With his talent for presentation, it comes as no suprise that Chef Edward Rhinehart was an art
student at one point in his academic career. He translates that insight into the
art of cooking, where, he says, presentation is an important part of the dining
experience. He likes to make food fun, creating an entire dining experience that
dazzles all the senses. In fact, it is his interest in presentation that drew
him to understand and admire the work of the late Chef Louis Evans.
Both worked at the world-famous Caribbean Room in the renowned Ponchartrain Hotel. During
Rhinehart's time as sous-chef, he was privileged to study firsthand the late
chef's personal notes cataloged for posterity. Rhinehart's flair for
presentation was enhanced by Evans' attention to the aesthetics of fine dining.
In his new foreword to Louis Evans' Creole Cookbook,
Rhinehart offers his thoughts on Chef Evans' expertise.
As one of only three chefs under the age of thirty to be inducted into the International Association of
Culinary Professionals, Edward Rhinehart knew from an early age that his passion
was food. He has pursued that infatuation at every turn, even in his leisure
activities, raising fresh vegetables in his home garden. Having lost more than
one hundred pounds himself, Rhinehart is motivated to eat healthy and exercise
daily.
Chef Rhinehart has an associate's degree in culinary arts from the Culinary Arts Institute of
Louisiana Professional Cooking and has completed the Raw Lifestyle Coach
training course offered by the Raw Vegan Network. Because of his flair for
presentation, Rhinehart is a popular guest on two cable television shows, the
Scott Rogers Show and Cajun Quest Hookin' and Cookin', as well as WAFB,
the Baton Rouge CBS affiliate. He is an adjunct culinary instructor at Nicholls
State University in Thibodaux, Louisiana. Professional membership credits
include the National Restaurant Association, the Louisiana Restaurant
Association, and the International Association of Culinary Professionals. He
resides in Destrehan, Louisiana, where he is executive chef at Ormond Country
Club.