3 minute read
Profile: The 2024 ACF Pastry Chef of the Year
from National Culinary Review (November/December 2024)
by National Culinary Review (an American Culinary Federation publication)
By John Bartimole
ACF Chef Erin Reed, CEPC, CCE Pastry Chef-Instructor, Indiana University of Pennsylvania, Indiana, Pa.
Q: How did you get into the food industry?
A: While I always liked cooking, it wasn’t my first choice. I began my post-high school education at Indiana University of Pennsylvania, majoring in psychology. I didn’t like that, either. But then I took a class in nutrition, and that I liked. I discovered that IUP had a culinary program, and I went into that for a full year. Following that, I pursued a degree in the advanced baking and pastry program, and I felt like I had a bit of a skill for that.
Q: How about some background on your career?
A: I’ve spent most of my career in fine dining restaurants, creating plated desserts, mostly in Philadelphia and Washington, D.C. Then, I got to a point in my career where I was considering a change. I had always thought that I might want to teach someday. I kept in touch with the faculty at IUP, and one particular faculty member sent me an email, asking when I was going to come back and teach. Talk about a career change. Not only did the change give me a quieter, 8 a.m. to 4:30 p.m. schedule, I was also able to go back to the college I attended and join the faculty.
Q: When and why did you join the ACF?
A: I joined the ACF right before I moved here to start teaching at IUP — my colleagues encouraged me to join. I went in enthusiastically and got my certification just a couple of months later. There are many benefits of being an ACF member. I particularly like the encouragement that is given to continue your education and to keep up with trends in food. Sometimes, as a faculty member, it’s a challenge to keep up with what’s going on in the industry.
Q: What are your goals for the future?
A: Well, I’ve found my area in teaching and I plan on staying. Big things are happening here at IUP, and I’m looking forward to being a part of it. We have a brand new building that should be completed by 2028, and that’s exciting. Also, I plan on continuing to compete. I believe competing is a great way to keep my skills sharp, but also for my students to see me actually doing things in the profession.
Q: Tell us about your winning pastry entry from the Northeast regional competition.
A: It was a strawberry yogurt panna cotta paired with a citrus-almond cake, grapefruit-chamomile ice cream, citrusfennel foam, yuzu-glazed strawberries, grapefruit marmalade, strawberry-almond crunch and chamomile crispy meringue, finished with fresh fennel fronds.
