Adam Weiner

Culinary Arts Instructor , JobTrain

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 service industry and hasn’t looked back.  In 2003 he became the Culinary Arts Instructor for a non-profit vocational training program JobTrain ( and for over six years has volunteered to teach the Culinary Specialists of the US Navy.  E-mail him at with your comments.

Posts in View from the Kitchen view all

Apr 08, 2015

Find a good system, and stick to it

Is poor communication in your restaurant costing you money?....More
Mar 04, 2015

How to minimize unnecessary kitchen waste

Training and transparency are key....More
Feb 06, 2015

Embrace change or embrace failure

For restaurants, failure to change often results in failure to survive....More
Jan 12, 2015

Good restaurant service is a FOH-BOH joint effort

The places we work and own are about more than just food....More
Dec 02, 2014

Is your host station serving your restaurant well?

A restaurant host stand has a lot of potential to affect the guest experience....More
Oct 31, 2014

Are poor phone manners costing your restaurant?

Every restaurant needs to train employees in the basics....More
Sep 29, 2014

Ordering and receiving: The right way, the wrong way, part 2

Tips on more efficient, cost-effective restaurant ordering and receiving....More
Sep 03, 2014

Ordering and receiving: The right way, the wrong way, part 1

Purchasing and receiving are essential functions for any restaurant. It pays to pay attention to both....More
Aug 06, 2014

Language, chefs: Why you might want to rethink swearing

A selfie recently posted on LinkedIn made its way to my page. It had a headless picture of a woman with this description: “Female Line Cooks....More
Jul 14, 2014

Making money with forbidden fruit

How restaurants can make money with rare and forbidden food and drink items....More
What's View from the Kitchen?

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

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