A Catering Christmas Story
As a culinary consultant I spend many days a week in a variety of kitchens discussing ways to improve kitchen operations. Impromtu demos, menu and recipe design and coaching are always are always happening. Stepping in and out of kitchens you don’t always see immediate impact or maybe I just witness a quick fix. As we are in the height of the holiday season I visted several kitchens these past few days and was given a great gift without even unwrapping something. It was calmness, professionalism and focus. Owners, operation managers and chef’s always know this time of year is...
Read MoreMinimize your catering menus.
Fewer dishes on your menu done extremely well has always been a trade mark of great restaurants who flurish in good times and bad. As the economy as weeded out the operations with massive menus, smaller operations with clearly focused menu programs continue to succeed. Adding dishes to your menu just to get more customers can be very hazardous. If your menu is not focused on a theme or particular style you begin to create long term problems. When Tex-Mex cuisine started gaining popularity everyone jumped on the band wagon and quesadillas sprang up everywhere. Now they have become so common...
Read MoreGourmet burgers provide affordable luxury why not my wedding?
In the these days of cost conscious brides and cut entertaining budgets, caterers are trying to re-invent the cow and find cost effective cuts of beef, why not try a burger. Think about, 200 of your closest family and friends or colleagues from work, enjoying a gourmet burger. Match that with a local brew, seasonal vegetables for the sides and housemade sauces served family style and that’s an event I would want to go to. Luxury could be American Wygu, Bison or Heritage Turkey, Heirloom Tomatoes, Local Arugula and Brioche grilled with Truffle Butter. Think about this article and all...
Read MoreScotch Whisky and Shortage Feared As Asian, Latin American As Water Demand Soars – NewsOXY
Bar managers beware. If you are responsible for a bar program, you may want to think about some changes. I enjoy a single malt as much as the next but the price may soon be out of reach. American small batch bourbons are a great alternative. These artisan distillers are bringing the craft out of the woods and into the mainstream. So think Kentucky mash next time you stock the bar. Scotch Whisky and Shortage Feared As Asian, Latin American As Water Demand Soars – NewsOXY. Share this:PrintEmailPin ItFacebookShareStumbleUponReddit
Read MoreThe Serious Chef’s iPad App
Do you need this on your tablet or IPad? Is this the new way of culinary eductaion or a fun toy. You decide? The Serious Chef’s iPad App. Share this:PrintEmailPin ItFacebookShareStumbleUponReddit
Read MoreAbout Us
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history which he applies to present day menus by using strong organizational skills, leadership, problem solving and the appropriate use of technology. His understanding of the culinary arts comes from experience in the following: A la carte Dining, Off-premise Catering, Corporate Dining, Conference Catering, Hotel Foodservice Connections
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