Wednesday, February 21, 2007
Destrehan Louisiana 70047
Destrehan Louisiana 70047chefedccp.comWhat can ChefEd do for you?We will do anything related to food!When other chefs say no we Go. AlsoAny forms of Art and MarketingCulinary and Non Culinary.Chef EdCulinary EducationCateringChef TrainingFarm fresh ProduceFood PhotographyFood ArtWeb Site DesignProduct DevelopmentMenu DevelopmentMarketingPromotional Special EventsCook Books
Sunday, February 18, 2007
#8 wins 1st place today and the
Market Parade. The Krewe de Market
Rolled promptly at 10a.m.
First place wagon float was Brady Rhinehart. Son of Tara and Chef Ed
Rhinehart.
His Power Ranger Float and costume
Had the Power to steal the show.21 wagon floats rolled on this beautiful morning in Destrehan.
ROYALTY VISITS GERMAN COAST FARMERS’ MARKET
The German Coast Farmers’ Market is pleased to announce the King and Queen of their parade, KID KREWE du MARKET. King Edward Rhinehart, Market Chef and Queen Trudy Deshotels, President of the Market Board will reign on Saturday, February 10 at 10:00 am. Join us for "Market Mardi Gras" as KID KREWE DU MARKET rolls at the German Coast Farmers' Market at Ormond Plantation on River Road in Destrehan.Children ages 8 and under are invited to participate in their decorated wagons. "Floats" must be pulled by an adult and throws are to be supplied by the participants. No registration fee. Simply check in at the Welcome Booth at 9:30am on the morning of the parade. 1st, 2nd, and 3rd place prizes will be awarded. For more information call (985)764-9762 or e-mail questions to Fresh fruits and vegetables, specialty meats, wines and jellies, delicious pastries including king cakes, honey, natural soaps, lip balms and candles, kettle corn, flowers and plants, sauces and spices, and "green plate specials are available for purchase. The East Bank Saturday Market hours are from 8:00am until noon. The West Bank Market hours are from 3:00pm until 6:30pm on Wednesday evenings at Dougie V's,
nSee you at our German Coast Farmers' Markets in St. Charles Parish!Questions about the Markets? Go to www.germancoastfarmersmarket.org\nor call (985) 764-
River Road , Luling. Fresh seafood and seafood dishes are available at the Wednesday Market.See you at our German Coast Farmers' Markets in St. Charles Parish! Questions about the Markets? Go to http://www.germancoastfarmersmarket.org%20/or call (985) 764-9762.
King Cake:
A king cake (sometimes rendered as kingcake) is a type of cake associated with Carnival traditions. It is popular in Carnival season in the area of the United States which celebrates Carnival ranging from Mobile, Alabama to southeastern Texas, centered on New Orleans. The cakes have a small trinket (usually a small plastic baby) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations.
History
The tradition was brought to the area by colonists from France and Spain. King cake parties in New Orleans are documented back to the eighteenth century.
Related culinary traditions are the tortell of Catalonia, the gteau des Rois in Provence or in the northern half of France as well as Greek "Vasilopita."
Samuel Pepys (whose wife was French) recorded a party in London on Epiphany night, 6 January 1659/1660: "...to my cosen Stradwick, where, after a good supper, there being there my father, mother, brothers, and sister, my cosen Scott and his wife, Mr. Drawwater and his wife, and her brother, Mr. Stradwick, we had a brave cake brought us, and in the choosing, Pall was Queen and Mr. Stradwick was King. After that my wife and I bid adieu and came home, it being still a great frost."
The choosing of King and Queen from the pie, usually by the inclusion of a bean and a pea, was a traditional English Twelfth Night festivity (see there for other early English New Orleans king cake
The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche, topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. Some varieties have filling inside, the most common being cream cheese followed by praline. Famous bakeries of the king cake are Antoine's, Gambino's, Haydel, and Randazzo, who feature original recipes and types of king cakes.
The "king cake" takes its name from the three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras Day. Some organizations or groups of friends may have "king cake parties" every week through the Carnival season.
The trinket
The traditional trinket in the cake is a bean, still seen in some European traditions but rare in U.S. king cakes. It is echoed, however, in some Krewes' use of a gilded bean trinket.
Since the 1950s, the most common trinket has been a small plastic baby. Many people say this represents the baby Jesus, tied in to the connection with Epiphany. Many people attach no particular religious significance to the cake or trinket. The "baby in the king cake" was said to have become common after a local bakery chain got a large shipment of such plastic baby dolls from Hong Kong very cheaply in the 1950s, and some people say there is little further significance to the baby, but earlier ceramic baby dolls as trinkets are documented in New Orleans back to at least the 1930s. Running a distant second to babies, a trinket representing a king wearing a crown is the next most common design of trinket. Trinkets in the form of other figures have also been seen historically, and starting in the 1990s again became more common in the more expensive "gourmet" varieties of king cake.
