Reeves comes to NTCC from Pilgrim’s Pride Corporation, where he has served as a Manager in Prepared Foods since 2001. At Pilgrim’s, Reeves was instrumental in the creation and marketing of innovative new poultry products that are distributed worldwide. Before coming to East Texas, Reeves also served in a number of key positions in the food industry, developing new food products for Glory Food Inc. and ConAgra Frozen Foods.
“We are very excited to have Chef Reeves join the NTCC family full time as director of the Culinary Arts Program. He has a proven record of excellence as both a manager and an instructor and we anticipate great things to come for the program under his direction,” Dr. Ron Clinton, NTCC Executive Vice President for Instruction, said.
He has trained at the prestigious Culinary Institute of America in Hyde Park, New York and received an Associate of Applied Science in Culinary Food Arts from Metropolitan College in Omaha, Nebraska. He also holds a Bachelor of Science degree in business management from Bellevue University. Reeves has been an adjunct instructor at NTCC since it first began offering credit culinary classes in 2005. He has also taught continuing education courses at NTCC since 1995.
The NTCC Julia Truitt Culinary Arts and Hospitality Program is housed in NTCC’s Our Place restaurant building in downtown Pittsburg. The program offers comprehensive instruction in all aspects of food preparation and restaurant management. Students can earn an Associate of Applied Science degree in Culinary Arts in addition to certificates in Culinary Arts and Pastry Arts.
For more information about Culinary Arts at NTCC,
call 903-856-7000 or visit www.ntcc.edu/CulinaryArts.