Barbara Smith: spokesmodel seeks niche as role model

Nation's Restaurant News, Jan 22, 1996 by Milford Prewitt

Did you follow Ark's habit of becoming active in the communities whem it operates?

Well, we did more than just talk about community politics. It meant being a founding member of the Times Square Improvement District. If we want to make a change, we all have to get involved. We believe that the Times Square area has come a long way since the improvement association was formed in terms of health, sanitation, lighting and security, and in our own small way, B. Smith's was a part of that.

How much time do you spend in the kitchen and planning the menu items?

I've been totally involved in the menu from the beginning continue to be. I think we have an excellent chef, Henry Chung.

What would you say are the big lessons You've learned after nine years m the restaurant industry?

I love it for one, but I always knew I would. You know, B. Smith's took off right away, and yet I continue to work hard. When your name is on your own business, your responsibilities run a bit deeper because you are marketing yourself as well as a business. But I've alway's comforted by the fact that our business took off right away. We have been very successful, and as long as we stay focused and work hard, it will remain that way.

Do you see a third B. Smith's coming? I can't say for sure but stay tuned.

RELATED ARTICLE: Chefs on the Move

* MIchel Bourdeaux is now the executive chef of Tatou in Manhattan. Most recently, Bourdeaux was the chief of the World Yacht ships in New York City.

* John Hogan, former chef of Kiki's Bistro Chicago, is the new chef of Park Avenue Cafe, Chicago, where Charles Weber held the position until he recently moved to Grenadier's in Milwaukee.