Every day I would find myself more out of breath from everyday activities like bending, lugging and lifting my newborn son.
It was time to make a change!
I made a promise to my wife that I would get down to a comfortable weight, after all no one trusts a skinny chef! So, after analyzing the situation of overweight chefs, I found that some weight is good, but I definitely did not want to resort to a motor scooter or a cook sitting down. You can only take it one step at a time anyway.
After reading and studying diet plans and learning about what my particular body type needs, I decided to give my new plan a try. In my opinion, a change like this is not really a diet but more of a lifestyle change. So, I planted a nice size garden in my backyard which would not only supply me with a lot of fresh vegetables, it would also give me a great excuse to get outside and get some sun and fresh air. I changed my eating habits and tried to stay active in my everyday activities while not overdoing it. What really made the difference though, was my attitude. I really wanted to change my life….
Currently, I am a little over 180 pounds. My whole life has changed! I have tons of energy, feel so healthy, alert and most important alive!
Loosing over a hundred pounds was not easy by any stretch of the imagination, it took dedication, goal setting, and
a lot of sacrifice.
Thanks to my extensive culinary knowledge, culinary degree, certificate in nutrition and an international certification, I had lots of options for weight loss, and trust me, I considered them all.
But you don’t have to be an educated chef or nutritionist to make a change in your life. Knowledge does make a difference, but the most important thing to remember is this, Changing your Attitude is the key ingredient to Changing your Life.
This little piece if advice works in all areas of life, not just in diets. To prove this point, I have used this perspective in my work ethic and as a result I am the chef with the most Culinary Certifications under the age of 30. I also have my own line of products; ChefEd’s Preferred Products, a culinary consulting company called Amused Foods, and a new resturant opening up at the end of the year.
This is only the beginning of my plans and they are all due to the fact that I choose to live my life to the fullest and the freshest.
Awards and Achievements
Certified Culinary Professional (C.C.P.) International Association of Culinary Professionals
Food Management Professional (F.M.P.)
National Restaurant Association
Medallist, 2000 Baton Rouge Culinary Classic, American Culinary Federation
1st Place, 2005 LPSC, Lafourche Parish Shrimp Cook Off
Monthly Appearances
32 featured segments, monthly on WAFB TV
Author, Chef Edward Rhinehart’s Video Series
Monthly Guest, Scott Rogers Morning Show
Monthly Guest, 2003 “Hookin’ and Cookin” TV show
Teaching Experience
Nicholls State University
Adjunct Culinary Instructor
Louisiana Culinary Institute
Executive Chef- Chefs Court (school restaurant)
Instructor, Food and Beverage Manager
A Great Statement:
Be a fixer, not a complainer
Problems are a natural offspring of change, and plenty of them are seen in the workplace every day. Becoming a fixer of problems, as opposed to just pointing them out or complaining, will make you an invaluable person to have around.
Too may people seem to think complaining is a constructive act and once the complaint is noted, no further action is required by the individuals. They’re keen on identifying all of the problems - often in an accusing fashion - but contribute little towards improving things. Both in and out of work, people become experts at dodging personal responsibility and using their energy to criticize instead. I guess we’ve all done it at some time or other, but as we search wider for solutions, we are disemboweling ourselves.
Perhaps we’ve come to expect too much of the company we work for and too little of ourselves as individuals. In the long run, the constant finger pointing approach simply does not work - the organization’s values grow out of individual employees’ values.
So instead of being a finger pointer, and rather than trying to single out somebody to blame, assume ownership of problems and let the solutions start with you. You’ll have a major impact on the organization’s future success, and by doing so you’ll also dramatically increase your own chances of career success.
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