by Gerald LeBraun Cobb
At a very young age of nine, Chef Edward Whitfield was introduced to the world of cooking. He started cooking in churches, with his family and friends, and that has had a major influence on his cooking style and his life. As time passed, he cooked for the elderly and for homeless shelters. While working alongside many veteran cooks, he inherited their philosophy about cooking as a business. Simply put, the human race will do two things, “eat and die,” Whitfield said.
The single most important event that drove his passion to learn more about cooking was a life-and-death experience with his mother. This played a major role in developing his thirst for learning the science of cooking. Whitfield’s mother was diagnosed with an illness that would have cut her life short. His belief in God, Whitfield said, allowed him to look inward towards his gifts and hone his talent for cooking in order to help save her life.
He created meals for his mother and took over her diet plan. All of his efforts paid off by giving his mother the greatest gift of all, life. While eating his nutritious meals, his mother lost weight and lived an additional 37 years due to the changes in her diet. During this period, family and friends spread the word about Chef Whitfield’s healthy and tasteful cooking.
Cooking showed Whitfield how individuals respond to different diets and how it affects people emotionally, spiritually, and physically. Now, Chef Edward Whitfield is coordinating Prince George’s Community College’s Culinary Arts Program where he enjoys teaching students the science of cooking.
At a very young age of nine, Chef Edward Whitfield was introduced to the world of cooking. He started cooking in churches, with his family and friends, and that has had a major influence on his cooking style and his life. As time passed, he cooked for the elderly and for homeless shelters. While working alongside many veteran cooks, he inherited their philosophy about cooking as a business. Simply put, the human race will do two things, “eat and die,” Whitfield said.
The single most important event that drove his passion to learn more about cooking was a life-and-death experience with his mother. This played a major role in developing his thirst for learning the science of cooking. Whitfield’s mother was diagnosed with an illness that would have cut her life short. His belief in God, Whitfield said, allowed him to look inward towards his gifts and hone his talent for cooking in order to help save her life.
He created meals for his mother and took over her diet plan. All of his efforts paid off by giving his mother the greatest gift of all, life. While eating his nutritious meals, his mother lost weight and lived an additional 37 years due to the changes in her diet. During this period, family and friends spread the word about Chef Whitfield’s healthy and tasteful cooking.
Cooking showed Whitfield how individuals respond to different diets and how it affects people emotionally, spiritually, and physically. Now, Chef Edward Whitfield is coordinating Prince George’s Community College’s Culinary Arts Program where he enjoys teaching students the science of cooking.
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