Most Recent Blog Posts

Jul 14, 2014

Making money with forbidden fruit

How restaurants can make money with rare and forbidden food and drink items....More
May 29, 2014

What do you call a chef who doesn’t watch food costs?

How to get restaurant staff members to appreciate the cost of products....More
May 08, 2014

Are you in a culinary rut?

Most of us entered the food business because we loved everything about food. We loved to eat out, we But the longer we are in this business, the more....More
Apr 04, 2014

Note to nutritionists: Don't blame it on the chef

How to respond when chefs are blamed for the bad nutritional shape of the country....More
Mar 07, 2014

What 'Yes, Chef' really means

One of the first things I teach my students is to say, “Yes, chef.”....More
Feb 12, 2014

The old rules no longer apply

Smartphones are changing the basic lessons we as chefs were taught about fine dining....More
Contributors

Adam Weiner

After practicing law for 15 years, Chef Adam Weiner found himself looking for work.  A friend called and asked him to cater an event.  That event led to many others and he entered the food...
What's View from the Kitchen?

Insights, strategies, tips, concerns and musings from a culinary arts instructor.

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