Fifty Minute Classroom

Nov 6, 2024, 1:33
Full 150 list of 50 Minute Classroom Articles
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Full 150 list of 50 Minute Classroom Articles

05 September 2023

Chef Adam Weiner writes his final article in the 50 Minute Classroom series.

By Adam Weiner, JD, CFSE
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I was contacted in late 2008 by the editor of the Gold Medal Classroom and asked to write “a few” articles for the online magazine while they looked for someone to take over this feature permanently. No one had any idea at the time I would be retiring from this position after writing 150 articles for nearly 15 years.

Every article is written with the goal of teachers and culinary instructors using these pieces immediately. They also serve as an ongoing reference and for sparking teaching ideas in the culinary classroom. In looking at the list, I am pleased that most of the articles are still applicable today and could be utilized immediately in your classroom. Most could be used as is, with some requiring an easy update. Please look at the list and see what you could use in your classroom this term or school year. (Spoiler alert, the most popular article was number 52, and you could probably use that idea in your classroom next month.) If you want something to use today, try number 18 or perhaps even 32.

A recurring theme has been the need to teach your students not only technical skills, but work and life skills as well. With this combination, your students will succeed not only in cooking but in any job or position they hold. And, most importantly, they will succeed with whatever life serves them. Isn’t that the most important thing to teach?

If I may be of any assistance to you with your teaching, please do not hesitate to contact me. You can reach me through Lisa Parish at This email address is being protected from spambots. You need JavaScript enabled to view it..

Enjoy the full list of all 150 articles!

