Dr. Jeremy Reed

Culinary Management

Culinary Instructor
The Art Institute of Pittsburgh

Chef Instructor Jeremy Reed

It does not matter what you are making, just make sure it is the best you can do. Jeremy Reed , Culinary Instructor , The Art Institute of Pittsburgh
Was there a defining moment when you knew you were destined to become a creative professional?

When I was kid, I remember my dad making us Chicken Marsala one night. There was something so fancy about the taste of wine in the food that changed something in me. I like the feeling of creating something that evokes such an emotion in people as it did in me.

How do you weave your professional background into the classroom experience?

I draw from past and present experiences in the classroom. I use it to help me create a sense of urgency and purpose within the student. I relate what we are cooking to real-world experiences and show students how to accomplish these items for the masses.

What class assignment exemplifies your approach to teaching and mentoring?

The final platter project in garde manger. It is a big project that includes menu writing, food ordering, preparation, and finally, execution of a high level, cold food platter. This project pushes students to produce a high level of quality and refinement in their approach, focusing on old world methods with modern presentation and twists.

How does collaboration contribute to students’ success—particularly when students from various programs work together?

Collaboration is of the utmost importance in development and execution. You cannot feed hundreds of people by yourself.

What’s the most critical advice you would offer any student embarking on a creative career?

Be the best! It does not matter what you are making just make sure it is the best you can do. Respect the food!