Consulting

Organic farming may be outgrowing its ideals

Posted by John Reed on Dec 31, 2011 in Consulting, Food | 0 comments

I started my working career on a organic farm at the age of 11. I undertsand how hard it is to maintain a stocked shelf of ripe and ready produce even during the growing season. I worked on a small 1 acre farm that was completley organic for its time in the mid 70′s. Natural fertilzers made from animal manure and cut nettles were part of our watering supply once a week to help restore the soil. Hand harvesting and pest control by walking the fields with a small can where we would deposit the the bugs we picked of the leaves. However we only sold what we where able to pick that day. If...

Simplify and Focus Your Menus for 2012

Posted by John Reed on Dec 28, 2011 in Consulting, Food | 0 comments

One of the reoccurring themes that I see for 2012 is a trimming down of complex menus and simplified dishes. This is not a reinvention of the “comfort food” trend that always shows up on top 10 lists. This is the creating of great food that is made from seasonal ingredients using classical and trusted techniques in a reasonably priced format. The ideology behind the Gastro-Pub is on trend and has been the favorite of the chef for years. If chefs spend hours creating expensive masterpieces on a plate in their restaurants or at lavish events, why do we find them noshing on roasted...

Reducing Food Waste During the Holiday Season

Posted by John Reed on Dec 16, 2011 in Consulting, Food | 0 comments

I think the foodservice industry as a whole can use these tips for the holiday season. A little thought can go a long way. Think of this as a small way of preserving our future. Take a read and think about how much food can you really put on a standard 9″ Buffet Plate. Reducing Food Waste During the Holiday Season. Share this:PrintEmailPin ItFacebookShareStumbleUponReddit

A Catering Christmas Story

Posted by John Reed on Dec 15, 2011 in Consulting, Food | 0 comments

As a culinary consultant I spend many days a week in a variety of kitchens discussing ways to improve kitchen operations; impromptu 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 visited 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...