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Alex Reed
Portland, OR
Johnson & Wales University
- Degree: Bachelor of Science in Culinary Arts
- Focus: Comprehensive training in classical and contemporary cooking techniques, kitchen management, and menu development. Emphasized hands-on experience in diverse culinary traditions.
Le Cordon Bleu Paris
- Program: Diplôme de Cuisine
- Focus: Advanced instruction in French culinary techniques, including sauce preparation, pâtisserie, and haute cuisine.
Recipe Development and Testing, Culinary Education, Food Writing and Blogging, Sustainable Cooking Practices, Global Cuisine Exploration
Alex Reed is the creative force behind Beard and Bonnet, merging a lifelong passion for cooking with a commitment to making gourmet recipes accessible to home cooks.
Growing up in a family where the kitchen was the heart of the home, Alex developed an early appreciation for the joy that well-prepared meals can bring.
Pursuing formal culinary education at Johnson & Wales University gave Alex a solid foundation in diverse cooking methodologies.
Further honing his skills at Le Cordon Bleu Paris, Alex immersed himself in the art of French cuisine, deepening his understanding of flavor profiles and presentation.
With over 12 years in the culinary field, Alex has worked in various capacities, from restaurant kitchens to culinary instruction. This breadth of experience has equipped him with the insights to craft recipes that are both innovative and approachable.
Through Beard and Bonnet, Alex aims to demystify cooking techniques and inspire confidence in home chefs.
Key Accomplishments
- Over a decade of experience in the culinary industry, encompassing roles in fine dining and education.
- Established Beard and Bonnet to share curated recipes and cooking tips with a broad audience.
- Collaborated with local farmers’ markets to promote seasonal and sustainable ingredients.
- Authored articles on culinary trends and techniques for reputable food publications.
Personal Interests
Beyond the kitchen, Alex is an avid traveler, seeking out culinary experiences that inform and inspire his recipe development. He enjoys foraging in the Pacific Northwest, experimenting with plant-based cooking, and hosting dinner parties that bring people together over shared meals.
Alex’s Favorite Moment
- Recreating a cherished family recipe and adding a modern twist.
- Teaching a cooking class and witnessing students’ newfound confidence.
- Discovering an unexpected flavor combination that delights the palate.
Words from Alex
“Cooking is more than just following a recipe; it’s about the stories we tell and the connections we make through food.”