Defining Who You Are in a Plate of Food
This goes out to my fellow chefs, can you really define your style as a chef in a plate of food? I think you can but how do you go about it? In the last few days I have been going about the process of defining who I am through my style of cooking. This is a complex interaction of favorite techniques, ingredients and presentations. It is also influenced by spiritual and intellectual factors that vary from moment to moment, season to season and the WTF I just want to make it state of mind. I have been asked many times to create my own personal “Le Guide Culinarie” and have...
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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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