Culinary Purpose

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.

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John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!

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