Chef Weiner introduces instructors to the complicated ideas of teaching greenhouse gases associated with food’s carbon footprint.

Chef Adam Weiner challenges classes by instructing students to cook a certain food with no recipe and sometimes the wrong equipment required for execution. His response to the challenge: “Get it done.”

Chef Adam Weiner and mentor Chef Jesse Cool broaden the concept of buying local food to include selecting food that is freshly grown locally from known farms with greater biodiversity and sustainability.

Seafood sustainability involves more than whether a fish species can survive the catch. Chef Adam Weiner begins to educate educators on the many aspects that make a seafood entrée truly sustainable.

Chef Adam Weiner, CFSE, explores what to do if your love for teaching has turned lackluster. And he does this as any instructor might – with a quiz.

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.