| 词条 | Draft:Adam Weiner |
| 释义 |
BiographyAdam Weiner, age 53, entered the field of professional cooking in 1994, after a career as an attorney in the banking industry. From 1994 until 2003 he was Owner and Executive Chef of Esquire Catering, handling over 200 events ranging from 10 to 2000 people in attendance. In July of 2003, Chef Weiner took over the position of Culinary Arts Instructor and Chef of MiMe’s Café in Redwood City, California, owned by non-profit JobTrain and taught in partnership with Sequoia Adult School. As a vocational arts instructor, he teaches a 20 week introduction to professional cooking program to people of all ages and walks of life. The course is designed to take people with no commercial kitchen background and place them in positions as prep cooks and line cooks in restaurants, hotels, hospitals, cruise ships, resorts, and corporate kitchens. Graduates have gone on to work at Stanford University, The Cliff House in San Francisco, McCormick and Schmicks, Flea Street Café, W Hotels, Bon Appetit, Royal Caribbean Cruises, Hyatt Hotels, Four Seasons Hotels, Sodexho, and other venues. He has taught over 600 students through this program to date. As part of his responsibilities as Culinary Arts Instructor, Chef Weiner was the Chef of Mime’s Café, a full menu restaurant that was open to the public for daily luncheons as well as special events throughout the year for over five years. He oversaw the students running the Café as well as ordering, personnel, inventory, and other management issues. The Café was closed at the termination of the building’s lease which allowed Chef Weiner to focus exclusively on the culinary training of the students. Although well-versed in most back-of- the-house and chef functions, he primarily focuses his attention on developing in his students a passion for cooking, responsibility, work ethic, and over all life skills. As one food industry executive put it, “He doesn’t produce prima donnas; he produces people who know how to work in a commercial kitchen.” Chef Weiner has a large number of dedicated alumni who contact him from all over all the country to share their successes after training. Three of his students were honored in the September, 2008 issue of Restaurant Startup & Growth magazine as Culinary Scholars. In January 2006 Chef Weiner was inducted into the American Culinary Federation and was sponsored into the Chef’s Association of the Pacific Coast. He was the Vice President of the Chef’s Association of the Pacific Coast and was in charge of the association’s educational programs. From April, 2006 until June, 2010 he authored a monthly column for The Culinarian periodical, entitled “Instructor’s Insights.” The column was designed to help executive chefs teach the cooks and staff in their kitchens. He currently publishes a bi-monthly column for CAFÉ CARE’s Gold Medal Classroom e-magazine. In February, 2007 Chef Weiner obtained his clear California Teaching Credential for Food and Beverage Preparation and Restaurant Management as well as Small Business Ownership and Management. In August, 2010 he was named a Certified Food Service Educator, and was only the second person in the country to receive that certification. His honors include being nominated for the 2008 Chef of the Year by the Chefs’ Association of the Pacific Coast. In December, 2007 his training program was featured on KRON TV and can be viewed at http://www.youtube.com/watch?v=TNc4PW8vQxs or by searching for “Chef Training-People Behaving Nicely" on You Tube. In May, 2008 he was honored by Ronnie Lott and Steve Young at a fund raising event by saying: “Adam, you are Bill Walsh.” He received third place in a national culinary educators competition in Charleston in February, 2009 sponsored by the Food Educators Learning Community. He spoke about cooking with passion and pride and gave a knife demonstration featuring tropical fruit. In August, 2010 he was featured on a number of television and radio broadcasts and newspaper articles including those from KTVU 2 [1], CBS 5 [2], ABC 7 [3], KQED Radio [4], and San Mateo Daily Journal [5]. In 2007, Chef Weiner was asked by the U.S. Navy to participate in their Adopt A Ship Program which assigns some of the top chefs of the country to work with the Navy’s Culinary Specialists to take Navy cooking to the next level. He has already served six tours, one at the Panama City Beach NSA Base, at sea aboard the guided missile destroyer USS HIGGINS, at Yokosuka, Japan aboard the USS LASSEN, and in February, 2009 he was asked to teach at the Charleston Naval Weapons Station where he taught the people who cook for all of the officers and sailors being trained for the nuclear fleet. In July, 2009 he was sent to the New London Submarine Base, Officers’ Training School Newport, Rhode Island, and on board the USS CONSTITUTION where he received one of the highest honors the Navy can bestow on a civilian. In June, 2010 he taught the Navy cooks who prepare food for the Blue Angels at Pensacola, Florida. In January, 2011 he taught on the USS COWPENS from Yokosuka, Japan to PALAU. Several of these assignments were written up in the January, 2008 issue of PROCEEDINGS published by the United States Naval Institute. He has been married for over 25 years, and has a 20-year-old daughter and 14-year-old son. He resides in San Mateo (15 miles south of San Francisco), California. When not teaching or helping his kids with homework, he enjoys entertaining at home for family and friends, and is a very avid sailor. He owns a 32 foot sailboat which he frequently takes out on San Francisco Bay. References1. ^http://www.ktvu.com/video/24669568/ 2. ^http://cbs5.com/video/?id=68277@kpix.dayport.com 3. ^http://abclocal.go.com/kgo/video?id=7615659 4. ^http://www.kqed.org/a/kqednews/R201008190833 5. ^http://www.smdailyjournal.com/article_preview.php?id=138871&title=Recipe External links |
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