Real Men Eat Salad

A compilation of Chef Edward Rhinehart’s
Real Men Eat Salad
Diet and Articles with Friends


The First Book in The Chef
Edwards Recipes for a better
Life
The Diet Book You have weighting For!
Chef Ed’s Auto Biography and Miracle Diet Plan
























Dedicated to
my son, Brady
the reason for my
new life

Special thanks To GOD
Through him all things are
Possible

And all my editors
They have a hard job.





















Contents

Self Story
Bio
Credentials
Theory
Logic
Do as I Say Not As I Did
It’s in Your Mind- Good Habits Not Bad
Family: Friends or Foe
The Tough Time
You Control You
Diet Undercover
What They Don’t Want You to Know
Recipes
Louisiana Favorites
Seasonal
Ed’s special



What not to eat!
Quick Safe Snacks
Nutrition Information
Ed’s Thoughts on “Diets”
The Key (disclaimer)



















Forward






























Introduction

This is really simple. I’m known for explaining things in my own odd way.
Therefore, you may have to read excerpts a couple of times. I want you to because it is not really as complex as you, or anyone else, would like to make it. Quite simply, you eat what you know is right, get off your butt, turn off the TV, and don’t live in front of the computer.
And move your body. Don’t worry I am not going to preach exercise to you, but if you think buying this book sitting down in front of your TV while eating a bag of Fast-Food at 11:00 at night is going to help you lose 170 pounds, then you are sadly mistaken. My point don’t waste your time and money buying this book if you’re not going to
follow the “rules”
Because you will not lose any weight if you don’t live the way of the book. Yes, this refers to change, the big scary six-letter word the world cannot except when it affects them personally. My biggest pet peeve the last couple years is eating lunch with some friends and someone at the table eating fried chicken dipped in some fat based dressing with enough fries to build a child’s log cabin, drinking a sugar laden daiquiri after slurping down a cream based soup about to order bread pudding with rum caramel sauce for dessert turns to me and says “so how did you lose all that weight I’ve tried to but I just can’t seem to do it” For some odd reason I want to say are you that stupid you idiot.
Do you realize what you’re eating? of course not, then I calm my self down smile and say “its pretty easy call or send me your e-mail and I’ll tell you”. If they follow up I proceed if not there lose (or gain) not mine.
Sound harsh I know yet I’ve came to the realization some people have no clue what the cause and effect of what they are so instead of getting aggravated with ninety percent of the world I have laid it out for you. Know I can say “ have you read the book”?
And if they say yes I will say read it again or you have wasted your time and money. If no I will keep a trunk full sign a copy put my e-mail address in it take their money and wish them Luck!

So read enjoy and, Good Luck!

Chef Edward A. Rhinehart CCP, FMP, CRFC












Thermal index::::::::::::::: Drink Cold

Simple- Your Body is 98.5 your drink 38-41 degrees So what?
Here is one of those cause and effects your body can not let the liquid stay at 40 degrees so it must heat it up to heat it up it must work to work it must burn calories!
How about those apples.

Cold coffee “ice” my father came from an old Italian family he would keep extra coffee in a container in the fridge I would gag to watch him drink it out of the container all old and stained it was like a stash of moon shine no one could touch but the big secret was we didn’t want to.

As we all learn some day dads know best well, to this day he will admit he just liked it. But he was on to something. He wouldn’t put the coffee in hot he would pour it in on his lunch brake after it cooled this keeps it from being bitter of course I was afraid to drink out of his coveted grail so while studying one night I made fresh coffee poured hot into a container mixed ice then froze it. To say I woke up quick it tasted like I took a straight shot of bitters from my grandpas liquor cabinet.

After all the research I under stood. That is also why when you go to your favorite coffee house of the week and they say I am sorry we are out of ice coffee and you think there is coffee everywhere just cool some down they are trained not to let them let you make that shocking discovery to compromise the quality of their product.

So now all you nutritionists are saying “where’s the part about drinking two gallons of water a day” Guess what I don’t nor did I drink much water I can not stand the nasty taste of chlorine charcoal and whatever other chemical used to re-filter my neighbors sewer two weeks ago.

Bottled taste like plastic.
Tea, coffee, diet drinks. Yes water is better for you but I’m telling you what I did and I’m not going to fabricate into some cute little package everyone will like. You do what is best for you stray away from sugared drinks and white wine regular beer and so on you know the enemy





Understanding your pallet.


The food you eat must contain the following it often gets lost in the diet world and dietitian could give a care less they are the accountants of the food world its all about the numbers.

Covering basic flavor.
This is very important our tongues taste buds respond to different flavors when you eat a food that seems very appealing it is often because it satisfies your full pallet. Were im going here is sweet is one of the flavors therefore instead it gets left out of many “diet” recipes. It is a shame that the “sweet” gets left out because this means that the sour will be too strong then we have to tone that down then the salty is too much and so on. What do we get then? Good old-fashioned bland diet food. I almost for got we have all these wonderful chemicals and substitutes made of God only knows what, if your looking to use all that junk you picked up the wrong book . I like to find these flavors in natural ways and use potent flavors so we use less, what a concept.
So what are these four flavors?

Sweet – Sugar is not the devil last I checked. The average American does eat over three pounds a week, which may be the problem you think?

Salty- You cant have salt? Your blood pressure is too high? I have one piece of advice for you. Take the salt off the table. If this cute little fun shaker was not so handy you would be much better off. What I did was bought Kosher salt it takes a lot to get it out of a shaker, this way if its not their you cant use it, yet you still have it to cook with.

