Taking students’ fruit tastes on a trip from sweet to spicy, cold to grilled, in dishes from sides to main courses. 

Whether flipping cardboard fish across the room or playing his clarinet, Chef Adam Weiner keeps his instruction honest, humble and educational.

How and where will you enjoy your next meal? The answer should not be in your car, over the computer or in front of the television.

Chef Adam Weiner has written an article on everything from how to buy knives to sautéing to making a profit with gingerbread – his 75th article index proves it!

Teaching students to give back is a quality lesson worth teaching.

Named for the late chef Marie-Antoine Carême or “King of Chefs and Chef of Kings,” Chef Adam Wiener earns top medal.

Serving sizes, individual tastes and other menu items served all contribute to portion control. Teach menu planning that doesn’t waste food, environmental resources and money. 

Chef Adam Weiner describes how to control food waste costs at home with better planning and repurposing leftovers.

This food waste saying – Start Small and Finish It All  - was taught to my daughter when she was an outdoor education instructor between 2013 and 2014 in Occidental, Calif.

Instructors learn how to teach basic food safety in one 50-minute session with the help of a video, power point presentation and word search.