Changing Culinary Curriculum One Class at a Time
Thursday, 05 December 2019 14:18A case study on change: Vegetarianism from Ben Franklin to the Whooper. Change is afoot – part two.
By Chef Adam Weiner, JD, CFSE
Measuring Solids and Liquids
Saturday, 02 November 2019 00:45Teaching measuring correctly with scales, cups and teaspoons.
By Chef Adam Weiner, JD, CFSE
The Proper Use of Cooking Thermometers
Tuesday, 01 October 2019 18:21Chef Adam Weiner describes when and how to use instant read thermometers, probe thermometers and infrared sensors.
By Chef Adam Weiner, JD, CFSE
The Care and Feeding of Technical Advisory Committees
Monday, 02 September 2019 14:43TAC meetings should be led by industry experts and not culinary program instructors.
By Chef Adam Weiner, JD, CFSE
Modernizing Curriculum Requires Change
Saturday, 03 August 2019 01:23Teaching 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