Experience
Bill Smith backed into cooking because the music club he owned could never make any money.
Happily, serious cooking suited him and it turned into a career.
He learned on the job, performing every station in the kitchen from dishwasher on up.
His first job was in a French restaurant, where he learned sound techniques.
His upbringing in Eastern North Carolina prepared him for his future roll as head chef at Crook’s Corner.
Twenty five years there provided him with a fair amount of confidence and expertise.
In some circles, he is considered an authority on Southern cooking.
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