October 2018 · Chef John Reed, CEC, CCA
Associate FCSI member John Reed looks at the values a written culinary directive can bring to a foodservice operation
When chefs think about food, they see things from many angles and not necessarily from an ingredients perspective. Throughout the evolution of modern cuisine, culinary teams have been influenced by nature, architecture and
music. Today’s chef is pressured by the many hats they wear, from the culinary artist, the entrepreneur, the social media manager, philanthropist, spouse, partner or parent. Keeping track of one’s thoughts is time consuming and personal.