Privileges and obligations associated with the trinket
The person who gets the trinket is declared king or queen of the party, sometimes given a paper, plastic, or costume jewelry crown or tiara. Sometimes there are separate cakes to select the male and female royalty; the one for women is sometimes called a queen cake. The monarch is usually obligated to supply the next king cake or host the next party or both. King cake parties may be held at the homes of people who live on or near the routes of Carnival parades.
It is a common practice in elementary schools to have King cake parties, usually on a Friday. The person who gets the trinket is required to bring the cake the following week.
In some office work places, a variation on this tradition is simplified so that workers share a king cake at lunch or during the day, with the person getting the trinket having to bring the cake for the next work day, with no other ceremony.
Some Krewes select their monarchs via king cake.
References
Christmas. Catholic Encyclopedia. Retrieved on December 22, 2005. Primarily subhead Popular Merrymaking under Liturgy and Custom.
Christmas Trivia edited by Jennie Miller Helderman, Mary Caulkins. Gramercy, 2002
Marix-Evans, Martin. The Twelve Days of Christmas. Peter Pauper Press, 2002
Bowler, Gerry. The World Encyclopedia of Christmas. McClelland & Stewart, 2004
Collins, Ace. Stories Behind the Great Traditions of Christmas. Zondervan, 2003
Short on time? Call: 504. 756. 7769
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.
Healthy Food Solutions
Culinary Education
Catering
Chef Training
Farm Fresh Produce
Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test!
I am the food I create.
Farmer- Chef Ed- You
Healthy Crab Cakes
1 cup diced onions
cup chopped bell pepper
cup chopped celery
cup chopped parsley
2 T thin sliced shallots
1 T chopped garlic
1 t black pepper
1 T Worcestershire sauce
1 T vogue veg seasoning
2 T hot sauce
cup low fat mayonnaise
2 T Creole mustard
1 egg (beaten)
1 T fresh squeezed lemon juice
1 piece of double fiber wheat bread (cut small dice)
1 lbs. Louisiana Crab Meat
Olive oil for cooking
cup bread crumbs to dust cakes (do not mix in)Pan spray
Another Original Recipe From
ChefEd
Heat a saute pan with and coat the bottom with olive oil.
Place onions celery and bell pepper in hot pan.
Cook until onions are tender and translucent.
Then add garlic, parsley, and shallots.
Remove from heat and add hot sauce, Worcestershire sauce, black pepper and vogue veg seasoning.
In a large mixing bowl whisk together the egg, mayonnaise, Creole mustard and lemon juice until smooth.
Then add crabmeat, diced bread, seasoning mix (mix must be cool) and mayonnaise mixture.
Let rest for 30 minutes, then form into cakes.
Lightly spray skillet on med heat dust crab cakes with bread crumbs, cook until golden brown on each side.
Market Parade. The Krewe de Market
Rolled promptly at 10a.m.
First place wagon float was Brady Rhinehart. Son of Tara and Chef Ed
Rhinehart.
His Power Ranger Float and costume
Had the Power to steal the show.21 wagon floats rolled on this beautiful morning in Destrehan.
ROYALTY VISITS GERMAN COAST FARMERS’ MARKET
The German Coast Farmers’ Market is pleased to announce the King and Queen of their parade, KID KREWE du MARKET. King Edward Rhinehart, Market Chef and Queen Trudy Deshotels, President of the Market Board will reign on Saturday, February 10 at 10:00 am. Join us for "Market Mardi Gras" as KID KREWE DU MARKET rolls at the German Coast Farmers' Market at Ormond Plantation on River Road in Destrehan.Children ages 8 and under are invited to participate in their decorated wagons. "Floats" must be pulled by an adult and throws are to be supplied by the participants. No registration fee. Simply check in at the Welcome Booth at 9:30am on the morning of the parade. 1st, 2nd, and 3rd place prizes will be awarded. For more information call (985)764-9762 or e-mail questions to Fresh fruits and vegetables, specialty meats, wines and jellies, delicious pastries including king cakes, honey, natural soaps, lip balms and candles, kettle corn, flowers and plants, sauces and spices, and "green plate specials are available for purchase. The East Bank Saturday Market hours are from 8:00am until noon. The West Bank Market hours are from 3:00pm until 6:30pm on Wednesday evenings at Dougie V's,
nSee you at our German Coast Farmers' Markets in St. Charles Parish!Questions about the Markets? Go to www.germancoastfarmersmarket.org\nor call (985) 764-
River Road , Luling. Fresh seafood and seafood dishes are available at the Wednesday Market.See you at our German Coast Farmers' Markets in St. Charles Parish! Questions about the Markets? Go to http://www.germancoastfarmersmarket.org%20/or call (985) 764-9762.
