Culinary Decompression
After spending several months trying out for the Culinary Olympic Team, things have setteled down and I can decompress somewhat. What that means it’s time to start refocusing on my own journey towards my CMC certification. This will include refining recipes, defining my style, countless practice sessions and challenging my self on a regular basis to produce the best food I can in a pressure situation. With that I am going to take a CEC certification test this summer. I am already certified but feel this will accomplish many things. 1.) It will go towards my re-certification 2.) It will...
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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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