Cooked with Eric Reed

What separates a good cook from a great chef? According to Chef George “Skip” Guthrie, it comes down to three things: People, Product, and Profitability. On this episode of Cooked with Eric Reed , presented by Midwest Professional Reps, Eric welcomes his former culinary school instructor and longtime St. Louis culinary professional, Chef Skip Guthrie. With a career spanning the United States Marin...

Take the Restaurant to the Customer: The Power of Mobile Cooking On Episode 6 of Cooked with Eric Reed , Eric is joined by John Wilson of Marra Forni for a conversation about mobile cooking equipment and the opportunities it creates for foodservice operators, rep groups, dealers and manufacturers. John shares how mobile Marra Forni ovens are being used everywhere from the Super Bowl, U.S. Open and...

Designing a commercial kitchen is a lot more complicated than picking out equipment and deciding where the fryers go. On Episode 5 of Cooked with Eric Reed , Eric sits down with Jason from Rapids Foodservice Contract & Design to break down what really goes into designing a restaurant, bar, school kitchen, food hall, or other commercial foodservice operation. With more than 20 years in foodserv...

Welcome back to Cooked with Eric Reed! In this episode, Eric Reed and Chad Ridgway visit The Blue Duck in Maplewood, Missouri to explore what makes a great restaurant patio experience—from premium cocktail presentation to commercial furniture that keeps guests comfortable and spending longer. You'll learn:  Why premium drinkware matters more than you think   How unbreakable glassware can redu...

Cooked with Eric Reed welcomes Stuart Powell, President & CEO of Cookshack , for a deep dive into the business and science of barbecue. Stuart shares the history of Cookshack, explains why yield and consistency matter more than most pitmasters realize, discusses competition BBQ versus restaurant BBQ, and offers practical advice for chefs looking to add smoked menu items. Along the way, the con...

Welcome back to Cooked with Eric Reed — Episode 2 is here! In this episode, Eric sits down with Ryan Catarozoli, Director of Key Accounts at Hatco , to break down everything you need to know about the National Restaurant Association (NRA) Show — one of the biggest events in foodservice. From must-see innovations and industry trends to behind-the-scenes trade show stories , this episode gives you a...

Cooked with Eric Reed Ep. 1 | What Do Foodservice Reps Actually Do? (Intro + Trade Show Stories) Welcome to the very first episode of Cooked with Eric Reed ! In this intro episode, Eric Reed from Midwest Professional Reps breaks down what a manufacturers rep actually does in the foodservice industry—and why it matters more than you think. Joined live from a trade show in Kearney, Nebraska, Eric’s...