Where else? 
October 2014 Issue / Vol. 2, No. 19                                 You have to change with the times.


Executive Chef
Michael O'Dowd

Forbes 5-Star/AAA 5-Diamond

October 2014
Chef's Larder

Executive Chef
John Wooters

Daylight Farms
Half Moon Bay, CA

Licorice Root:
The Chef's New Trend

A Midwinter Night's Dram
by High West Distillery

Moonshine Nation
by Mark Spivak

Che-Ah-Chi: Sedona, AZ

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Synopsis: FOODIES WEST - Executive Chef David Schmidt, Enchantment Resort, Sedona, Arizona

For the last 18 years, ever since he drove out to Phoenix, Arizona from Valers, Wisconsin to attend Le Cordon Blue College of Culinary Arts in Scottsdale, David Schmidt has “seen a lot of stuff” he’d never seen before. He’s also racked up accolades, stars, diamonds and respect from his colleagues. Schmidt’s most satisfying moment in the kitchen happened when he worked as executive chef at Michael’s at the Citadel, one of the best restaurants in Phoenix. He was 25 years old. “There was a James Beard dinner in town the next night at the Westin Kierland,” Schmidt recalled the event. “They called up and said, The chefs want to come up and eat.” The chefs, meaning the likes of Douglas Rodriguez, Michael Ginor, Roberto Donna, etc. “It was a big highlight because we all created off the cuff. We didn’t do something from the menu. We all presented our own dishes. We got great compliments from all these chefs that had been recognized for many years. I think that was one of the coolest moments I’ve had in my career. Then I got invited to the dinner the next night to help plate up. So that was cool.” I have Crohn’s disease. My intestines get bothered by things. That’s were I carry all of my stress. “I think,” Schmidt explained some of the religious symbolism, “as I’ve gotten older in life, I’ve really believed in faith and the power of prayer. People ask me, Am I a religious man? I am, but I do my own prayers. .