Sour- Pucker up limejuice seems to be the best a little more consistent then lemon and smaller easier to control. Lemons are great too but don’t be afraid to experiment. Please what ever you do don’t buy the juice if you are too lazy to squeeze a piece of citrus we have a big problem.

Heat-Heat from a spice or pepper. Don’t worry we are not cooking spicy food this factor is needed to satisfy the full experience of flavor this is why the hot little pepper shaker sits next to it’s friend the salt shaker.

Texture- Texture is very simple make sure you have a balance and the proper foods have the texture they need
Lettuce for example should be very crisp.
Raw carrots should have a nice crunch.
Rice should be fluffy not gummy or crunchy.








Were is it safe to eat out?

I’m not sure were I heard this but it makes sense look around if everyone is big or over weight run! If most of the people look fit or at least healthy you a safe. I would not recommend this to be your only guide but watch and see.
Safe places for you are places you know you can get something healthy. Calling ahead of time to ask questions is great, it takes the uncomfortable part when you sit you have to ask at the table. Please for the restaurants sake don’t make up some story that you are allergic to fat or you will brake out in hives, remember most chefs have studied food allergies and know no such thing exsist. This will just set a bad tone with the kitchen and you don’t want that.



Reference Values for Nutrition Labeling

(Based on a 2000 Calorie Intake; for Adults and Children 4 or More Years of Age)
Nutrient
Unit of Measure
Daily Values
Total Fat
grams (g)
65
Saturated fatty acids
grams (g)
20
Cholesterol
milligrams (mg)
300
Sodium
milligrams (mg)
2400
Potassium
milligrams (mg)
3500
Total carbohydrate
grams (g)
300
Fiber
grams (g)
25
Protein
grams (g)
50

Source: Nutrition for Food Service and Culinary John Wiley







Mind over Matter
This is key in your quest for a healthier you. Be very careful your friends and family will become jealous and will go out of their way to subconcesly effect you. It is hard for someone to watch as a person close to them improves themselves. You must stay strong a keep a good head, on the other hand I don’t recommend calling your friends with a daily update of your success.
For your own mental training you must start good habits. Whether you realize it or not we are creatures of habit, just think how much your life would change if you replaced a bad habit with a good one. I found this theory in a book I read once and it worked great. How do you get started doing this? First reflect on your daily rutine and find the things that you do that are not positive for example do you spend thirty minutes a day surfing the internet aimlessly and doodling on gossip sites? If so stop and start a blog on the new you everyday make an entry. Do you eat something for a snack late at night?
Stop, if you feel the urge to be in the kitchen clean it instead or organize your pantry.
Do you sit in front of the television and watch worthless programs that have no educational value? Stop watch a exercise show or a healthy eating program. Also on this note don’t veg out on the coach sit on the floor your body burns more calories and it keeps you moving a little.
The next mind trick is a real good one your body will start to crave certain things do not deprive your self from these items. Say you want some chocolate don’t eat a whole candy bar eat ten little chocolate morsels one at a time. Your body will get the satisfaction it is bugging you for but you won’t over indulge. If you can not resist a craving it must be ate early in the morning.
In the morning the body can handle higher fat and calories this gives it the whole day to brake down and process the food. Late at night is bad. Once it gets after seven your body starts shutting down for the night it goes into storage mode, because your digestive system is designed to store energy for the evening and rest period.

Raw Foods
This is a little graphic but there is only one way to explain it. When I refer to raw food I am Talking about vegetables not sushi. Raw fiberes vegetables are hard for your body to brake down, therefore it takes a lot more energy to brake the item down. If you use energy you burn calories once again cause and effect. Now lets open a can of vegetables your body has to do very little to process it you eat it andit slides write through your body and out it goes. This is a very simple process yet often overlooked.




Editor's note: the following is a free-lance Christmas feature that appeared on a local news Web site.By Frances Y. Spencer"Merry Christmas" has long been associated with "what are we eating next?" Holiday parties and meals while fun, can easily throw merry-makers off course in their efforts to curb weight gain. Local bariatric surgeon Dr. Karl Leblanc points to reasons why the tree isn't the only thing in desperate need of trimming.


Obesity, Leblanc said is an epidemic in the United States. It is defined as a disease because of "the long term effects of the problem such as hypertension, diabetes, arthritis, increased cholesterol and triglycerides. Also the fact that there is a significant increase in death rates in the morbidly obese," he said.The holidays are as good as time as any to focus on healthy eating choices because anyone wanting to succeed in weight loss must commit to a change in lifestyle -- not occasional fasts and gimmicks. Leblanc's Minimal Invasive Surgery Institute aids patients by providing surgical intervention to initiate weight loss, but no matter where one starts the process, it comes back to lifestyle and healthy food choices."Overweight individuals typically do not have the sensation of satiety (fullness with meals). Consequently, most will eat until there is nothing left on the plate or when they are stuffed," Leblanc said. "Some of this is learned behavior from when parents tell the child to 'eat all your food', remember the starving people that would love to have this ... One must limit the amount of food intake and alter the types of food, such as low fat and high carbohydrates."


