ChefEd's Bio
| Edward Rhinehart CCP FMP CRFC
|
“Let my food speak for my past and my passion speak for the future” chef Ed
National Restaurant Association Certificates for:
Labor and CostControl
NutritionPresenting Services
Serve Safe
Louisiana State Certifications
Food Safety
Louisiana Health andHospital
State Certified Instructor
Louisiana Department of Education
Education
2001 A.O.S. degree, Professional Cooking and the Culinary Arts
Culinary Arts Institute of Louisiana (Baton Rouge, LA)
2004 Graduate, Raw Life Styles Coach training course
The Ekaya Institute of Living Food Education (Wichita Falls, TX)
2005 Continuing Education “Taste of the World”
University of Massachusetts (Amherst, MA)
Awards and Achievements
Certified Culinary Professional (C.P.P.)
International Association of
Culinary Professionals
Food Management Professional (F.M.P.)
National Restaurant Association
Medallists, 2000 Baton Rouge
Culinary Classic
American Culinary Federation
Outstanding Contributor, 2001
Acadiana Culinary Classic
American Culinary Classic
1st Place, 2005 LPSC
Lafourche Parish Shrimp Cook Off
Published Work
(Louis Evans Creole Cook Book)
2006 Reprint
ISBN-(13 978-1-58980-416-6)
2006 reprint Forward
Media Appearances
Featured Segments on WAFB
Author, Chef Edward Rhinehart’s Video Series
Guest, Scott Rodgers Morning Show
Monthly Guest, 2003“Hookin’ and Cookin”
Memberships
International Association of Culinary Professionals
Louisiana Restaurant Association
St. Charles Small BusinessAssociation
American Culinary Federation
Teaching
Nicholls State University
Thibodaux, Louisiana 70310
Office 985-449-7091
Employment Period- Fall 2005/2006-current
Position: Adjunct
Job Description: Culinary Instructor
LouisianaCulinary Institute
Baton Rouge, Louisiana
Phone: (225) 769-8820
Dean: Chef Ross Headlee
Employment
Period: Fall 2002- Spring 2005
Position: Executive Chef- Chefs Court (school restaurant), Instructor, Food and Beverage manager
Job Description: In charge of all food purchasing and controlling, monitor restaurant employees, menu development, over see Sous Chef and his daily responsibilities, over see all food production, instruct kitchen lab, Professional Cooking, and other classes as needed