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This week’s speaker in WKU Libraries’ Kentucky Live! series is Albert Schmid who’s a professor and chair of the Beverage Management, Hotel-Restaurant and Hospitality Management Departments at Sullivan University. Chef Schmid will talk on “Culinary Tourism in Kentucky” at Barnes & Noble Bookstore (1680 Campbell Lane) on Thursday, October 14th at 7:00 p.m.
A native of Texas where his family has lived for five generations after emigrating from Switzerland, Albert is the son of a Presbyterian minister who moved the family around the US as he was called to different churches. Growing up he wanted to be a writer but quickly found that he would need another job to support his writing. This is when he turned to his love of food, cooking and gastronomy to help support his writing. As a child he loved to cook and many times cooked for his family.
He was most influenced by Chef Paul Prudhomme and Kentucky native Chef Dan Fearing. He received his Le Cordon Bleu Master of Arts in Gastronomy from the University of Adelaide and wrote a dissertation on The History of Beer in Recipes in the United States.
His first job in the hospitality business was as a candy maker on San Antonio’s famed River Walk. Among the interesting places he’s worked include the Rocky Mountain Chocolate Factory, the Green Gateau in Lincoln, Nebraska and as Executive Chef at Northwest Missouri State University. In 1999 he joined the faculty of Sullivan University.
An expert ice carver he’s won awards for ice carving and his work with chocolate. He’s coached the gold medal winning culinary teams from Sullivan and taken students from London to Mexico. He’s the author of The Hospitality Manager’s Guide to Wines, Beers and Spirits, now in its second edition from Prentice Hall and The Kentucky Bourbon Cookbook published in 2010 by the University Press of Kentucky.
When not teaching or writing he enjoys hiking and camping. At home he likes to cook Cajun, Creole, Southern and Southwestern cuisines. He even holds the distinction of knighthood through the Brotherhood of the Knights of the Vine as a Master Knight and as Master Commander of the Kentuckiana Chapter.
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I love his recipes, an explosion of flavor that reflects his passion for food. A man worth to be marvel with.
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