About 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
The Stew – chicagotribune.com
- Progress toward sustainable meat trots along with recent developments
- Fish Fridays: More ideas for cooking salmon
- Nahabedian, Kahan, Mantuano among local semi-finalists for James Beard Award
- Chicago Craft Beer Week set for May 17-27; some changes in store
- CSPI protests petition to remove Michael Taylor from FDA
- First impressions of Next: El Bulli
ProChef SmartBrief
- Tea is showing up outside the cup, from cocktails to food
- Chefs gather in Napa Valley to celebrate the Oscars
- February special -- chocolates and confections
- Consumers are confused by meat-cut names, study finds
- Can family-owned eateries be ready for the next generation?
- Hospital chefs tailor the menu to the patient
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