Chef Jay Weinstein has more than 25 years of cooking and writing experience with a culinary arts education from CIA and a journalism degree from NYU. He's worked in prominent kitchens in Boston and New York, including Le Bernardin and the Four Seasons Hotel, and authored four cookbooks.
Chef Jay was the executive editor of the CIA's nationally circulated magazine, Kitchen & Cook, before he began teaching health-supportive cooking at the Natural Gourmet Institute. Over the following decade, Chef Jay created NGI classes for the general public and taught cooking at Brooklyn and New Jersey community centers.
Chef Jay began teaching recreational classes at the Institute of Culinary Education in 2019.
- BA, Journalism, New York University, 1997
- AOS, Culinary Arts, Culinary Institute of America, 1988
- AA, Liberal Arts, Nassau Community College, 1985
- Certificate, Education Theory, Education and Training Associates, 2010
- Chef Instructor, Natural Gourmet Institute, 2008-2019
- Executive Editor, Kitchen & Cook magazine, 2003-2007
- Chef, Bright Food Shop, New York, 1994-1997
- Chef, The Continental Club, New York, 1993-1994
- Chef, Orso, New York, 1992-1993
- Chef, Le Bernardin, New York, 1992
- Chef, Four Seasons Hotel, Boston, 1991-1992
- Chef, Jasper's, Boston, 1988-1991
- Writer, The New York Times, National Geographic Traveler and more, 1996 to present
- The Everything Easy Vegetarian Cookbook, Adams Media, 2015
- The Ethical Gourmet, Random House/Broadway Books, 2006
- A Cup of Comfort Cookbook, Adams Media, 2002
- The Everything Vegetarian Cookbook, Adams Media, 2002