Edward Soehngen works as a valuable member of the BSE Keystone culinary staff. Chef Ed has worked in restaurants throughout New Jersey for the past ten years in both a front-of-house and back-of-house capacity. He received his culinary degree from the Academy of Culinary Arts in Mays Landing, NJ, as well as a hospitality and tourism management degree from the Richard Stockton College of NJ.
Among his time working in restaurants, Chef Ed also spent two years working for a foodservice design consulting firm. This helps give him a unique perspective on how to help chefs with both culinary questions as well as kitchen design and layout.
Chef Ed is an active participant in the Alto-Shaam Culinary Certification Program, having completed his Level 2 certification and winning the MVP award in 2014 because of his knowledge and presentation of Alto-Shaam products.
He is also an active member of the Jersey Shore Chef’s Association, a local chapter of the American Culinary Federation. He has recently been voted into the position of Sergeant of Arms.
Chef Ed’s favorite piece of Alto-Shaam equipment is the Combitherm® PROformance™ combi oven. The oven combines two of his favorite things: cooking and technology.
Tips: Smoke Ribs in a Combi
Chef Ed explains how he smoked ribs in a combi oven.