Good food, however, isn't the Grinch that stole the holiday fun and a local chef and nutritionist is ready to step in with tips that can keep one merry and munching through the yuletide season. Chef Edward Rhinehart said planning and choice is a big part of healthier holiday meals."Replace key things," Rhinehart said, such as using extra virgin olive oil instead of the fattier butters for cooking and sauteing.Rhinehart, an executive chef and instructor at the Louisiana Culinary Institute, identifies a direct link between convenience and unhealthy holiday choices. Individuals watching their weight during the holidays should be wary of over-processed, pre-packaged and canned items. Single-processed oils and fats are healthier and fresh fruits and vegetables will help one avoid added salt and chemicals, he said.The young chef can rattle off a long list of healthy tips for the holidays and they include:
Early eating is better -- The body will process food better earlier as opposed to late at night.
Reach for coniferous vegetables -- like broccoli -- and don't over cook them.
Raw is better -- Keep parties stocked with raw veggie trays and don't shy away from putting 'live foods' on your dinner menu.
Use more crackers and less bread.
Alcohol makes it worse -- Even if you have achieved food moderation, don't forget to limit alcohol intake. Red is the healthier wine choice.





















Fun Names For Popular diets
Diabites
Carbo counter
Waste Watchers
South Pole
Katoses
Meat busters
Cane Busters
Gas by pass
The End Zone





How I stepped Into The Raw World
On January 1st, 2004 I weighed over 300 pounds. I was having trouble with remedial tasks and everyday activities. To top off my weight issue, I would find myself out of breath from 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! After analyzing the situation of overweight chefs verses chubby and skinny, I found some weight is good, but definitely did not want to resort to a motor scooter or a cook sitting down.
For now I decided to take the middle road.
Currently, I am a little over 180 pounds. Loosing over a hundred pounds was not easy, it took dedication and a lot of sacrifice. Thanks to my extensive culinary knowledge, culinary degree, certificate in nutrition and international certification, I had a lot of options for weight loss, and trust me I considered all.
I was going to use my brain to remove my fat!
After reading and studying diet plans, I decided to combine my self study to customize my lifestyle. I built a Louisiana gourmet diet. It also consisted of some comfort foods and spa cuisine.
But I soon found something better!
The diet I found most interesting and felt would work best was the raw vegan. In my opinion, its not really a diet but more of a lifestyle. So I read up on it and started to incorporate some of the diet into my lifestyle. I planted a nice size garden in my backyard which not only would 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.
My whole life has changed! I have tons of energy, feel so healthy, alert and most important alive! My kitchen now has sprouts and micro greens growing in it. My refrigerator is packed full of organic vegetables and the pantry is full of nuts and seeds. I love it!
.:Salad Menu From The Ponchatrain
SALADS
Duck and Spinach Salad
Grilled, marinated duck breast on a bed of baby spinach with
Herbed feta cheese, sun dried tomatoes, and bacon topped
With an orange pistachio vinaigrette
$13.00

Chicken Horizon
Our own zesty chicken salad on a bed of mixed greens
Surrounded with fresh seasonal fruit
$8.00

Crabmeat Biarritz
Fresh Artichoke heart filled with Louisiana crabmeat in
A tangy dressing on a bed of mixed greens with
Tomatoes and artichoke leaves
$18.00










Classic Caesar
Romaine lettuce shredded Parmesan cheese, croutons and
Our own creamy Caesar dressing

Add any of the following for the price below:
Avocado Pontchartrain
A ripe half avocado filled with one of our famous salad on a
Bed of greens with asparagus, gilded eggs, and roma tomato






.: What Do I Know, anyway?


Edward A Rhinehart CCP, FMP, CRFC
Professional Chef~ Culinary Consultant~ Chef Instructor~ Special Needs Diet Coach

2006 Professional Resume

Education

2001 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
Acadian 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)

Memberships
International Association of Culinary Professionals

Louisiana Restaurant Association

St. Charles Small Business
Association

American Culinary Federation

Media Appearances

Featured segments monthly on WAFB (currently)
32 segments

Author, Chef Edward Rhinehart’s Video Series

Monthly Guest , Scott Rodgers Morning Show

Monthly Guest, 2003
“Hookin’ and Cookin”
Louisiana State
Certification

Food Safety
Louisiana Health and Hospital

State Certified Instructor

Louisiana Department of Education

Teaching Nicholls State University

Thibodaux, Louisiana 70310
Office 985-449-7091
Employment Period- Fall 2005-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 2006 reprint Forward




Getting Started:

Self Story

On January First of this year I weighed over 300 pounds I was having trouble with remedial task and every day activity. To top off my weight issue I had a new born son with all kinds of bending lifting and lugging more frequently finding my self out of breath.

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 trust a skinny chef! After analyzing the situation of over weight chefs verses, chubby, and skinny I found some weight is good but definitely did not want to resort to a motor scooter or cook sitting down. (Chef Paul A Louisiana Icon)

For now I decided to take the middle road.

I comfortably reside at a little over 200 pounds. Loosing a hundred pounds was not easy it took dedication and a lot of sacrifice. I had a lot of options for weight loss and trust me I considered all. Thanks to my extensive culinary knowledge, culinary degree, certificate in nutrition and my international certification. (C.C.P.)

I was going to use my brain to remove my fat!

After reading and studying some diet plans I decided to combine my self study to customize my life style. I built a Louisiana gourmet diet. It also consisted of some comfort foods and spa cuisine.

I figured out my bodies protein needs by multiplying my weight times .36
On that day it was 306 so my body required 110 plus grams.

