Chef Instructor: Le Cordon Bleu
Chef Instructor: The Art Institute
Director of Culinary Education: LA Kitchen
Product Development Chef: Center for Culinary Development
Chef Hart spent years working his way to a Chef title but has always had a passion for education Teaching allows him to fulfill what he believes to be a fundamental responsibility of society: To communicate wisdom gathered by years of experience to students entering into the culinary field so that they can make informed decisions regarding necessary technical and interpersonal skills in a kitchen environment. Adam believes there are basic culinary principles that should be understood by educated cooks. Among these are the history of food, cultures, and the process of evolution and migrations of plants, animals, and food cultures that mold modern food movements, trends, and traditions. Adam has always thought that cuisine should be a fusion of science, history, and art on one plate that inspires those who receive it. He wants students to appreciate the value of where food comes from and its journey from the farm to the table.
M.B.A. Business Administration, Argosy University
B.A. Psychology, Chapman University
A.O.S. Culinary Arts, California Culinary Academy of San Francisco