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....
View Full Document
- Spring '13