Fifty Minute Classroom

Oct 17, 2017, 22:32

50-Minute Classroom: Braising

By Adam Weiner

fifty_sept10Says Chef Weiner, using firm-cooked sausage to teach the technique of braising can be accomplished within a short class time and brings the concept home to students.

When you think of braising you think of comfort food. From the wafting of the aroma as it cooks and as the plates are carried to the table to its savory down-home “stick to your ribs” flavor, braising has long been popular with families and customers. Pot roast is perhaps the most famous of all braised dishes. For years, osso buco and coq au vin were the most famous restaurant version of braising. Nowadays short ribs seem to have taken their place.

50-Minute Classroom: 10 Key Points of Separation

By Adam Weiner

fifty_june10Says Chef Weiner, with summer here, it’s time to look at your curriculum, look at your syllabus, look at your lesson plans, and see what you can do to make sure you teach the basics your students need to get and keep a job.

My program runs year 'round. I have new students starting and senior students graduating every month. I envy my friends whose classes have summer breaks. It would be great to have some off time to review what happened in the previous class term: what went well, and what needed improvement. I would then take these points and modify my course curriculum, changing what didn’t work, and strengthen what did.

50-Minute Classroom: Teaching International Cuisines

By Adam Weiner

fifty_may10Is teaching a world of different cuisines possible in only 50 minutes? Probably not, says Chef Weiner, but international cuisines can be successfully taught in a short series of classes.

For most teachers, teaching international cuisines has two limitations: time and money.

Let’s be honest. I don’t think that you can teach international cuisines in only 50 minutes. But, I do think that you can teach international cuisines in a series of 50-minute classes. I would recommend allocating about five class periods for this.

50-Minute Classroom: the Importance of Preparation among the 5 “P”s

By Adam Weiner

fifty_march10Says Chef Weiner, even in short classes, instructors must stop doing the mise en place themselves unless they plan on accompanying students to their first jobs.

There are five “P”s of professional cooking: Planning, Preparation, Presentation, Passion and Pride. Presentation and planning have appeared in past “50-Minute Classrooms.” Now, preparation.

I tell students that preparation (aka MISE EN PLACE) is everything. I start with an example of changing the oil in a car. You don't get under the car, climb out and get a wrench, climb back under and then climb out and go to the store to buy a filter, etc. You first get everything next to the car.