organize

Problem: “I can never find that recipe I’ve been meaning to try.”
Solution: Make your own index. On an index card, write the recipe title (or a name you’re more likely to remember), the book or magazine issue it’s in (perhaps shortened to a code, like JC for Julia Child), and the page number. File the cards alphabetically in a recipe box, dividing into sections like Desserts.Alternatively, most word-processing programs have a sorting tool that will maintain a running list and alphabetize it for you. Next time you’re looking for that Flourless Chocolate Cake recipe, your index will tell you where it’s hiding.
With life as busy as it is many people are thinking about scaling back, organizing and simplifying. And while cutting activities from your daily routine is well and good, there are some things like eating we simply can’t avoid.
The best way, I’ve found to tackle this is to simplify and better organize my meal preparation. In our house, I do the cooking and my better half does the clean-up. It’s our way of organizing a system that works best for us. There are times when neither of us revels in our respective duties but we put on a smiling face nonetheless. And since a cook and housekeeper aren’t in our budget and our bellies love a good meal, we’ve also found some other creative solutions that work.
You know how food tastes especially good when someone else makes it? It’s the same with pasta sauce from a jar – to a harried parent it could be homemade. Stir-fry dishes can be a breeze if you purchase frozen vegetables and meat already cut up. And it’s totally amazing what one can do with a can of soup and a few extra ingredients. You can have a gourmet type meal in a matter of minutes.
And you don’t have to compromise good nutrition for quick meal solutions. It’s a known fact that serving raw fruit and vegetables with a low-fat dip is much healthier than boiling the heck out of the veggies. Even a few frozen peas placed in a bowl on the kitchen table while you’re organizing the rest of the meal should temporary appease little appetites.
Instead of responding to the constant "Mommy, I'm hungry" requests, keep healthy snacks convenient and self-serve. Organize a ‘quick snack’ section in your fridge. Store easy-to-open containers of cheese and crackers, washed and cut-up vegetables and fruit along with handy containers of dipping sauce.
Use the same method for organizing drinks; keep a selection of reusable drink boxes or install a self-serve water jug with a spout and a nearby stack of plastic cups. As a work at home parent, this ‘self-serve’ idea has come in handy more times than not.
Meal time can also be fun family time. Even on those nights when you don’t have a clue what to make. For anytime or when you’re plain out of dinner ideas host a picnic. Yes, you heard me – a picnic. Picnics are not only for summer and they don’t have to be complicated. Throw a plastic table cloth on the family room floor and enjoy. Make the ordinary extraordinary by turning deli sandwiches, hot finger foods, or simple cheese and crackers into fun. It sure beats a peanut butter and jelly sandwich at the dinner table. Or, turn grilled cheese and chicken noodle soup into a posh affair by lighting a couple of candles and serving the kid’s milk or juice in wine glasses.
Do you find it hard to get in some quality time with your kids – especially the teenaged variety? A creative way of organizing a little one-on-one time is to post an ad on your family bulletin board for kitchen help. “Salary paid out weekly with an endless supply of love, understanding and support”. Encourage togetherness by delegating simple tasks like washing vegetables or setting the table. My mother always told me that working along side another person promotes conversation. Your teen may be more willing to open up to you while chopping vegetables than she would be sitting directly across from you at the kitchen table.
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
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We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
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Five 5 star

We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
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Five 5 star

We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
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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


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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






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,
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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

Fiber:
found in foods like bran, popcorn, raw vegetables, and dried beans, is also limited on the gastric bypass diet. There is less space in the stomach to hold these bulky foods, and less gastric acid available to digest them. Some kinds of fiber could get stuck in the pouch itself, or block the narrow opening into the small intestine. Do not take any fiber pills or laxatives without the advice of a physician.

Fiber:
found in foods like bran, popcorn, raw vegetables, and dried beans, is also limited on the gastric bypass diet. There is less space in the stomach to hold these bulky foods, and less gastric acid available to digest them. Some kinds of fiber could get stuck in the pouch itself, or block the narrow opening into the small intestine. Do not take any fiber pills or laxatives without the advice of a physician.