by Brittany Reese

When our former director of operations, Joel Smith, passed away in 2018, his family and friends donated to the Institute to establish a leadership award in his honor. Thanks to our development team’s efforts and the support of donors, the award has recently been endowed. The University of Arkansas Foundation now manages the endowment. 

Joel had an authentic leadership style, genuinely cultivating others’ potential by recognizing their strengths and helping them excel in their roles, regardless of their position or department. 

The award recipient is selected by a committee of employees based on nominations submitted by their coworkers. Contributions exceeded the endowment’s initial goal, enabling the winner to receive $800 — half allocated for professional development and half as a cash prize.

The sixth Joel Smith Leadership Award (JSLA) was presented to Executive Chef Austin Bond on December 2, 2024.  


Austin Bond with family and friends of Joel Smith after the award ceremony.

Austin Bond, who marked his one-year anniversary with the Institute on November 13, was thankful for winning the Joel Smith Leadership Award. “I’m grateful to be here,” he said. “Having a great team to lead makes this possible.” His team echoed his sentiments during the award announcement, saying, “We are nothing without chef; he gives us purpose.”

Here’s what some of our colleagues had to say about Austin after he was presented with the award:

“It’s a great opportunity to work with someone so innovative as Austin, and I love how much he embraces other people.”

Chief Program Officer Shana Chaplin

“I can see how much he believes in his team, and the positive and professional culture he’s built with them in the kitchen is obvious to everyone.”

Chief Financial Officer Shawn Cathey

“Austin is always willing to get in the trenches alongside his team and believes in cultivating their talents and strengths.”   

Director of Human Resources Heather Southard

Venita Berry, our senior design and production officer, said she has enjoyed working with Austin and has always been impressed with his thoughtful responses. “He often says, ‘Can you give me a few days? I will have some suggestions and pairings I think you would like.'” 

Venita explained that she often struggles to make a choice from the selections because Austin isn’t content with just meeting expectations; he consistently strives for and delivers exceptional food. Venita nominated Austin for the JSLA and is also the fifth recipient of the award.

Bon Appétit 

Strawberry cheesecake with chocolate-covered strawberries and mint from our Institute garden.

When Austin was asked about his favorite dishes he has prepared at the Institute, he mentioned several, including the following: 

  • Strawberry cheesecake with chocolate-covered strawberries and mint from the garden 
  • Beef and horseradish crostini, pimento cheese deviled eggs, cinnamon apple and brie puff pastry
  • Butternut squash hash 
  • Seared airline chicken breast with peppercorn and a dill pan sauce 
Seared airline chicken breast with peppercorn and dill pan sauce.

His favorite finishing touches include basil, micro greens, edible flowers, and local ingredients. Austin appreciates the help of Dr. Emily Beahm at the Arkansas Archeological Survey station and Tena Collins, hospitality associate at the Institute, in setting up a composting system for the kitchen staff.

Austin’s passion for food provides an abundance of delight for our guests’ taste buds, making each event special. Executive Director/CEO Janet Harris fondly remembers a chocolate-covered strawberry cheesecake served at an event.

“When the cheesecake was brought out, everyone was so shocked and gasping, saying how much they loved it,” Janet said. “A couple of people in attendance said they didn’t even like cheesecake, but they liked this one.” 

At the end of the event, Austin and the kitchen staff came out to meet everyone, and the whole team (and the cheesecake) received a standing ovation. 

Winthrop Rockefeller Institute Culinary Mentorship Program 

Austin’s journey to becoming an inspiring mentor and leader began in the face of personal challenges. Diagnosed with ulcerative colitis at a young age, he faced significant dietary changes and eventual surgeries. Through these experiences, he discovered a passion for cooking, which not only inspired his recovery but also fueled his desire to teach others.

After training at Brightwater in northwest Arkansas, Austin honed his skills in fine dining, Sam’s Club catering, and co-founding The Sous Chef with his brother, Justin. Austin even helped Justin adapt to his alpha-gal syndrome diagnosis, which required an entirely new approach to eating and cooking.

Six months ago, Austin introduced a mentorship program at the Institute designed to develop his team’s culinary expertise and prepare them for leadership roles. The 16-month program trains mentees for middle management positions, such as sous chefs, with a curriculum focused on culinary techniques, food theory, baking and pastry, food service business management, and practical testing. The program’s phased structure allows two mentees to participate at a time, ensuring personalized guidance.

Carder Hawkins, our chief strategy officer, praised Austin’s accommodating and level-headed nature. Janet Harris expressed excitement over Austin’s achievement, highlighting his passion for teaching and mentoring. “I’m very excited that he won this award,” she said. “Austin has the desire to teach and mentor his team.”

Austin himself speaks with pride about his team, describing them as committed, fun, and full of energy in the kitchen. “We rely on each other every day, and they are always ready to try something new,” he said. For Austin, leading his team and developing their skills has been one of the most rewarding aspects of his career. “Coming to the Institute has been the best decision I’ve ever made,” he reflected. “I love creating elevated dishes for guests and staff and growing with my team.”

Brittany Reese

Communications Specialist breese@rockefellerinstitute.org

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