There were several important topics presented here;

1. That instructors need to stay up to date on industry topics & trends - This information needs to be presented & discussed with the students

2. Encouraging Travel , being exposed to / Trying new foods  and with that being exposed to different aspects of our industry such as ice carving 

I deffinitly like to utilize the students experience ( can be based on expectations) regarding the quality of the food they ordered, purchased and then received,  their experiences with sanitation practices in certain places, having a student be the class / lab sanitation supervisor can help the student build leadership skills and reinforce what sanitation standards should be while holding those who did a great or sub par job during clean up responsible

By infusing elements of psychology into class content we can assist the student into a level of self-realization and mentor them into evolving into leaders by placing them into supervisory ( tho controlled) roles in both lecture & Lab classes

This can be done by asking them about their work history & Leaders who they have had who were positive influences as well as those they felt negatively about & why

Studying Maslovs heirarchy of needs as well as McGregors theory on X & Y can help a student understand nmotivation of themselves as well as those whom they may… >>>

While it is true that different generations may Learn differently & have different priorities for their accademic experiences, this does not apply to specific individuals, there are exceptions to this & we should engage each student individually.

I think that an ionstructors Honesty as it applies to our experiences in the industry can make a discussion about the insustry, the hours, salary(ies), expectations & the culture of the kitchen more engaging for the student- This is the type of information they cant find in a book 

Discipline in the classroom is set & exemplified by the instructor.

Being a Pastry… >>>

Being a chef is not just being able to cook food - planning, cost comparison, other math skills as well as writing and communications skills are just as important.  Who new psychology played such a big role in the culinary world?  Real life examples and scenarios are necessary to the learning process.

The generational differences was eye opening to me.  We see it and often comment "that's this generation", but looking at their motivations gives us perspective.  Maybe changes how we approach problems or tasks relating to these differences.

Students will approach their food studies from a variety of backgrounds and come prepared with a diverse range of skillsets.

Each generation brings its own set of experiences, preferences, and learning styles, which have influenced the various forms of teaching in the kitchen. The educational landscape is constantly evolving, and the preferences and attitudes of the newest generation of students may differ from those of previous generations.

A chef instructor should stay up to date  with the industry as it is constantly  changing. It is valuable to impart this kind of thinking to the students so that they understand education is ongoing.  I also believe that promoting travel as a medium of education is important to our students in this global culinary world we are now engaged in.

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Giving students timelines that incorporate ServeSafe practices act as a reinforcement of safe kitchen operations. It also serves as a constant reminder regarding the use of kitchen logs that may be required in the industry.