Culinary Techniques

What Would I Serve at Dinner?

Posted by on Jan 30, 2014 in Culinary Techniques, Food, Menu Development | 0 comments

If you read my newsletter the The Rubber Band Door Knob, you know I went through a all juice detox. Three days, all juice to cleanse the body and the mind. I couldn’t put all of my thoughts down in the newsletter but I wanted to share my approach to healthier cooking at home. The concept is to look at the development of a menu where the ingredients are not just randomly selected nor the techniques used a whimsy. The process of electing items takes time and can be hazardous. No you are not going to loose life or limb writing a menu but there are preverbal cliffs and treacherous turns in...

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The Journey Continues: A path to success.

Posted by on Jul 1, 2013 in ACF, Culinary Techniques, Menu Development | 0 comments

If you look at each of the traits that I briefly describe, you will see the characteristics of some of the best chefs I know. That is why I do it. I want to be around them and challenge myself against the best. If you want to know more read this article at the link below. http://www.buedelmeatup.com/2013/06/21/chef-john-reed-what-are-the-culinary-olympics-and-why-should-you-care/

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Chefs, consumers embrace seafood charcuterie

Posted by on Sep 13, 2012 in Culinary Techniques, Food, Menu Development, News | 0 comments

Just another way American Chef’s are pushing themselves to master traditional techniques with American ingredients and creative spirit. It is these kinds of trends that get me excited about the possibilties of modern cuisine. It is about great ingredients and applying the right technique to make a great dish. Molecular manipulation is dead in most circles. A great pate and real bread what can go wrong with that.  What do you think? Chefs, consumers embrace seafood charcuterie | Nation’s Restaurant News. Share this:PrintEmailPin...

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Need Expert Cooking Advice? Let American Culinary Federation Chefs Answer Your Holiday Kitchen Questions

Posted by on Nov 9, 2011 in ACF, Consulting, Culinary Techniques | 0 comments

Here is another example of why it is important to speak to an ACF affliated chef. John Reed CEC, CCA, ACE and Customized Culinary Solutions is listed in the Chefpertise Guide.   ACF_CM5 | pr111103 – Need Expert Cooking Advice? Let American Culinary Federation Chefs Answer Your Holiday Kitchen Questions. Share this:PrintEmailPin ItTwitterFacebookLinkedInMoreStumbleUponRedditGoogle

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