Pastry Chef Reed brings freshness and enthusiasm to his instruction. After graduating from the University of Montana with a B.A. in 1981 (where he studied arts and education), Don began his baking career. In 1985, he graduated from South Seattle College’s Pastry and Specialty Baking program, and immediately put his skills to work.

Don’s industry experience concentrates on fine desserts and pastries, and includes work in both pastry shops (including Au Gavroche and the European Pastry Café) and in hotels and lodges.From 1988 to 1991, he was employed as pastry chef at The Salish Lodge, where he originated the pastry department and created renowned, elegant regional desserts. Don worked at Fuller’s in the Seattle Sheraton. His specialties are imaginative plated desserts, specialty breads, and centerpieces, and he teaches courses for both the Culinary Arts and the Specialty Desserts & Breads programs.