Veronica Eicken

I learned that it's important to deconstruct the three key roles we play as educators: Model, Manager, Motivator. In being a model, we show our students the standard to strive for, whether it's in our appearance, language, work ethic or demeanor. We can also take away from what was modeled to us when we were once students (what attributes do we wish to pull from, and which would we like to stay away from). In being the manager, we must learn to take command of the classroom, but balance it with being in partnership with our students so they feel… >>>

Having a pragmatic view of what some students will know and what others won't, sets the students up for success. Skills are reinforced with repetition. It's also important that you stay up to date on trends and industry standards however you can - whether it's by reading, being a member of a professional association or working a few days a month at another professional establishment. Pushing yourself out of your comfort zones and culinary ruts will make you a better instructor and a more dynamic asset to your school. It's important that you stay relevant and up to date on… >>>

Consistent feedback to the students is essential in enforcing standards that will then be utilized in real world applications. Feedback on sanitation, timing, organization and taste is best given in small doses everyday, so the student has a chance to course correct everyday and there are no surprises at the end of the course. This takes being engaged and moving around the kitchen. Getting feedback from outside the kitchen is also very powerful and motivating to the students, and can be done by other classes/cohorts in the school or from invited outside professionals. The feedback process will also help them… >>>

It reinforces the concept that a culinary education needs to be viewed at holistically, and success lies in a dynamic education rooted not only in culinary fundamentals and theory, but psychology and general education as well. If a student goes on to become an accomplished chef, but cannot effectively and professionally communicate with their co-workers or clients, their ultimate success will inevitably be hampered. 

Comment on Laura Calzadillas's post:  What about GlowGerm and a blacklight? (they sell small blacklights that are the size of a small flashlight that are perfect for this type of exercise). Super effective! You can get everything online.