Jay Weinstein, trained at the Culinary Institute of America, is a New York based food writer, editor, culinary instructor, and author of three culinary books. He is a veteran of some of America’s finest kitchens, including New York’s Le Bernardin, Boston’s Restaurant Jasper, and The Four Seasons Hotel. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler.. His latest book, The Ethical Gourmet, focuses on ecologically sustainable fine foods. He teaches culinary arts at the NGI. His website is jayweinstein.com.