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.
Chef Adam Weiner, CFSE, explores what to do if your love for teaching has turned lackluster. And he does this as any instructor might – with a quiz.