Planning a New Year’s Eve Menu
I write and develop a lot of menus over the course of a year. From small little snacks to elaborate menus for a fundraising gala based on a specific theme. After all these years some of the questions I ask myself when thinking about what to serve are instinctive and come very natural to me. I want to stop for a minute and take some time to write down the process I go through when putting together a menu. In this case it was putting together a menu for new year’s eve for my family and best friends. I break down the menu writing process into several steps: Inspiration or...
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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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