From the Courtroom To A Commercial Kitchen Not A Waste

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chef Adam Weiner was once a lawyerFrom the Courtroom To A Commercial Kitchen Not A Waste

court room Kitchen waste pails


He Practiced Law And The Law Lost So He Became A Chef

Chef Weiner became a professional cook in 1994, after a 15-year career as an attorney. He currently is a Culinary Arts Instructor for JobTrain. July 2003 – Present (11 years 9 months)

“I am passionate about teaching the Culinary Arts to people who need a second, third, or even fourth chance in life. I don’t teach people how to cook. I teach people how to work in a commercial kitchen. I have been teaching at JobTrain for over 10 years.” -Chef Weiner

Talk about a career change!

I came a cross this article “How To Minimize Unnecessary Kitchen Waste” that was written by Chef Weiner.


It reminded of a time when I was working in a restaurant in western NY called Oscar’s. The owner was hell bent on tightening the bottom line, and one of the first places he started looking over with a magnifying glass was our kitchen garbage pails.

He immediately told the staff at the beginning of the week that Monday morning,we were not to use garbage bags in any of the waste pails. He also said he would be inspecting the trash for entire week.

I knew where he was coming from but it still seemed a bit over the top, I also wondered if the health department would approve of it. It would be just his bad luck if they showed up for an inspection that week.

Luckily that didn’t happen and his request was short lived, since it became rather smelly and disgusting in the kitchen. But he certainly got his point across.

STOP and THINK before throwing out product that still can be utilized! What you might be trashing can go towards paying the bills and giving people raises.

waste going to a compost

It’s always a two way street, in order to know what to do and how to do it. One must be taught and not tossed into chaos.

A restaurant and kitchen has to be run organized and training is the very first step in making that happen.

Showing and telling your staff the way you expect them to do their job is all in how you do yours.

Waist not want not and increase that bottom line!


I don’t want to get on a soap box but hear me out and give this some thought. When your dealing with waste in a kitchen it goes much further than you think!

According a report by the Food Waste Reduction Alliance, a half pound of food waste is created for every meal served in a restaurant. That includes both the waste from the kitchen as well as what’s leftover on the patron’s plate.

Wasting food while many people go hungry is one problem, but also consider the water, fertilizers, pesticides, and fuel needed to produce, package, and transport that food, and then add on the potent greenhouse gas methane emissions generated by all that food waste sent to landfill, and food waste becomes a much bigger problem.

Preventing restaurant waste saves money and saves the environment!

money going down the sink

When I saw Chef Weiner’s article I was anxious to read his take on how to prevent waste in the kitchen and I have to say it was a much better method then what my boss used. But it wasn’t chef Weiners idea at all it was his bosses a chef he worked under who taught him.

chef weirner and students

Here’s the article, every kitchen should make people accountable for what they are throwing out or considering waste.

It’s also important that when you are training a staff that you have instructions and procedures that are set in place to get the most out of each and every item (lifes cycle) that is being prepared, used and sold.


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