Cook with intention.
Missy Smith-Chapman has over 20 years of professional pastry and culinary experience. Chef Smith-Chapman is a seasoned pastry arts educator, plant-based chef, food stylist, and cake, sugar and chocolate designer. She holds both an AOS in Culinary Arts and a bachelor's degree in Restaurant, Culinary and Catering Management.
Chef Smith-Chapman began her career in restaurants and catering, including at Chef Joachim Splichal's Patina. She then moved to the culinary education world for 18 years at Le Cordon Bleu College of Culinary Arts, eventually rising to the team lead/department chair role. When ICE Los Angeles began the Plant-Based Culinary Arts program, Chef Smith-Chapman's passion for healthy, plant-forward cooking found a home. She is now the lead Chef-Instructor for both the Pastry & Baking Arts and Health Supportive Culinary Arts programs.
Chef Smith-Chapman loves special events and giving back to her community, often demonstrating leadership on many projects such as Betty White's 90th birthday cake at the L.A. Zoo, the Pasadena Centennial birthday cake and the Pasadena Playhouse 100th anniversary cake.
She has also worked as a food stylist on a number of TV shows, such as "Westworld" (HBO), "NCIS" (CBS), "Lastship," "One Day She'll Darken" and many others.
- Edible Style, 2017 to present
- Le Cordon Bleu College of Culinary Arts, 1999-2017
- Artist Inn, 2000-2003
- Patina, 1998-1999
- Epicurean Life Catering, 1996-1998
- Private chef and consultant, 1998 to present
Specialities/Areas of Interest
- Sugar sculpting
- Gumpaste flowers
- Chocolate work and design
- Cake design
- Food styling
- Baking and Pastry Arts
- Culinary Management
- Advanced Cake Decorating
- Chocolate and Sugar Sculpting
- Advanced Pastries
- Sanitation and Food Safety
Affiliations & Memberships
- WCR, USA