Rebecca Smith

Rebecca Smith has a diverse work experience across various industries. Rebecca began their career as a Garde Manger Chef at Ixia, where they were responsible for preparing cold appetizers, salads, and desserts. Rebecca then worked as a Sous Chef at Mission Point Resort, where they trained and supervised a team of chefs and oversaw menu execution. Rebecca also worked as a Chef at Graul's Cafe, managing the grill station, training new employees, and ensuring food prep for service.

In addition to their culinary roles, Rebecca has taught culinary skills as an Adjunct Instructor at Vance-Granville Community College and The Chef's Academy Raleigh-Durham. Rebecca was also a Culinary Instructor at Sur La Table, where they taught cooking techniques and prepared ingredients for classes. Rebecca further expanded their culinary expertise as the Owner and Chef of S'more & More, a personal chef and catering business. Rebecca researched and modified recipes for clients' needs, planned menus for various events, and provided cooking lessons and seminars.

Rebecca's career then transitioned into the financial services industry, where they worked as a Retirement Brokerage Services Associate at Fidelity Investments. Rebecca held Series 7 and Series 63 licenses and assisted participants with trades, account openings, and provided information and education on 401k options.

Most recently, Rebecca joined CAPTRUST as a Client Services Associate, starting in November 2022.

Rebecca Smith earned their Bachelor's Degree in Nutrition Sciences from the University of Maryland between the years 2002 and 2006. Rebecca then pursued an Associate's Degree in Culinary Arts/Chef Training from Le Cordon Bleu College of Culinary Arts- Pittsburgh from 2007 to 2008.