Restricted my carbohydrates to less then thirty (30) and made sure to eat them after 11:00a.m. and after 7:00
My advice to you:

Reduce all your meals by a least half

Do not snack! Remember that is cheating. If you must cheat and have a piece of celery or a cruciferous vegetable (broccoli or cauliflower)

Do not drink any alcohol again if you must be a cheater you may have a very small glass of red wine. Preferably mid-day remember alcohol is empty calories. (Does not supply any nutritional value)

To add another thing to your no-no list CAFFEINE is something I would not recommend.
Caffeine is a stimulant and it causes it stimulates the pancreas to produce insulin.

So what cool exciting thing did I come up with WATER lots of it you can drink wonderful ice cold tasteless bla water all day long.(ha,ha) and the colder the better your body has to burn calories to warm it up.
At first I had to flavor it with some sugar free additive.

Remember water promotes weight loss.

Very limited carbohydrates 30 was a good number for me a fellow chef went with 20 for his diet. Talk to your doctor to see what he or she recommends.up date found .33 of weight is best keeps formula with adjusted out come

O.K. lets make all this bland food take good!
Local seafood is a great source protein:
Crawfish
Shrimp
Fish
Crabmeat
The key with all this wonderful seafood is to keep it swimming in water not in FAT.
What do I mean by this?
Boiled or poached is your safest bet but you must watch your sodium content. It will cause you to retain water.
Grilled or broiled is also good just be careful not to add to much fat.

You have a lot of options to add flavor with out fat or calories.
Lemons
Limes
Vinegars
Peppers
Herbs
Herbs are a great friend in your journey, for two reasons.
I strongly recommend you plant your own herb garden. It will give you a good excuse to go outside and get sunlight. The sun aids in exciting endorphins and gives you vitamin D. It will also give you a little extra exercise.
Secondly the fresh herbs add a lot of flavor to your food. Basil, thyme, thyme, parsley, and rosemary just to name a few herbs.

This is a great recipe for your diet.





Tools you will need for Salad Success

A nice gallon size or larger bowl.
Vegetable only cutting board
A regular cutting Board
A plastic salad knife is nice but not necessary
Some Zip Lock Begs all sizes are great to have
How to read a recipe

These are a few things to consider when reading a recipe you intend to try to cook.

Read The Recipe
Yes that would be the first step, wouldn't it? Read it - all of it, carefully. Make sure that you have all the ingredients in the ingredients list. Make sure that there aren't any ingredients required by the text of the recipe that aren't mentioned in the ingredients list (a major faux pas, but it happens to the best of us).
Look at how the different ingredients need to be prepared. Do the onions need to be chopped, diced, irradiated with alpha particles, soaked in 12 year old Australian wine for six days and nights, or what? The difference between halved tomatoes and diced tomatoes can make or break a dish. How you prepare your ingredients is half the battle.
Next, does the recipe call for tools? How specifically? Generally if a good recipe mentions a tool very specifically there is a reason. If its a really good recipe that reason will be spelled out. By the same token if the tool is only mentioned vaguely or not directly mentioned at all then you should be safe using whatever you like.
Next comes timing. How long will it take to prepare the various ingredients? How long will it take to prepare the whole recipe? This can be important. You don't want to put the biscuits into the oven at the same time as the turkey - one of these items will be finished a long time before the other and both are best served warm.

Prepare Your Ingredients
Alright. You have all the tools and ingredients you need, you have the recipe handy, and you're ready to cook. First things first, you must prepare your ingredients. If you need half an onion diced, a bell pepper in strips, and two potatoes cubed you don't want to be doing that while trying to cook. It will only distract you and create an unnecessary opportunity for you to make a mistake. Cut, chop, cube, and dice everything before you begin cooking. It will make you happier in the long run and the happier you are the healthier you are. If the recipe calls for a preheated oven, this is probably the time for that as well (see note).
Now that you have all your ingredients prepared, glance at the recipe once more. The term divided may be used which means that the item will be used more than once during preparation, so this is an important reason for CAREFULLY re-reading the recipe. Make sure you haven't forgotten anything. Now you can continue to cook in accordance with your recipe.
Feel Free to Play
Yes, recipes are a good and necessary thing. They allow us to acrue knowledge about cooking. However, as a Mr. Einstein once put it, "Imagination is more important than knowledge." Even if you know nothing at all about cooking stop and think about what you are doing. A little bit of creative thought can make a dish made from any recipe an original masterpiece.
Basics Diet Stuff
Every one wants to know my big secret to the diet world. The secret is disaplin, not a magic pill in a magic bottle. Here I go with the cause and effect thing again. You know what is good for you and what is bad.
A healthful diet brings many benefits. It can reduce constipation, help avoid cancer and heart disease, control weight, and avoid diabetes. A healthful diet can have effects on mood.
In choosing a healthful diet, you must start with two important concepts:
Your diet choice is no good if you fail to follow it.
Your diet choice can not make up for smoking, lack of exercise, or any other bad habit.
You have to control your self . Remember the twinlie is not smarter then you so don’t let your mind trick you. Don’t woory in all my studies I’ve yet to even hear of a story about a twinkie standing up and walk into someones hands.


