TAC meetings should be led by industry experts and not culinary program instructors.

By Chef Adam Weiner, JD, CFSE

Teaching necessary skills for today’s graduates may mean swapping quinoa for rice or Brussels sprouts for peas and carrots in lesson plans.

By Chef Adam Weiner, JD, CFSE

New employees (or former students) need to know how to handle the government’s help in the form of the health inspector.

By Chef Adam Weiner, JD, CFSE

A summer reading project for teachers and new and returning students.

By Chef Adam Weiner, JD, CFSE

End-of-year project summarizes recipe development, math, pricing, ordering, written and oral presentations, teamwork, and cooking skills.

By Chef Adam Weiner, JD, CFSE