Finding One’s Place
D
escribing the traits of a successful chef, talent, passion, intuition, tolerance for the profession, time management, patience, finding joy in collaborating with your team, are just a few that come to mind. Finding this magical combination is rare. Let us introduce you to the talented, passionate, intuitive, tolerant, patient, collaborative, Executive Chef for Catch 27, Josh Smith.
Focused and Determined
Josh knew at a young age what he was destined to do: Create food that was responsibly sourced, full of flavor and enjoyed by many. Focused and determined, he set out on his journey to achieve exactly that. His early years of inspiration and insight into the world of food was learned from his parents and grandparents in his home state of Illinois. He spent many hours in the kitchen of the familys’ local pizzeria, The Pizza House in Galesburg. During those years, Josh witnessed first-hand the importance of dedication and strong work ethic. He realized early on that he’d have to work hard and master the skills necessary to reach his goal. So while the warmth, history and salt air of St. Augustine appealed to Josh, he knew that in order for him to achieve his dreams in the world he aspired to be a part of, he would need to leave Florida in order to attend culinary school.
by Sonja Willets (in collaboration with Chef Joshua Smith) photographs provided by Catch 27
Leaving his kitchen staff at Cafe 11, Josh moved back to Illinois, spending the next two years learning from the best of the Midwest. In an effort to hone his craft, Chef sought out as much experience as possible through volunteering at local steakhouses, bakeries, catering services, festivals and competitions. After completing the Chef Apprenticeship through the American Culinary Federation (ACF) in 2006, Josh knew he wanted to return to the Ancient City. Upon his return in 2007, Josh was able to work for Chef Michael McMillan at the innovative downtown restaurant, Opus 39. He had the opportunity to work alongside many local, well known chefs in their earlier years. After a brief two and a half years at Opus 39, staying local long-term didn’t seem to be in the cards. He found himself back in the Midwest, Chicago specifically, to continue his quest.
Finding His Way Back to St. Augustine
When a person knows where they belong they'll always find a way back. So in 2010, Josh was drawn back to the area he so loved and worked in various locations. The time came for him to make his mark. In 2013, in his first Executive Chef position, Josh played an integral role in developing a farm to table gastro bar, The Ice Plant. The building the restaurant is located in was an actual ice plant in downtown St. Augustine on Riberia Street. It dates back to 1905. Originally built to serve as a power plant; it was converted into an operating ice making facility in 1917. The restaurant was making quite an impression in the area between the extensive rehabilitation and renovation process to the specialty craft cocktails featuring, of course, the best quality ice. When taking the position, Josh knew the menu had to capture the “essence” of the historical building and the vision of the owners. In his efforts to do so, he crafted many long- lasting relationships with several farmers, fishmongers as well as artisans in his quest for the highest quality, sustainable food sources in the area. With his experience, experimentation and at some moments, luck, he developed a menu that checked all the boxes. Homemade Flan on top of a Peanut Brittle Crunch
