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Fifty Minute Classroom’s Centennial Article Index
29 April 2019A summer reading project for teachers and new and returning students.
By Chef Adam Weiner, JD, CFSE
It is nearly impossible for me to believe this is the 100th article I have published for the “Gold Medal Classroom.”Below is an article indexfrom January 2009 to date.
May I make three suggestions?
- Look at the articles you can read over the summer to prepare yourself for the upcoming school year.
- Assign a listof articles to your returning students that you want them to read.
- If you know over the summer who will be enrolling in your class, send each of them a list with hyperlinks of the articles you want read by the first day of class.
It should take you or your students no more than 15 minutes to read any of the articles.
- “Teaching Presentation in 50 Minutes,” January/February 2009
- “Teaching with Puzzles,” March/April 2009
- “At-a-Glance Refresher” (a Culinary Cheat Sheet), May/June 2009
- “Out of the Box” (on the Reality of Cooking with Convenience Products), September 2009
- “Cooking Quotes,” November 2009 (NO HYPERLINK but please see numbers 85 and 86 below.)
- “Teaching Students How to Plan Their Cooking,” January 2010
- “The Importance of Preparation among the 5 “P”s,” March 2010
- “Teaching International Cuisines,” May 2010
- “10 Key Points of Separation” (Amateur vs. Professional cooks), June 2010
- “Braising,” September 2010
- “How to Buy Knives” October 2010
- “How to Buy Knives, Part 2,” November 2010
- “How to Buy Knives, Part 3,” December 2010
- “How to Buy Knives, Part 4,” January 2011
- “Interview Skills,” March 2011
- “Help Your Students Keep Their Jobs,” May 2011
- “Teaching Baking in 50 Minutes,” July/August 2011
- “Assessing Culinary Math Skills,” September 2011
- “Motivation,” (of students), October 2011
- “Foodservice Economics,” November 2011
- “Teaching Food Costs,” December 2011
- “Sauté,” January 2012
- “Chocolate Dipping,” February 2012
- “Teaching Nutrition, Part 1 of 2,” March 2012
- “Teaching Nutrition, Part 2,” April 2012
- “Assessment,” May 2012
- “Teaching Students How to Get a Job, Part I of 2,” June 2012
- “Teaching Your Students How to Find a Job, Part II,” July/August 2012
- “Salt,” September 2012
- “Capitalize on Boards, Commissions and Associations,” October 2012
- “Making Sure Everyone Shares in the Work, Making Sure Everyone Gets the Glory,” November 2012
- “12 Things for Students to Know,” (working in a commercial kitchen), December 2012
- “Do You Teach Recipes or Technique?,” January 2013
- “Reading and Writing Recipes,” February 2013
- “Teaching Steaming,” March 2013
- “Teaching Grilling,” April 2013
- “Teaching the Value of “Real” Networking,” May 2013
- “As Teachers, Always “on,” All the Time,” June 2013
- “The 10 Hardest Things to Teach Young Culinary Students,” July/August 2013
- “Working in Teams Needs to Be Taught,” September 2013
- “Picking Teams,” October 2013
- “Playing Games,” November 2013
- “Volunteering for Young and Old,” December 2013
- “Teaching How To Prepare to Give a Non-Class Demonstration,” January 2014
- “Do You Need to Teach Science?” February 2014
- “Science Your Students Need to Know,” March 2014
- “The Rest of the Science,” April 2014
- “Look for the Open Door. It Is There” (commencement speech), May 2014
- “Teaching Essential Skills,” June 2014
- “The “First 50” Index,” July/August 2014
- “Blanching and Parboiling,” September 2014
- “Teaching Thanksgiving Side Dishes,” October 2014 (Note to Readers:This has been the most popular of all of the articles)
- “How to Order,” November 2014
- “Profit and Fun With Gingerbread Houses,” December 2014
- “Student Training Logs,” January 2015
- “Measuring,” February 2015
- “Shake Up Your Training, Mix Up Your Style,” March 2015
- “Those Who Can, Teach; Those Who Can’t, Do.” April 2015
- “To Pay It Forward, Keep Learning,” June/July 2015
- “Sauces,” in 50 Minutes August 2015
- “Why Every Student Must Be Food-Allergen Savvy,” September 2015
- “Tragedy of the Commons,” November 2015
- “Taste Something New for the Holidays,” December 2015
- “Make a Resolution to Lose Weight—Instructors Can Do It!, ” January, 2016
- “Has the Love Gone Out of Your Teaching?” February 2016
- “Teaching Your Students About Seafood Sustainability, ” March 2016
- “Buying Local Goes Beyond a Farm’s Distance,” April 2016
- “Cooking by Description,” May 2016
- “The Carbon Footprint of Food,” June 2016
- “Food Safety Basics,” July/August 2016
- “Start Small and Finish It All—Minimizing Food Waste and Lost Food Costs (Commercial)”September 2016
- “Start Small and Finish It All – Even at Home—Minimizing Food Waste and Lost Food Costs (Home)” October 2016
- “Basic Portion Control is the Bottom Line” November 2016
- “Quality and the Art of Snickerdoodle Making,” December 2016
- “75th Article Index” January 2017
- "Mindful Eating as a Weight Loss Strategy"February 2017
- "Having Fun and Humility as a Teacher," March 2017
- "Fruit Goes Savory in the Classroom," April 2017
- "Teaching Students Math with Pizzas," May 2017
- "Fine Dining is Fine but There Are Other Places to Work as Well," June 2017
- "Tips for Working with Young Adults," July/August 2017
- "Teaching Culinary Job Titles,"September, 2017
- "Anything Can Happen on Assessment Friday," October 2017
- "Teaching Basic Serving," November 2017
- "Quotes Culinarians Appreciate Part I," December 2017
- "Quotes Culinarians Appreciate Part II," January 2018
- "Gluten Allergy to Gluten Intolerant," January 2018
- "Gluten Free Cooking and Baking," February 2018
- "Chef Adam's Gluten Free Recipes," April 2018
- "Don't Cook with Tunnel Vision," April 2018
- "Why You Should Become a Non-Culinary Student," May 2018
- "Using a Game on the First Day of Class to Teach Passion and Pride," August 2018
- "Beyond Poke Bowls," September 2018
- "Mise En Place Will Set You Free," October, 2018
- "Pickling and Fermenting," November, 2018
- "Teaching International Cuisine Through Holiday Traditions," December, 2018
- "Defensive Cuisine: Fixing Burnt and Stupid," January, 2019
- "Teaching Reality/Never Do Your Best," February, 2019
- "Capstone Project", April, 2019
- "100th Article Index” May 2019 – You are reading it now.
Chef Adam Weiner, CFSE, teaches a 20-week Introduction to Cooking program for JobTrain on the San Francisco Peninsula, and is a frequent presenter at CAFÉ events throughout the nation. He is also a recipient of the prestigious Antonin Carême Medal.