when i was an executive chef the goals were set up from the top down and quality orianted . when i became food and beverage manager ,the goals were set up from the bottom up and result orianted

i like to mixe discipline and leeting this go little bet time to time , but when is time to be serious , it is time to get serious

i improuve retention by listening to student about any subjects

fisrt be a good listener and solve conflicts

good student seems tohang with good students and bad students hangs with bad student .i try to mix them if i can .it does help

a lot of my students want to know how and why i decided to become a chef

students love when i talk about my work experience

it feel good when you have an inpact of somebody live

mentoring and monitoring is not very easy when you have a large class (3o)back to back with only 15 minutes beetwen each class .it is chaotic .what do you do ?

i like struture and rules that are not confusing and every body follow