King Cake:
A king cake (sometimes rendered as kingcake) is a type of cake associated with Carnival traditions. It is popular in Carnival season in the area of the United States which celebrates Carnival ranging from Mobile, Alabama to southeastern Texas, centered on New Orleans. The cakes have a small trinket (usually a small plastic baby) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations.
History
The tradition was brought to the area by colonists from France and Spain. King cake parties in New Orleans are documented back to the eighteenth century.
Related culinary traditions are the tortell of Catalonia, the gteau des Rois in Provence or in the northern half of France as well as Greek "Vasilopita."
Samuel Pepys (whose wife was French) recorded a party in London on Epiphany night, 6 January 1659/1660: "...to my cosen Stradwick, where, after a good supper, there being there my father, mother, brothers, and sister, my cosen Scott and his wife, Mr. Drawwater and his wife, and her brother, Mr. Stradwick, we had a brave cake brought us, and in the choosing, Pall was Queen and Mr. Stradwick was King. After that my wife and I bid adieu and came home, it being still a great frost."
The choosing of King and Queen from the pie, usually by the inclusion of a bean and a pea, was a traditional English Twelfth Night festivity (see there for other early English New Orleans king cake
The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche, topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. Some varieties have filling inside, the most common being cream cheese followed by praline. Famous bakeries of the king cake are Antoine's, Gambino's, Haydel, and Randazzo, who feature original recipes and types of king cakes.
The "king cake" takes its name from the three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras Day. Some organizations or groups of friends may have "king cake parties" every week through the Carnival season.
The trinket
The traditional trinket in the cake is a bean, still seen in some European traditions but rare in U.S. king cakes. It is echoed, however, in some Krewes' use of a gilded bean trinket.
Since the 1950s, the most common trinket has been a small plastic baby. Many people say this represents the baby Jesus, tied in to the connection with Epiphany. Many people attach no particular religious significance to the cake or trinket. The "baby in the king cake" was said to have become common after a local bakery chain got a large shipment of such plastic baby dolls from Hong Kong very cheaply in the 1950s, and some people say there is little further significance to the baby, but earlier ceramic baby dolls as trinkets are documented in New Orleans back to at least the 1930s. Running a distant second to babies, a trinket representing a king wearing a crown is the next most common design of trinket. Trinkets in the form of other figures have also been seen historically, and starting in the 1990s again became more common in the more expensive "gourmet" varieties of king cake.
Privileges and obligations associated with the trinket
The person who gets the trinket is declared king or queen of the party, sometimes given a paper, plastic, or costume jewelry crown or tiara. Sometimes there are separate cakes to select the male and female royalty; the one for women is sometimes called a queen cake. The monarch is usually obligated to supply the next king cake or host the next party or both. King cake parties may be held at the homes of people who live on or near the routes of Carnival parades.
It is a common practice in elementary schools to have King cake parties, usually on a Friday. The person who gets the trinket is required to bring the cake the following week.
In some office work places, a variation on this tradition is simplified so that workers share a king cake at lunch or during the day, with the person getting the trinket having to bring the cake for the next work day, with no other ceremony.
Some Krewes select their monarchs via king cake.
References
Christmas. Catholic Encyclopedia. Retrieved on December 22, 2005. Primarily subhead Popular Merrymaking under Liturgy and Custom.
Christmas Trivia edited by Jennie Miller Helderman, Mary Caulkins. Gramercy, 2002
Marix-Evans, Martin. The Twelve Days of Christmas. Peter Pauper Press, 2002
Bowler, Gerry. The World Encyclopedia of Christmas. McClelland & Stewart, 2004
Collins, Ace. Stories Behind the Great Traditions of Christmas. Zondervan, 2003
Short on time? Call: 504. 756. 7769
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.
Healthy Food Solutions
Culinary Education
Catering
Chef Training
Farm Fresh Produce
Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test!
I am the food I create.
Farmer- Chef Ed- You
Healthy Crab Cakes
1 cup diced onions
cup chopped bell pepper
cup chopped celery
cup chopped parsley
2 T thin sliced shallots
1 T chopped garlic
1 t black pepper
1 T Worcestershire sauce
1 T vogue veg seasoning
2 T hot sauce
cup low fat mayonnaise
2 T Creole mustard
1 egg (beaten)
1 T fresh squeezed lemon juice
1 piece of double fiber wheat bread (cut small dice)
1 lbs. Louisiana Crab Meat
Olive oil for cooking
cup bread crumbs to dust cakes (do not mix in)Pan spray
Another Original Recipe From
ChefEd
Heat a saute pan with and coat the bottom with olive oil.
