My Chef needs help!
This is a common message among food service companies today. This sentiment among owners, general managers and decision makers is not limited to mortar and brick restaurants. The need for companies in and around the serving of food are asking for the same help. Catering companies, school food services, contract dining and even food ingredient producers have been challenged to have a competitive food edge. Over the last couple of years, economic conditions have put strains on the kitchen staff and the menus being served. In order to survive a general sentiment took hold, “If it 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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