Albert W. A. Schmid

Author, Chef, Educator

"Outside the book" Interview - WKU-PBS

The Hot Brown


Chicken Breast with Ham stuffing with a Kentucky glaze

Applesauce Cake with Bourbon Frosting 

Albert Schmid is an author, chef, & educator with over 30 years experience in the food service industry and in the classroom. Chef Schmid is the Director of Culinary Arts & Hospitality Management at Guilford Technical Community College (GTCC) in Jamestown, North Carolina.

Before joining the GTCC team he was the Director of Hotel - Restaurant Management, Beverage Management, Event Management & Hospitality Management at Sullivan University's National Center for Hospitality Studies (NCHS) in Louisville, Kentucky. In 2010, the Sullivan University Academic Rank Committee granted Chef Schmid the title of Professor. Schmid was a member of the NCHS faculty for 17 1/2 years. He has guest lectured at Purdue University and Western Kentucky University. 

He was a featured speaker for organizations that include, the International Association of Culinary Professionals (IACP), the Society of Wine Educators (SWE), the American Wine Society (AWS), the American Culinary Federation (ACF), the Center for the Advancement of Foodservice Education (CAFE) and the Bourbon Women's Association. Chef Schmid has shared the stage with many master distillers including Craig Beam, Fred Noe, Julian Van Winkle, Jimmy Russell and the late Parker Beam. He has also shared the stage with bourbon experts and authors such as Susan Reigler, Michael Veach, Fred Minnick, Adam Seger & Josh Hafer. Chef Schmid served as the chef of the 2010 & 2011 Jim Beam Cooking School at the Kentucky Bourbon Festival in Bardstown, Kentucky. Also, he served as a judge of food and cocktails at the 2014, 2015, 2016, & 2017 Bourbon Classics.     

Chef Schmid took a Bachelor of Science from Charter Oak State College in New Britain, Connecticut and a Master of Arts in Gastronomy from the University of Adelaide in South Australia with a dissertation titled, The History of Beer in Recipes in the United States. He also earned continuing education credits from the University of Wisconsin - Madison, the University of South Dakota, Purdue University, and the Culinary Institute of America. Chef Schmid holds 12 professional certifications including:

Certified Executive Chef (CEC)

Certified Culinary Educator (CCE)

Certified Culinary Administrator (CCA)

Certified Culinary Professional (CCP)

Certified Hospitality Educator (CHE)

Certified Food and Beverage Executive (CFBE)

Certified in Hotel Industry Analytics (CHIA)

Master Certified Food Service Executive (MCFE)

Certified Specialist in Spirits (CSS)

Certified Specialist in Wine (CSW)

Certified Online Instructor (COI)

Certified Faculty Developer (CFD)

BBQ Kentucky Pork Loin

Woodford Pudding


The Kentucky Bourbon Cookbook

How to make an Old Fashioned Whiskey Cocktail

An easy drink to make the Old Fashioned Whiskey Cocktail is the original cocktail.