Jason Smith, Preston's executive chef, won national honors earlier this year when he claimed top prize in the U.S. Conference Center Chef of the Year competition. 

Now he heads off to an international competition, but not before he shares some of his signature cooking techniques. Here's one: To keep side dishes warm while he cooked the meat and fish, he employed a large metal spoon to prop up a skillet.

Get the full story from this brief video news report.

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