Denise Smith-Gaborit began her culinary career by earning an associate’s degree from Triton College in 1989. She began working at the Hotel Sofitel in Rosemont, quickly receiving many accolades and moving up the corporate ladder. After working in the bakery as the Pastry Chef for two years, she became the first female Sous Chef of the Accor Corporation. Her training included two years instructing other chefs in the United States. She was the American team member on the Swedish National Olympic culinary team for the Culinary Classic competition at the National Restaurant Show in 1991, where he team won the silver medal.
After reaching a plateau at the Sofitel, Chef Denise went to work at the Nordstrom Department Store in Oak Brook. She worked in sales in various departments, eventually becoming the Sous Chef and Executive Chef at the Nordstrom Café. During all her experiences, she was also teaching cooking classes at Triton two days a week. Chef Denise is in her fifth year as a full-time instructor with Triton and has been with the college since 1996.
“Here at Triton College, we run a complete scratch Bakery. Our students get hands-on industry style learning. When a student completes our program, they are prepared to be successful in the Hospitality industry. Triton is the right choice!”
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