Chef Weiner introduces instructors to the complicated ideas of teaching greenhouse gases associated with food’s carbon footprint.
Chef Adam Weiner challenges classes by instructing students to cook a certain food with no recipe and sometimes the wrong equipment required for execution. His response to the challenge: “Get it done.”
Chef Adam Weiner and mentor Chef Jesse Cool broaden the concept of buying local food to include selecting food that is freshly grown locally from known farms with greater biodiversity and sustainability.
Seafood sustainability involves more than whether a fish species can survive the catch. Chef Adam Weiner begins to educate educators on the many aspects that make a seafood entrée truly sustainable.