My Veggies

Destrehan Louisiana 70047
chefedccp.com
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Vegetable is a culinary term. Its definition has no scientific value and is somewhat arbitrary and subjective.chefedccp.com
All parts of an herbaceous plant that humans eat whole or in part is generally considered a vegetable, except for culinary fruits and arguably grains, nuts, herbs, and spices. Also, mushrooms are commonly considered vegetables, despite belonging to a different biological kingdom, namely fungi.
Vegetables include leaf vegetables (for example lettuce), stem vegetables (asparagus), root vegetables (carrot), flower vegetables (broccoli), bulbs (garlic) and botanical fruits such as cucumbers, squashes, pumpkins, capsicums, as well as legumes such as green beans, and fleshy, immature seeds such as those of peas or beans.
Since "vegetable" is not a botanical term, there is no contradiction in a plant part being a fruit botanically while still being considered a vegetable (see diagram). See Nix v. Hedden for a United States Supreme Court's ruling on the matter.
In general, vegetables are thought of as being savoury, and not sweet (with some exceptions, such as rhubarb and pumpkin).
Commercial production of vegetables is a branch of horticulture called olericulture.
Etymology (Word Origin)chefedccp.com
Vegetable is also used as a literary term for any plant: vegetable matter, vegetable kingdom.[1] It comes from Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing. This in turn derives from the Proto-Indo-European base *weg- or *wog-, which is also the source of the English wake, meaning "not sleep". The word vegetable was first recorded in print in English in the 14th century. The meaning of "plant grown for food" was not established until the 18th centu
Importance of vegetables in the dietchefedccp.com
Vegetables are eaten in a variety of ways as part of main meals and as snacks. The nutrient content of different types varies considerably. With the exception of pulses, vegetables provide little protein and fat.Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat soluble vitamins including vitamin A and vitamin D, and also contain carbohydrates and minerals.chefedccp.com
Colour of vegetables and fruit
The green colour of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkali conditions. Some of the acids are released in steam during cooking, particularly if they are cooked without a cover.chefedccp.com
The yellow/orange colour of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.
The red/blue colour of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very soluble in water.
Storage of vegetableschefedccp.com
Potatoes should be stored in a dark, cool, and dry place to prevent molding, greening (due to exposure to light) and slow sprouting. Other root vegetables can be stored in a similar manner.
Leafy vegetables lose moisture and vitamin C degrades rapidly during storage and should therefore be stored for the minimum time in a cool place, in a plastic bag.
Many root vegetables can be stored through winter in a root cellar. Care should be taken in understanding the properties and vulnerabilities of the particular roots to be stored. Many can last through to early spring and be nearly as wholesome as when fresh.
See alsochefedccp.com
Vegetarianism
Veganism
Herbivore
chefedccp.com

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
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, 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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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,
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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