黑料社入口

Laura Smith made the career move from cooking to accounting for the same reason Willie Sutton robbed banks: That鈥檚 where the money was.

Now, she鈥檚 returned to the kitchen in what she calls her 鈥渢hird life,鈥� and this time, she鈥檚 in it for love.

Smith is back in the back of the house as a 68-year-old culinary student at Horry-Georgetown Technical College.

She learns from the experts, studies abroad and refines her skills at the Fowler Dining Room at International Culinary Institute of Myrtle Beach on HGTC's Grand Strand Campus.

鈥淚鈥檓 able to pursue my passion that I鈥檝e always had,鈥� said Smith, a second-year student who just returned from an HGTC trip to Paris that immersed students in the culture and cuisine of France. Last year she studied, cooked and soaked up the culture in Tuscany, Italy.

The merit-based, study-abroad trips for students are organized by Chef Joseph Bonaparte, the culinary institute鈥檚 executive director, who draws on his overseas contacts. The trips are limited to 12 students each, and last 8-10 days.

Participants are chosen on criteria including grades, career goals, an essay, reference letters from HGTC faculty, culinary-related activities and more.

鈥淵ou have to work very hard to get to those places,鈥� Smith said. 鈥淵ou have to earn that.鈥�

And Smith has.

鈥淟aura is a very good student and a very hard worker, volunteering for every extracurricular activity that we offer,鈥� Bonaparte said, including competitions and special events.

The overseas trips are an immersive experience in markets and restaurants that can't be duplicated in the classroom, he said.

鈥淔rom a food standpoint I want students to experience what is everyday, and what is extraordinary, from a simple neighborhood market and street foods, to the heights of haute cuisine,鈥� Bonaparte said.

He said the trips start with a bite to eat soon after arrival. 鈥淭his informally starts emerge the students in the culture; gives them a taste so to speak.鈥�

They also get to tour historic buildings, visit historic sites and areas, and experience old-world art. Smith and her husband, Kurt, will be returning to Europe this summer for a longer and more-leisurely stay.

Smith鈥檚 love affair with food goes way back.

Smith grew up in Philadelphia and loved spending time in the kitchen with her father, a professional cook and baker who developed recipes and engaged in cooking competitions.

"My father did all the cooking; he chose to,鈥� said Smith, who still makes her father's Poulet Basquaise 鈥� a chicken in white wine dish 鈥� today.

When she moved to upstate New York, Smith ran a motel with a bar and a dining area, and a tour boat that had a galley and cruised up and down the Mohawk River in the Saratoga area. She cooked and served home-style food for the guests in the restaurant, and light lunch fare for the passengers on the excursion boat.

She loved the work, but not the pay, which was insufficient to help feed a growing family. Smith and Kurt had two boys and two girls, and now have 11 grandchildren.

鈥淚 needed to make more money,鈥� she said, and she found it crunching numbers instead of creating recipes. She worked in accounting, and held an enrolled agent license that allowed her to represent clients before the IRS. But you can鈥檛 cook books.

The couple 鈥� avid recreational golfers 鈥� moved to the beach 21 years ago and settled in the Socastee area, where Smith counted down the days of her finance career, retiring in September 2023.

But, she said, retirement didn鈥檛 suit her.

鈥淚 couldn鈥檛 stand it. I needed to do something for me,鈥� she said.

And HGTC was there to help. She took a few continuing education courses, then enrolled at the culinary institute.

Most of the students are younger, much younger. And the pace of the work can be exhausting.

While Smith said 鈥渁ge is all in your mind,鈥� after a 12-hour shift, she added, her mind is well aware of her age.

Bonaparte said while some older students feel their age, 鈥渕any work longer and harder than some of the young students.鈥�

And, he said, 鈥渙lder students bring life experience, which is helpful in this profession.鈥�

They also tend to be 鈥渕ore focused, and know what they want to get out of school.鈥�

But that鈥檚 not the case with Smith, who said she not yet sure what she鈥檒l do with her degree.

She鈥檒l be taking the summer off, and will complete her final three classes next year.

Then, she鈥檒l have to figure out her next steps.

While she鈥檇 love to be a head chef, it wouldn鈥檛 happen overnight. 鈥淵ou have to work your way up through the brigade.鈥�

She said perhaps teaching, or serving as personal chef or event chef, might be appealing.

But one thing is for sure. Her husband Kurt will directly benefit from her passion and sharpened skills.

鈥淚鈥檝e spoiled him rotten,鈥� Smith said. "He really enjoys good food."