Following your diet
Not everyone is trying to lose weight, but as an example, suppose that you are. Suppose that you eat a delicious deep-fried mars bar. Would you consider this a failure? If you would consider yourself as having failed, then you are doomed. You will give in to your craving, then give up on your diet because you consider yourself to have failed. Perfectionism will be your undoing.
With a different attitude, you won't have this problem. Get yourself in the habit of making good dietary choices. At each meal, you should be looking for good food to eat, with little concern for poor choices made previously. When faced with a yummy deep-fried mars bar, you can eat it without the guilt of having broken a specific diet. For your next meal, you'll probably choose something better, but you might just have another tasty deep-fried mars bar. It's OK as long as you don't make a habit of it or give up.
You will have difficulty following your diet if you don't like the food. Below, you will find some general advice on cooking tasty healthful food. To some extent you may need to adjust your idea of what tastes good. For example, if a creamy sauce like creme Anglaise is appealing to you, learn to associate it with something icky such as pus squeezed from a wound. Just imagine that it is such a thing, and soon you'll not be wanting it.
You will be very unhappy if you fight the urge to eat. In some people, unhappiness can bring on eating binges. If you wish to lose weight, filling up on low-calorie vegetables like celery and mushrooms may help. Beyond that, you'll just need to increase your activity level. As an extra incentive, increased activity often makes people feel good.

Non-diet concerns
Diet is hardly your main problem if you won't exercise. As with following a good diet, exercise is best if you can work it into your daily schedule. For example, you might choose to live on the top floor of an apartment without an elevator. You might choose to walk to work instead of to drive to work. Most people can't stick to a consistent exercise program. If you do like running though, Dean Karnazes has shown that you can burn off 35,000 calories (about 83.5 deep-fried mars bars) with a 262-mile (422 km) run.



Balance
Humans are made for a diet consisting primarily of vegetables, but not without meat. Fresh leafy green vegetables are most important, but also eat the yellow vegetables. Starches (bread, grits, pasta, potatoes...) are tasty, low-cost, and not terrible for you... but they do have a high glycemic index which can promote diabetes and they can cause a build up of gas in the digestive tract. You can do very well by planning meals as small servings of meat with heaping piles of vegetables. Add fat and oil as needed for energy, rather than using sugar for this purpose, but add herbs and spices for taste.
Specific tips
Vegetables
Most vegetables should be lightly steamed. While cooking can destroy nutrients, it also makes nutrients more available for the body. Uncooked vegetables can spread disease from frequently-ill migrant farm workers, manure, and animal contamination. Boiling will leach nutrients out of the vegetables, so you should avoid it. If you do not have a proper steamer, try placing a colander into a large pot with a lid and a half inch of water.
Many of the best-tasting vegetables are commonly hated because they are typically overcooked. Broccoli, Brussels sprouts, asparagus, cabbage, spinach, and bean sprouts are all tasty when bought fresh and not overcooked. Broccoli is particularly versatile, tasty, nutritious, and long-lived in the refrigerator. Don't forget to try the more unusual vegetables, such as okra (cooked with tomatoes) and bok choy. Variety is good for you.
Try serving your green vegetables with lemon juice instead of creamy sauces. Lemon juice is particularly good with broccoli and spinach. You might prefer vinegar with cabbage.
Lettuce is fairly worthless, and it doesn't keep well anyway. Try replacing lettuce with spinach or alfalfa sprouts.
While green vegetables are most important, don't forget the yellow vegetables (squash, carrot, sweet potato) and tomatoes.



.:Salad recipes

A typical salad.
A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a sidedish accompanying the main dish. The word “salad” comes from the French salade of the same meaning, from the Latin salata, “salty.”
A salad is most often composed of a mixture of uncooked vegetables, built up on a base of green leafy vegetables such as one or more lettuce varieties, dandelion, alfalfa sprouts, cabbage, spinach or arugula. This is often referred to as a “green salad.”
Other common vegetables in a green salad include tomato, cucumber, peppers, mushroom, onion, sping onion, carrot and radish. Other food items such as pasta, olives, cooked potatoes, rice, croutons, meat and poultry (e.g. bacon, chicken), cheese or seafood (e.g. tuna, crab) are sometimes added to salads.
Chef Ed’s definition
A salad is a great course any time! Make Sure you use Fresh local ingriedients when avalable. Don’t be afraid to toss some protien in for a full meal replacement.








.:Lettuce
Lettuce is a temperate plant grown for its leaves, which are used in salads, sandwiches, and several other dishes. Lettuce is generally used raw and in cold dishes, but in South-East Asian cooking it is used as a 'wrap' around a hot filling.
There are many varieties of lettuce commonly available, including:
Iceberg (head lettuce)
Red leaf
Green leaf
North Pole
Romaine or Cos
Butter lettuce
Some lettuces (especially iceberg) have been specifically bred to remove the bitterness from their leaves. These lettuces are largely water with very little nutrient value. The more bitter lettuces and the ones with pigmented leaves contain anti-oxidants. Consider replacing lettuce with spinach or alfalfa sprouts if you wish to have high nutrient value; these replacements also last longer in the refrigerator.








.:Spinach
Spinach is a green vegetable used as an accompaniment to main dishes, and as an ingredient in many other dishes (the term florentine in a recipe indicates the presence of spinach). Young leaves can be eaten raw in salad, tacos, and burgers. Frozen spinach goes well on pizza.
Plain cooked spinach is best served steamed or boiled in a minimum amount of water for no more than five minutes. The bulk of the leaves reduces enormously in cooking. Allow about 100 g per serving and use the biggest pan you have. Serve with lemmon juice
Spinach is a common ingredient in Indian cuisine, where it is known as saag. Try sprinking the raw leaves with garam masala before cooking for a slighly different and low sodium alternative to salt.Contents
1 Warnings
2 Seasonality
3 Recipes
4 See also
5 External Links
Warnings
The oxalic acid contained in spinach can react with the calcium contained in milk to produce an icky scum on your teeth. You may wish to avoid serving milk with spinach.
The oxalic acid contained in spinach can be harmful. About 10 pounds of spinach is fatal.
The oxalic acid contained in spinach is bad for cast iron pans and carbon steel pans. Spinach will turn black when cooked in such pans.
The oxalic acid contained in spinach can prevent your body from absorbing iron and calcium. To improve iron absorption, spinach should be eaten with foods that contain vitamin C.

