Jay Weinstein:  

Life Jay Weinstein is a professional chef and writer, author of The Ethical Gourmet (Broadway/Doubleday, 2006), The Everything Vegetarian Cookbook (Adams Media, 2002) and The Cup of Comfort Cookbook (Adams, 2002). Mr. Weinstein was most recently executive editor of Kitchen & Cook, the monthly newsletter of The Culinary Institute of America. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler, and numerous other publications. His commentaries for NPR’s “All Things Considered” have discussed essential American ingredients and cooking methods. After graduating from the Culinary Institute of America (CIA) in 1988, he apprenticed for three years at Boston’s legendary fish and seafood temple, Restaurant Jasper, under the personal supervision and tutelage of Jasper White, the “Father of Modern New England Cookery.” Then, after a year of honing his skills at Boston’s Four Seasons Hotel, Mr. Weinstein cooked at New York’s Le Bernardin, considered America’s top fish restaurant, under the supervision of chefs Gilbert Le Coze and Eric Ripert. He then led kitchens of a number of fine New York restaurants, before...Expand for more