(CS) Global Cuisine in the Catering World

John Reed  (Owner, Customized Culinary Solutions)

Location: South Pacific E Culinary Experience

Date: Thursday, March 12

Time: 4:00pm - 5:00pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!

Track: CS-Culinary, CS-Off-Premise Catering

Vault Recording: TBD

Audience Level: All

To put your best food forward, you need to understand how to interpret and breakdown the fundamentals of cuisines from old school cajun to a complex Kaiseki meal.
Chef John Reed will walk you through the process of breaking down a cuisine from history, geography, techniques, and ingredients into building blocks for creating menus and dishes for your most discerning guests.
Today's events are multi-cultural and often require our culinary teams to reach beyond their comfort zone to creat food that tastes great but also pays tribute to people, culture, and the dining pleasures of their native land.
Chef will teach how to avoid the pitfalls of not getting the food right and tricks to build excitement and energy around the process that helps grow your culinary team!
This session will be both interactive with Q and A as well as product sampling of various core flavoring agents such as sweet, salty, bitter, sour, and umami.

*This session includes a sample (vegetarian). In order to mitigate food waste, food samples will be served first to those people sitting in the classroom seats. If there are remaining samples, we will distribute to those seated in the theater-style area.

Culinary Experience Stage Sponsored by:

American Lamb Board / Superior Farms

Barilla Foodservice

Chef Rubber

Sterno Products

Tony Chachere's Creole Foods