Culinary instructors face unique challenges in maintaining a healthy weight. Chef Weiner shows you how to lose weight by example.
Students need to embrace new tastes and textures but often resist. Chef Weiner explains new avenues to broadening taste horizons and increasing flavor diversity.
By Chef Adam Weiner, CFSE
Last December I wrote “Fun and Profit with Gingerbread.” This year I would like you to consider using the holidays as a way to teach finicky students to taste outside their comfort zones.
We need to start teaching culinary students from the beginning of their education to care for, respect and even nurture the kitchen equipment.
Chef Weiner is no food-allergy expert, nor need you be, he says. The fact is, students must know all the ingredients in all dishes everyone on the team prepares. When they become professional cooks, their wait staffs must also know. Otherwise, guests could be in severe danger.
If you think you can’t teach sauces within a 50-minute context, you absolutely can, says Chef Weiner. But first, you need to prep … yourself.
By Adam Weiner, CFSE
Sauces can greatly elevate a dish. A poached egg is nothing special. Take that poached egg and put it in a muffin and add a slice of ham and you have a breakfast sandwich served throughout the country at countless fast-food places. Place that poached egg on top of an English muffin with a slice of ham and add hollandaise sauce, and you have something wonderful.