CFCC alumni excels as VP of national dining solution company
With over 20 years in the hospitality industry, Matt Smythe, a CFCC Culinary Arts graduate, now holds the position of Vice President of Operations at LifeWorks Restaurant Group . A national provider of premier customized dining solutions, Lifeworks designs outstanding dining establishments for clients aiming for top-tier workplace results.
In his role, Matt collaborates with clients nationwide to deliver top-notch hospitality services, with a specific focus on the business dining sector. He works with partner organizations to provide best-in-class amenity services, utilizing service excellence platforms and upholding culinary commitments.
As a teenager, Matt felt the call of the restaurant industry, prompting him to enroll in CFCC’s Culinary Arts program after high school. His time at CFCC not only presented promising career prospects but also laid the groundwork for his continued education at Johnson & Wales University, where he obtained his bachelor’s and master’s degrees in hospitality management.
NETWORKING AND HANDS-ON TRAINING
Matt remembers his experience at CFCC as being one centered on the fellowship and networking opportunities he shared with fellow students. As part of a close-knit cohort, they shared the majority of their classes over the two-year program. To this day, Matt maintains contact with many of his classmates.
But beyond his classroom experience, Matt credits the Pineapple Guild, CFCC’s club for culinary, baking arts, and hospitality management students, for providing him with teamwork skills. He believes this opportunity was unique compared to a more conventional culinary school setting.
“The community college experience is terrific because it brings people together from all walks of life, as well as those at all stages of their careers,” shares Matt. “That exposure in a learning environment was valuable as I transitioned into the workforce.”
Another cherished memory from Matt’s years at CFCC revolves around Chef Valarie Mason, who, at the time, served as the Lead Culinary Instructor. Matt describes Chef Mason as a “no-nonsense, old-school” chef dedicated to upholding culinary standards and nurturing her students’ potential.
Furthermore, he credits Chef Mason for teaching him skills that surpassed culinary skills— covering fundamental principles like punctuality, professionalism, and mastering classic flavor profiles.
WORK-BASED LEARNING
Through the work-based learning component of CFCC’s Culinary Arts program, Matt completed his externship, or shadowing, with Aramark at UNCW. This work-based learning experience introduced him to an alternative path within the hospitality industry and eventually paved the way for a full-time position at UNCW.
After graduating in December of 2001, Matt entered the next phase of his longstanding career at Aramark. His experience within the higher education, healthcare, and business dining sectors set him up with opportunities to work in kitchens and dining establishments across the United States and Europe.
“The lessons I learned while attending CFCC cannot be overstated,” Matthew commented. “During my time there, I learned how professionals should look, behave, and present themselves. The technical skills that were taught allowed me to gain employment in the industry, but the soft skills that were showcased were the ones that allowed me to further my career beyond that first step.”
Matt looks forward to many more years of service ahead. He credits CFCC with preparing him for his career journey. Matt encourages everyone to discover CFCC’s value proposition when considering their future career goals.