Place onions celery and bell pepper in hot pan.
Cook until onions are tender and translucent.
Then add garlic, parsley, and shallots.
Remove from heat and add hot sauce, Worcestershire sauce, black pepper and vogue veg seasoning.
In a large mixing bowl whisk together the egg, mayonnaise, Creole mustard and lemon juice until smooth.
Then add crabmeat, diced bread, seasoning mix (mix must be cool) and mayonnaise mixture.
Let rest for 30 minutes, then form into cakes.
Lightly spray skillet on med heat dust crab cakes with bread crumbs, cook until golden brown on each side.
Do you have trouble finding the correct words to describe your food?The following words are ones I have used in the past and find customer respond very well to them. Remember new customers have not ever seen your food so you need to paint a picture for them. Make them taste smell and picture the dish they about to receive with these key words.
Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.
Culinary Education
Catering
Chef Training
Farm fresh Produce
Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Acadiana Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
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Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chefedccp.com for more info
_________________________________________________________________
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Spring 2006 Community Education Class Outline
Theme: International Cuisine
Taste of Mexico:
Love to eat traditional Mexican food like refried beans, enchiladas, and empanadas. Well, learn to cook them all of the flavor and a healthy twist. ¡Véale allí!
May 1, 2007
Taste of the Orient:
Lessons in traditional Chinese cooking methods and an overview of Chinese cooking equipment will be taught. Some easy how to tips and recipes will be prepared to demonstrate these methods and use of the equipment. May 3, 2007
Taste of Germany:
ChefEd will give away some of his family recipes and give some history on our wonderful German Coast. April 12, 2007
Taste of France:
Crepes, provencal, and Boeuf Bourguignon are just a few hard to do french dishes. With simple instructions and few tips, ChefEd will show you that a tour of France can happen any night of the week. March 15, 2007
Taste of the Mediterranean:
Fresh fish, beans, and lots of vegetables give the Mediterranean diet one of the highest ratings among nutritionists. Learn a few simple recipes to lighten up your eating and fill you up your belly at the same time. April 5, 2007
Taste of the Caribbean:
Island sun, and ocean breeze come merge to form flavors unique to Caribbean coastlines. Jerk chicken, fish cakes, and pan bollo (aruban bread pudding) will give you a taste of these shores. May 8, 2007
Taste of Eastern Europe:
From Hungary to Ukraine Eastern European food is phenomenal. Learn to make piroghis, latkes, and how to use kelbasi. April 10, 2007
Cultural Confections:
An array of desserts from cultures across the globe will be brought into your home with this class. Tasty candies, pastries and goodies made easy to brighten up any party. May 10, 2007
CHEFEDCCP.com
The home of Chef Ed Rhinehart
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.
Culinary Education
Catering
Chef Training
Farm fresh Produce
Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Acadiana Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
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Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chefedccp.com for more info
_________________________________________________________________
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
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Spring 2006 Community Education Class Outline
Theme: International Cuisine
Taste of Mexico:
Love to eat traditional Mexican food like refried beans, enchiladas, and empanadas. Well, learn to cook them all of the flavor and a healthy twist. ¡Véale allí!
May 1, 2007
Taste of the Orient:
Lessons in traditional Chinese cooking methods and an overview of Chinese cooking equipment will be taught. Some easy how to tips and recipes will be prepared to demonstrate these methods and use of the equipment. May 3, 2007
Taste of Germany:
ChefEd will give away some of his family recipes and give some history on our wonderful German Coast. April 12, 2007
Taste of France:
Crepes, provencal, and Boeuf Bourguignon are just a few hard to do french dishes. With simple instructions and few tips, ChefEd will show you that a tour of France can happen any night of the week. March 15, 2007
Taste of the Mediterranean:
Fresh fish, beans, and lots of vegetables give the Mediterranean diet one of the highest ratings among nutritionists. Learn a few simple recipes to lighten up your eating and fill you up your belly at the same time. April 5, 2007
Taste of the Caribbean:
Island sun, and ocean breeze come merge to form flavors unique to Caribbean coastlines. Jerk chicken, fish cakes, and pan bollo (aruban bread pudding) will give you a taste of these shores. May 8, 2007
Taste of Eastern Europe:
From Hungary to Ukraine Eastern European food is phenomenal. Learn to make piroghis, latkes, and how to use kelbasi. April 10, 2007
Cultural Confections:
An array of desserts from cultures across the globe will be brought into your home with this class. Tasty candies, pastries and goodies made easy to brighten up any party. May 10, 2007
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