He has an undergraduate degree in Communications, Literature, and Psychology from Charter Oak State College (CT), and spent a number of years as a seminarian and member of the Eastern Orthodox, Christ the Saviour Brotherhood.
For the five years prior to teaching at Johnson & Wales, Reinhart was a full-time instructor at the California Culinary Academy in San Francisco.
[6][10] Reinhart has taught educational baking seminars at several places including Draeger's Cooking School in Menlo Park, The Culinary Institute of America, Southern Season Cooking School, The Kneading Conference, The Asheville Bread Festival, and The Institute of Culinary Education.
[11] He also speaks to culinary, as well as business, religious, and civic groups, on the topic of bread as a metaphor for personal transformation and self-discovery.
[12][13] In 2009, he joined Pie Town, an artisan pizzeria in Charlotte, where he served as the creative consultant and introduced a 100% whole grain crust along with a number of innovative toppings and products.
Los Angeles Weekly wrote, "Note that this is not simply a gluten-free book but, as the subtitle explains, one for those on a sugar-free or calorie-restricted diet as well.
"[21] Reinhart's Bread Revolution: World-Class Baking with Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques was published in 2014.