March 27, 2025

Getting to know Azarhis Smith, a culinary arts and science student at Drexel University.

Azarhis Smith is a second year culinary student who also works at Fork, a James Beard Award winning restaurant. We asked Azarhis about the culinary arts and science program and some of the experiences he’s had at the college so far.

Tell us more about your program/major.
We are pretty small department, but I enjoy it because everything is more hands on. It also allows other students in the program, including upper-class students to become great friends. We constantly hang out outside of class exploring the Philly food scene. Most of my classes take place in the kitchens and the Bistro on the sixth floor of the Academic Building. I like having the opportunity to go to the Bistro to just relax and being able to go into a class that I’m not in just to observe. It's amazing honestly.

Why did you choose this major?
To be honest I just took a chance. I was stuck between culinary and psychology, but I ended choosing culinary because I was more fascinated by the art of it. Just like what an artist does to a canvas I can manipulate a plate to represent many colors, shapes or sizes with food.

What do you wish you knew before choosing this major/program? What advice would you give others?
Before coming to Drexel, I wish I knew how many networking opportunities there would be — someone well known is always in our kitchens. Take advantage of all the opportunities that are available to you.

Where have you done or are planning to do co-op?
For my co-op I am planning to go to Japan with another culinary student. We are communicating with Yuki Ueki from ZEN-NOH. We are learning Japanese and looking into working visas. As of right now everything seems to be going well.

Tell us about your experience at Drexel. Why Drexel?
So far, my experience at Drexel has been everything I could have asked for and I truly feel it’s because of the people I've met. I will admit working and going to school is hard, but it’s a part of the grind, but I wouldn’t trade these memories and experiences for anything.

What are your favorite aspects of Drexel?
My favorite aspect of Drexel is the depth of the experience. I love that I was able to take piano and art classes as a culinary major. It’s so cool to be the first culinary major many people have met. It just makes me value our small program much more.

What are some of your hobbies?
I like to skateboard, snowboard, play piano, read and work out.

What are your career aspirations?
My career aspirations are simple — graduate with my bachelors, then work at a Michelin Star restaurant. With that experience on my resume, I want to become a high-end caterer or private chef for celebrities and actors. I would expand it and make it a business. I want to be awarded a Michelin star as a chef. Not my business, me.