Student Teaching

What a tumultuous few months this has been. I had hoped to say that this experience cemented my desire to shape young minds and send forth the next generation of young chefs off into the wonderful world of all things food. I now know more than I did four months ago that I don't believe that at this point in my life I will be finding that passion in a high school level culinary arts course. My gut had already hinted at this in telling me that I didn't think this was "it" for me that there was some other way that I could combine my passions for educating people about food while still working with food. I am sad to say I have not found that "niche" yet, but I hold onto the hope that someday I will find it, whether it's in a High School down the line, a small community college, a private college or simply in the aisle of my favorite grocery store. Who knows, one thing I have learned is this; there's no telling what's up around the next bend, what opportunity awaits, and where I will end up.

I want to share some pictures, antidotes from my students, lessons, etc. below.

Sauteing Bananas, which sadly turned into a bit of baby food like consistency, but the student understood why that happened, so that's all that matters, eh?