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On this week's Chefs Without Restaurants podcast, I speak with chef Alex Smith. While Alex has been in the food and beverage industry for over 20 years now, he’s only spent the last 10 years cooking. He started out in the front of the house, but discovered a passion for cooking. He’s been a line cook, kitchen manager, head chef and pitmaster. He’s worked at Fairmont resorts, five diamond restaurants, franchises, recreational cooking schools, and privately owned restaurants. He’s open seven restaurants, three as head chef. The past few years, Alex has focused on barbecue, working at Mighty Quinns, Hometown BBQ (both Brooklyn and Miami), and even going to Paris to help open Melt barbecue.You’re going to hear about his career path, and what he’s learned from opening a number of restaurants. I also got to talk to him about what he's working on now, and what’s next.And if you want to make sure you catch every episode of the Chefs Without Restaurants podcast, go to chefswithoutrestaurants.org to sign up for our mailing list. The link can also be found in the show notes. ==========Alex Smith ==========Alex's Instagram https://www.instagram.com/chefalexsmith================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.