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 (www.Jobtrainworks.org) and for over six years has volunteered to teach the Culinary Specialists of the US Navy.  E-mail him at aweiner@jobtrainworks.org with your comments.

Posts by Adam Weiner

in View from the Kitchen Mar 04, 2015

How to minimize unnecessary kitchen waste

Training and transparency are key....More
in View from the Kitchen Feb 06, 2015

Embrace change or embrace failure

For restaurants, failure to change often results in failure to survive....More
in View from the Kitchen 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
in View from the Kitchen 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
in View from the Kitchen Oct 31, 2014

Are poor phone manners costing your restaurant?

Every restaurant needs to train employees in the basics....More
in View from the Kitchen 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
in View from the Kitchen 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
in View from the Kitchen 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
in View from the Kitchen Jul 14, 2014

Making money with forbidden fruit

How restaurants can make money with rare and forbidden food and drink items....More
in View from the Kitchen 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

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