John MimsCHEP

I find the concept of stepping back from the problem to reflect helpful when trying to attain the right flavor profile of a vinaigrette for example. When students combine vinegar, mustard, garlic, oil, salt and pepper and begin tasting for a balanced flavor, the subtle balance needed can be difficult to achieve after four or five tastings if the viaigrette is too sharp, too hot or too salty. I them tell it is important to step back, give their taste buds a break and evaluate/reflect on what is known and possible soultions. Their thought process(and taste buds) can become more… >>>

Regarding first impressions, I agree that explaining the course and my expectations the frist day are a critical part of managing the class/lab. The students need to know there are rules that must be followed in the kitchen-how to safely walk with a knife in the kitchen for example. Even handwashing needs to be emphaized as they may becaome distracted with a time or temperature issue. It is important they understand how the grading system (Rubrics) works. And they need to know they have responsiblities: cleaning, homework, being respectful and professional as well as being on time. The fewer surprises… >>>

To prepare students for the experiences of restaurant work, we set up an activity we call speed drills. In this drill, a mock restaurant line is created and the students rotate thru the different stations(pantry, grill etc). They need to understand what products will be produced in each stations and therefore what items need to be prepped-not only the food but also smallwares and platewares. Timing is a critical component in these drills because food from all stations need to be ready at the same time. With these drills, the students get to experience the pace and demands they will… >>>