Skyler Hanka

The examples of standards provided a great refresh on ways to engage students and instill professionalism, along with creative activities to help them recognize what professionalism looks like in the industry. I also believe this ties into the concept of 'leading by example'—being professional ourselves, staying curious, and continually seeking knowledge and education to remain up-to-date and impactful as instructors.

I found the discussion about transitioning coursework from an individual to a collaborative focus really interesting. I also loved the emphasis on exercises that engage students' senses, like identifying specific spices. It inspired me to think of a similar activity where students can explore how seasoning impacts taste—for example, using salt, pepper, acidity, and other elements in different versions of a simple vinaigrette to highlight how they influence the flavor and overall experience of a dish. On the topic of sanitation, I think encouraging students to hold each other accountable for proper practices is a great approach, alongside always leading… >>>

I really appreciated how this section focused on integrating culinary concepts into non-kitchen subjects like psychology, math, management, and communication. I also really feel like I use "kitchen math" all the time! It’s such a great reminder that being a chef is about more than just hands-on kitchen work—it requires skills like accounting, leadership, teamwork, and menu development. I especially loved the class activities, like rotating through kitchen stations, and the psychology piece, which included thought-provoking questions like "What makes a good leader?" These examples were such a great way to show how culinary arts can connect to broader educational… >>>

Having instructed for the past nine years, I enjoyed reflecting on many concepts I’ve experienced firsthand, especially the value of hands-on learning and technique-driven instruction. I found the exploration of generational differences in learning styles and work ethics particularly insightful and look forward to incorporating these perspectives into my teaching.

I also appreciated the discussion on the distinction between a cook and a chef, which reinforced the respect, dedication, and teamwork essential for success in the kitchen. It was a great reminder that no one thrives alone—it truly takes a team.