Writing a blog, no matter how big or small, opens you up to opportunities and experiences you might not get otherwise, even if you call yourself a Whore! It also connects you to people in ways you'd never imagine. When I found out an old high school marching bandmate, Kami Smith, works as a pastry chef for a large food service company, I had to ask her if she wouldn't mind answering a few questions about what she does. She graciously obliged! In high school, Kami was always vivacious and friendly, with a very outgoing personality, and you can tell it still shines through today in what she does. She truly enjoys her career, and y'all are in for a real treat as you read 10 Questions With Kami!





1. Who are you and what do you do?

My name is Kami R. Smith. I am a corporate Pastry Chef for Dawn Foodservice, which is based out of Jackson, MI. I am a support for the sales team--focused on East Coast. My job is to showcase to our customers how our dessert can help them on their menu by providing applications, training on handling and usage, brainstorming new ideas that we can manufacture for them, or by simply bringing new ideas to the table.


2. What made you consider a career in food?

My degree is in Foods, Nutrition & Dietetics. I've always been a foodie, but thought my world would be in a hospital as an Registered Dietician. I decided against the healthcare route, and decided to attend culinary school to become a Pastry Chef, solely based on the idea that I liked the make things pretty and liked chocolate. Yep, pretty crazy reasons to change your career path, but I had a burning desire to serve others, to continue to work in a kitchen and prepare the finale of any meal--I wanted to make edible art.


3. Give us an example of a typical day in your job.

As a corporate chef, I am based out of my home...so days I'm not traveling with Sales, I'm home at my computer (like right now), reading trends, answering 100's of emails from customers or sales, working on my future trips, organzing the desserts I plan to show, working on new ideas in my kitchen that would be positive for plant manufacturing (within our current capabilities), or going out in the market and seeing what is on the shelves at grocery stores, restaurant menus, cafes, or hotels. I travel 80% so the days I'm in the air, I'm up at the crack of 'dawn,' landing in an eastern destination, immediately rushing to teh grocery store to purchase needed ingredients for my food presentation, prepping the day before the meeting, dining with our customers that night, then waking up very early to bake off all products, preparing the presentation and then speaking to all products and how I forsaw them on the menu at hand. Its a lot of organization, a lot of efficiency, speed..for I never know what type of facility I will be working in. Sometimes I feel I work for a show called, "Presentation Impossible." You can't imagine what I've had to work in or with to prepare my products....its been a nightmare at times.


4. What's the hardest aspect of your job?

The hardest aspect of my current job is my calendar. Its not my own. I have to bend and flex continually to make sales and my leadership team happy. If its flying on weekends to prepare the products for a food show, I have to do it. Yes, its frustrating, but I try to live by the motto--work hard, play hard. I also work from home with no one around...so socially it gets lonesome, but I've been in a home office environment for so long, its fine now...the transition from kitchen to home was hard.


5. What's the greatest part of your job?

I love the upswing of being at home when not traveling. My home stays very clean, I'm able to complete all errands during the week so my weekends are truly for R&R. I don't have to get up super early to beat the traffic....I literally work in my pj's (I'm sporting them as I type now!). Its wonderful in all seasons...when in summer my job is done and I've done all I can do, I make it to the pool, and in the winter months, I find myself always in the kitchen making soup. The fact that my schedule is so flexible when not traveling is gold to me. I wouldn't change it for anything!


6. What's the worst experience you've had in food?

Upon graduating culinary school, I moved to New Orleans to work at Emeril's Restaurant. I had an internship in the pastry department where I learned everything from pasta to sorbets. While working on the pastry line one evening, I had an order for creme brulee. Chef Emeril was there working with us. No pressure, right??!!! I was burning sugar on the brulee and accidentally burned the sugar beyond consumption. Chef Emeril yelled at me...it went on for what felt like days. I stood there, cringing, about to tear, but all I could muster was, "Yes Chef." Over and over he yelled and over and over I said "yes, chef!" I promise even til this day I will never burn the sugar on the brulee again. When Emeril Lagasse yells at you, YOU LISTEN and never do it again!


7. Are you doing exactly what you envisioned yourself doing? If not, are you happy with what you are doing now?

I never envisioned I'd be home as a chef, flying to customers presenting food concepts and actually having weekends off! This journey has been more than I could ever dream...and I'm truly happy and content with where I am. I do; however, envision myself with a food show--host. I've always wanted to inspire others to do their best, to break down the intimidation boundaries so the general public can understand how easy desserts really are. We'll see....


8. What are some things your career has allowed you to do that you wouldn't have had the opportunity to do otherwise?

My career has led me to 7 different cities for residence, I've had unforgettable meals with many unforgettable chefs and people. The perks of flying all over the country are amazing and I've been able to see many sights I never thought I would. I also get to literally fly around and play with food.....who does that?? I love my job.


9. What advice would you give someone who wants to do what you do?

To be frank you better love it to be in it! If I didn't have such a strong passion for pastry, I would have given up years ago and gone to an easier career. The hours, the physical labor, the droves of people that love or hate you, the constant pain of dealing with perfection...these are just a taste of the culinary world. Its not glamorous! Its hard...it toughened me up for sure. Just be sure you love food..that you love serving others, because believe me, its not about me in that kitchen. You have to keep the customer in mind all day long.


10. Give us your "Magnum Opus" dish or meal. What's the greatest thing you've made or eaten?

The best meal I've ever had was the Palms Restaurant in Vegas, NV. I had a bone-in filet grilled to a medium perfection with roasted sunchokes and a buttery mushroom risotto. The cocktails were smooth, the bread was velvety smooth with insane crust, but the butter was salty and at room temperature. LOVE BUTTER WHEN ITs SOFT!!! The service was amazing, the restaurant was relaxing...overall, an unforgettable meal to say the least!



And there we have it! Whether you are hoping for a career in food yourself, or just curious as to what goes on in the wild world of food, I hope you are enlightened and encouraged! My skin tinges green slightly in envy of Kami's experiences and career. Many, MANY thanks to her for her collaboration and insight. Thank you, Kami, and may you continue to love what you do and do what you love!

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