The Epicurean World Master Chef Society (WMCS) is a leading global honors society for exceptionally skilled professional chefs. Headquartered in Dallas, WMCS examines the achievements of chefs throughout the country, including community involvement, competition status and accolades. Recently selected to become a member of the vibrant union of talented professionals is local executive chef Michael Smith.
“In 2019, I became the Certifications Chair for the State of Texas and completed my Certified Executive Pastry Chef status, [making] me the most certified chef in Texas – well, at least I hold more certifications than the other chefs in the state of Texas,” says Smith. “The attention from that, and my involvement in the Texas Chefs Association, as Certification Chair and as [local director] for the Chefs of the Coastal Bend chapter, all brought light to my presence being down here. I was asked to do some dinners with the Master Chef Society up in Dallas. Then a few months later, Chef Mitchell (WMCS Director), actually kind of surprised me and showed up down here in Corpus and asked me if I would be part of their organization.”
Smith says being inducted into the organization is an opportunity to work with other master chefs in the state and compete internationally. However, as a leader in the culinary industry, Smith’s goal is to help grow the local workforce by supporting local culinary students through the local chapter of the Texas Chefs Association.
“We’re working a lot in the community with culinary students out of Del Mar College, trying to promote their education, introducing them into the industry. We work with the Texas Restaurant Association to educate and introduce people to the industry and bring the workforce back after COVID. Our industry has really struggled with being able to not only find employees but find skilled employees,” Michael says with hope.
The honor of being inducted into the Epicurean World Master Chef Society is one Smith does not take lightly. He is proud to have joined the esteemed group of highly skilled professionals and he looks forward to continuing his culinary work in the Coastal Bend by plating up works of art and inspiring the next generation of local chefs.