef for billionaire clientele on private jets and at luxury estates and at a university setting. “My skill and the CIA’s amazing reputation give me the competitive advantage to choose the jobs I want.”
Bron currently serves as the corporate executive chef for retail and catering for Intermountain Healthcare in Salt Lake City, UT. “My team works exceptionally hard to source local products, find organic produce, and purchase humanely raised meats. There is a real commitment is making a patients time at Intermountain Healthcare a unique experience and making food service great,” he says. Bron has clearly found that “something.”
Chef Bron Smith majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is the corporate executive chef-retail and catering for Intermountain Healthcare in Salt Lake City, UT.