Chef Erin Reed is a 2008 alumna of the IUP Academy of Culinary Arts, where she earned certificates in Culinary Arts and Baking and Pastry Arts. She also holds a Bachelor of Science degree in Hospitality Management from IUP.
Chef Reed has gained many experiences and earned many accolades in the hospitality industry, working at some of the biggest-name restaurants in Philadelphia and Washington, DC.
Her culinary career began at the Broadmoor, in Colorado Springs, Colorado, where she was a pastry cook at the property’s five-star, five-diamond restaurant, the Penrose Room.
Her career continued to grow, with stints at Stephen Star’s Buddakan, Daniel Boulud’s DBGB, and—most recently—the Michelin-starred Blue Duck Tavern, in Washington, DC.
In 2016 and 2017, Chef Reed was nominated for the Pastry Chef of the Year award by the Restaurant Association of Metropolitan Washington and was also highlighted in DC
Refined as one of the 34 Under 34, a list of the city’s hottest restaurant industry pros.
Her success continued with endorsements by Hotel F&B magazine as one of the top 25 hotel pastry chefs in 2018, and had many of her desserts featured in magazines and industry guides such as DC Modern Luxury,
Food & Wine, Forbes, and Zagat. She also competed in the AUI Pastry Cup in 2016 and 2017, earning spots in the top three.
In addition to creating desserts, Chef Reed loves to stay connected to the community by supporting and participating with organizations such as Le Dames d’Escoffier, Martha’s Table, Chefs
for Equality, OCRFA, and the March of Dimes Foundation.
In her position as chef instructor, Reed will be teaching Introduction to Baking and Intermediate Baking at the IUP Academy of Culinary Arts. Here is a sample of plated desserts created by Chef Reed: