Albert Schmid

Lead Chef Instructor, Culinary Arts

Albert Schmid
Location: Online Programs
Favorite Dish: Shrimp Etouffee

For Journalists & Food Writers

Work with Albert

"As a child growing up in New Orleans, I have fond memories of Cajun and Creole cooking. Some of my favorite dishes include Shrimp Etouffee, Red Beans and Rice, King Cake, Beignets, and Oysters. Shrimp Etouffee is basically a spicy shrimp gravy over rice — what’s not to love?"

Albert Schmid

About

Award-winning Chef Albert holds extensive ACF certifications. He has authored numerous books and cooked for U.S. Senators, the U.S. Surgeon General, the U.S. Secretary of Health and Human Services, State Governors, and Olympic Gold Medalists.

Albert has won three Gourmand Awards for his cookbooks and the IACP Award of Excellence for Sommelier of the Year. In total, he has authored 11 books, with two more in the works.

He specializes in Cajun and Creole cuisine, Southern cuisine, French cuisine, gluten-free baking, and wine, beers, and spirits. He holds a Master of Arts in Gastronomy and has worked in food writing, food photography, and recipe development. He serves on the boards of both the International Association of Culinary Professionals (IACP) and the ACF.

Honors & Awards

  • 2012 Gourmand Award - The Beverage Manager's Guide to Wines, Beers and Spirits - Best Wine Book for Professionals in the USA
  • 2011 IACP Award of Excellence - Sommelier of the Year
  • 2010 Gourmand Award - The Kentucky Bourbon Cookbook - Best Book for Cooking with Drinks in the World
  • 2010 Gourmand Award - The Kentucky Bourbon Cookbook - Best Book for Cooking with Wines, Beers and Spirits in the USA

Certifications & Affiliations

  • Certified Executive Chef® (CEC®)
  • Certified Culinary Educator® (CCE®)
  • Certified Culinary Administrator® (CCA®)
  • Certified Online Instructor® (COI®)
  • Certified Faculty Developer® (CFD®)
  • Master Certified Food Executive® (MCFE®)
  • Certified Culinary Professional® (CCP®)
  • Certified Food and Beverage Executive® (CFBE®)
  • Certified Hospitality Educator® (CHE®)
  • Certified Specialist of Wine® (CSW®)
  • Certified Specialist of Spirits® (CSS®)
  • Certified Cannabis Edibles Professional® (CCEP®)

Professional EXPERIENCE

  • Chef Instructor - Keiser University, Tallahassee, FL
  • Director of Culinary Arts and Hospitality Management - GTCC, Greensboro, NC
  • Director Hospitality Management - Sullivan University's NCHS, Louisville, KY
  • Chef Instructor- Sullivan University's NCHS, Louisville, KY
  • Executive Chef - North West Missouri State University, Maryville, MO
  • Sous Chef - The Green Gateau, Lincoln, NE
  • Baker - Garden Cafe, Lincoln, NE
  • Pastry Cook - Rocky Mountain Chocolate Factory, San Antonio, TX

Education

  • Master of Arts in Gastronomy, University of Adelaide, Adelaide, South Australia
  • Bachelor of Science, Charter Oak State College, Newington, CT

In The News

How to Eat Crawfish the Right Way

Martha Stewart - 1/24/2024

How to Eat Crawfish the Right Way

Yahoo!Life - 1/24/2024

How to Write Books About Food, Cocktails, and More: Chef and Food Historian Albert Schmid Shares His Secrets

The Ultimate Dish Podcast, 10/26/2021

Special Interests

Gardening.

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