World-renowned Chef Michael Smith returned to Queen’s campus last week to celebrate an extended partnership with Queen’s Hospitality Services and Sodexo. Michael’s involvement represents a significant part of the organization’s initiative towards greater food sustainability. Most people recognize Michael from his cooking shows on the Food Network, which have struck a chord with those who appreciate his healthy and sustainable approach to cooking. I had the opportunity to film Michael for the day and gained a unique perspective into what makes him such an interesting person both in and out of the kitchen.
Michael began the day at the Farmer’s market in front of Stauffer Library where he met with local farmers and mingled with the community. Rather than simply signing autographs or posing for pictures and then moving onto the next fan, Michael really takes the time to interact with those around him on a more personal level. He devotes his complete attention to whomever he’s speaking with, listening intently to every word, often at times going out of his way to make each and every person he meets feel important. By far, the funniest part of the morning was when Michael asked a young boy what his favorite vegetable was… “french fries!” – *facepalm*.
From there, Michael headed over to the Leonard Dining Hall were he served tasty dishes to students. Without any hesitation, Michael jumped right in with the other staff and the energy in the kitchen felt amazing as the students eagerly began to line up. Michael served up some delicious penne in a roasted pepper sauce, as well as his Grandmother’s hearty chicken stew. With the support of the kitchen behind him, it was incredible to watch so much healthy food move so quickly. I frequently film for Hospitality Services where great food is a fantastic perk, but I didn’t want to miss a beat and opted to keep my batteries charged and memory cards backed-up whenever there was a break. Not tasting some of the incredible food throughout the day was one of the hardest things I had to do that day, but I was determined to film as much as I could. Once the rush had passed, students were delighted to get a chance to talk with Michael about everything from cooking tips to his appearance on the Iron Chef.
After lunch, we headed over to Mack-Corry for a book signing featuring his latest cook book; The Best of Chef at Home: Essential Recipes for Today’s Kitchen. What surprised me again was that despite a long line, Michael still took the time to talk with each and every fan. What also sets him apart from a lot of celebrities is the fact that he sits in front of the table near to everyone, rather than behind it.
Once the last book had been signed, we headed to Ban Righ Hall for a reception with Hospitality Services and Queen’s University staff to celebrate their continued partnership. Speaking to the crowd, Michael reminded everyone that their initiative towards food sustainability wouldn’t have been possible without the team’s hard work and congratulated everyone for their effort. After spending the day with Michael, it’s easy to see why he’s become Canada’s best-known chef. His passion for cooking, genuine interest and humble nature really connects with people. The relationships he forms over food are just as important to him as the food itself.
You can see more pics from the day on Hospitality Services Facebook page here (photos taken at the book signing where taken by another photographer). If you’d like to see what Michael’s been up to lately, check out his new web series “Food Country” at ChefMichaelSmith.com or follow him on Twitter.
- Chris
