Chef Ed Says

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Fresh and local !!
In the New Orleans area after
the storm allot of the "mom and pop"
Places opened back up months before
the Chain Restaurants did and we all enjoyed
our local favorites. The small places had to come back and open! It was there life!!
They needed to make ends meet the passion in the foods they produced could be tasted they new
they could make it work. The large companies could not staff and still have problems to this day. We also learned to buy from our local friends and farmers. Transpertation was very bad
the only way you could be sure to get what you needed was to go get it and pick it out yourself. This raised the standerd once agian not only was it fresh but we got to touch, feel,
and smell before we purchased.
So If I may speak for South Louisiana
Local, Local is our new old way!
Chef Edward Rhinehart CCP, FMP, CRFC

2007 we will see some changes

I see My students and Chefs trying to

find the next thing. The younger chefs see

the 21-27 "Emril" era of chefs struggling and

realizing you have to work to get the prize!

I see the next generation devouring the "celebrity chef want to be's for lunch everyday

I see the passion and drive that was lost for

a few years. I can't predict the future but I think we will pleasantly surprised.

Chef Edward Rhinehart CCP, FMP, CRFC



Over all I hope to see people expand and play with local products they already have and completely understand them before going to far from the local farmers markets.