Steven Schmidt is the Culinary Operations Chef of Bruceteria at the University of North Texas. As a graduate of the Northwest Culinary Institute of Vancouver, Steven has refined his farm to table skills and fresh philosophies in some of the Pacific Northwest's prestigious restaurants like Columbia Edgewater Country Club, the historic Grant House and as an Executive Chef at Fargher Lakehouse near the foot of Mount St. Helens. Steven has brought his knowledge of using the freshest of ingredients down to Denton, Texas. Steven's modernistic approach to cooking has allowed him to improve the menus at Bruceteria where they feed approximately 2,000 students, faculty and staff daily. Although Steven has only been in the culinary field for 5 years, he can create and cook with the best of chefs. He trained closely under Certified Executive Chefs Erol Kanmaz and JD Thomas who both earned ACF's Chef of the Year in Oregon, and under two-time Gold Medalist CEC Greg Taylor of Nestle. They trained him to respect the science of food and let each ingredient showcase its flavor and uniqueness. They allowed him to use his artistic abilities in creating exciting dishes. Steven's passion for art and creative freedom shows in his food at work and in projects he creates with his wife and two daughters at home. Steven hopes to pass on his love of food and art to his family and also to further generations.