As a professional chef I have never stop educating, reading, researching and tasting new trends of food.

It is important to understand that as life moves food does as well. In our days the fact that communication (specially internet) and traveling, has shorten the distance amongst cultures and countries. We are visually exposed to foods that a while ago you could find only in textbooks. Therefore, this is one of the best times to apply all this tools to oneself learning.  

Being able to teach the importance of food cost, quality control, food safety, teamwork and camaraderie should be the base prior to even star cooking. As this will provide a base of understanding how a professional kithen should run.

It is basic for me, that a well-rounded chef has a notion and understanding of the importance of math. in order to be able to survive and to make sure that at the end of the month the food and labor cost are in tune with the reality of their business to stay afloat.

Physiology its key to determinate the flow and mood of the kitchen. It is often that individuals from many nationalities and social backgrounds are put together under critical stress. Therefore, being able to run a kitchen smoothly with respect and discipline it's a MUST for success. … >>>

Soo much of what I have read until now has already been part of my experiences as a chef. Discipline, respect and organization for me is the base for building a successful career. Recipe, techniques, math, flavor profiles and other nuances, can be taught.     

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.