Spinach is a 'cool season' crop, which means it's best planted in cold ground, at the end of the winter, making it available from early spring. Many spinach cultivars can also be planted in the late summer months for a fall crop. In cooler climates, the season may last throughout the summer. In the beginning and end of the year spinach grown in greenhouses (which has smaller leaves) is available. Frozen spinach is also a popular alternative out of season.



Arugula
Arugula (also known as Rocket, rocket salad, rughetta, roquette or rucola in other parts of the world), is a leafy green vegetable with a pungent "hot" or "stimulating" flavour. It is usually eaten raw in salads but can also be steamed or cooked and served with meat or pasta.
Arugula has been grown in the Mediterannean area of the world since Roman times, and it was once considered to be an aphrodisiac. It was traditionally collected from the wild and not grown commercially until recent years.




.:Cucumber
Varieties
Persian cucumbers are also known as regular cucumbers with soft, edible seeds. The skin is often waxed to seal in moisture.
English cucumbers are sometimes known as gourmet cucumbers, burpless cucumbers, or seedless cucumbers. This variety has seeds that are very small but do not need to be removed. Longer and thinner than regular cucumbers, this variety is usually shrink-wrapped to seal in moisture because they are not waxed.
Pickling cucumbers are stubby and warty.
Lemon cucumbers are yellow and oval, like lemons.

Selection and Storage
It’s important to look for firm cucumbers with rich green color (except lemon cucumbers!) and no soft spots. Cucumbers that bulge in the middle tend to be filled with large watery seeds and tasteless flesh.
Whole cucumbers should be refrigerated in a crisper for up to a week. Unwaxed cucumbers will easily lose moisture, so keep them wrapped tightly in plastic.














.:Alfalfa sprouts

Alfalfa sprouts are tiny alfalfa plants, usually grown directly in their container. This should be -- though famously has not always been -- a sterile hydroponic environment, so there should be no need to even wash the shoots before using them. Store the alfalfa in the refrigerator with the lid on so that it stays moist but not too wet, and do not put it in the "quick chill zone" or leave it out on the counter - if it dries out or freezes it becomes truly horrible! If the conditions are right, the sprouts may continue to grow while being refrigerated, so the container can potentially refill itself as the shoots are used...an orange LED in the refrigerator will help them to grow, though this is most likely patented.
Alfalfa can be used without any further treatment, or can have its seed casings washed away. A bit of underwater shaking will take off most of the seed casings. Most of these can then be floated away; the rest will remain in the rinse bowl after the sprouts are removed.
Add alfalfa sprouts to a salad, or add them to a sandwich such as a hamburger or taco. Alfalfa sprouts are a good source of vitamin K and chlorophyll and are said to be an extremely healthful food. Because they are more healthful than lettuce, they could be used as an appropriate replacement.
Mixed sprouts have become very common. It is not unusual to see "alfalfa and radish sprouts", "alfalfa and garlic sprouts", or "alfalfa and onion sprouts". This makes for a much more spicy and pungent mix that some people prefer. When alfalfa sprouts are mixed with broccoli sprouts, a mild mixture, although one with a more significant texture, is produced.



.:Cabbage

The cabbage (Brassica oleracea var. capitata) is an edible plant of the family Brassicaceae (or Cruciferae, the cruciform vegetables).
The cabbage head was bred into the species from the leafy wild plant, found in the Mediterranean region around 100 CE. The English name derives from the French caboche (head). Varieties include red cabbage, savoy cabbage, and nappa cabbage (Chinese leaves).
Cabbages are commonly used both cooked and as a salad vegetable. They keep well and were thus a common winter vegetable before refrigeration and long-distance shipping of produce. Sauerkraut is a fermented cabbage often used as a condiment or side dish.

Preparation and Cooking
Like all brassicas, cabbage is a potentially smelly vegetable that needs to be handled with care to avoid creating unpleasant lingering odours in the cooking space. There are ideally two ways to cook cabbage - either very quickly (or not at all), or in a slow-cooked flavoursome dish. Cabbage tastes good boiled and served with vinegar on it. Cabbage can be stir-fried, steamed, blanched, or even stuffed and roasted.


.:Mushroom

A mushroom is the spore-forming part of a fungus.
A serving of mushrooms can contain 1/3 of a person's daily need for selenium. Mushrooms contain large amounts of riboflavin, plus decent amounts of niacin and pantothenic acid. Mushrooms contain a small amount of naturally occurring MSG. A serving of mushrooms contains about 10% of a person's daily need for potassium. Mushrooms are low in calories.
Mushroom
Shiitake mushroom
This medium-sized brown mushroom has an earthy taste. It is primarily used in Japanese cuisine. Dried shiitake are often preferred over fresh.

common mushroom
This is the typical mushroom used on pizza and generally in Italian cuisine. These mushrooms taste much better when cooked. They are commonly available pre-cooked and pre-sliced in cans and jars; the see-through jars generally have better quality. Also called: Agaricus bisporus, cultivated mushroom, and champignon de Paris.
Portabella also very popular in salad making.



