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John Reed CEC, CCA's Groups
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Escoffier Study Group
99 members
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Chicago Culinary Museum…
28 members
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Elgin Community College…
23 members
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ACF Central Region
124 members
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Adopt a Ship Program
72 members
John Reed CEC, CCA's Discussions
Certified Master Chef
Replied Oct. 18, 2008
Certified Master Chef
Replied Oct. 14, 2008
Certified Master Chef
Replied Oct. 13, 2008
John Reed CEC, CCA's Page
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The approach to the sauce should be the poaching liquid reduced and finished with Vin Blanc and a final liason on the herbed butter. The Vin Blanc is produced with a veloute from the bones and a thickening of egg yolks.
I think the interpretation o…
I am in. I too read the Le Guide on a regular basis. Understanding the core of the book is key to any level of chef.
Thanks Travis for putting this together.
A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
Profile Information
- Relationship Status:
- Married
- When did you enter the Culinary Profession?
- 1981
- Who is your favorite Musical Artist?
- I like any music that I can rock and roll to as I cook . Stones, Clash, Ramones, Rockabilly Blues, 60's soul, etc
- What is your favorite TV show?
- I have been put off by TV lately
- Last Book Read:
- Understanding Food Science and Technology - For the CRC certification test
- If you could have dinner with any three people who would it be and why?
- My Dad,
Ferdinand Point
Escoffier
Lots to talk about
John Reed CEC, CCA's Photos
Comment Wall (15 comments)
- At 11:14am on November 8, 2009,
Mark Webster, CEC, CCE said…
- John,
Thank you. For some reason I thought that they were combining all the schools in 2010. Thanks again and have a great one!
- At 10:59am on October 21, 2009,
Mark Webster, CEC, CCE said…
- Chef John,
I just read your note on the Adopt a Ship program page. Can you tell me anymore about the CS school in Great Lakes.It sounds like something I would like to visit. Are all the Instructors still Navy or have the converted over to Civilians teaching? I started out in the Navy, but at the time the culinary school was out in San Diego. About halfway through my Navy time I was stationed at Great Lakes as a Company Commander (CC) which is the Navy version of a Drill Instructor. Plus since the base up at Great Lakes is only about 8 1/2 hour drive it would be easy to drive up. Anyway thanks alot.
- At 1:26pm on June 24, 2009,
L. Fernando Mojica said… - Thanks for joing the Elgin Community College group, welcome aboard. It is a honor to have you. Delete Comment
- At 9:00am on May 7, 2009,
Paolo Stefani, CPCE, CCC said… - Hi Chef,
We are doing a tented theme party for about 500 and the smoker would be the marquee station. All thoughts are welcome.
Thanks
- At 6:11pm on January 26, 2009,
L. Fernando Mojica said…
- thank you Chef,
That was my fisrt tought on the pictures but I wanted to be completely sure.
- At 10:18pm on January 25, 2009,
L. Fernando Mojica said…
- by the way, would you please tell me what is on pictures number 5, 8, 9 and 10. I couldn't quite figure it out
- At 10:15pm on January 25, 2009,
L. Fernando Mojica said…
- Hi Chef, great pictures. I hope your trip is going well. Take care.
- At 12:15am on January 11, 2009,
Alan Lazar said…
- Hello,
We are doing well, very busy and the students are motivated. alot of functions. are you still in the catering business? where do you teach? are you going for the cmc??
- At 11:37pm on January 9, 2009,
- Hello,
Long time no see,,,, long way from north miami,, you look like you own the ship,, what have you been up to?
- At 2:26pm on January 9, 2009,
Don Zajac said… - Great pictures John, thanks for sharing!
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