Student competitors remind instructors that teaching goes beyond textbook lessons.

By Adam Weiner, JD, CFSE

Teaching the basics of using unfamiliar equipment, burns and heat exhaustion, carts and speed racks, fire safety and evacuations.

By Adam Weiner, JD, CFSE

Teaching the basics of knife safety, non-COVID-19 related PPE, lifting and climbing, and the importance of call outs. Part one of a two-part series.

By Adam Weiner, JD, CFSE

Understanding the basics of seasonings and spice blends. What salt percentage is in your favorite seasoned salt and which pepper varieties are used in ground black pepper?

By Adam Weiner, JD, CFSE

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