2007 Resume

Chef Edward Rhinehart CCP, FMP, CRFC
102 River Point Drive Cell: (504) 756-7769
Destrehan, LA 70047 chefedccp@gmail.com

Professional Experience:

Instructor (Fall 2005-current)
Nicholls State University (Thibodaux, LA)
Dean: Phone: (985) 449-7091

Food and Beverage Director (Oct 2005-May 2006)
Ormond Country Club (Destrehan, LA)
President: Bill Gieseler Phone: (985) 764-6868
Job Description: Oversee all food and beverage operations.

Executive Chef, Food and Beverage Director (Nov 2004- Nov 2005, Jul 2001-May 2002)
Bayou Country Club (Thibodaux, LA)
President: Bernie Lafaso Phone: (985) 446-8893
Job Description: Oversee all food and beverage operations; Control food and labor costs, monitor employees, developed new menu, writing specials, ordering and maintaining inventory for eighty item menu .

Executive Chef, Instructor, Food and Beverage Manager (Oct 2002- Feb 2005)
Louisiana Culinary Institute (Baton Rouge, LA)
Dean: Chef Ross Headlee Phone: (225) 769-8820
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

Sous Chef (Feb 2001 – Jul 2001)
Pontchartrain Hotel (New Orleans, LA)
Supervisor: Chef Harvey Lemett III Phone: (504) 524-0581
Job Description: Managed line preparation and operation, maintained inventory on daily basis, controlled food and labor costs, and prepared food for banquet events. In the absence of the Chef was responsible for all food and beverage operations.

Education

(2001) A.O.S. degree, Professional Cooking and the Culinary Arts; Culinary Arts Institute of Louisiana (Baton Rouge, LA)

(2005) Continuing Education “Taste of the World”; University of Massachusetts (Amherst, MA)

Professional Memberships

International Association of Culinary Professionals
Louisiana Restaurant Association
American Culinary Federation

Professional Accreditations

Certified Culinary Professional (CCP) (International Association of Culinary Professionals)
Food Management Professional (FMP) (National Restaurant Association)

Professional Certifications

Certificate of Sanitation – ServSafe (National Restaurant Association)
Certificate of Nutrition (National Restaurant Association)
Food Manager Professional (National Restaurant Association)
Certified Raw Food Chef (The Ekaya Institute of Living Food Education)
Certified Raw Nutritionist (The Ekaya Institute of Living Food Education)

Publications

(Louis Evans Creole Cook Book) 2006 Reprint, ISBN-(13 978-1-58980-416-6)

Awards and Achievements:

1st Place, 2005 LPSC, Lafourche Parish Shrimp Cook Off
Medalist, 2000 Baton Rouge Culinary Classic, American Culinary Federation