Khalima Smith has a trifecta of career culinary goals
HHFC culinary arts student Khalima Smith was thrilled to work at the spring 2025 grand reopening of The Dearborn Inn after the hotel’s 2-year renovation. The Inn, which first opened in 1931, is now part of the Marriott’s Autograph Collection and is recognized on the National Register of Historic Places.
“That was such an honor to hear people tell me that I was doing a great job, how much things have changed at the Inn, and how much they’ve stayed the same,” said Smith. “I learned a lot about the rich history between Marriott and Henry Ford, both the man and the College. There were hors d’oeuvres, live music, and ice sculptures. It was a grand event!”
Smith’s photo appeared in The Detroit News article about the reopening.
“To see myself published was insane!” she recalled. “My manager brought it to my attention. I was so excited when I finally saw it! I shared it with my family – they were so proud – I printed it out and framed it. It’s at my granny’s house.”
Mentoring fellow students and leaving to pivot
Born in Detroit, Smith is the eldest of two. She lives in Dearborn with her fiancé, David Dickerson, who is also a culinary professional. They have two sons, 16 and 5.
“I’ve been cooking since I was a small child,” she said. “Cooking is a community, a staple in my family.”
Smith is a graduate of Mumford High School in Detroit. In late 2025, she will earn her associate degree in culinary arts from HFC, where she is the vice president of the Ice Carving Club. After graduation, she will return to HFC in 2026 to begin work on her bachelor’s degree in culinary arts. Smith also earned her certification as a line cook through Zaman International.
“I really love the community here at HFC. I’ve received a lot of support from the faculty, staff, and students. The faculty is very hands-on in making sure your dreams come true,” she said. “I enjoy meeting all the new students and teaching them what I know. I want to make people feel accepted and welcomed. I was all elbows my first semester, but I met a fellow student named Dannette. She made me feel confident and comfortable. I want to provide that mentorship for all new enrollees.”
HFC has taught Smith how to pivot, an essential skill in the culinary field.
“Going into any culinary establishment, I have a confidence that other people notice. For example, we did a private event at the Inn and we were understaffed. I was the hostess, and I was wearing a dress and nylons and platform loafers. The chef told me he needed help in the kitchen, so I washed up, gloved up, put on an apron, and assisted him. You have to know how to pivot. I’ve been recognized several times at Marriott for my passion for hospitality,” she explained.
Three major career goals
Smith has three goals for her career. The first is to earn her master’s degree in food science from Wayne State University, inspired by HFC Lab Associate II Valencia Purry, who recently earned her MBA from Wayne State.
“I have a peanut allergy. My youngest has a nut allergy,” she said. “I’m very fascinated about allergens, the way food works, the medicinal usage of food, getting away from synthetic food, getting back to farm-to-table food, what food’s good for you, what food’s not good for you, and so on.”
The second goal is to use her education at HFC and Wayne State to create a training program for people working in the culinary industry.
“I have this dream where I want to create a bootcamp, or a hospitality task force, where I go to restaurants and hotels. I want to educate people in the food service industry – including servers – about allergens and other dietary restrictions. If a customer asks a server if a dish has something that could make them ill, they should know the answer; they shouldn’t have to ask one of the chefs. They need to be educated about what’s going into people’s bodies, because it could mean life or death in some cases.”
The third is to start a small catering company called Poppa Bean’s Berries.
“It will serve chocolate-covered strawberries and deliver flowers. I’ll also bake cakes and other decadent desserts,” she said. “I came to HFC to get the proper education, certifications, and networking opportunities to do this the right way by creating a positive and reputable name for myself and my ventures. I really love what HFC has done for me. I’m ready to take on the world, so bring it on!”