At New York City College of Technology, Anthony met his mentors, Professor Francis Lorenzini, and Professor Louise Hoffman, who exposed him to the Annual Salon of Culinary Arts and U.S Pastry competitions. Before competing individually in the latter, Anthony assisted Hoffman from 1999 til 2001, when she won the bronze.
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During the summer of 94, Anthony apprenticed for three months
at Hotel de France in the Gascogne region of France, in Auch.
There, he worked as a kitchen apprentice to the chef-hotel owner
André Daguin, famous for his foie gras and other Gascon specialties.
Smith attests this experience got him the job he still holds today.
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