November 2014 · Chef John Reed, CEC, CCA
Associate FCSI member John Reed discusses how implementing a dry-age beef programme can deliver quality
With the resurgence of nose to tail culinary philosophies and operators wanting to bring more processes in-house, a dry-ageing programme is one way to put the highest quality product on the table. As designers we must work diligently to maximise space and create a plan that will effectively incorporate a culinary process such as this in the design. If a client wants to dry age beef in house how do you approach this? You need to understand the reasons why first.