.: Onion
Onion in the general sense can be used for any plant in the genus Allium but used without qualifiers usually means Allium cepa, also called the garden onion. Onions (usually but not exclusively the bulbs) are edible with a distinctive strong flavour and pungent odour which is mellowed by cooking. They generally have a papery outer skin over a fleshy, layered inner core. Used worldwide for culinary purposes, they come in a wide variety of forms and colors (but generally brown, white or purple).
The common brown onion tends to have a very pungent odour, and it makes the eyes water. Some varieties have more or less of the eye-watering chemicals, which also makes them taste milder. 'Spanish onions' (the large white onions with a purple skin and purple flecks) are much milder than brown onions, making them more suitable for raw use in salads.
Onions may be grown from seed or very commonly from "sets". Onion sets are produced by sowing seed very thickly one year, resulting in stunted plants which produce very small bulbs. These bulbs are very easy to set out and grow into mature bulbs the following year, but they have the reputation of producing a less durable bulb than onions grown directly from seed and thinned.
Either planting method may be used to produce spring onions or green onions, which are just onions harvested while immature, although "green onion" is also a common name for the welsh onion, Allium fistulosum which never produces dry bulbs and the 'Spring onions' used in Asian cooking are an entirely different variety which never grows a full bulb.








.:Green onion
green onions
Green onions (also known as scallions, spring onions, and shallots) are usually one of various members of the onion family that do not form bulbs. Occasionally, whole immature shallots are used in the same way. Green onions tend to be milder tasting than other onions and are typically used raw in salads.



















.:Kimchi

Kimchi or Gimchi (김치) is a Korean dish of pickled vegetables, usually cabbage or white radish, and commonly served as a side dish. It is commonly fermented in a brine of anchovies, ginger, garlic, green onion and chilli pepper. There are infinite varieties, at least as many as there are households.
[edit]
Ingredients
1 head nappa cabbage
1/2 onion, thin sliced
1/4 carrot, thin julienne
1/4 radish, thin julienne
4 green onions, cut into 2 inches
2 tbsp minced garlic
1 tsp minced ginger
1/2 cup go choo ga roo (Korean chili powder)
2 tsp salt
1 tbsp sugar
1/2 cup sea salt (or any coarse salt)
1 cup water
1/4 cup jeot gal (Korean fish sauce)
1/3 cup water
1 tbsp flour

.:Tomato
tomato
The tomato is considered a vegetable in cooking, and are best vine ripened until deep red. Most commercially produced tomatoes are picked while still in a green and unyielding state. This is done to reduce damage during transportation and to increase shelf life. Unfortunately, they are often pale and tasteless when sold. Additionally, most commercial breeds are selected for yield and keeping qualities, instead of for flavour. So, even vine ripened tomatoes can be disappointing.
Tomatoes should be kept at a cool room temperature, but never refrigerated. High cooking temperatures quickly destroy fresh tomato flavor, but can be useful to disable enzymes that tend to liquify a tomato that has been injured (sliced, mashed, or shredded, for example).
Tomatoes are rich in vitamins and antioxidants. They contain MSG. The seeds are high in fiber and bitter-tasting tanins. The green parts are mildly poisonous, which is not really surprising, as tomatoes are closely related to both nightshade and tobacco.
As its fruit was originally believed to be poisonous when introduced into Europe, the tomato was used solely as an ornamental plant during the 16th and 17th centuries. The first traces of its use as a food there, date back to the first half of the 18th century. Only in the second half of the 19th century did widespread cultivation of the tomato as food begin (mainly in southern Italy and in France).





Varieties of tomato

Spherical juice tomatoes, known as rounds
These tomatoes are used for juice production. When sliced into quarters, they go well in salads. When sliced thin, they go well in sandwiches. It is often easy to remove the slimy seedy parts from this type of tomato.

Pear-shaped or oval tomatoes, known as consistency tomatoes or plum tomatoes
These tomatoes are less juicy and flavorful than others. They are primarily used to make tomato paste.

Small cherry or grape tomatoes
These tomatoes are usually eaten whole in salads or as a snack.

Wide steak, beefsteak, or sandwich tomatoes
These tomatoes are commonly 5 inches in diameter. One slice is enough to cover a large sandwich. It is usually very difficult to remove the slimy seedy parts from this type of tomato.

Tinned or canned tomatoes
Don't despise the tinned product. In the summer, tomato growers produce many more tomatoes than they can possibly sell fresh. Lots of these (usually plum tomatoes) are put into cans. For cooked usage in the middle of winter, you might get a better tasting tomato from a tin than from a low-cost greenhouse-grown or imported variety.



Sun-dried tomatoes
Tomatoes can also be preserved by being dried in the sun (this tends to happen more in Italy than in England, for example). They are then either stored dry in packs, when they need to be soaked before use, or in olive oil in jars, when they can be used straight from the jar. The taste of sun-dried tomatoes is intense and concentrated. You can use them in pizza topping, where they go well with strong flavours like anchovies, capers and olives





.:Vegetable
The vegetables commonly used in cooking are listed below. Note that some vegetables which are botanically fruits are considered to be vegetables in the culinary sense and are listed here. Also note that where terminology is attributed to the UK, then the same usage can be assumed in AUS and NZ, unless otherwise stated.