  1. Teaching Presentation in 50 Minutes” January/February 2009
  2. Teaching with Puzzles“ March/April 2009 
  3. At-a-Glance Refresher” (a Culinary Cheat Sheet) May/June 2009
  4. Out of the Box” (on the Reality of Cooking with Convenience Products) September 2009
  5. Cooking Quotes” November 2009 (NO HYPERLINK but please see numbers 85 and 86 below.)
  6. Teaching Students How to Plan Their Cooking,” January 2010
  7. The Importance of Preparation Among the 5 Ps” March 2010
  8. Teaching International Cuisines” May 2010
  9. 10 Key Points of Separation” (Amateur vs. Professional cooks), June 2010
  10. Braising” September 2010
  11. How to Buy Knives” October 2010
  12. How to Buy Knives, Part 2” November 2010
  13. How to Buy Knives, Part 3” December 2010
  14. How to Buy Knives, Part 4” January 2011
  15. Interview Skills” March 2011
  16. Help Your Students Keep Their Jobs” May 2011
  17. Teaching Baking in 50 Minutes” July/August 2011
  18. Assessing Culinary Math Skills” September 2011
  19. Student Motivation” October 2011
  20. Foodservice Economics“ November 2011
  21. Teaching Food Costs“ December 2011
  22. Sauté“ January 2012
  23. Chocolate Dipping“ February 2012
  24. Teaching Nutrition, Part 1” March 2012
  25. Teaching Nutrition, Part 2“ April 2012
  26. Assessment“ May 2012
  27. Teaching Students How to Get a Job, Part 1“ June 2012
  28. Teaching Your Students How to Find a Job, Part 2“ July/August 2012
  29. Salt“ September 2012
  30. Capitalize on Boards, Commissions and Associations“ October 2012
  31. Making Sure Everyone Shares in the Work, Making Sure Everyone Gets the Glory“ November 2012
  32. 12 Things for Students to Know“ (working in a commercial kitchen) December 2012
  33. Do You Teach Recipes or Technique?“ January 2013
  34. Reading and Writing Recipes“ February 2013
  35. Teaching Steaming“ March 2013
  36. Teaching Grilling“ April 2013
  37. Teaching the Value of ‘Real’ Networking“ May 2013
  38. As Teachers, Always ‘On,’ All the Time“ June 2013
  39. The 10 Hardest Things to Teach Young Culinary Students“ July/August 2013
  40. Working in Teams Needs to be Taught“ September 2013 
  41. Picking Teams“ October 2013
  42. Playing Games” November 2013
  43. Volunteering for Young and Old” December 2013
  44. Teaching How to Prepare to Give a Non-class Demonstration” January 2014
  45. Do You Need to Teach Science?” February 2014
  46. Science Your Students Need to Know” March 2014
  47. The Rest of the Science” April 2014
  48. Look for the Open Door. It is There” (commencement speech) May 2014
  49. Teaching Essential Skills” June 2014
  50. The First 50 Index” July/August 2014
  51. Blanching and Parboiling” September 2014
  52. Teaching Thanksgiving Side Dishes” October 2014 (This is the most popular of all of 50 Minute Classroom articles.)
  53. How to Order” November 2014
  54.  “Profit and Fun With Gingerbread Houses” December 2014
  55. Student Training Logs” January 2015
  56. Measuring” February 2015
  57. Shake Up Your Training, Mix Up Your Style” March 2015
  58. Those Who Can, Teach. Those Who Can’t, Do” April 2015
  59. To Pay It Forward, Keep Learning” June/July 2015
  60. Sauces” in 50 Minutes August 2015
  61. Why Every Student Must be Food-Allergen Savvy” September 2015
  62. Tragedy of the Commons” November 2015
  63. Taste Something New for the Holidays” December 2015
  64. Make a Resolution to Lose Weight—Instructors Can Do It!“ January 2016
  65. Has the Love Gone Out of Your Teaching?” February 2016
  66. Teaching Your Students About Seafood Sustainability” March 2016
  67. Buying Local Goes Beyond a Farm’s Distance” April 2016
  68. Cooking by Description” May 2016
  69. The Carbon Footprint of Food” June 2016
  70. Food Safety Basics” July/August 2016
  71. Start Small and Finish It All—Minimizing Food Waste and Lost Food Costs (Commercial)” September 2016
  72. Start Small and Finish It All – Even at Home—Minimizing Food Waste and Lost Food Costs (Home)” October 2016
  73. Basic Portion Control is the Bottom Line” November 2016
  74. Quality and the Art of Snickerdoodle Making” December 2016
  75. 75th Article Index” January 2017
  76. "Mindful Eating as a Weight Loss Strategy" February 2017
  77. "Having Fun and Humility as a Teacher" March 2017
  78. "Fruit Goes Savory in the Classroom" April 2017
  79. "Teaching Students Math with Pizzas" May 2017
  80. "Fine Dining is Fine but There Are Other Places to Work as Well" June 2017
  81. "Tips for Working with Young Adults" July/August 2017
  82. "Teaching Culinary Job Titles" September 2017
  83. "Anything Can Happen on Assessment Friday" October 2017
  84. "Teaching Basic Serving" November 2017
  85. "Quotes Culinarians Appreciate Part I" December 2017
  86. "Quotes Culinarians Appreciate Part II" January 2018
  87. "Gluten Allergy to Gluten Intolerant" January 2018
  88. "Gluten Free Cooking and Baking" February 2018
  89. "Chef Adam's Gluten Free Recipes" April 2018
  90. "Don't Cook with Tunnel Vision" April 2018
  91. "Why You Should Become a Non-Culinary Student"May 2018
  92. "Using a Game on the First Day of Class to Teach Passion and Pride" August 2018
  93. "Beyond Poke Bowls" September 2018
  94. "Mise En Place Will Set You Free" October 2018
  95. "Pickling and Fermenting" November 2018
  96. "Teaching International Cuisine Through Holiday Traditions" December 2018
  97. "Defensive Cuisine: Fixing Burnt and Stupid" January 2019 
  98. "Teaching Reality/Never Do Your Best" February 2019
  99. "Capstone Project" April 2019
  100. "100th Article Index” May 2019 
  101. Teaching How to Work with Health Inspectors” June/July 2019
  102. Modernizing Curriculum Requires Change” August 2019
  103. The Care and Feeding of Technical Advisory Committees” September 2019
  104. "The Proper Use of Cooking Thermometers" October 2019
  105. "Measuring Liquids and Solids" November 2019
  106. "Changing Culinary Curriculum One Class at a Time” December 2019
  107. Energy and Inspiration--Making a Personal Change" January 2020
  108. The Do's and Don'ts of Presenting Food Orally” February 2020
  109. "Conducting a Cooking Competition" February 2020
  110. "Teaching Virtually" March 2020
  111. "Practical Suggestions for Online Lesson Planning" March 2020
  112. "Virtual Wellness" March 2020
  113. "Buying Knives for Graduating Students--A Guide for Family Members" March 2020
  114. "Completion Speech" May 2020
  115. "Cook With What You Actually Have--Ingredient Flexibility" June 2020
  116. Using Non-textbooks as Written Material for Your Class" August 2020
  117. "Concurrent Teaching and Street Tacos" September 2020
  118. "Basic Seasoning and Spicing" September 2020
  119. Virtually Teaching Delicious Healthy Homemade Thanksgiving Side Dishes” November 2020
  120. Virtually Teaching Student-led International Holiday Foods” December 2020
  121. "Teaching Basic Food Service Economics at All Levels" December 2020
  122. "Know the Ingredients in Your Spice Blends" January 2021
  123. "Teaching OSHA Safety in Culinary Programs" (Part 1) February 2021
  124. Teaching OSHA Safety in Culinary Programs" (Part 2) March 2021
  125. You–as a Culinary Instructor–Are More Important Than You Think" April 2021
  126. "Advice for Females in Culinary Arts and Their Instructors" June 2021
  127. Beginning the School Year with Engaging Activities" August 2021
  128. It’s Time Again to Do Things Differently" August 2021
  129. New Recipes Tricks of the Trade" October 2021
  130. Building a Better Charcuterie Board" November 2021
  131. "Ending the Year on a High Note (Game)" December 2021
  132. Teaching Oral Kitchen Communication" December 2021
  133. "Practical Tips on Finding and Securing Employment" January 2022
  134. "Taste Like a Chef" February 2022
  135. Get Ready for Competitions" March 2022
  136. Practical Tips for Keeping a Culinary or Hospitality Position" May 2022
  137. "Thinking Beyond the Next Meal and Next Service" June 2022
  138. Summertime and the Living Is Easy" August 2022
  139. Introduction to Teaching Climate Change in Culinary Classrooms" September 2022
  140. "Including Environmental Issues in Your Day-to-day Teaching" October 2022
  141. "Using Tacos to Teach Climate Change" November 2022
  142. The Opportunity Cost of Corn” December 2022
  143. The Opportunity Costs of Beef” January 2023
  144. "The Beginning of Seafood Sustainability" February 2023
  145. "Seafood Sustainability: Where do We Go from Here?" March 2023
  146. The Power is Yours" April 2023
  147. Oh, The Places You Will Go (A Graduation Speech)" May 2023
  148. "Creating Success and Adventure" May 2023
  149. "Teach Students to be Ready for Life's Changes" August 2023
  150. Index of the 150 Articles

Adam Weiner, JD, CFSE, has been a culinary instructor in the San Francisco Bay Area for more than 18 years.