From the Garden to the Table

Jeffrey C. Smith: Food and Beverage

Experience

Founder – Liquid Art – Organics
Created a Web site to showcase innovative, specialty cocktails that focus on fresh,
organic ingredients.

Bar Chef/Consultant The Orchard Garden Hotel (CertifiedGreen), San Francisco
Reconstructed liquor inventory to align with clientele and to incorporate organic spirits and improve efficiency, as well as developed a signature drink using organic, fresh ingredients and spirits for The Orchard Garden Hotel. Specialized in creating organic, infused drinks.

Beverage Consultant Savanna Grill, Corte Madera, California
Evaluated bar staff and procedures, created new specialty drinks, and re-organized the bar to maximize efficiency. I trained the bar manager and other staff to prepare and properly serve both traditional and specialty cocktails. The Savanna Bar Book was compiled to provide a standard of reference for current and new personnel and to serve as the recipe resource for Savanna signature cocktails.

Bartender Café Fontebella, Oakland, California
Work included full bar services, training, opening and closing, all preparation work, and making all mixes from scratch, as well as replenishing all wine and bar inventory.

Head Bartender Pierre Restaurant, Hotel Meridien, San Francisco, California Duties included establishing par levels for beverage stock. Devising a simple but efficient ordering procedure for replenishment and distribution of all stock. Full bar service, including opening, all prep work, closing out, balancing money and checks, as well as cashiering.

Head Bartender Rums of Puerto Rico, Government of Puerto Rico, Economic Development Administration San Francisco Office, San Francisco, California
As Head Bartender for the Department of the Public Relations of Rums of Puerto Rico, I performed bartender duties for all political parties, private parties, and special functions for the Governor, as well as having responsibility for full bar services, inventory and PC count. My special responsibility was to promote Puerto Rican rums.

Beverage Consultant Hotel Meridien, San Francisco, California
During the opening of this luxury hotel, I organized and setup all bar outlets. My other duties included establishing par levels for beverage stock, devising a simplified yet efficient ordering procedure for replenishment and distribution of stock, as well as training all beverage personnel. Responsible for all aspects of Sunday Jazz Brunch.

Bartender Donatello’s, Pacific Plaza Hotel, San Francisco, California
During my employment as the bartender in one of San Francisco’s most exclusive restaurants, my duties consisted of working in the lounge bar, service bar, and during banquet functions of up to 200 people. I was responsible for opening shifts, restocking wines, PC count, and reconciliation of inventory. I also acted as a cashier for both cash and charge sales using computerized systems as well as balanced all checks and money.

Banquet Bartender Hyatt at Union Square, San Francisco, California
Here I worked both ticket and cash bars for private parties of guests, corporations and conventions ranging in size from 50 to 2,000 people. I took the PC count and closed out as required. In addition, I performed front bar services in the “Reflection Room.”

Banquet Bartender, San Francisco, California
I worked as a bartender for multiple banquets at the Saint Francis Hotel, Sir Francis Drake Hotel, Holiday Inn – Union Square, Miyako Hotel, and the Sheraton Palace.

Bartender for Private Clubs, San Francisco, California
I was employed as bartender for the Bohemian Club, the Stork Club, Pacific Union, the Olympic Club, and the Metropolitan Club.

PRESENTATIONS

American Distilling Institute St. George Spirits/Hangar One, Brandy Conference 2009 Distillery, Alameda, California
Designed and prepared two classic brandy cocktails using fresh, organic ingredients, and homemade mixes: an ADI Brandy Alexander based on Germain Robin Brandy and an ADI Sidecar using Bartlett Apple Brandy and Loft Tangerine Liqueur. Slow Food Nation 2008 Spirits, San Francisco, California. Designed an organic cocktail for Square One Organic Vodka and delivered a presentation to Slow Food Nation attendees.

IDEO
Palo Alto, California
Provided consultation to this award-winning global design firm related to school design and child nutrition programs.

Ecological Theory & Practice (EcoTAP): A Curricular Network
Lecture Series, California College of the Arts
Presented lectures on school- and community-based health and green education programs for the Oakland and San Francisco campuses.

EXPERIENCE: FOOD BACKGROUND

Founder/CEO From the Garden to the Table
1996 to present, Organic, Green, and Sustainable Since Inception
The program was established on the principles of organic, green, and sustainable practices to promote and protect the welfare of children of low-income families and communities. I coordinate, plan, and teach a series of health education and cooking classes for at-risk youth. The classes and other projects provided by From the Garden to the Table teach and support children’s emotional, physical, and creative health through eating and living green!

Parent Program Coordinator, Oakland, California
Organize, develop, and taught health education and cooking programs for parents at Cole and Claremont Middle Schools. Classes were conducted monthly, with 25-40 parents per class. I also coordinated contributions from Whole Foods for recipe ingredients and created a parent recipe book.

Kitchen Manager New Light Senior Center, Berkeley, California
As manager, I supervised meal preparation for 40-50 onsite and 75 Meals on Wheels participants. All meals used fresh, organic foods, low in fat, sugar, and sodium to meet the needs of those with hypertension, diabetes, or cardiovascular problems. I trained the new kitchen manager and staff.

After-School Program Coordinator San Francisco Community School, San Francisco, California
Organized, developed, and instructed two, seven week after-school nutrition education and cooking programs for San Francisco Community School. Classes were conducted four days a week, with 6-10 students per class. During the second session, students from the first class served as mentors for new students. The program was funded by Newman’s Own. I also coordinated contributions from Whole Foods, Rainbow Grocery, and Real Foods for recipe ingredients and produced a student workbook.

Kitchen Manager Henry Robinson Multi-Service Center, H.E.L.P. Inc. (The Homeless Empowerment Lifeline Program), Oakland, California

Through Homeless Inc., I implemented two programs: 1) one program promoted self-sufficiency, health, cooking skills and vocational training to residents of the Henry Robinson Center, and 2) the other program included managing, planning, and preparing three healthy meals for all residents of Henry Robinson Center. Both programs promoted use of organic ingredients and natural and environmentally safe products, as well as providing continuing education for staff.

Catering Manager Center Café, S.F.J.C.C., San Francisco, California
Responsibilities at Center Café covered catering booking, cooking, food preparation, and bartending.

All-Around Cook Juba’s Café, San Francisco, California
Worked as all-around cook to plan menus and cooked lunch and dinner, also trained personnel with disabilities to complete preparation and work the line.

EDUCATION

City College Of San Francisco, Culinary Arts Program

Undergraduate Education:
School of the Art Institute of Chicago – Photography/Interior Design

Graduate Education:
California College of Arts and Crafts – MFA, Photography/Film

1442 A Walnut Street, Suite 134, Berkeley, California 94709
Phone: 510.841.4335
Email: realsmif@earthlink.net

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