alfalfa sprouts
anise
artichoke
arugula
asparagus
aubergine (eggplant)
avocado
brassicas (cabbage family, or cruciform vegetables)
broccoflower (a hybrid, cross between broccoli and cauliflower)
broccoli
broccolini
broccoli rabe
Brussels sprouts
cabbage
cauliflower
Romanesco broccoli
yu choy
choy sum (Chinese leaves)
bok choy (Chinese leaves)
nappa cabbage (Chinese leaves)
collard greens
kohlrabi

calabrese
celery
chard (Swiss chard)
chicory
cucumber
eggplant
endive
fennel
fiddlehead (young coiled fern leaves)
frisee
hop shoot
kale


garlic

winter leeks
legume family (beans and peas)
azuki bean (aka red beans)
beansprouts
black beans (aka turtle beans)
black-eyed peas (aka black-eyed bean, blackeye pea, ...)
borlotti beans
broad beans (aka ful or fava beans)
chickpea (aka garbanzo bean or ceci bean)
green beans
red kidney bean
lentils
lima beans (aka butter beans)
mung beans
navy beans
runner bean
soybean
pea
mangetout or snap pea
lemongrass
lettuce Lactuca sativa
corn (maize or sweetcorn in the UK)
mangetout
mustard green
nettles
New Zealand spinach
nori (seaweed, actually an alga)
okra (aka gumbo, lady fingers or bhindi)
onion family
chives
garlic
leek Allium porrum
onion
shallot
spring onion (UK) = green onion or bunching onion (US) = scallion = shallot. (Note that shallot also refers to a different kind of onion.)
parsley
Bellepper (capsicum genus)
bell pepper
chili pepper
radicchio
rhubarb
root vegetables (including rhizomes and tubers)
beet (also known as beetroot)
carrot
celeriac
daikon
ginger
sunchoke (also known as "Jerusalem artichoke", but not at all related to the artichoke)
jicama
parsnip
potato
radish
skirret
rutabaga (also known as swede)
sweet potato (Ipomoea Batatas, known as kumara in New Zealand)
taro root
turnip
wasabi
water chestnut
white radish
yam
yucca root (also known as manioc or cassava)
samphire
silverbeet
snap pea
spinach
squash family
acorn squash
bitter melon
butternut squash (butternut pumpkin in AUS/NZ)
calabaza
chayote
cucumber
gem squash
marrow (UK) = Cucurbita maxima, unrelated to bones (not distinguished from other squash in the US)
patty pan squash
pumpkin
spaghetti squash
zucchini (US/AUS, or courgette in UK/NZ)
tat soi
tamarillo (also known as the "tree tomato")
tomatillo
tomato













.:Cheese
Cheese comes in many different shapes and sizes.
Cheese is a dairy foodstuff made from the curdled milk of various animals, most frequently cows, but often goats, sheep, and water buffalo.
Some cheeses are made with the addition of herbs and spices. In some locations as a response to the loss of diversity in mass-produced cheeses, a cottage industry has grown up around home cheesemaking.
Kinds of Cheese often used in Salads
Brie
Camembert
Cheddar
Feta
Monterey Jack
Mozzarella
Muenster
Parmesan
Provolone
Red Leicester
Swiss
Wensleydale
Vegan Cheddar Cheese







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,
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,
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,
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,
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,
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,
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,

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






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,
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,
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,
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,
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,
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

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


BUSINESS CONSULTANT AGREEMENT


This agreement dated _____________________, is made By and Between ____________________, whose address is __________________________, referred to as "Company", AND _____________________, whose address is __________________, referred to as "Consultant."
1. Consultation Services. The company hereby employs the consultant to perform the following services in accordance with the terms and conditions set forth in this agreement: The consultant will consult with the officers and employees of the company concerning matters relating to the management and organizationof the company, their financial policies, the terms and conditions of employment, and generally any matter arising out of the business affairs of the company.
2. Terms of Agreement. This agreement will begin _____________________ and will end _______________. Either party may cancel this agreement on thirty (30) days notice to the other party in writing, by certified mail or personal delivery.
3. Time Devoted by Consultant. It is anticipated the consultant will spend approximately ______ in fulfilling its obligations under this contract. The particular amount of time may vary from day to day or week to week. However, the consultant shall devote a minimum of _____ per month to its duties in accordance with this agreement.
4. Place Where Services Will Be Rendered. The consultant will perform most services in accordance with this contract at ____________________. In addition the consultant will perform services on the telephone and at such other places as designated by the company to perform these services in accordance with this agreement.
5. Payment to Consultant. The consultant will be paid at the rate of $________ per __________ for work performed in accordance with this agreement. However, the consultant will be paid at least $______ per month regardless of the amount of time spent in accordance with this agreement. The consultant will submit an itemized statement setting forth the time spent and services rendered, and the company willpay the consultant the amounts due as indicated by statements submitted by the consultant within ten (10) days of receipt.
6. Independent Contractor. Both the company and the consultant agree that the consultant will act as an independent contractor in the performance of its duties under this contract. Accordingly, the consultant shall be responsible for payment of all taxes including Federal, State and local taxes arising out of the consultant's activities in accordance with this contract, including by way of illustration but not limitation, Federal and State income tax, Social Security tax, Unemployment Insurance taxes, and any other taxes or business license fee as required.
7. Confidential Information. The consultant agrees that any information received by the consultant during any furtherance of the consultant's obligations in accordance with this contract, which concerns the personal, financial or other affairs of the company will be treated by the consultant in full confidence and will not be revealed to any other persons, firms or organizations.
8. Employment of Others. The company may from time to time request that the consultant arrange for the services of others. All costs to the consultant for the company will pay those services but in no event shall the consultant employ others without the prior authorization of the company.
9. Signatures. Both the company and the consultant agree to the above contract.

Witnessed by:

____________________________ __________________________"Company"

____________________________ __________________________"Consultant"