Amanda Smith

Amanda Smith has a diverse range of work experience in the culinary industry. Amanda'smost recent role was as a Cook at Abigail Kirsch, starting in October 2019. Prior to that, they were an Intern to the Head Chef Instructor at Hot Bread Kitchen starting in August 2019. From June 2018 to May 2019, Amanda worked as a Retail Manager at Sodexo. Amanda also has experience as a Food Program Coordinator at NYU Steinhardt School of Culture, Education, and Human Development, where they managed the kitchen and organized various events. Amanda worked as a Manager in purchasing and food safety at Shake Shack from December 2015 to August 2017. Amanda also worked at Sur La Table as a Purchasing Specialist and at The Institute of Culinary Education as a Kitchen Assistant. Earlier in their career, Amanda held roles such as Expediter at Memorial Sloan Kettering Cancer Center, Events Intern at James Beard Foundation, and Nutrition Services Volunteer at God's Love We Deliver.

Amanda Smith has a diverse education history in various fields. Amanda first attended Mount Holyoke College from 2000 to 2005, where they obtained a Bachelor of Arts degree in American Studies. Following this, they pursued a culinary arts degree from The Institute of Culinary Education, which they completed in 2006. Subsequently, Amanda attended Queens College from 2007 to 2011, where they focused on Family Nutrition and Exercise Science, earning a degree in Dietetics. Amanda also holds additional certifications, including a New York City Food Handlers License obtained in 2006 and a ServSafe Certification from the National Restaurant Association obtained in October 2018. Continuing their academic journey, Amanda then enrolled in Hunter College in 2012 to pursue a field of study in Public Health with a focus on Nutrition, though specifics regarding their degree are not provided.