Drafting - The Chef in the Classroom As a teacher I see...

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The Chef in the Classroom As a teacher I see myself as a chef. The reasons I compare myself to a chef is that from time to time I like to make up my own criteria and lesson plans like chefs do with recipe, while other times I stick to using an assigned text like a chef does with a recipe card. I also have my sue chefs below me who I lead everyday and demand excellence and perfection from. However, there are times when I sit back and am more lenient and allow them to be creative, spontaneous, and have some fun. Like a chef, I always have both ears open in order to listen to my peers and superiors advice on what to do next or how to change or alter my recipe (lessons) to make them better. I also enjoy trying new things just like a chef does. If you stick to the old ways or never try to improve or get better and are just satisfied with being mediocre you will not get far in your
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Unformatted text preview: profession. Furthermore, chefs and teachers both have to hear complaints from employees (students) and diners (parents) and will have to be patient and respond with courtesy in a quick, and accurate manner. With regards to our superiors, we both have to deal with what we are presented with. For example, chefs have to deal with the food products quality that is bought by the owner, while teachers have to deal with the curriculum and resource quality that the superintendent gives us. Lastly, just like peoples palates change over time so do students needs and interests. What is popular today in today’s cuisines could be vastly different in two years from now. Just like cuisines changing, the curriculum we have to teach changes from year to year as well as the texts we have to teach to the class....
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  • Spring '13
  • Kanno
  • Superintendent

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