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...
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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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