Chef John Reed, CEC® CCA® AAC® Certified Cicerone®

Education & Experience

University of Massachusetts, Amherst, BSc, Hotel, Restaurant and Travel Administration, Certified Executive Chef, Certified Culinary Administrator and Certified Culinary Judge with the American Culinary Federation. Certified Cicerone. Johnson & Wales University, AS Culinary Arts.

Market Segments

• Branded Concepts
• Business & Industry/Food Services
• Colleges and Universities
• Family Restaurants
• Fine Dining
• In Flight Catering

Areas of Expertise

• Concept Development
• Contract Management
• Dietary & Nutrition
• Food Safety & Hygiene
• Information Technology
• ITT (Catering Business)
• Kitchen Design
• Menu & Recipe Development
• Operating Procedures & Systems
• Operating Review
• Quality Managment
• Sustainability
• Training