Instructors know culinary students understand foodservice economics when the class shakes their heads in disbelief at the profit earned for $100 in sales. Students must understand the bottom line.
By Adam Weiner, JD, CFSE
Students lead holiday cooking lessons based on their own culture or one assigned by the instructor.
By Adam Weiner, JD, CFSE
Does anything scare new cooks more than gravy? And what to do when faced with a sweet potato AND yam? Chef Weiner explains preparing traditional Thanksgiving sides from scratch—and teaching it virtually.
By Adam Weiner, JD, CFSE
Avoid scattered seasoning mistakes by sticking with the basics.
By Adam Weiner, JD, CFSE
Teaching culinary topics across core subjects and using students’ interests as lesson plan inspiration.
By Adam Weiner, JD, CFSE